Let's learn HOW TO MAKE PASTA GERBERA FLOWER CAKE by Italian meringue buttercream. You can complete a fancy cake using SIMPLE PIPING techniques.
I'm gonna treat Italian meringue buttercream recipe in the next video.

This video includes:
- PIPING TECHNIQUES
- How to ATTACH FROZEN FLOWERS to the sides of the cake without hurting them.
- About NOZZLE (piping tip) 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 making-
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,
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For further cake making videos,
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