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@arjetamaliqi928:

punë dore ✂️🪡🧵
punë dore ✂️🪡🧵
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Region: MC
Friday 01 November 2024 17:23:27 GMT
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enesmaliqi32
ENES MALIQI :
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2024-12-27 23:30:47
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✨ Swiss Meringue Buttercream Masterclass ✨ The tutorial everyone has been waiting for! This is the exact recipe and method I use for all my wedding cakes – smooth, silky, and stable every single time. 📋 Recipe (my ratio is 1 : 2 : 4) 250g pasteurised egg whites 500g caster sugar 1,000g salted butter (softened, cubed) Method: 1️⃣ Heat egg whites + sugar over a bain marie until 71–73°C (this is important, especially if someone has a raw egg allergy). 2️⃣ Whip in a stand mixer until stiff peaks form and the bowl feels cold. 3️⃣ Add all the softened butter at once, then whip on low for 2 minutes. 4️⃣ Switch to the paddle attachment, scrape down the sides, and let it mix on the lowest speed for 15 minutes – this removes air bubbles and gives the silkiest texture. 💡 Tip: If your buttercream looks off, it’s almost always a temperature problem – too warm or too cold. Follow these steps and 9 out of 10 times you’ll have perfect results! I’ve made it this way from the start and never had an issue – but if you’d like a full video on fixing common mistakes (too cold, too hard, split buttercream), let me know in the comments 👇 Save this post for later & follow for more cake tips and tricks ❤️ #SwissMeringueButtercream #CakeTutorial #WeddingCakeTips #LuxuryCakes #CakeBusinessFromHome
✨ Swiss Meringue Buttercream Masterclass ✨ The tutorial everyone has been waiting for! This is the exact recipe and method I use for all my wedding cakes – smooth, silky, and stable every single time. 📋 Recipe (my ratio is 1 : 2 : 4) 250g pasteurised egg whites 500g caster sugar 1,000g salted butter (softened, cubed) Method: 1️⃣ Heat egg whites + sugar over a bain marie until 71–73°C (this is important, especially if someone has a raw egg allergy). 2️⃣ Whip in a stand mixer until stiff peaks form and the bowl feels cold. 3️⃣ Add all the softened butter at once, then whip on low for 2 minutes. 4️⃣ Switch to the paddle attachment, scrape down the sides, and let it mix on the lowest speed for 15 minutes – this removes air bubbles and gives the silkiest texture. 💡 Tip: If your buttercream looks off, it’s almost always a temperature problem – too warm or too cold. Follow these steps and 9 out of 10 times you’ll have perfect results! I’ve made it this way from the start and never had an issue – but if you’d like a full video on fixing common mistakes (too cold, too hard, split buttercream), let me know in the comments 👇 Save this post for later & follow for more cake tips and tricks ❤️ #SwissMeringueButtercream #CakeTutorial #WeddingCakeTips #LuxuryCakes #CakeBusinessFromHome
TUTTING! 😃 #dancechallenge #happythanksgiving #dance #dancer #luckydancer #tutting #tuttingchallenge #myart
TUTTING! 😃 #dancechallenge #happythanksgiving #dance #dancer #luckydancer #tutting #tuttingchallenge #myart
cerita singkat dari Omnya Kr*nologi Naila dan Putri kakak adik yg kecelak**n
cerita singkat dari Omnya Kr*nologi Naila dan Putri kakak adik yg kecelak**n


One of my all time favorite windows to clean😍 #satisfying #window #utah #wcrlife #southernutah #squeegeeslinger #stgeorgeutah
One of my all time favorite windows to clean😍 #satisfying #window #utah #wcrlife #southernutah #squeegeeslinger #stgeorgeutah


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