The art of buttercream frosting
Cake decorating has never been one of my kitchen skills. Yet a few weeks ago, there I was in the Maya Kitchen, piping sunflowers and swirling hibiscus on golden-yellow cupcakes.
It was all because of Christina Ong and Valeri Valeriano, world-renowned cake artists and founders of Cake Fiesta Manila. Based in the UK, they’ve been teaching cake decorating for nearly a decade now, traveling the world to join cake festivals and exhibits. Last month they were at the Cake Fiesta at the SMX Convention Center Manila to teach their art.
But first they agreed to give lessons on decorating cakes with buttercream at the Maya Kitchen in Makati (which was how I ended up being their student).
Their career as cake artists started out unexpectedly. While on an extended vacation in the UK, they ran out of money. Rather than ask their parents for funds, they tried to find jobs through an employment agency. One of their first gigs was taking care of the children of two families. One Mother’s Day, they made some cupcakes for the children’s moms. The moms were so impressed that they suggested that the two make a business out of it.
After some discouraging starts, they got their big break when a nearby elementary school asked them to supply the cupcakes for a school event. Even though they hadn’t had much experience baking and decorating cupcakes, they said yes, and spent the next two days baking 150 cupcakes in their small, trusty oven.
“We didn’t sleep at all,” they recall. But it was worth it because the cupcakes quickly sold out. The organizer of the school event soon invited them to be the cake vendors in several other events. Not long afterwards they were asked to do cake displays and decorating demos in a big London show. When, after that show, they advertised their first class on cake decorating, the response was overwhelming.
Most buttercream frostings are just white, which is quite boring. So, we decided to do colorful buttercream frostings instead.
The pair has not looked back since. Aside from participating in world events, they’ve written five bestselling books on buttercream and cake decorating, which have been translated into different languages. Their success is even more remarkable as they had no previous experience in baking and decorating cakes. “We just learned from the tutorials on the internet,” said Christina. But they must have had some innate skills because they’ve become real pros and their daintily decorated cakes always become big hits.
The pair doesn’t do the trendier fondant frosting but specializes instead in buttercream. “Most buttercream frostings are just white,” Valeri said, “which is quite boring. So, we decided to do colorful buttercream frostings instead.”
Just how colorful can be seen in their splendid cake creations pictured in their books The Contemporary Buttercream Bible, 100 Buttercream Flowers, and Palette Knife and Painting Techniques, which feature layers of cakes adorned with cascading ruby-red roses, dainty pink daises, and golden-yellow sunflowers, as well as cupcakes blooming with hydrangeas, camellias, and chrysanthemums.
For the class in the Maya Kitchen, they demonstrated how to handle piping bags as well as decorating tips and nozzles. “We love teaching first-timers because wala pa silang nakasanayan na techniques,” Christina said. Indeed, both were very patient in showing the students how to apply just the right pressure on the piping bags, how to create petals and leaves and how to swirl ruffles.
By the end of the class, we all had six beautifully decorated cupcakes that we could be proud of.
Here’s a basic buttercream frosting, based on the recipe of Valeri and Christina:
Buttercream frosting
- 225 grams (about one cup) unsalted butter (softened)
- 115 grams (about 3/4 cup) vegetable shortening
- 2 to 3 teaspoons vanilla flavor or essence
- 1 Tablespoon water or milk (you may omit if weather is hot)
- 600-650 grams (about 4 1/2 cups) powdered, confectioner’s or icing sugar, sifted
In a mixing bowl, beat the butter until soft and pale, about one to two minutes. Add the vegetable shortening and continue beating for 20 to 30 seconds more, until the shortening is well incorporated and the mixture is smooth (there should be no lumps). Do not beat longer than 20 to 30 seconds.
Beat in the vanilla essence and water or milk (if using) at medium speed for about 10 to 20 seconds, until well incorporated. Slowly add the icing sugar and beat for another 20 to 30 seconds, or until mixture is well combined, scraping the beaters and the bottom and sides of the bowl occasionally to make sure there are no lumps. Do not over-mix. Use to frost cakes and cupcakes.