Cake Cream - Pink Lace 400g

Cake Cream is the magical bag of baking mix you didn't know you needed in your kitchen! This brand new, revolutionary product, that is made in Brisbane from 91% Australian ingredients, 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. 

Whisper White options have no added whitener in it, meaning the final product will not a be perfect white. These options are great if you want to add your own colours and get bright, vibrantly coloured buttercream.

Please Note: Final colour of all options will depend on how yellow toned the butter used is. We recommend using a whiter butter and whipping it for longer before adding the Cake Cream powder to achieve the whitest white.

INGREDIENTS:

Sugar, Egg Albumen, Tapioca Starch, Vanilla Powder (Dextrose monohydrate (maize derived)), natural flavouring substances, anti caking agent, natural vanilla bean extract and colours. 

Product is Gluten Free however is manufactured in a facility that handles gluten so may contain traces.

YIELD: 

1 x 400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8" round cake

STORAGE INSTRUCTIONS:

Cake Cream must be kept sealed and in a cool, dry place. Once you have made your Cake Cream, it will last approximately 2 days at room temperature, 7 days in the fridge, and up to 2 months in the freezer in an air tight container. 

To use your chilled or frozen Cake Cream, place it into a microwave safe bowl and heat in 5-10 bursts on the defrost setting, then mix by hand until it becomes smooth! Alternatively you can also use a blow torch (or hair dryer thats never been used on hair!) on the side of your stand mixer bowl. 

HOW TO USE YOUR CAKE CREAM:

1. Add 500g 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 until fully combined.

2. Keep your mixer on medium/slow speed and gradually pour in 200ml 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!