Who says pastries can’t embody the artistry of ‘brush and ink’? Recently captivated by Chinese aesthetics, I’ve recreated calligraphy on cake using buttercream batter—every stroke meticulously piped. After three days of practice, even those with unsteady hands can master it!
Ingredients for Calligraphy Batter: – 40g butter – 35g sugar substitute – 30g egg whites – 30g cake flour – 4g black cocoa powder Ingredients for Cake: – 5 eggs – 50g corn oil – 50g milk – 50g cake flour – 40g sugar substitute Method for Calligraphy Batter: 1. Soften butter at room temperature, mix with sugar substitute, and blend with egg whites. 2. Sift in cake flour and black cocoa powder, then mix until smooth. 3. Transfer to a piping bag with a small tip. 4. Trace printed calligraphy onto parchment paper, place on a baking tray, and refrigerate. Method for Cake: 1. Separate egg whites and yolks. 2. Whisk milk and corn oil until emulsified. 3. Sift in cake flour, mix, then add yolks and combine. 4. Beat egg whites with sugar substitute to stiff peaks. 5. Fold ⅓ of meringue into yolk mixture, then gently incorporate the rest. 6. Pour into a prepped baking tray, smooth the surface, and bake at 150°C for 30 minutes. 7. Cool, remove parchment, roll, freeze for 30 minutes, and slice. The only challenge is tracing the calligraphy—otherwise, it’s simple, delicious, and fun!
