Cake! magazine by Australian Cake Decorating Network August 2015 | Page 43

Step 6:

Step 5:
When syrup registers
117º C, pour down the
side of the bowl on high
speed.

Whip for approximately
ten minutes on high
speed but if the meringue
starts flying out of the
bowl turn down to
medium speed.
Continue to whip until the
bottom of the bowl is no
longer warm.

Step 7 :
With the mixer on medium speed, put in the softened
butter a handful at a time, one cube right after another.

Step 8:

Step 9:

Depending on the temperature of the butter, your mixture may look curdled. Do not
dismay, put a propane torch to it. It WILL come together.

Turn the mixer to high
speed and whip until
everything comes
together. Do not mix
too long, otherwise the
buttercream becomes soft.
Melt down the high
quality chocolate and
temper in 4-5 big scoops
of buttercream until
incorporated.