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BAM Cake converter 
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Ingredients:
- 150 g BAM white chocolate
- 100 ml condensed milk
- 10 g gelatine
- 150 g sugar
- 130 ml of water
- Dining colour
Instructions:
1
Mix the condensed milk, sugar and 70 ml of water in a bowl. Heat to boiling, stirring constantly to prevent burning.
2
Mix the gelatine with the rest of the water and leave to swell.
3
Add the swollen gelatine to the milk mixture and stir until the gelatine is completely dissolved.Add BAM white chocolate to the milk mixture and stir until melted.
4
Using a stick mixer on low speed, mix the icing once more to reduce air bubbles and obtain a creamy and perfectly smooth icing.
5
If you want to have a coloured topping, you can add the food colouring in this step.
6
Allow the icing to cool slightly as if the icing is too hot it may melt the buttercream of the cake.
7
Place the cake on a cooling rack and keep flipping until it is completely covered.
8
Carefully lift the cake, remove the excess icing and place it on a serving mat. If desired, you can decorate the cake further.
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