My Buttercream Flowers Cake Album

Please do follow me in Instagram @sure_licious if you like my creation of these beautiful buttercream flowers cakes!!! Thank you... 

Bed of roses for my mother "Mother's Day" present. 

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Elegant buttercream roses and Apple blossom arrangement with Coffee sponge cake + Coffee fresh cream frosting. 

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Pastel Colours buttercream flowers with Lemon sponge cake + Lemon fresh cream frosting.

A slice of Lemon cake anyone??? 

Received great compliments from my families and friends. They loved the light lemon fragrance of this cake !!! 

To be continued......

My Learning Korean Buttercream Flowers with G.G Cakecraft!!

Basic and Advance buttercream flowers 5 days courses in Singapore with G.G Cakraft, she's a famous YouTube online teaching Korean cake blogger.  

https://youtu.be/l3aaDzYBfgk

All recipe were given include her signature "Glossy" buttercream, although the price of the courses wasn't cheap at all it cost me a few thousands but throughout the learning experiences it's so AWESOME and it's TOTALLY WORTH IT!!!! 

These were the beautiful cakes I've learned in 5 days courses during April 2016.

My 1st ROSE piped in class, it's not a nice rose to me but I told myself I'll be very sure that I can piped better than this in the future! !! PRACTISE... FIGHT!!!! 

A Bouquet of Flowers

It's a great experience with G.G on the 1st day of lesson!!! 

Our beautiful works

     

We played, took selfie ... See how cheerful our teacher G.G and her assistant Lian they are!!! It's a kind FUN throughout the learning!!!

Half Moon Corsage Style Cake

[Graduation of Basic Course]

A Hat Box Cake 

2 Tiers Cake for "Mother's Day" theme.

Basket of Flowers

I'm Seriously piping ... Hahaha!!! 

Graduation of my Advance course . Thank you G.G Cakcraft for her patience teaching us and her 2 helpful assistants Won and Lian !!! 

A full completion of Authentic Korean Buttercream Wreath Flowers Courses . 

Pineapple Flower Sponge Cake

It's a very challenging task baking with this newly bought flower cake ring from "Taobao", I bake it without base and cake ring material it's a bit too thick. Sweat.... Lucky still turned out quite ok.. But I dun think I will use it for baking anymore... 

*** I would advised follow this recipe using a normal cake pan. 

Pineapple Sponge Cake 

For 8 inch cake pan

Ingredients: 

A) Egg Batter

Egg yolk 4 (Large eggs)

Sugar 20g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon 

Pineapple can syrup 80g

Vanilla extract 1/2 tsp

Salt 2 pinches

(B) Meringue

Egg white 5 (Large Eggs)

Cream of tar tar 1/4 tsp

Sugar 20g

Pineapple Cubes / slices 1 can

Steps:

- Drained the syrup from pineapple can. 

- Measured 80g of pineapple syrup set aside. 

- Cut the pineapple into small cubes.

- Beat the egg yolks for 5mins , add sugar gradually.

- Beat the egg yolks and sugar till the mixture is incorporated.

- Add in oil, pineapple syrup and vanilla extract 1 at a time while beating. Let it beat for around 15 mins till mixture turn pale and thick .

- Pour batter into big mixing bowl, sieved cake flour with baking powder and salt together into 3-4 additions.

- I'm using a hand whisk for folding every additions of flour.

Now next (B) Meringue...

- Wash your mixer bowl and whisk toughly clean without any oil and clean off the excess water with dry cloth. 

- Beat the eggs whites till foam / bubbles formed. Add in cream of tar tar. 

- Add in sugar gradually, beat the meringue to stiff / soft peak . 

(Mine is stiff peak stage)

- Add in 1/3 of meringue to egg batter, using a hand whisk to fold in. 

- Add in another 1/3 meringue fold in 1 at a time. And continue the rest.

The consistency of the batter should be like this.

- I'm using a spatula to do the last folding. (Remember please do not over-fold it)

- Line your base with parchment paper on your cake pan .  

( Mine no base cake ring, I wrapped with aluminium foil on the base)

- Spread the pineapple cubes on the batter. 

- Cover the rest of the batter over the pineapple cubes. Using spatula to level the batter. 

- Tap on worktop a few times to burst the air bubbles before baking. 

- Bake with water bath method. Cake pan emerge into a pan of hot water while baking. 

(Baking tempt and duration is for a 8 inch cake pan not for this flower mould...)

 ** Rowenta oven user**

- Bake @ 160 degree for 30min on lowest rack. After 10 mins, place a tray on the TOP rack / cover your cake with aluminium foil to block the TOP heat from over-burning the cake during baking.

- After 30 mins, REDUCED the tempt to 140 degree bake for another 10 mins. 

- Insert a skewer make sure it comes out clean and dry. 

- Unmould and Inverted the cake on wire rack , leave it cooled. 

Because the cake ring is very thick , my sides its wet ... I covered the TOP with aluminium foil place back to oven bake for another 5mins. 

*** I would not advise to use this mould for baking. It's very troublesome..

Time for simple decoration...

Thank you for browsing this Pineapple Sponge Cake recipe... 

Have GREAT BAKIE day...!!!!!!

                  ~ Surelicious Bakie~