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This week we make Paimon Cakes!
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Tips in order:
[1] Do not use carton (boxed) egg whites, fresh eggs only! Boxed egg whites are too thin, they only use the watery part of eggs, and not the thick part, and will not give great meringue
[2] Heat egg whites to 71-72C (160F) to stabilize the meringue and to kill salmonella *they die at 160F :)
[3] Pipe buttercream by using a steady and even pressure throughout to prevent wrinkles
[4] Pipe 1cm (or 1/3 inch) higher than the cake to create rounded bodies
Swiss Meringue Buttercream
*Enough to decorate, fill, and ice a bento cake 5in width x 4in height
Ingredients
- 150g (5 large) egg whites
- 200g (1 cup) granulated sugar
- 450g (2 cup) butter, soft and room temperature
Instructions
1. Place egg whites and granulated sugar in a heat proof bowl, and whisk together until combined
2. Prepare a double boiler by adding a height of 1 inch boiling water into a pot that can fit the heatproof bowl on top without the water touching the bowl
3. Place the heatproof bowl on top of the pot, and place on the stove on medium heat
4. Continuously whisk eggs and sugar together, around 8 minutes, non stop until the temperature reaches 71-72C or 160F
5. Remove from heat and whip on high speed until stiff peaks form
6. Wait until the heatproof bowl reaches room temperature, then add all of the butter in the mixture
7. Whip until creamy, around 4 minutes, on high speed
8. Once fluffy and creamy, whip on low for 1 minute to rid of large air bubbles
Piping tips I used in the video:
Wilton # 2 (small round) for details
Wilton # 96 (rigged) for bush borders
Wilton # 809 (large round) for body
Wilton # 808 (large round) for head
#genshinimpact #genshin #paimon #weekinmylife