Jiahn Kang - Stunning Buttercream Flowers: 25 Projects to Create Edible Flora, Cacti and Succulents

25 Projects to Create Edible Flora, Cacti and Succulents

Founder of Brooklyn Floral Delight

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy.

TO MY PARENTS.

It was 2013. I still remember the first time I learned how to pipe flowers, hardly able to squeeze the bag of buttercream. I never thought I could pipe something quite so sophisticated, especially a beautiful flower. Then my mind expanded from what I had known as traditional cakes to the idea of creating edible floral art. The potential in buttercream was exciting, and this was a fantastic eye-opener. Flowers were evolving, and petals were being piped out from my mind to my piping bags. My every waking thought was of flowers being piped out. The most exciting part was, and remains, blooming small pieces of art from my hands.

Buttercream is a malleable material for icing cakes and sweets and is a tasty material used to paint treats. It excited me to think of color schemes that would be challenging to bring into reality. The excitement grew because of the fun in combining colors. I began experimenting, and it was an escape to the creative world that allowed contemplative examination. Experiencing satisfying results during the process of experimentation motivated me to start this project, so I could share with others the happiness I get from creating beautiful buttercream flowers, cacti and succulents. I welcome beginners to this new and magical world. I provide step-by-step instructions and photos to guide you through the creation of each floral story. I hope this book inspires professionals and non-specialists alike to express their creativity on the canvas of their cakes.

My motto, Its an edible art for each individual, was included in a March 2018 Vogue magazine interview about my business, Brooklyn Floral Delight (BFD), which started in 2015. The project grew from my desire to make edible art, not just your run-of-the-mill cake. That motto still fuels me today and helps create each nature-inspired piece that comes to light, including the projects in this book.

The company name captures the delight that people experience when they see and taste my creations. My trademark soft and natural colors and unique arrangement of flowers define Brooklyn Floral Delights creations. All the arrangements have been specially laid out for you, the reader, to learn to create the projects, and, as you become more skilled in the process, to hopefully customize accordingly.

Once youve learned the basics of making buttercream flowers, please feel free to dive in and start making the projects in any chapter. There is no right way to go about creating these delectable stories.

This chapter details the tools you need to make your buttercream creations, introduces terms important to the process and explains basic techniques, such as how to hold your pastry bag.

Flower Nail

There are a few different sizes. I use a 1-inch (4-cm) flower nail from Ateco and Wilton.

Flower Nail Holder

Flower Lifter

I use a Wilton flower lifter.

Disposable Piping Bags

I buy 12-inch (30.5-cm) piping bags in rolls of 100, because its more economical.

2 to 4 Standard Couplers (per project)

Look for standard-size couplers that are 1 inches (3.2 cm) long and have a 1-inch (2.5-cm) base.

Scraper (plastic)

This is used to push buttercream toward the tips in piping bags. I like the Ateco 1303 product called a bowl scraper.

Spatula (silicone)

I use this tool to mix food coloring into the buttercream. My preference is for the Silicone Mini Spatulas (8 x 1 inches [20.5 x 4 cm]) by Celebrate It. I also use larger silicone spatulas for mixing buttercream.

Spatula (metal)

This is the best tool for icing cakes, and I like working with the 11-inch (28-cm) Wilton 409-7715 Straight Icing Spatula.

Bench Scraper (stainless steel)

I use this to smooth the crumb coat on my cakes. I recommend the Ateco Stainless Steel Bench Scraper, with a 4 x 3inch (10 x 7.5cm) blade.

Gloves

Gloves were not used for the photos in this book, but, if you have warm hands, its recommended to wear cotton gloves with disposable gloves on top. This prevents the warmth of your hands from softening the buttercream when they touch the bag.

Piping Tips (nozzles)

Here are the piping tips essential for the projects in this book.

Round tips: #01, #02, #04, #08, #10 and #12

Petal tips: #81, #102, #103, #104 and Ateco #124, for large flowers

Leaf tip: #352

Star tip: Wilton #199

Food Coloring

The recommended brands and color names are in the chapter.

Parchment Paper

I use nonstick parchment paper, cut into 2-inch (5-cm) squares, for creating flowers.

Turntable

Its much easier to assemble your cake creations on a turntable. Wilton makes an affordable one for beginners. As a professional, I like a heavy-duty turntable, such as the Ateco 612 Revolving Cake Decorating Stand, which has a cast-iron base with an aluminum top.

Your hand may get tired when you hold your piping bag incorrectly, so be sure to use your whole palm and four fingers (index to pinky) to pipe out the flowers.