Bridal Expo

Multiple Locations

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Limited quantity available
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In a Nutshell

Expos bring top vendors and venues together in one place to make it easier for brides- and grooms-to-be to plan their special day

The Fine Print

Promotional value expires Jul 15, 2015. Amount paid never expires. Limit 1 per person, may buy 10 additional as gifts. Valid only for option purchased. Valid only for location Purchased. Must present Groupon Voucher for Admission. Expires on event date. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Four Options

  • $7 for two bridal-trade-show tickets ($12 value)
  • $12 for four bridal-trade-show tickets ($24 value)
  • $19 for six bridal-trade-show tickets ($36 value)
  • $25 for eight bridal-trade-show tickets ($48 value)

Buttercream: A Piece-of-Cake Frosting

The frostings here don’t just look pretty—they’re also sweet, rich, and creamy. Read on to find out what goes into a perfect buttercream.

Sure, things like spices, fruit, and chocolate are nice, but the irresistible power of most desserts flows in large part from fat and sugar. In fact, that’s all you need to make a buttercream frosting. The “cream” part of the name comes not from the dairy product but from the mixing method: for a basic version, you vigorously blend—or cream—a source of fat into powdered sugar. Margarine and shortening may not taste as rich as butter, but their higher melting point can be an advantage, since the frosting will hold up better under heat.

Buttercreams of the World

Whether you get more complex than that depends on the style you’re working in. French buttercream starts with a thick sugar syrup, which is whipped into a mixture of egg yolks and butter, making for a thick, spreadable meringue. For an airier texture, Italians use beaten egg whites instead, and Swiss meringue buttercream takes the shortcut of whisking the sugar and egg whites together over heat. Some recipes may even call for milk, depending on the consistency desired, and any variety can serve as a filling between cake layers or the mortar of your buildings in a gingerbread earthquake scene.

Bonus Points

  • French buttercreams tend to be least prone to separation because of the natural emulsifiers (substances that help fat and water mix) found in egg yolks.
  • Bakers have a trick for producing ultra-smooth buttercream surfaces: the “crumb layer,” which is created by chilling the frosted cake before adding a second layer of frosting to even things out.

Customer Reviews

Awesome!
Miranda D. · July 16, 2015
Merchant Location Map
  1. 1

    Empire Meadowlands Hotel

    2 Harmon Plaza

    Secaucus, NJ 07094

    Get Directions
  2. 2

    Paris Caterers

    281 Cross Keys Road

    Berlin, NJ 08009

    Get Directions
  3. 3

    Zeris Inn Banquets

    372 Route 46

    Mountain Lakes, NJ 07046

    Get Directions
See all 4 locations

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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