I’m Yolanda and this is HOW TO CAKE IT! CLICK BELOW FOR ALL INGREDIENTS AND RECIPES!
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For the FULL BREAKDOWN of how to cake my famous ITALIAN MERINGUE BUTTERCREAM go here –
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What is that liquid I drizzle all over my cakes?? SIMPLE SYRUP! Read more here –
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INGREDIENTS
400g granulated sugar –
8 large egg whites
1 pound (454g) unsalted butter, room temperature
1 teaspoon pure vanilla extract –
1/2 Cup Water
TOOLS
Electric Stand Mixer and Whisk Attachment –
Saucepan
Candy Thermometer –
Rubber Spatula
THE HOW TO CAKE IT TEAM
Director of Photography: Chet Tilokani
Editor: Orhan Sumen
Producers: Jocelyn Mercer & Connie Contardi
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