Wow, wow, wow!
The game changer that is rolled buttercream (or butterpaste as we like to call it)! 😍🥰🙏🏻🍰
We are loving making cakes and using our moulds with this beautiful recipe 💗
It’s so much easier to use than sugarpaste and tastes delicious, just like buttercream 😋
It’s more stable than normal buttercream and so you don’t have to stress so much about your decorations melting or sweating in warmer weather! ☀️
It dries with an outer crust but remains beautifully soft to eat on the inside. 🤤
And it’s perfect for covering cakes with, we could go on and on about how much we love it but you just need to try it for yourself!! 😋

RECIPE
125g butter 🧈
125ml corn syrup 🍶
500g icing sugar 🥣 (plus roughly 300 - 500g extra for kneading)

METHOD
Cream your butter for 10 minutes until pale and fluffy
Slowly mix in your corn syrup
Slowly add in 500g of icing sugar until a sticky dough is formed.
Knead your buttercream into extra icing sugar on your work surface until a smooth ‘dough’ forms (this part is honestly so therapeutic 🥰 it’s beautifully smooth!)
You know that your buttercream is ready when it’s no longer sticky and is beautifully smooth and pliable
Colour with food colouring

MOULDING
Simply dust your mould with cornflour and press your buttercream firmly in. Peel back to release. Attach to your cakes using normal buttercream or edible glue 👏🏻

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