Tag Archives: buttercream

Tiered Baileys Chocolate Coffee Cake with swiss meringue buttercream frosting


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I adore this recipe as it makes the whole house smell of Baileys 🙄. The cake itself isn’t too rich and sweet, with the subtle coffee aroma puntuating the smooth irish creme liqueur. The swiss meringue has a buttery, full bodied sweetness which goes very well with the cake.

In making a tall three-tiered cake, I opted to make 6″ sized layers (my prefered size for non-wedding cakes). I transported it on an 8″ cake disc placed in two cake boxes – upturning one of them as the lid of the other. (Miss 9’s casual comment as the solution to my problem!)

Please do serve them in smaller portions – you can always go back for seconds.  Cut rectangular 1.5cm thick slices and drop it onto a cutting board. Further cut into fingers of 1.5cm width. Baileys cake with a hint of coffee, tastes exceptional with tea.

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Ingredients for 3 x 6″ layers, for a three-tiered Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (Equagold)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup oil (rice bran)
  • 1 cup Baileys Coffee Irish Cream liqueur
  • 1/2 cup Baileys, extra for imbibing
  • 3 large eggs
  • 1 tsp vanilla paste (Equagold)

Ingredients for the ganache filling: 

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 150ml cream
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used Solomon’s gold Smooth Dark kibble)

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Directions:

    1. Preheat the oven to 160 degrees C. Prepare three 6″ cake pans by oiling and lining with baking paper.
    2. In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
    3. Pour the batter into the prepared pan and bake for 25 minutes, until a toothpick inserted into the center comes out clean.
    4. Prepare the Dark Chocolate Swiss Meringue Buttercream Icing while the cake is cooking.
    5. Allow the cake to rest and cool for at least 10 minutes before flipping onto a wire cooling rack and cool to room temperature.
    6. While the cake is cooling, warm the cream till it barely comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling.
    7. Place the bottom layer of cake on a cake decorating turntable.
    8. Imbibe the top of the bottom cake layer with Baileys and then spread on ganache icing.
    9. Layer on the second cake and repeat with Baileys and ganache.
    10. Place the top layer on and ice the cake with swiss meringue buttercream. You can achieve the ‘naked cake effect’ by putting just enough icing to cover, without covering every little bit of cake.
    11. Holding a metal ruler or rectangular scraper at 45 degrees to the cake, turn the turntable so that your icing spreads cleanly around the cake.
    12. Pipe blobs of icing using a large round (wilton 1M) or jagged tip on top.
    13. Decorate with freeze dried berries, chocolate pieces etc.
    14. Refrigerate so that the icing hardens – the cake tastes absolutely better the next day.

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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.

Vanilla Bean Macarons with buttercream


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I have been making all sorts of crazy flavours lately and my colleague requested her favourite flavour – vanilla.  A good vanilla dessert calls for good quality vanilla bean, not any of the imitation stuff. I’ve used seeds from vanilla bean to flavour the shells and then a Heilala vanilla paste to flavour the buttercream. The result was a gorgeously balanced vanilla flavour that reminds me of vanilla milkshakes. Sometimes the simplest is the best!
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Macarons shell ingredients
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
seeds from 1 vanilla bean

Follow my basic recipe to make the shells.
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I paired these with a Vanilla Bean buttercream.

Filling Ingredients:
100g butter, room temperature
100g icing sugar
1 tbsp good quality vanilla bean paste (I used Heilala)
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Instructions:
Beat butter until soft in a mixer. Add icing sugar and mix well. Add vanilla bean paste and mix. Fill a piping bag and pipe a small dollop of buttercream on half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells.

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Fruit loops macarons with buttercream


After the 100s and 1000s macaron, I wondered what a fruit loops macaron would taste /look like – would the colours remain throughout the macaron or would it become a single colour? (The fruit loops I used did not have the usual artificial flavourings, and instead were all natural ingredients such as beets and even turmeric. As a result, the colour did come out more homogenous than I expected.)

Macarons shell ingredients
150 g icing sugar
130 g almond meal
20 g ground fruit loops
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Making macarons shells

Grind fruit loops in a powerful food processor or magic bullet and gave it 15 seconds of blitzing and there you’ll have finely grounded, cereal crumbs.

Sift the almond meal, icing sugar, cocoa powder and fruit loops crumbs, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 25 times. Don’t over do this.
Test it by pulling the spatula up and letting the mixture drip back into the bowl. Watch it, if it quickly homogenises with the rest of the mixture, it is ready.

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe. To get even rounds, I hold the piping bag above the baking sheet, with the tip at a 45 degree angle. I squeeze the mixture in the centre of my rounds and as it is close to filling my circle, I stop squeezing and flick the tip from 3 o’clock to 6 o’clock. This ensures a smooth top.

You can decorate the shells now – I placed some fruit loops onto half of the shells.

Allow 30 minutes for a skin to be formed.

Fan-bake them at 125°C, for 16 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a fruit loops butter cream filling.

Filling Ingredients:
1.5 cup fruit loops, blitzed (becomes 0.5 cup of fine crumbs)
150g butter
150g icing sugar

Instructions:
Cream butter and sugar together.
Blitz the cereal and mix in with the creamed sugar.

Fill half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells, so don’t eat it yet! These freeze well (up to 3 months).