Pauline Chan SG
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Flowers & Sugarcraft Collections

Glossy buttercream flowers are an additional set of skill for bakers who are keen to know more about buttercream. The method I guide has glossy finish and what you need to understand in class is a basic skill and hand movement. The rest is practice and your own improvisation.

There is no exact piping method, however, once you understand the fundamental, it will be easier for you to follow any youtube video. 
Learning the glossy buttercream using Swiss meringue method in Singapore temperature and condition, helps to eliminate any bacteria infection. After some research, Swiss meringue method is my preferred choice because it will reduce the risk of Salmonella poisoning in the egg white we use. 

Of course you could still use italian meringue method to prepare. However, you are taught how to use Swiss meringue only in class to finish with a glossy look in your piping. 
The buttercream is stable for piping and cake decorating. 
If you are keen to learn, you could check out my schdeule through my "CLASS" page.

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​Sugarcraft creations is interesting and give me room for more creativity.
Sugar flowers using gumpaste and flexipaste


You could contact me through SMS/Whatsapp at 65-97561393
​or email to this student email at classbypauline@gmail.com
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