Buttercream Frosting: There are many recipes for buttercream frosting and this is Kelly Delaney’s favorite because it is easy to make and tastes great. She highly recommends it for decorating your cakes. Frosting is also available in grocery stores, but if you have the time you may wish to try making your own.

l pound unsalted butter at room temperature
2 1⁄2 cups sugar
6 large egg whites


1. Whip butter in a 5-quart bowl of an electric mixer until pale and fluffy, about 10 minutes. Set aside.
2. Combine the sugar and egg whites in another 5-quart bowl.
3. Set the sugar and egg whites bowl over a pot of barely simmering water (ban marie) and whisk constantly until sugar is dissolved and egg whites are warm (testing like a baby’s bottle, warm to touch on your wrist).
4. Remove from stove and whip on electric mixer on high speed until mixture forms stiff peaks.
5. Switch the whip attachment to a paddle attachment. Add whipped butter, a little at a time, mixing until well incorporated. (The longer you mix it, the lighter and better the buttercream is to work with.)

Note: The frosting can be made 72 hours in advance. Store in an airtight container at room temperature.

Recipe courtesy of Kelly Delaney, Cakes for Occasions, 2009.
Making your own piping bag is often the best thing to do when decorating a cake, especially for those short and quick messages you want to write. It is very easy to do and as an added bonus it saves a lot of cleanup and trouble because you just throw them out when you are done.

The more you decorate, the more you you're going to learn to appreciate this little parchment bag. This is a triangle folded up to a disposable bag that you could use for writing for an inscription on a cake, or even inserting a tip. I'd like to show you how to make these.

What I'm going to have you do is take a piece of parchment and fold it over to a triangle. Push the seam down to give it a nice crisp edge. Then I take my offset spatula and I'm just going to slice it right across to give it a clean cut to make a triangle. We are going to take this triangle and we're going to kind of envision an A, a B and a C.

We are going to take the A and we're going to bring it inside towards us down to the C. And we're going to hold it there with our thumb and our forefingers. Reaching across, we're going to go to the B. And we are going to take it around the A and bring it down to the C. And basically what you're doing is you're taking each corner and you bring it down near your belly.

Then we're going to bring up the edges. So we're going to look into the bag, so we don't see anything through it. So it's a closed hole. Then we are just going to fold it over to make a seal. So you can go ahead and make a bunch of these parchment bags ahead of time.

Now, the reason I like using these is because when you're decorating, you're going to need to change your color of your inscription, or you're going to want to add a little detail here and there. You're going to go through a gazillion regular bags. And you're going to be washing them all the time.

And then we're going to take our parchment bag and we are going to fill it with buttercream frosting. I'm just going to get a little frosting and I'm going to scoop it right in. And I'm going to fold it over. Almost like an envelope. Sealing in what you have inside.

Now, you could fill this with chocolate or buttercream-- anything that you're going to be piping out. And again, you could leave it just like that, rest it down and you could keep it. And you don't have to worry about it.

Now, so you've got your parchment bag. We made sure that we didn't have any hole there. So now I'm just going to use my scissors and I'm going to open it up. Then you can go ahead and you can write. It's working almost like a number three tip that you would use. And there's your parchment bag.

Parchment Piping Bag
Categories :