Meringue Kisses Buttercream Cake
This cake does take some effort and you need to be organised. I've divided the ingredients for the cakes, meringue kisses and buttercream separately to help you get ready.
- Prep Time : 2hr 10 minutes
- Cook Time : 3hr 5 minutes
- Yield : 50
- Victoria Sponge Cake - 25 cm (10 inches)
- Margarine - 600g (21 1/4 oz)
- Caster Sugar + Sugar and Crumbs Natural Flavoured Icing Sugar of your choice - 550g (19 1/2 oz) +50g (1 3/4 oz)
- Self-Raising Flour - 600g (21 1/4 oz)
- Medium Eggs - 12
- Victoria Sponge Cake 8 inch
- Victoria Sandwich - 20 cm (8 inches)
- Margarine - 400g (14 oz)
- Caster Sugar + Sugar and Crumbs Icing Sugar - 350g (12 1/2 oz) + 50g (1 3/4 oz)
- Self-Raising Flour - 400g (14 oz)
- Medium Eggs - 8
- Meringue Kisses
- Large Egg Whites - 3
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 75g (2 1/2 oz)
- Caster Sugar - 75g (2 1/2 oz)
- Food Colourings/gels - Pink, Yellow, Green, Blue, Orange
- For the Buttercream
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 1kg (2 lbs 3 1/4 oz)
- Butter Unsalted - Softened - 500g (17 1/2 oz)
- Food Colouring/gel - Yellow
- For the drizzle
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 300g (10 1/2 oz)
- Hot Boiled Water - As needed
- Sprinkles/balls - As needed
Meringue Kisses Buttercream Cake
Cake tins 1o inch/25cm and 8inch/20cm Nozzles - Wilton 1M Star
Cake drum 13inch Cake Scraper
Cake boards - 6inch and 4 inch Parchment Paper
Jumbo straws x 15 Piping Bags
1.15 metres Coloured Ribbon (I've used pink spotty) Scissors
Palette Knife Bowls
Mixer - paddle and whisk attachments Cake Release Spray
Thin paintbrushes Turntable
Progels/coloursplash food colouring gels Gluestick
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, 325 F, Gas mark 3.
2. Cover two baking trays with the parchment paper and put aside.
To make the 10 inch Cake
3. Place the butter and caster sugar plus the icing 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 10 inch cake tin making sure you spread the mixture evenly and put aside.
To make the 8 inch Cake
6. Follow the above instructions using the 8 inch recipe.
7. Place both the tins in the oven on the middle shelf. Bake the 10 inch cake for 1 hour and 15 minutes and the 8 inch for 50 minutes. Do not open the door until the 8 inch cake 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 then 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.
Separate into five bowls evenly
13. Take a piping bag and open it up. Use a thin paintbrush to dip into a small amount of your first colour and paint five lines on the inside of the bag starting at the tip upwards.
14. Place one bowl of meringue inside the bag and then snip off the end about an inch up from the tip.
15. 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.
16. Repeat the above three steps with the next four colours.
17. Bake in the oven for 1 hour or until they have a cream coloured base and you can tap the base when lifted. They should sound hollow.
18. Set aside until later.
Making the Buttercream
19. Make the buttercream by first beating the butter until it is smooth and creamy.
20. Add in the icing sugar a little at a time and then beat well. Add the colouring (I've used yellow) you can add a little drop at a time and beat in until you are happy with the colour.
21. Beat until all the buttercream is smooth and creamy, making sure you scrape down the sides of the bowl regularly.
To fill and crumb coat the cakes
22. Take the 10 inch sponge and place on a clean, flat surface. Using a serrated knife cut the sponge in half slicing diagonally. Separate the two sponges and place the top tier on to a piece of parchment paper on top of the turntable.
23. If using, spread a thin layer of jam over the entire surface of the sponge evenly.
24. 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.
25. 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.
26. Take another spoonful of the buttercream and put this on top of the sponge. Use the palette knife to spread the buttercream across the top and around the sides of the cake creating a thin smooth layer. Use the cake scraper to help even out the sides turning the turntable as you scrape.
27. Lift the sponge on the paper carefully and place it in the fridge to harden for at least 30 minutes.
28. Repeat the above with the 8 inch cake.
29. After the 10 inch cake has been in the fridge take it out and place back onto the turntable. Apply more buttercream to the top of the cake and spread a thicker layer over the entire cake. Use the cake scraper again to get a clean, smooth finish.
30. Repeat with the 8 inch cake
31. Now cover the polystyrene dome, starting with the top spread the buttercream all the way around thinly. Place in the fridge until later.
To stack the cakes
32. Take the 13 inch cake drum and place onto the turntable. Cover the centre of the cake drum with a layer of buttercream. Carefully transfer the 10 inch cake to the board making sure you place it in the centre.
33. Use the palette knife to cover the board with a thin layer of buttercream making sure you fill in any gaps between the board and the cake.
34. Place in the fridge for 30 minutes.
35. Once hardened place the cake board back onto the turntable and begin to add eight of the jumbo straws into the cake horizontally to support the next cake layer. 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.
36. Cover the top of the straws with a layer of buttercream and stick the 6 inch board on top central to the cake.
37. Cover the board with a thin layer of buttercream and then place the 8 inch cake on top. Position the remaining seven straws into the cake.
38. Cover the straws with a layer of buttercream and then stick on the 4 inch board pressing down to secure.
39. Take the dome out of the fridge and cover the base with buttercream. Stick this on to the top of the 8 inch cake.
40. Use the palette knife to cover any gaps between the cakes layers with the buttercream.
41. Place in the fridge for 20 minutes.
Making the drizzle
42. To make the drizzle place the icing sugar into a clean bowl and add the hot water a tablespoon at a time and mix in well. Keep going until you have a thick but runny consistency.
43. Take the cake out of the fridge and place again onto the turntable.
44. Using the wilton drizzle spoon, drizzle the drizzle over the edges of the two cakes so that it fills the top of each of the cake edges and drizzle down the sides of the cake.
45. Use a little of the buttercream to spread over the dome. Taking the meringue kisses, start with one colour and place one meringue onto the centre of the dome and stick down. Then choose a second colour meringue and create another layer of meringue around the first, sticking them down. Repeat with the different coloured meringue kisses, creating rows around the last until you reach the bottom of the dome.
46. Place the star nozzle into a piping bag and fill with some buttercream (you may need to quickly re mix the buttercream if it has set a little before using). Pipe star shapes around the edge of the dome where it meets the cake by squeezing and releasing star shape blobs. Repeat all the way around.
47. Next position the remaining meringue kisses onto the cake sporadically, some on the side of the cake, some sitting on the cakes edge and on the board.
48. Use the sprinkles/balls to decorate as desired.
49. Measure the ribbon out to the size of the board approximately 1.15 metres in length. Moving the turntable around, spread the gluestick around the side of the board and then apply the ribbon, pressing it to secure. Make sure the join is at the back of the cake.