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100 Buttercream Flowers: The Complete Step-by-Step Guide to by Valeri Valeriano, Christina Ong

By Valeri Valeriano, Christina Ong

Learn how to pipe a hundred diverse buttercream flora to show off in your brownies with this whole visible connection with piping flowers--each flower is verified on a cupcake, with 5 complete scale tasks to teach you the way to mix your flora right into a masterpiece cake.

Chef Duff Goldman of Ace of truffles defined the publication as "hugely aspirational but thoroughly approachable," the authors display tips to building up every one flower utilizing basic piping suggestions that even the amateur cake decorator might be capable of achieve!

All the fundamentals are lined to get you started--how to make reliable buttercream icing, suggestion on coloring and style in addition to necessities reminiscent of how you can fill a piping bag and the elemental suggestions you need.

Valerie & Christina then exhibit in step by step photographic aspect tips on how to create every one flower and the way to take advantage of your new chanced on talents to create beautiful cake designs. The vegetation are provided during the colour spectrum so if you happen to glance through the ebook you'll see the stunning rainbow impression.

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Extra resources for 100 Buttercream Flowers: The Complete Step-by-Step Guide to Piping Flowers in Buttercream Icing

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Add salt to taste. Bring to a boil; reduce heat. Cover and simmer abou t 6 hours or until tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as n eeded . Add m o re water i f liquid evaporates. Prepare Red Chile Puree. Add hominy and Red Chile Puree during last hour of cooking. Ladle into large bowls. Serve chopped green onions, cilan tro, lemon wedges and hot corn tortillas separately. Makes 10 to 1 5 servi ngs . Red Chile Pu ree : Remove stems from chiles. Break chiles open and rinse out seeds.

Makes 6 servings. 50 Soups Sopa de Elote Corn S o u p Ground corn adds to the creamy appearance of this delicious soup. 3 sm all ears corn or 1 - 1 /2 cups frozen whole-kernel corn , thawed 1 garlic clove 1 /2 teaspoon salt 1 tablespoon butter 1 sm all onion, chopped 3 small tom atoes, peel ed, chopped (3/4 I b J 1 q t . beef broth 1 /2 teaspoon dried leaf oregano, crushed 1 /4 cup whipping cream Cilantro leaves or parsley leaves If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; d iscard cobs.

Press through a sieve to remove skins. Return to saucepan . Roast tomato and 1 14 medium on ion on an ungreased griddle until tomato is blistered all over and o nion is flecked with brown . Puree roasted tomato and onion in blender. In a medium ski llet , brown bacon and chorizo in olive oil. Add pureed tomato m i x ture. Cook 2 to 3 minutes. Add bacon mi xture, salt and spearmint or mint i f desired to bean s. Bring to a boil and simmer unco vered until thickened as desi red , 30 to 45 m i nutes.

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