buttercream

226 - Butter cream cheese Frosting - Carrot cake Cupcake Topping with artisan baker Marti Pineno

This is the place to explore, learn about ingredients, tools, gadgets – even packaging.  Share recipes done right – or baking gone wrong while you measure, mix, and make desserts – a sweet solution for comfort, creativity, and connection as you build a bond with baking. No experience necessary. You’ll taste the results.

Marti Pineno operates a licensed home bakery, where she creates handcrafted baked goods for people who are tired of eating food filled with preservatives and want desserts made from scratch with simple, safe ingredients. www.OHbaked.com Remember to follow, rate and review.  Invite your friends to listen and be fans. 

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FREE oatmeal cookie recipe
https://ohiobaked.com/wp-content/uploads/2020/08/yOHrecipe.pdf?v=0a10a0b3e53b

Called a rebel muse, Marti is an award-winning, multi-talented artist, musician, entrepreneur.  She blends a background in education with innovation, exceptional communication skills, and the ability to inspire “out-of-the-box” strategies to help you re-think and re-word your true-life story so you can measure and mix the magic of success to launch your own life legacy. 

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Ever wondered if fondant is edible? Or how you're supposed to know how many tiers will feed your how many guests?

Open your ears and listen to this episode with Amy's Cupcake Shoppe on all things cake, cupcakes and macarons!

Follow Amy @amyscupcakeshoppe

Thanks to show sponsors: Studio Americana and Aisle Planner: code UTV **This show no longer has separate social media, a patreon, or any other frivolous internet mumbo jumbo. But you can find show notes here: https://www.sixpenceeventsmn.com/podcast

Don't have time to bake a cake from scratch? That's okay! Make the cake from a "box" and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!

If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.

Click here to download the recipe as a PDF file

4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt

1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!
3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!
4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has �broken�, looking watery and separated like curdled milk. Continue mixing�it will all come together, I promise!
6. Increase speed to high, and beat until smooth.
7. Add flavorings of your choice and tint with coloring paste