Let's learn how to Delphinium Flower Cake by Italian Meringue Buttercream/ Flower cake/ eedocake

Let's learn how to make Delphinium Flower Cake!



ITALIAN MERINGUE BUTTERCREAM MAKING

Ingredients
Unsalted butter: 450g (100% fat)
Syrup: Caster sugar 150g + Water 50g
Egg white: 150g + Caster sugar: 30g
Vanilla essence 1t (Optional)

-Italian Meringue
Boil the water & sugar A to 118 ℃ at medium heat for syrup (No stir)
Loosen the egg white, add sugar B and whip enough at high speed.
Pour syrup slowly while whipping, and raise meringue at high speed. (Stiff peak)
While keep whipping, cool the meringue until no more warm.

-Buttercream

Put room temperature butter into the meringue little by little while whipping.
Whip it at high speed till it becomes creamy.
Add vanilla extract


TIP information:
Wilton 101 (tuned thinly) for Delphinium petal
Wilton 4 (tuned thinly) and 2 for Delphinium stamen
Wilton 2 or 3 for extra

For further cake design, hope you have fun with my Instagram "eedocake"!
https://www.instagram.com/eedocake/?h...