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Vanilla Buttercream

Ingredients: 125 ml margarine 375ml powdered sugar 5ml vanilla 2ml cream

Method:1. With an electric mixer, beat margarine until mixture resembles a pale

yellow colour (around 3-5 minutes)2. Slowly add powdered sugar a tablespoon at a time. 3. Mix for 1-2 minutes longer. 4. Add vanilla and cream and continue to beat on medium speed for 30

seconds more.5. You may need to add more cream or powdered sugar depending on the

consistency of the icing. 6. Refrigerate until ready for use.

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Chocolate Ganache

Ingredients: 125ml chocolate chips 125ml heavy cream 30ml margarine

Method:1. Place the chocolate in large bowl.2. Warm the cream in a small saucepan over medium heat until it just starts

to boil. 3. Stir it into the chocolate without creating bubbles4. Let sit for 1 minute.5. Add the butter and stir until smooth. 6. Chill in the refrigerator until ready for use.

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Lemon Curd

Ingredients: 1 egg yolk 60ml confectioner’s sugar 60ml lemon juice 15ml lemon zest 30ml margarine

Method:1. Prepare a double boiler by filling up 2 inches of water on the bottom pot

and placing it over medium low heat.2. Combine the egg yolk, confectioners’ sugar, lemon juice and zest in to top

pot of the double boiler. 3. Cook, whisking constantly until thickened.4. Remove from heat and whisk in butter. 5. Strain the curd into a bowl.6. Cover with plastic wrap so that the plastic wrap directly touches the surface

of the curd.7. Refrigerate until ready to use.

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Salted Caramel

Ingredients: 100ml sugar 30ml water 60ml heavy cream 90ml margarine 2ml salt

Method:1. In a saucepan, combine the sugar and the water. 2. Heat over low heat, stirring with a metal spoon until the sugar has

dissolved, then crank the heat up to medium-high. Allow to come to a boil. 3. In the meantime, add the cream to a small saucepan and heat over low

heat until the mixture reaches scalding point. Turn off the heat.4. Cook the sugar syrup until it turns into caramel. Once you’re happy with the

colour of the caramel, take it off the heat and immediately whisk in the hot cream.

5. The mixture will start to bubble and hiss like an angry snake but just keep whisking and it will calm down.

6. Add half the margarine, one cube at a time, whisking until incorporated. 7. Put the bottom of the pot in cold water. Add the remaining margarine and

whisk until the caramel cools.8. Refrigerate until ready to use.

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Raspberry Curd

Ingredients: 125ml sugar 10ml lemon zest 60ml lemon juice 2 egg yolks 1ml salt 60ml margarine 125ml raspberries

Method:1. In a small bowl, mash raspberries with a wooden spoon.2. In a saucepan, off heat, whisk together sugar, zest and egg yolks; whisk in

lemon juice, mashed raspberries and salt. 3. Add butter and place pan over medium high heat.4. Cook, whisking constantly, until butter has melted and mixture is thick

enough to coat the back of a spoon and small bubbles form around the edge of a pan. Around 5 minutes. (do not boil)

5. Remove pan from heat while continuing to whisk.6. Pour curd through a fine-mesh sieve into a glass bowl. 7. Press plastic wrap against the surface of curd and refrigerate until ready for

use.

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Strawberry Buttercream

Ingredients: 60ml margarine 125ml powdered sugar, sifted 2ml vanilla extract 15ml strawberry puree 5ml heavy cream

Method:1. Using a hand mixer, mix margarine and powdered sugar until mixture is

light and fluffy.2. Slowly add powdered sugar, one teaspoon at a time. 3. Add in the heavy cream and the consistency is right.4. Add in the strawberry puree and mix until combined. 5. Mix for at least 1 minute until mixture is light and fluffy.6. Refrigerate until ready for use.