Cake . Swissroll . Cupcake
My friend would like to serve cupcake during her soft opening event. Cupcake frosted with whipped cream cannot hold its shape at room temperature while buttercream is too dense to her.
Ermine buttercream definitely would be a better choice!
The challenges that I am facing is how to have a smooth top and no shrinkage after the cake is taken out from the oven. Countless try but I still can’t grab the technique for that.
I don’t know what I have done (I guess most likely is the temperature) but I have succeed, practice makes perfect!
