Patrax Events

Tools and Materials 1. Round Cake 2. Buttercream Icing (Click here for tutorial ) 3. Rainbow Sprinkles 4. Turntable 5. Angled Spatula 6. 2 Cardboard Cake Circles (1″ smaller than cake size) 7. Cake Lifter 8. Large Shallow Tray 9. Small Bowl 10. Spoon STEP BY STEP PROCEDURE STEP 1:  Bake your cake and place on one of the cardboard circles. STEP 2:   Frost the sides of the cake with a reasonably thick layer of buttercream icing and remove excess. Do not frost the top of the cake at this stage. STEP 3:  Using the cake lifter, lift the cake off the turntable and chill in the freezer for 15 minutes. STEP 4:  While waiting for the cake to chill, pour the rainbow sprinkles into a large shallow tray. STEP 5:  Remove the cake from the freezer and place the other cardboard circle on top of the cake. STEP 6:  Using the cake lifter, lift the cake and gently lay on its side in the tray sprinkles. Supporting the cake with your hands on either side, roll until yo

So I decided to share this buttercream frosting tutorial. Buttercream    is a classic frosting recipe most commonly used to frost cakes. It is creamy, buttery and easy to use.  INGREDIENTS (By Terry Adido of Grated Nutmeg): (1) 113 Grams Unsalted Butter (1/2 Cup) (2) 113 Grams Shortening (1/2 Cup) (See Note 1) (3) 460 Grams Confectioners Sugar (4 Cups) (4) 2 to 4 Tablespoons of Milk. (See Note 2) (5) 1 Teaspoon Pure Vanilla Extract (6) Food Colour (Optional) NOTES: (1)  You can use all butter, all shortening, or any combination of both. If using butter, it should be at room temperature. Take it out of the fridge at least 30 minutes before you intend to make the frosting.  While the butter gives this frosting a creamy buttery taste, the shortening provides the structure it needs to stay at room temperature. (2) The quantity of milk you use will ultimately depend on how firm you want the frosting to be.