Recipe Ingredients:
Butter 250 gm
Vanilla Powder 1 tsp
Icing Sugar 400 gm
Recipe Method:
* Beat butter and gradually add icing sugar.
* Add vanilla powder & beat.
* Divide the butter cream into 2 portions and mix in different colors in both.
* Fill in 2 disposable piping bags with 2 colored icings without a nozzle fitted. Cut about ½ inch at the end of the bag.
* In the 3rd piping bag fit in the Nozzle 1M/2D. Fit in the 1st two piping bags to create a partition between 2 colors.
* 1st Crumb coat the cake and then pipe rosette over it.
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