Cake Decorating 2 - Buttercream

This is my 2nd attempt to do the buttercream. My first round doesn't really turn out well as the consistency was not right instead of stiff, I get a medium to thin consistency so can't really make any flower with that. It is more suitable for leaves & writing. Not satisfy I try and do it again today with a little bit of adjustment and here I am... tada!!

Here's the nice little baby booties.... but I was lazy to change the tips so I used a larger tip to decorate it and as you can see the effect is quite bad... so must remember next time must use a smaller tip.

And here's the up close of some of the pink roses I made.. and this time I must say it turns out well as the color remains unchanged... non of the yellowish thing appear :)


Here is the up close of the cream color rose with a touch of violet at the ream of the flower...

These are some violet color flowers that suppose to be carnation but mine looks so weird.. :p

Here's the collection for today.


This is a recipe I got from a very nice lady in youtube call Seriouscake, I must say the BC taste really good, not too sweet and not too oily and its good as it can withstand warm/humid weahter as it does not melts like normal BC. Oh, she did gave me a few tips on why the first round my BC didn't turn out well. And after some adjustment, I am finally able to do it. Anyway the recipe i posted here are the original recipe from Seriouscake with some of the adjustment I've made in bracket.

Here's the recipe for the BC:

Ingredients:
312g salted butter (if use margarine, add a pinch of salt & reduce the liquid)
2/3 cup shortening
5-7 tbsp heavy cream (if replace with whipping cream then omit the corn syrup)
2tsp clear vanilla essence
2lbs powder sugar (icing sugar)
1-3tbsp corn syrup

Methods:
1. Beat butter and shortening together at low speed. Stopping to scrap the side and bottom
thoroughly to ensure that everything is evenly mixed.
2. Add a pinch of salt, turn to high speed and till it is smooth (approx 1min)
3. Turn to low speed, add in vanilla essence and mix well. Slowly stream in 5tbsp heavy cream
while creaming at low speed. Scrape down and beat at high will well mix.
4. Turn on low speed and gradually beat in the icing sugar. Stop to scrape in between to ensure
that everything is mixed well.
5. Add in corn syrup and cream bit by bit and mixed well in order to get the consistency wanted.
6. Add in extra icing sugar if the BC is not stiff enough.

Yield: 6 cups