Before you start creating this festive showstopper, you’ll need an iced cake, piping bags and nozzles, and the decorating ingredients such as swiss meringue buttercream and (Lily shows you how to make them below). Many supermarkets and small bakeries sell plain iced cakes now, so they’re easy to get hold of, while nozzles and piping bags can be found in the bakery section of supermarkets or at Lakeland and online. With practice you’ll soon be creating your own glorious – and if you’re new to this art, don’t skip our Top Tips For Beginners, below.
Good luck – and enjoy yourself! Meet cake decorating expert Lily Since opening her bakery in 2010, Lily has been delighting with her jaw-droppingly beautiful cakes and pastries. She’s the author of three cookbooks, creates edible works of art for brands and has even opened a second bakery in Tbilisi, Georgia. Her and are a treasure trove of information for budding bakers everywhere.
How to make swiss meringue buttercream Use this to pipe the wreaths and trees about 500g – enough to decorate a large cake 30 min Thermometer Put , (about 5 egg whites) and a in a heatproof bowl. Set it over a pan of barely simmering water, then cook, whisking constantly, until the mixture reads 72°C on a thermometer. Pour the mix into a stand mixer with a whisk attachment and whisk at a medium speed until thick, glossy and cooled to room temperature (about 15 minutes).
With the motor still running, add 300g chopped and softened unsalte.
