Secret to intense buttercream on a Severed Finger Cake
Follow the recipe for a white cake above You will find the Strawberry Buttercream below and instructions to use Isomalt sugar. You will need a candy thermometer for this one.
Secret to intense buttercream on a Severed Finger Cake
Follow the recipe for a white cake above You will find the Strawberry Buttercream below and instructions to use Isomalt sugar. You will need a candy thermometer for this one.
Ingredients
  • 500gm unsalted butter
  • 250gm cream cheese
  • 240gm Icing sugar 2 cups
  • 85gm strawberry jelly crystals1 packet
  • 125ml lemon Juice
  • 1teaspoon vanilla
Decorations
  • 500gm Isomalt sugar crystals
  • 2teaspoons light coloured golden syrup or corn syrup
  • 2 drops of red colour paste
Instructions
  1. Beat the butter and cream cheese till light and creamy.
  2. Add the flavoured crystals and the vanilla
  3. Continue beating and add icing sugar in three lots. Beating well between additions.
  4. Add the lemon juice and combine well.
  5. The buttercream is now ready to use.
  6. This amount will cover a three tire 20- 24 cm cake.
To make the blood
  1. Mix the syrup and colour together and set aside till needed.
How to use Isomalt sugar.
  1. Fill a bowl with a bit of cold water. This is to cool the bottom of the pot. Prepare a large tray and cover with baking paper.
  2. Put 1/2 the Isomalt into a pot. Put the pot onto a medium heat til the sugar melts, you can stir in all the loose pieces so they melt together, then add the next 1/2. Stir carefully till the new dry bits have started to incorporate. Add the thermometer and continue cooking. The sugar will start to look like a clear bubbling liquid. Bring the sugar up to 195 C and then turn off the heat.
  3. Put the bottom of the pan into the water to stop the cooking. Dry the base once cooled as water will affect the sugar if it drips into your tray
  4. Pour the sugar onto the lined tray.
  5. BE careful!!
  6. Once set the Isomalt can be put into a storage container and kept for some time.
  7. Use some of this sugar as pieces of glass. They will not melt even in the refrigerator.
  8. You can always use praline too but this will melt quickly.
  9. Find the recipe for Praline here.
Recipe Notes

Isomalt doesn’t crystallise
you need to use clean implements / spoons and spatulas
Stop the sugar going over 190 C by plunging the base of the pot into water
If you want to colour the sugar do so when it is done. use gel colours rather than liquid colours.