Meringue Kisses 2 Tier Buttercream Cake
This is a great cake to make if your looking to create a showstopper. Take your time and the results will be worth it. This cake was made by us for Hobbycraft ideas promotion.
The equipment you will need is as follows
Mixer or handheld beater and bowl
Spatula 8 inch and 6 inch cake tins
Palette knife 224 Drop flower nozzle
Bowls 5 x Gel colours
Piping Bags 1 metre of ribbon
1m or 2d Nozzle
Jumbo straws x 4
- Prep Time : 60 minutes
- Cook Time : 01h 40min
- Yield : For a party
- For the 6 Inch Cake
- Butter or Margarine - 200g (7 oz)
- Caster Sugar - 200g (7 oz)
- Self-Raising Flour - 200g (7 oz)
- Medium Eggs - 4
- Vanilla Essence - 1 Teaspoon
- For the 4 inch Cake
- Butter or Margarine - 100g (3 1/2 oz)
- Caster Sugar - 100g (3 1/2 oz)
- Self Raising Flour - 100g (3 1/2 oz)
- Medium Eggs - 2
- Vanilla essence - 1 Teaspoon
- Meringue Kisses
- Egg Whites Large - 3
- Caster Sugar - 75g (2 1/2 oz)
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 75g (2 1/2 oz)
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 500g (17 1/2 oz)
- Butter Unsalted - Softened - 250g (8 1/2 oz)
- To decorate
- Sprinkles - Coloured
Meringue Kisses 2 Tier Buttercream Cake
1. Grease all the cake tins with the cake release spray ( tip - do this over the sink to avoid spraying all over your tops). Preheat the oven to 160 C, 300 F, Gas mark 2.
2. Cover two baking trays with the parchment paper and put aside.
3. Place the butter and caster sugar in a mixing bowl with the paddle attachment and beat until light in colour and creamy. Scrape down the sides and then beat again to ensure all the mixture has combined.
4. Gradually add the eggs one at a time beating in in between until you have used all the eggs. Sift the flour into a separate bowl and then fold into the cake batter. Give it a quick mix for about 30 seconds, scrape down the sides and mix again for 30 seconds.
5. Use the Spatula to scrape all the batter into the 6 inch cake tin making sure you spread the mixture evenly and put aside.
To make the 4 inch Cake
6. Follow the above instructions using the 4 inch recipe
7. Place both the tins in the oven on the middle shelf. Bake the 6 inch cake for 40 minutes and the 4 inch for 30 minutes. Do not open the door until the 4 inch cakes time is nearly up.
8. The cakes are ready when they are golden in colour, springy to the touch and a metal skewer comes out clean when inserted.
9. When the cakes are baked take them out of the oven and leave to cool in their tins for 10 minutes before transferring to a metal cooling rack. If they have domed at all slice this off using an serrated knife.
To make the Meringue Kisses
10. Add the icing sugar and caster sugar to a bowl and mix well. Set aside.
11. Place the egg whites in a clean mixing bowl and whisk until they form stiff peaks (Tip - this is important so the kisses hold their shape when piped).
12. Gradually add in the sugar a 1/3 at a time and whisk for 1 minute. Add in the next 1/3 and so on until all the sugar has been used and the meringue is glossy and has stiff peaks.
13. Separate into five bowls evenly.
14. Take a piping bag and add a 2d/1m Nozzle. Open the bag up and use a thin paintbrush to dip into a small amount of your first colour and paint five lines in the inside of the bag starting inside the nozzle upwards.
15. Place one bowl of meringue inside the bag.
16. Holding the bag vertically over the tray you have covered in parchment paper, apply enough pressure to create a base and then quickly draw the bag upwards to create a point. Carry on until you have used all the meringue in this bag. You should make about 12-15 approximately.
17. Repeat the above three steps with the next four colours using the nozzle and washing it in between.
18. Bake in the oven for 1 hour or until they have a cream coloured base and you can tap the base when lifted and they should sound hollow.
19. Set aside until later
Making the Buttercream
20. Make the buttercream by first beating the butter until it is smooth and creamy.
21. Add in the icing sugar a little at a time and then beat in well.
22. Beat until all the buttercream is smooth and creamy making sure you scrape down the sides of the bowl regularly.
23. Separate the buttercream into two bowls. Keep one bowl and put aside. Add the colouring to the other bowl (I've used pink ) you can add a little drop at a time and beat in until your happy with the colour.
To fill and crumb coat the cakes
24. Take the 6 inch sponge and place on a clean, flat surface. Using a serrated knife cut the sponge in half slicing horizontally. Separate the two sponges, and place the top tier on to a piece of parchment paper on top of the turntable.
25. If using spread a thin layer of jam over the entire surface of the sponge evenly.
26. Take the uncoloured buttercream and use the spatula to put a spoonful of buttercream in the centre of the sponge and then use the palette knife to spread it out evenly.
27. Take the other half of the sponge and place on top of the first with the bottom of the sponge facing up so you have a nice flat surface.
28. Take the pink buttercream and put this on top of the sponge using the palette knife to spread the buttercream across the top and around the sides of the cake. Create a thin smooth layer using the cake scraper to help even out the sides and turning the turntable as you scrape.
29. Lift the sponge on the paper carefully and place it in the fridge to harden for at least 30 minutes.
30. Repeat the above with the 4 inch cake. Any remaining uncoloured buttercream should be saved and coloured in an alternative colour (I've used purple) you will need this later.
31. After the 6 inch cake has been in the fridge take it out and place back onto the turntable. Apply the pink buttercream to the top of the cake and spread a thicker layer over the entire cake. Use the palette knife to create patterned lines going upwards.
32. Fill a large tray or flat dish with coloured sprinkles and put the cake in the tray/bowl and gently move the dish in a circular motion. This will allow the sprinkles to stick to the bottom of the cake without you touching it.
33. Repeat with the 4 inch cake.
To stack the cakes
34. Take the 8 inch cake drum and place it onto the turntable. Cover the centre of the cake drum with a layer of buttercream. Carefully transfer the 6 inch cake to the board making sure you place it in the centre.
35. Use the palette knife to cover the board with a thin layer of buttercream around the cake, making sure you fill in any gaps between the board and the cake.
36. Place in the fridge for 30 minutes.
37. Once hardened place the cake board back onto the turntable and begin to add the four jumbo straws into the cake vertically to support the next cake layer, (please see photo below for position). Use the scissors to chop the straws where they are just level with the top of the cake so that when you put the board on top the straws are all level to each other.
38. Cover the top of the straws with a layer of buttercream and stick the 4 inch board on top central to the cake.
39. Cover the board with a thin layer of buttercream and then place the 4 inch cake on top centrally.
40. Use the palette knife to cover any gaps between the cakes layers with the buttercream.
41. Place in the fridge for 20 minutes.
To add the Meringue Kisses
42. Gently take the meringue kisses in colour order one by one and stick them to the cake starting from the top centre. Add four or five in each colour so they work their way down the cake creating a cascade of meringue.
43. Take the remaining buttercream we put aside earlier if you've not already colour this purple/or colour of your choice.
44. Place the 224 wilton drop flower nozzle into a piping bag thats been cut at the end to allow the nozzle to poke through and add in the buttercream.
45. Pipe the drop flower around the edge of where the two cakes meet all the way around and then pipe in between some of the meringue kisses but not all of them.
46. Finish by adding the ribbon to the cake board by applying the gluestick all the way around the edge and then stick on the ribbon making sure the join is at the back of the cake.