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asked April 18th 2017

Melted Rainbow Cake : buttercream recipe

I’ve just watch Paul tutorial on Melted Rainbow Cake.
He mentioned about adding some white ganache onto buttercream . Does anyone has the recipe for this buttercream with the exact amount of the added ganache?
Can I use this recipe for kids’ cupcakes swirl?
Sorry for the basic qs and thanks in advance.

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I’ve just watch Paul tutorial on Melted Rainbow Cake.
He mentioned about adding some white ganache onto buttercream . Does anyone has the recipe for this buttercream with the exact amount of the added ganache?
Can I use this recipe for kids’ cupcakes swirl?
Sorry for the basic qs and thanks in advance.

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Thank you madeitwithlove. This sure helps.
I’ll experiment with the amount of ganache, which one that will work.

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Hi maria

There isn’t an exact amount of ganache to buttercream recipe. However, if you look at the following blog there is a guidr to approximately how much would be a reasonable amount:

Buttercream covering and filling guide


You can just follow your normal buttercream recipe and add a percentage of ganache to it as suggested in my blog. If the consistency is too stiff for piping a swirl, it can be thinned down with a little full fat milk.

Hope this helps.

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If it’s any help Maria, there is a light chocolate buttercream recipe which can be swirled here: https://www.cakeflix.com/making-an-egg-free-cake
Scroll under thepicture of the cake to see it. Hope your experiments go well.

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Well, it does taste yummy, I just made it like your recipe. But I find it a bit too soft still, shall I just put it in the fridge for awhile then pipe it?
Or is there a way to make it stiffer? I don’t really want to add more icing sugar as it’s already sweet as it is now. I can’t tolerate any sweeter than your current recipe.
Same for my kids, they’ll just scrapped off the icing from the cake and only eat the sponge.

Thanks madeitwithlove for all your help, you’really like my cake encyclopedia 🙂

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Yes pop it in the fridge for a while and it will stiffen up., probably the warmth of the melted chocolate which is keeping it soft. You could add a little more melted chocolate but make sure it has cooled down before adding.

Thank you Maria, your comment is very much appreciated. x 🙂

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