The Story
400g Cake Cream - Midnight Black BY CAITLIN MITCHELL
Cake Cream is the magical bag of baking mix you didn't know you needed in your kitchen! This brand new, revolutionary product by the Sugar Sisters will help you create silky smooth, stable, vibrant Swiss Meringue Buttercream IN MINUTES! Your Cake Cream mix can also be used to make Meringue Kisses, Cupcakes, Macarons, Cake, Mousse, Brownies and more!
Swiss Meringue Buttercream is not as sweet as traditional buttercream, and has a lighter, smoother consistency. It is the first choice of so many bakers, and is perfect for piping, crumb coating or completely decorating your cakes and cupcakes.
HOW TO USE YOUR CAKE CREAM:
1. Add 425g of slightly softened butter and 400g of room temperature Cake Cream powder to a stand mixer fitted with a paddle attachment. Use a spatula to combine the butter and Cake Cream mix roughly, then mix with your mixer till full combined.
2. Keep your mixer on medium/slow speed and gradually pour in 250ml warm water until it is fully combined. Once combined, mix on high for approximately 1 minute.
3. That's it! You've done it! You have made your buttercream!
YEILD:
1 x 400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8 Inch round cake
SIZE:
400g bag
INGREDIENTS:
Sugar, Egg White, Acidulant: Citric Acid, Calcium Phosphate. Natural Flavouring, Carriers (Maltodextrin & Gum Arabic) Colour E104, E133.
Product images are provided for visual reference only. Actual Product colours and finish may look different than what is pictured.
Description
400g Cake Cream - Midnight Black BY CAITLIN MITCHELL
Cake Cream is the magical bag of baking mix you didn't know you needed in your kitchen! This brand new, revolutionary product by the Sugar Sisters will help you create silky smooth, stable, vibrant Swiss Meringue Buttercream IN MINUTES! Your Cake Cream mix can also be used to make Meringue Kisses, Cupcakes, Macarons, Cake, Mousse, Brownies and more!
Swiss Meringue Buttercream is not as sweet as traditional buttercream, and has a lighter, smoother consistency. It is the first choice of so many bakers, and is perfect for piping, crumb coating or completely decorating your cakes and cupcakes.
HOW TO USE YOUR CAKE CREAM:
1. Add 425g of slightly softened butter and 400g of room temperature Cake Cream powder to a stand mixer fitted with a paddle attachment. Use a spatula to combine the butter and Cake Cream mix roughly, then mix with your mixer till full combined.
2. Keep your mixer on medium/slow speed and gradually pour in 250ml warm water until it is fully combined. Once combined, mix on high for approximately 1 minute.
3. That's it! You've done it! You have made your buttercream!
YEILD:
1 x 400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8 Inch round cake
SIZE:
400g bag
INGREDIENTS:
Sugar, Egg White, Acidulant: Citric Acid, Calcium Phosphate. Natural Flavouring, Carriers (Maltodextrin & Gum Arabic) Colour E104, E133.
Product images are provided for visual reference only. Actual Product colours and finish may look different than what is pictured.
