Download e-book for iPad: 100 Buttercream Flowers: The Complete Step-by-Step Guide to by Valeri Valeriano, Christina Ong
By Valeri Valeriano, Christina Ong
Discover ways to pipe a hundred diversified buttercream plant life to show off in your brownies with this entire visible connection with piping flowers--each flower is confirmed on a cupcake, with 5 complete scale initiatives to teach you ways to mix your vegetation right into a masterpiece cake.
Chef Duff Goldman of Ace of muffins defined the ebook as "hugely aspirational but thoroughly approachable," the authors exhibit tips on how to building up each one flower utilizing uncomplicated piping ideas that even the amateur cake decorator may be capable of achieve!
All the fundamentals are coated to get you started--how to make reliable buttercream icing, recommendation on coloring and style in addition to necessities resembling how you can fill a piping bag and the fundamental concepts you need.
Valerie & Christina then reveal in step by step photographic aspect the way to create each one flower and the way to exploit your new discovered talents to create gorgeous cake designs. The vegetation are offered throughout the colour spectrum so if you happen to glance through the publication you'll see the beautiful rainbow impression.
Read or Download 100 Buttercream Flowers: The Complete Step-by-Step Guide to Piping Flowers in Buttercream Icing PDF
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Extra resources for 100 Buttercream Flowers: The Complete Step-by-Step Guide to Piping Flowers in Buttercream Icing
I love it. 1 tablespoon peanut oil 1 onion, finely chopped 1 pound boneless chicken thighs, cut into small bite-sized pieces 2 or 3 cloves garlic, minced 1 jalapeño pepper, seeded and chopped fine 1 can crushed pineapple 2 tablespoons Thai fish sauce 1 head Bibb lettuce, shredded or broken into whole leaves 1 /2 cup roasted peanuts, crushed 1 /4 cup chopped cilantro leaves TIP Heat the oil in a frying pan. Add the onion and sauté for a few minutes. Add the chicken, the garlic, and the jalapeño pepper and continue to fry, stirring until lightly browned, 5 to 7 minutes.
Serve hot, cold, or at room temperature. Try it with Green Curry Chicken (p. 110). 1 large cucumber, peeled, scored, and sliced Juice of 1 lime 1 teaspoon sweetener 1 tablespoon fish sauce 1 carrot, cut into thin matchsticks 1 /2 red onion, sliced into very thin half-moons 2 plum tomatoes, sliced thin 2 tablespoons cilantro leaves, chopped Cilantro sprigs, as garnish Crushed roasted peanuts, as garnish Combine all ingredients except cilantro and peanuts in a salad bowl and toss gently. Serve garnished with whole sprigs of cilantro and crushed peanuts.
For Thanksgiving. 3 large sweet potatoes or yams, cut into steak-fry-sized strips 2 tablespoons olive oil Salt and pepper to taste 1 bunch scallions (greens only), chopped 1 1 /2 tablespoons apple cider vinegar Preheat the oven to 425°F. Put the potatoes in a large baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake in preheated oven until lightly browned and slightly soft, about 40 minutes. Combine the cooked potatoes with the vinegar and scallions in a serving dish. Serve hot, cold, or at room temperature.