12 Comments
Parisa's BFF
1/3/2014 08:28:52 am
I LOVE THIS! SO CUTE!
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Cheryl
12/3/2014 07:55:14 am
Hi. What sort of buttercream have you used in this cake? Swiss Meringue or American?
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Parisa
12/3/2014 12:16:57 pm
Hey Cheryl,
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Cheryl
13/3/2014 05:32:24 am
Thanks parisa. I just find American buttercream is too sweet for my liking! Do you use Crisco or just butter with icing sugar? The buttercream on your salted caramel & walnut cupcakes looks super glossy!
Parisa
13/3/2014 06:07:52 am
Its just the method thats different. American buttercream is a different method and the sugar depends on the maker itself. All depends on preference, french meringue can be just as sweet or more. My american buttercream is known to be quite airy and light, so sweetness is no problem :)
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Me
I'm Parisa, a passionate home baker & a finance student living in Sydney. I very much enjoy food, baking for others & gloomy weather. Here I post small glimpses of my personal experiences in & out of my hometown, so i hope you enjoy! Keep in touchLibrary
October 2014
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