100 Buttercream Flowers: The Complete Step-by-Step Guide to by Valeri Valeriano, Christina Ong

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By Valeri Valeriano, Christina Ong

Discover ways to pipe a hundred varied buttercream flora to exhibit in your truffles with this entire visible connection with piping flowers--each flower is established on a cupcake, with 5 complete scale initiatives to teach you ways to mix your vegetation right into a masterpiece cake.

Chef Duff Goldman of Ace of tarts defined the e-book as "hugely aspirational but thoroughly approachable," the authors display how you can increase every one flower utilizing easy piping options that even the amateur cake decorator may be in a position to achieve!

All the fundamentals are coated to get you started--how to make reliable buttercream icing, recommendation on coloring and style in addition to necessities reminiscent of tips on how to fill a piping bag and the fundamental ideas you need.

Valerie & Christina then exhibit in step by step photographic aspect how you can create every one flower and the way to exploit your new came across talents to create gorgeous cake designs. The flora are offered throughout the colour spectrum so should you glance through the booklet you'll see the stunning rainbow impression.

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Extra resources for 100 Buttercream Flowers: The Complete Step-by-Step Guide to Piping Flowers in Buttercream Icing

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Well-dressed salads 43 Electrifying Fruit Salad We adapted this ambrosia-like recipe from one that Wendy’s Aunt Evelyn serves when her grandchildren, nieces, and nephews come to her house for family get-togethers. 2 Red Delicious apples, peeled and diced 1 can (8 ounces) crushed pineapple with juice 2 bananas, sliced 1 cup seedless red grapes, halved 1 cup seedless green grapes, halved 1 can (6 ounces) orange juice concentrate 1 1/2 orange-juice cans water In a large bowl, combine all ingredients.

Stir rapidly over high heat for 1 minute or until green beans are coated. Transfer to a serving platter and top with chopped peanuts. 1 tablespoon low-sodium soy sauce In a large nonstick skillet or wok, heat the sesame oil over high heat until it starts to sizzle. Add snow peas, water chestnuts, ­ginger, and soy sauce. Stir-fry for 3–5 minutes or until peas are crispy-done. Vegan. Serves 4. Vegetarian. Serves 3–4. Side dishes for all seasons 51 Fancy Plantains Broccoli with Sesame Seeds The plantain is a wonderful fruit ­often used in Cuban or Caribbean dishes.

Vegetarian. Serves 2. Sandwiches and packables 63 Meatless Sloppy Joes Spinach Sandwich Another “normal” meal to keep vegetarian kids from feeling different. If your child doesn’t like the taste of raw spinach, substitute red leaf lettuce. 1 clove garlic, minced 1/2 cup low-fat cream cheese (Neufchâtel) 1/2 onion, chopped 1 teaspoon fresh dill 2 cups ground meat substitute, crumbled 1 carrot, grated 3/4 cup tomato sauce 4 slices whole-wheat bread 1/4 cup water 4 fresh spinach leaves 1/3 cup barbecue sauce 1 ripe tomato, thinly sliced 1 teaspoon chili powder 1/4 teaspoon cumin 4 hamburger buns or hard rolls Spray a large skillet with vegetable cooking spray.

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