Make melting candle cake with buttercream🧁

This recipe uses a little sweet Swiss Meringue Buttercream. Very nice set. The meat is quite light with the Ghanash chocolate cake inside and not greasy at all.

Butter cream mixture 🧈🥛

Egg white 100 grams

140 grams of sugar

Salt 1 / 4 Shh

The smell of vanilla is 1 sch.

Unsalted butter (cut into small cubes) 225 grams

How to do

🧈, mix the egg white with sugar and salt and make a double boil (people with hand muzzle all the time, and yes, light fire, otherwise the egg will ripen into a poached egg).

🧈, check the egg white temperature to be 65-70c for 5 minutes.

🧈, when you have the desired temperature, pour the egg white mixture into the mixing jar. Use stand mixer, mix vanilla pangolin, beat until the solid top merink (center structure, upright, slightly curved tip).

🧈 Meringue temperature should be around 22-25c. If hit up but the temperature is still high, take it to the fridge for a second, because if you put butter in it when the meringue is hot, it will melt away.

🧈, when the merrank and butter temperatures are equal (about 25c), it starts to hit.

🧈 Gradually drop the butter into a small meringue jar one by one. Mix until mixed with a low speed. Once the butter has melted, hit the top speed for another 5 minutes.

🧈 Finished and mixed colors ready to use (recommended as gel food coloring). This recipe is not very yellow, easy to mix colors, strong structure from meringue, but very tender taste! This recipe uses real unsalted butter (not using butter or white butter).

# Butter cream # Lemon 8 Howtoo # Trending # Birthday cake