Our Winter Wreath Cake Course is a super chic cake with a black and white gingham mixed with rustic winter browns, reds, and greens. In this lesson Susan will teach you how she makes buttercream roses & pine cones using a rose pin, evergreen trees, a buttercream wreath, holly, and berries. As a bonus, Susan shows you an easy way to make a gingham style out of fondant. Change up the colours or flowers and this cake can be a great design for multiple different seasons and holidays. Don’t forget to leave comments or questions below and rate the course!
Sue’s Swiss(ish) Meringue Buttercream
– 1 cup (8 oz) pasteurized egg whites
– 1 kilo bag (Canada), or One 2 pound bag powdered sugar (about 8 cups)
– 3 ½ pounds butter, softened (you can use some salted butter, or for whiter buttercream you can use some or all vegetable shortening) as long as your total fats weigh 3 ½ pounds total.
– 2-3 tablespoons clear or dark vanilla (to taste)
- In the bowl of a 5 or 6 quart Kitchen Aid mixing bowl, whip your powdered sugar and egg whites using the whip attachment for 2-3 minutes (start on low speed at first, to avoid a powdered sugar mess).
- Add all your butter (and or shortening) and mix on low speed for 30 seconds.
- Add the vanilla and mix to incorporate.
- Once the mixture start to come together, increase your speed to 3 or 4.
- Whip until really light and fluffy, 10-15 minutes (maybe longer if your butter isn’t very soft).
- Use right away or store in the refrigerator up to 2 weeks, or freeze for up to 3 months.
- To thaw, place frozen buttercream in the refrigerator for 24 hours, then allow to come to room temperature on your counter.
TUTORIAL: Sue’s Swiss(ish) Buttercream
Vanilla Cake – Creaming Method
¾ cup (1 ½ sticks) unsalted butter, softened
3 large eggs, room temperature
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ tsp salt
1 ¾ cups sugar
1 ½ teaspoons vanilla
1 ¼ cups milk, room temperature
- Preheat oven to 350 F and grease and flour two 8” round pans.
- In a medium size bowl stir the flour, baking powder and salt together, and set aside.
- In your mixing bowl, beat butter and sugar until light and fluffy, then scrape the bowl.
- Add eggs, one at a time and beat after each addition until incorporated.
- Beat in vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
- Start with 1/3 flour mixture and mix, then ½ the milk and mix, then second 1/3rd of the flour mixture and mix, then the remainder of the milk and mix, finish with the last 1/3rd of flour mixture and mix till combined.
- Spread batter in to the prepared pans and bake 30-35 minutes.
- Start checking at 25 minutes, a toothpick inserted in to the centre of the cake should come out clean.
- Cool cakes in the pans for 10 minutes, then run a knife along the sides of the pans and turn out on to parchment paper.
TUTORIAL: Vanilla Cake – Creaming Method
Winter Wreath Cake:
- 1 layered 8″ cake
- Sue’s Swiss-ish Meringue Buttercream
- icing spatula
- straight edge icing scraper
- food colouring
- square cutters (I use PME Multi-Cutter, found in our store.)
- fondant colours of choice
- rolling pin
- corn starch or powdered sugar for dusting
- piping bags
- piping tips: 104, 102, 352, 4, 3, 2