Dreamy Drip Cake With Meringue Kisses

Thursday, 1 June 2017
I created this cake around Easter time and I am happy to finally be putting up here on the blog. I thought I would go all out with this cake and although it's just a vanilla butter cake, I have to say it was pretty magical. 

For the filling I made an extra buttery frosting, I also added a little maple syrup which gave it a delightful flavour. I feel like this is the sort of cake that would brighten anyone's day.


I used white chocolate to make a pink ganache to drip over this layer cake. Drip cakes seem to be really trendy at the moment. And I can see why, they're so pretty and really not that hard to make. I topped the cake off with a cluster of assorted meringue kisses and sprinkles, all together this cake looks like something out of wonderland.

If you follow my blog you'll know I'm sort of obsessed with Tessa's recipes from Sweet Style CA. 

Vanilla Butter Cake - I used this recipe from her blog, I did tweak it a little however. I used plan yogurt rather than sour cream, and I used vanilla powder rather than a vanilla pod. Also rather than making two thicker cakes that would have to be cut. I rather used four tins for thinner layers, I also didn't have to worry about cutting them.

Vanilla Buttercream - 1 cup soft butter, 2 1/2 cups icing sugar, 1 tsp vanilla extract.

1. Beat butter with an electric mixture until smooth and pale in colour. Add in the icing sugar with the mixer on low. 

2. Add in 30 ml milk and 1 tablespoon maple syrup. Mix on high until frosting is pale and fluffy.

White Chocolate Ganache - 60 ml cream , 60 ml chopped white chocolate.

1. Heat cream until it just begins to simmer. 

2. Pour over chopped chocolate. let it sit for 30 seconds and then whisk until smooth. Add in a few drops of pink food gel.





Meringue Kisses - 1 cup sugar, 3 egg whites, 1/2 tsp cream of tartar, 1 tsp vanilla extract. 

1. whisk egg whites in a electric mixture until foamy. Add cream of tartar (this stabilizes the egg white).

2. whisk until peaks form, add the sugar a little at a time. lastly whisk in the vanilla.

3. Separate the meringue into different bowls and add the food gel colours you would like. 

4. Pipe out the meringue onto grease proof paper using different star shaped tips. 

5. Bake at 100*C  about two hours or until dry. Be sure to not let the tops go brown.


Assembly

1. Fill and stack the cakes with the buttercream. Once you've done all the layer spread some frosting around the cake to create a crumb coat. Place cake in the fridge for about 20 minutes.

2. Using the remaining buttercream, spread evenly over the cake and using a cake scraper smooth all the edges. Chill again for a while in the fridge.

3. Begin dripping the ganache over the edges of the cake, slowly using a spoon. Work slowly to ensure it spreads evenly. 

4. Once the ganache has set, decorate with meringues and sprinkles. 


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