I WILL TEACH YOU STEP BY STEP HOW TO FILL AND SOME TIPS FOR YOU TO DECORATE YOUR CAKES WITH BUTTERCREAM
Que vamos a necesitar
- Buttercream, se hace batiendo 200Gr de manteca vegetal, 200 gr de mantequilla sin sal repostera y 600 gr de Nevazucar
- Relleno de tu preferencia (Dulce de leche, Nutella, crema pastelera, etc)
3 discos de bizcochos(sabor de tu preferencia) de 16 cm de diámetro. Pronto subo el proceso de la torta de chocolate Húmeda
What are we going to need
- Buttercream, is made by beating 200g of vegetable shortening, 200g of unsalted butter and 600g of Nevazucar
- Filling of your choice (Dulce de leche, Nutella, pastry cream, etc)
- 3 cake discs (flavor of your preference) 16 cm in diameter.
Soon I will upload the process of the Moist chocolate cake
En el plato donde vamos a servir nuestra torta, pastel o como le digan en tu país, vamos a colocar un poco de buttercream para pegar nuestro primer disco de bizcocho, luego hacemos un Aro de crema de mantequilla con una manga con boquilla lisa. Agregamos el relleno y colocamos el siguiente disco de pastel. Vamos a repetir el proceso arriba del segundo disco y colocamos el último disco de pastel y aplastamos un poquito.
Tienes que ver bien que todo haya quedado apilado parejito.
On the plate where we are going to serve our cake, cake or whatever they say in your country, we are going to place a little buttercream to stick our first cake disc, then we make a Buttercream Ring with a sleeve with a smooth nozzle. Add the filling and place the next cake disk. We are going to repeat the process above the second disk and place the last cake disk and squash a little. You have to see well that everything has been stacked evenly.
Hay una capa que se llama la Rompe miga que es simplemente una pequeña capa de buttercream para evitar que la decoración final tenga restos de torta y dañe toda nuestra presentación, luego que embadurnemos la torta en la capa rompe migas vamos a llevarla al Freezer por 20 minutos
There is a layer called the Rompe crumb that is simply a small layer of buttercream to prevent the final decoration from having cake remains and damaging our entire presentation, after we smear the cake in the crumb-breaking layer we are going to take it to the Freezer for 20 minute
Luego agarramos la buttercream y la pintamos con colores comestibles depende de cómo la quieran usar, en este caso me la pudieron con amarillo y blanco, si quieres colocar en la torta dos colores lo que haces es llenar un manga con cada color. Cubrir la torta con 1/4 de Amarillo y 3/4 de blanco. Pon tus colores en la manga y cubre con ellos( a continuación en la foto verán como) y al tenerla toda cubierta pasa una espátula para que alises, en mi caso yo quería darle textura y utilicé una espátula con dientes (lo verán en la foto)
Then we take the buttercream and paint it with edible colors depends on how you want to use it, in this case I could use it with yellow and white, if you want to put two colors on the cake what you do is fill a sleeve with each color. Cover the cake with 1/4 yellow and 3/4 white. Put your colors on the sleeve and cover with them (below in the photo you will see how) and having it all covered, pass a spatula to smooth it, in my case I wanted to give it texture and I used a spatula with teeth (you will see it in the photo )
Al final de todo con una boquilla 1M de Wilton hice unas rosetas, y con otra boquilla de hoja la número 366 hice unas hojitas en verde super cuchi. TU PUEDES USAR Y DECORAR COMO PREFIERAS. todo está en tu imaginación.
At the end of everything with a Wilton 1M nozzle I made some rosettes, and with another leaf nozzle number 366 I made some leaves in super kinky green. YOU CAN USE AND DECORATE AS YOU PREFER. everything is in your imagination.
Espero les haya gustado mi post. Le mando muchos abrazos y besos Muacksss
I hope you liked my post. I send him lots of hugs and kisses Muacksss
That looks absolutely DELICIOUS!!!!!!! I have tried that once before but was not very successful. I LOVE to cook, but have never been great with baking haha! !tip
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