A cake that's bakery quality in looks, and retains a flavor that's so reminiscent of grandma kitchens, is hard to come by. Yet, as I'm typing this faster than light, I want to show you that it does and can exist without much hassle. And for the longest time, I've been itching to tell you how a critical ingredient can transform a a knowingly tough mission into something easier than the count of ten, which would precisely be the number of minutes it takes to bring the element of point into being.
When you've worked with different kinds of buttercream, you start a comparative analysis on the pros and cons of each. Taking this into consideration, the content for the day relies on the role of egg whites and how they contribute in making a fundamentally fine frosting, some say, better than the rest.
The subject gilded a cake order(seen on page), a whopping five layers of my best vanilla cake. While there exist a few more in cataloged archives, this would be my go- to for the time being.
Frosting can make or break a cake, figuratively and literally. A good one complements in flavor, texture and structure. Likewise, a bad one can have your hard earned work, and the ten extra steps it took to whip it into action, crumble to pieces. I may, most likely, be talking from experience here.
I like Swiss meringue buttercream, maybe not as much as its American counterpart, but as the optimal alternative for people wanting something that's not expansively sweet. Although this is a valid dilemma that I don't necessarily get, I empathize with those requiring a lighter -than-air cover and ultimate mouth-feel..
Swiss meringue is usually made by heating raw egg whites and sugar to a preferred doneness and then beating in segments of room temperature butter to the emulsion. The end product is a fluffy, beautifully white cream. It's a dream to work with, cloud like, smooth as silk and outstandingly stable.
So, what I don't much like about it is the process: long, drawn out and clearly undesirable when you're building a multi componented confection for a client. I mean fretting over whether what should be not more than half an hour of your time isn't an ideal way to partition a cake timeline.
Eureka moment happened when I was experimenting with a fairly unstable recipe, especially for the project at hand. Can I tell you my carton of pasteurized egg whites saved the day? With just a simple ingredient change, the final product, seen in today's pictures, sans the black coloring, came out much better than the sum of its parts.
Pasteurized eggs make a very accessible S. M. . It's firm, tastes like edible velvet and will always be food safe, i.e., if you read the label. Moreover, it's just the right flavor, not too heavy, almost marshmallow-ey, and would never be doubted as a less authentic version.
Give it a try. Your dessert making abilities will escalate between the few reaches of your refrigerator and pantry combined.
I promise👍🏼.
Ingredients:
- ¾ cup pasteurized liquid egg whites
- 6 cups powdered sugar
- ½ tsp salt
- 3 cups unsalted butter, room temp.
- 2 tbsp. vanilla extract
Directions:
- Place pasteurized egg whites and powdered sugar in a stand mixer bowl. With the whisk attachment, combine ingredients on low, then whip on high for 1-2 minutes until sugar is moistened.
- Mix in salt and vanilla extract.
- Add butter in small chunks. Wait for the butter to fully mix in before adding the next addition. Combine well after each addition.
- Once all the butter has been incorporated, whisk mixture on medium -high for ten minutes until white and fluffy.
Notes:
For extra smooth frosting, after blending to fluff, switch the whisk attachment to the paddle attachment and mix ingredients on low speed to beat out any existing air bubbles.
Store at room temperature for 1-2 days, or refrigerate buttercream for up to three days. Alternatively, freeze up to 3 months. If freezing, store in an airtight container, then thaw it at room temperature on the counter.
Pro tip: To make buttercream extra white, use the end of a toothpick to add the smallest drop of purple food coloring into the final mix. Beat an additional 5 minutes until blended.
Homemade marshmallow fondant, homemade Rice Krispie treats, caramelized sugar decor, favorite cookies/candy and molded melted chocolate helped to create the 6 layer, 8 inch cakescape.
- A super cool twenty one year old's birthday treat.
Theme: a few of his favorite things! Can you spot all of them?
2020: FN's Tiki cocktail cake
2019: beet chapatis
2018: multigrain pizza crust
2017: rhubarb lemonade
2016: chili-lime corn
2015: mango kulfi
2012: cornmeal upma
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"Don't let anyone think less of you because you are young. Be an example to all believers in what you say, in the way you live, in your love, your faith, and your purity." 1 Timothy 4:12
The cake looks magnificent, Tisa. I would be beyond happy if someone made me a cake like this! Well done!
ReplyDeleteThank you, Angie😘
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