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cakes

Baking/ Cake/ Chocolate

Milo Buttercream Icing

This is a beautiful Milo Buttercream Icing perfect for your cakes or cupcakes! This is a variation of my Perfect Buttercream Icing recipe. This Milo Buttercream icing is piped on Milo Fudge Cake (made as cupcakes) in the photo, and will also be delicious piped on 30 Second Vanilla Butter Cake (made as a cake or cupcakes).

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Milo Buttercream Icing

Print Recipe

Ingredients

  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 tablespoon cocoa
  • 3 tablespoons Milo

Instructions

1

METHOD (Thermomix):

2

Add the above ingredients into the bowl - mix 1 1/2 minutes/Speed 5.

3

METHOD (Electric Beater):

4

Place all ingredients into bowl and beat until light and fluffy.

Notes

Buttercream icing can be refrigerated/frozen, and defrosted at room temperature to pipe πŸ™‚

 

Baking/ Cake/ Chocolate

White Chocolate Ganache

This is perfect for drip cakes, on cakes as an icing glaze, drizzling for desserts, or for dipping strawberries into!

For drip cakes, I use my Perfect Buttercream icing, refrigerate the cake, then use this ganache to drip off the sides of the cake.

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Weigh out white chocolate.

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Add cream to bowl.

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Heat 3 minutes/60 degrees/Speed 2.

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Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

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If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

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Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using.

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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.

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Cold right out of the fridge – great for icing!

White Chocolate Ganache

Print Recipe

Ingredients

  • 350 grams thickened cream
  • 450 grams white chocolate melts
  • Optional: Gel food colouring

Instructions

1

METHOD (Thermomix):

2

Weigh out white chocolate and set aside.

3

Add cream to bowl. Heat 3 minutes/60 degrees/Speed 2.

4

Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

5

If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

6

METHOD (Stovetop):

7

Weigh out white chocolate and set aside.

8

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.

9

Pour cream into bowl, and stir with a spatula/whisk for a few minutes to heat the cream.

10

Add melts, a few at a time and stir until chocolate is all melted into the mixture.

11

If colouring, add gel food colouring and mix until combined.

Notes

*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.

Cake/ Sweets/ Thermomix

Perfect Buttercream Icing

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 veryΒ versatileΒ 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.Β 

This recipe can also be easily doubled – mix for 1 1/2 minutes, scrape down, the mix for a further 1 1/2 minutes.

 

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Add the above ingredients into the bowl
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Mix 1 1/2 minutes/Speed 5
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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
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To pipe roses – start from the middle in a circular motion to the outside edge of the cupcake using Wilton 2D tip

 

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Perfect Buttercream Icing – easy to pipe and sets nicely!


Perfect Buttercream Icing

Print Recipe
Serves: 12

Ingredients

  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 teaspoon vanilla extract (or flavour of your choice)
  • Optional - food colouring

Instructions

1

METHOD (Thermomix):

2

Add the above ingredients into the bowl - mix 1 1/2 minutes/Speed 5.

3

METHOD (Electric Beater):

4

Place all ingredients into bowl and beat until light and fluffy.

Notes

Note: buttercream icing can be refrigerated/frozen, and defrosted at room temperature to pipe πŸ™‚