Add cream to bowl. Heat 3 minutes/60 degrees/Speed 2.
Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.
If colouring, add gel food colouring. Mix 1 minutes/Speed 2.
Weigh out white chocolate and set aside.
Fill a small saucepan with 1-2 inches water, heat on low to medium heat and sit a medium sized glass/metal bowl in the saucepan.
Pour cream into bowl, and stir with a spatula/whisk for a few minutes to heat the cream.
Add melts, a few at a time and stir until chocolate is all melted into the mixture.
If colouring, add gel food colouring and mix until combined.
*DRIP CAKES: Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using. Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set.
**ICING: Chill in fridge until thickened and spread on your cake/cupcakes.
***This can be premade and left in the fridge before use. Heat up in the microwave (or back in the Thermomix or stovetop) for a thinner consistency.
This has been the buttercream icing recipe I have been using in my Kitchenaid ever since my start of cake decorating. This is easy to pipe, tastes great, sets nicely and is very versatile with colours and flavourings of your choice!
I’ve tried a few Thermomix buttercream icing recipes but always come back to my own that I make in the Kitchenaid. I haaate using the butterfly whisk with icing recipes as there always tends to be lumpy bits of butter in there – plus scraping the icing off it, and having another thing to wash just isn’t my thing!
You can make this with butter straight from the fridge, but you will just need to mix it for about 3 minutes, and scraping down after 1 minute.
This recipe can also be easily doubled – mix for 1 1/2 minutes, scrape down, the mix for a further 1 1/2 minutes.
Add the above ingredients into the bowl
Mix 1 1/2 minutes/Speed 5
This was a batch of 20 cupcakes – I used 2 x batches of the Buttercream Icing recipe – scraped pink icing on one side, and white icing on the other side of the piping bag to get a dual tone effect
To pipe roses – start from the middle in a circular motion to the outside edge of the cupcake using Wilton 2D tip
Perfect Buttercream Icing – easy to pipe and sets nicely!