Tag Archives: birthday cake

Dark chocolate Swiss Meringue Frosting


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It’s been a while since I made icing for cakes. I didn’t like my old buttercream recipe as it was fiddly and a bit too buttery for my taste. I haven’t tried swiss meringue buttercream and thought it would be interesting to see how it turns out.

Three words: WOW. WOW. WOW. Pillowy, soft and cloud-like.  Amazing. Thanks to bloggers like @stylesweetca and @toplessbaker my cake deco game is back on! 🍰🍫 The buttercream was a joy to make and pipes so well. So smooth and tastes light. It also sets a bit when cooled in the fridge which is great if you have to transport it. This will be my go-to recipe for icing!

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I added Fresh As freeze dried raspberries inside each of the layers, raspbery chocolate paste from Sabato, Miann gold dusted almond and coffee Valrhona dark chocolate, Solomon’s Gold new chocolate kibble (as deco pieces and also melted and added into the chocolate icing), Valrhona cocoa powder. What a cutie!

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Dark Chocolate Swiss Meringue Frosting

(Adapted from Style Sweet Ca)

Ingredients

  • 3 large egg whites (120ml)
  • 1 cup caster sugar
  • 1 1/2 cups (340g) unsalted butter, softened
  • 4 tablespoons mascarpone, softened
  • 1 teaspoon vanilla paste
  • 60g dark chocolate, melted (best you can afford)
  • 4 teaspoons of your best baking cocoa powder

Instructions

  1. Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine.  Fill a medium saucepan one-third full with water and bring to a simmer.
  2. Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl). Whisking intermittently, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
  3. Once hot, place the mixer bowl back on the stand.  Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes).
  4. Turn the mixer speed down to low and add in the softened butter and mascarpone, two tablespoons at a time.  Stop the mixer and change the whisk to the paddle attachment.
  5. Add in the vanilla, melted chocolate, and cocoa.  Mix on medium-high until the buttercream is smooth, fluffy, and cloud-like (about 3 minutes).

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Just for fun I switched the tip and pipped some ruffle stars as well!

Key points:

* Make sure your butter is at room temperature when you add it to the meringue. Keep mixing if it looks like it has curdled.

* Make sure your meringue has returned to room temperature before adding the butter or your bowl of cloud will become bowl of soup! Cool the whole bowl and mixture for 20 minutes before whipping again.

Disney Frozen themed birthday cake and party ideas


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For her 6th birthday, J requested a Disney Frozen-themed party.

A search on the internet quickly gave me links to templates for invites: you can print them from here.

For the cake: I decided on a fondant covered cake for its ease in transport and also in decoration.  Theme colours were purple and teal, which I used as the fondant layers.  For the name, I used a darker shade of purple to make it pop.  Tiny white snowflakes were cut out from white fondant, as were trees and decorated around the cake.  A large white fondant snow flake was placed on the surface of the top tier.

I used my Chocolate Cake recipe for a perfectly moist cake.

A few tips from my friend who came over to help (thanks Bryony!):

*always ice your cake before you roll out the fondant – you don’t want your rolled fondant waiting for you;

*always use good quality baking pans to ensure even baking – you will waste less cake if there is less leveling to do;

*aim for a high/deep cake so that you have height in a single cake without needing to layer it up;

*if you do need to layer it up, it will inevitably have a gap on the side – use a thinly rolled piece of fondant and wrap it right round the cake to fill the gap (as seen below with the green-coloured fondant).

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*only take the amount of fondant you require from the bag and keep the rest tightly wrapped away to prevent it from frying;

*mix a small amount of coloured fondant with the white to create the colour you want;

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I reckon cake decorating is way more fun when your best friend’s around 🙂

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Party favours:
J personalised white takeaway boxes by drawing snowflakes on the sides, which contained blue and white (blueberry and coconut flavoured) jelly beans, Disney Frozen tattoos and my famous macarons 🙂 in the theme colours.

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We held the party at Snow Planet, Silverdale, Auckland. Perfect backdrop for our Frozen party, don’t you think? 🙂

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I don’t know who was harder to get off the snow – the kid or the big kid…