How to make/ Violet Flower Cake/ Italian Meringue buttercream/ Pansy/ Flower cake/ Buttercream Cake

Let's learn HOW TO make VIOLET FLOWER CAKE by Italian meringue buttercream.
Also, you can see very NATURAL ICING TECHIQUES that feels like wildflowers bloom where the ground meets the sky.

This video includes:
PIPING TECHNIQUES that express violet flower easily.
NATURAL ICING TECHNIQUES that look like wild flowers blooming against the background of the sky and the field.
How to ATTACH FROZEN FLOWERS to the sides of the cake without hurting them.
About NOZZLE (tip info.) used in flower decoration.

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ITALIAN MERINGUE BUTTERCREAM RECIPE:

-Ingredients
Unsalted butter 450g
Water 50g
Sugar A 150g
Egg white 150g
Sugar B 30g

Italian Meringue

1. Boil the syrup with water & sugar A up to 118 ℃ at medium heat. (No stir)
Whip the egg whites and sugar B to soft peak.
2. Add syrup in a thin trickle and raise the meringue at high speed. When lifting the bit, it should be shaped like a bird beak. (stiff peak)
3. Cool the meringue till under 30 ℃.

Buttercream

4. Add butter (room temperature is MUST) into the meringue little by little while whipping at medium speed.
5. After well mixed, whip it till creamy at high speed.
6. When the texture becomes hard, stop it.

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For further cake design view,
https://www.instagram.com/eedocake/?h...

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