This gorgeous looking cake was made by our chef instructor. Guess this will be my cakegoal in time to come.
Learnt how make French Buttercream by heating sugar syrup to 116 degrees C and streaming it to whipped egg yolks.
Oddly, our air-conditioned kitchen was a little warm today and the buttercream was soft and hard to work with. Learnt a neat trick and realised that firmly chilled buttercream (like chilled butter) is really easy to smooth, taking like only 5mins to even out.
If the chilled buttercream is too firm, just let it stand a while to soften and it will be easy to work on. First time that I actually get some of that defined 90 degrees edge when frosting. .
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