OLD SCHOOL BUTTERCREAM CAKES

Old School Buttercream Cakes

Lucinda Lau

author of this recipe

has so much to say about this Old School Buttercream Cake.

Her cakes are so attractive.

Besides the colourful buttercream, she also used piping jelly

Mine is dull,

nevertheless it is just as yummy,

with intense butter flavour!

To many of us,

these cakes are a walk down memory lane.

Those days, it is indeed considered a luxury if you get to eat it!

Buttercream 

was then the only type of cream on cakes,

and

 the cream tasted so good that 

you would lick your fingers after putting in the last bite into your mouth!

I am so happy to have attempted baking one.

Old School Buttercream Cakes

Sponge Cake

(A) 4 egg yolks

      75g corn oil

      75-100g water

      150g self raising flour

(B) 4 egg white

      100g sugar

1. mix ingredients (A) until smooth.

    add enough water to form a smooth batter

    must not be too thick or too runny.

2. whisk ingredients (B) until stiff

3. mix (A) and (B) gently

4. pour into 11"x14" lined tray, drop on counter to release trapped air bubbles

5. bake in preheated oven 180'C for 25min

6. take out from oven & drop tray on counter to prevent shrinking

7. cool on rack

Note:

1) for coffee cakes, add 1 tsp coffee paste to the cake mixture

     or 2 tsp coffee granules dissolve in 1 tsp hot water

2) for pandan cakes, replace some of the water with pandan juice.

Swiss Meringue Buttercream

125g butter (cubed)

1 egg white

50g fine sugar

Method:

1. cook egg white & sugar over a double boiler

2. stir to whisk till sugar melts

3. remove from heat & beat until the whites are stiff, leave to cool

4. add butter and beat till fluffy and creamy

    (mixture will be watery at first. As you continue to beat it will come together)

    set aside

Note:

1) for colour buttercream, add gel colour or coffee paste

2) can also use icing sugar to cream with butter to make buttercream.

     Must sift the icing sugar to get a smooth cream, and

     add a few drops of milk to combine.

Assembling the cake

1. cut the cake into 1/2 and sandwich with buttercream

2. let the cake sit in the fridge for an hour before slicing

3. slice and decorate as desired.

4. mix some piping jelly with colours for decoration.

Note:
To make things easier, next time I will decorate the whole cake, chill and then only cut