Cake designe

I. Ingredients
​1. The Cake (Firm Sponge Cake):
​4 eggs (room temperature).
​1 cup sugar.
​1 ½ cups sifted all-purpose flour.
​½ cup warm milk.
​½ cup vegetable oil or melted butter.
​1 tbsp baking powder + vanilla extract.
​A pinch of salt.
​2. The Frosting (Swiss Meringue Buttercream):
​This type is preferred as it holds the intricate piped details and decorations perfectly.
​5 egg whites.
​1 ½ cups sugar.
​450g unsalted butter (softened).
​Vanilla extract and food coloring (Pastel colors are traditional for this style).
​II. Preparation Method
​1. Preparing the Cake:
​Whisk the eggs, sugar, and vanilla thoroughly until the mixture is pale and thick.
​Gradually add the oil and milk while mixing gently.
​Fold in the flour, baking powder, and salt using a spatula (from bottom to top) to keep the air in the batter.
​Pour the batter into two cake pans (15cm or 18cm) to achieve a tall look.
​Bake in a preheated oven at 180°C for 30–35 minutes. Let them cool completely before decorating.
​2. Preparing the Swiss Meringue Buttercream:
​Place egg whites and sugar in a bowl over a double boiler (simmering water), ensuring the bowl doesn't touch the water.
​Whisk constantly until the sugar is completely dissolved and the mixture feels warm to the touch.
​Remove from heat and whip with an electric mixer on high speed until you get a stiff, glossy peak and the bowl feels cool.
​Gradually add the softened butter (one tablespoon at a time) while continuing to whip until the cream is smooth and velvety.
​III. Decorating Steps (The Vintage Look)
​This style relies on using various piping nozzles:
​Crumb Coat: Apply a thin layer of buttercream to seal in crumbs, then apply a smooth final coat. Chill in the fridge until firm.
​Side Outlines: Use a small "star tip" to pipe curved lines (swags) around the sides of the cake.
​The Frills: Use a "petal tip" (like tip #104) to create ruffled layers over the curved outlines you just drew.
​Top and Bottom Borders: Use an "open star tip" to