Knockdown Buttercream

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Buttercream: In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes.

2. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition until combined.

3. Add the heavy cream, vanilla extract, and salt. Increase the mixer speed to medium-high and beat for 3 minutes until light and fluffy.

4. If the buttercream is too thick, add a tablespoon of heavy cream at a time until the desired consistency is reached.

5. Frost the Cake: Use an offset spatula to apply a generous layer of buttercream to the top and sides of your cake. Smooth the buttercream with a bench scraper or an offset spatula to create a clean base layer.

6. Achieve the Knockdown Effect: Load a piping bag fitted with a large round tip (or just use the bag without a tip by cutting a medium-sized hole at the end) with the prepared buttercream. Pipe large dots of buttercream around the sides of the cake, spacing them evenly. Using a small offset spatula or the back of a spoon, gently press down on each dot and drag it to the right to create a smooth, elongated effect. Continue this process around the entire cake, ensuring the "knockdown" lines are consistent in length and direction.

7. Finish the Cake: Once you've applied the knockdown effect, use the remaining buttercream to pipe decorations or add accents to the top of the cake as desired. For a final touch, you can add sprinkles, edible glitter, or fresh fruit to enhance the appearance.

8. Serve and Enjoy: Allow the decorated cake to set in the refrigerator for about 30 minutes to firm up the buttercream. Serve at room temperature for the best texture and flavor.

Basics of Flouring a Cake Pan

To ensure your cakes come out of the pan smoothly and without sticking, follow these simple steps:

1. Grease the pan: Using a pastry brush or paper towel, coat the inside of the cake pan with softened butter or non-stick baking spray.
2. Add flour: Sprinkle a few tablespoons of flour into the greased pan. Tilt and rotate the pan to evenly coat all surfaces with flour, then tap out any excess.
3. Ready to use: Your pan is now ready for the batter. Pour it in and bake as directed.