She’s best known as Taylor Swift’s Aussie baker. And Gabriela Oporto joined Weekend Sunrise on Sunday, giving ideas on how to decorate your cake like a master. See below: Know the news with the 7NEWS app: Download today Dulce de Leche, pecan and coconut icing Ingredients 2 tins Dulce De Leche (395g each) 1 cup Pecans, chopped roughly 1 cup Coconut, shaved Method 1.
Place dulce de leche in a bowl and mix with a whisk or spoon. If it’s still hard place in the microwave for 15 seconds – this make it easier to melt. 2.
Add 3⁄4 cups of the coconut and 3⁄4 cups of the pecans and mix until combined. 3. Your icing is now ready! You can use it in between your cake layers and/or on top of the cake.
4. Finish the cake by adding left over pecans and coconut in the middle Note: You can toast the coconut and pecans by placing them side by side on a baking tray. Cook in oven for 3/5 min at 160C fan forced or 180C.
Lemon Glaze Ingredients 1 1⁄2 cups Icing Sugar, sifted 2 to 3 tbsp Lemon juice, freshly squeezed Method 1. Using a whisk or fork mix the sugar and 2 tbsp lemon juice until completely dissolved. You can add more lemon juice if you want it a bit runnier.
2. Using a spoon pour directly onto the cake Buttercream Icing techniques with berries, sprinkles, chocolates and or fruit You can cover any cake with a plain vanilla buttercream icing by using several different patterns: rustic, diagonal, waves Gaby’s quick and Easy American Buttercream Recipe Ingredients 500g Unsal.
