Let's learn how to Delphinium Flower Cake by Italian Meringue Buttercream/ Flower cake/ eedocake

Let's learn how to make Delphinium Flower Cake! ITALIAN MERINGUE BUTTERCREAM MAKING Ingredients Unsalted butter: 450g (100% fat) Syrup: Caster sugar 150g + Water 50g Egg white: 150g + Caster sugar: 30g Vanilla essence 1t (Optional) -Italian Meringue Boil the water & sugar A to 118 ℃ at medium heat for syrup (No stir) Loosen the egg white, add sugar B and whip enough at high speed. Pour syrup slowly while whipping, and raise meringue at high speed. (Stiff peak) While keep whipping, cool the meringue until no more warm. -Buttercream Put room temperature butter into the meringue little by little while whipping. Whip it at high speed till it becomes creamy. Add vanilla extract TIP information: Wilton 101 (tuned thinly) for Delphinium petal Wilton 4 (tuned thinly) and 2 for Delphinium stamen Wilton 2 or 3 for extra For further cake design, hope you have fun with my Instagram "eedocake"! https://www.instagram.com/eedocake/?h...