Cake! magazine by Australian Cake Decorating Network August 2015 | Page 90
In your buttercream journey what are
three things you have learnt about this
medium that you would tell a beginner?
The three things I would tell a beginner
are:
1) Don’t give up! Buttercream is beautiful,
but it takes a lot of practice. It took me
months of solid practice to get roses right.
2) Don’t let anyone tell you that you need to
use a certain type of buttercream, or that
ganache is better. Anything is possible
with buttercream, so do what you love,
with what you love.
3) You need a 103 piping tip, a 352 piping
tip, and a strong, straight bench scraper.
Those tips will make so many types of
flowers, and once you have a smooth
cake you can layer it or leave it smooth,
whatever! Don’t be tempted to buy every
tool that says buttercream!
When it comes to colouring
buttercream what are your top tips?
I always use Americolor or Wilton gel
colours for colouring my buttercream.
Never use liquid colours, as they
will change the consistency of your
buttercream. Always cover your
buttercream and let it sit for about an
hour. If you are using bold colours,
they will darken, so take this into
account especially if you are aiming
for a particular shade. Lastly, with so
many allergies these days, people may
want to use “natural” colours. Be aware
that these colours generally react
differently than regular colours, and
may not give you consistent results
depending on your recipe, so test your
colours ahead of time.
are really starting to get what a great
medium buttercream is. I love Shawna
McGreevy of McGreevy Cakes.
Her YouTube videos were the first I
watched, so I feel like she has been
there from the start for me. She has
also shared two of my cakes, so I love
her even more for that!
Who are your cake idols?
I love the work of the Queen of Hearts
Couture. They are doing so much for
buttercream right now, and people
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