Swiss meringue buttercream

Salted Caramel Popcorn Cake

August 24, 2021 By Ashley Leave a Comment

This is the perfect cake for all those salted caramel fans in your life. Tender, fluffy and moist vanilla bean cake is layered between salted caramel sauce, and salted caramel Swiss meringue buttercream, and topped with homemade salted caramel popcorn and even more salted caramel. My salted caramel popcorn cake is indulgent, delicious and fulfills all of those sweet and salty caramel cravings.

Vanilla Bean Cake

Let me tell you – this vanilla bean cake is a KEEPER. It’s the perfect foundation for most fillings and frostings, and it makes for beautiful layer cakes. This cake is mixed using the reverse creaming, or two stage method. Reverse creaming cakes have a tighter, more delicate and soft crumb. They tend to be more compact, with less of a rise compared to creamed cakes, and have a melt-in-your-mouth texture. Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled. The reverse creaming method gives me exactly what I’m looking for in a white/yellow cake base. This method of creaming and my recipe is partly adapted by Rose Levy Beranbaum’s The Cake Bible.

For this recipe, a scale is also required. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

Salted Caramel

One full batch of my salted caramel sauce is needed for this cake. It will be used for the buttercream, to drizzle between layers and used as a drip on top. Be sure to use room temperature caramel for this cake project. Too warm and the caramel will leak. Too cold and you won’t be able to drizzle it or use it for the drip.

Salted Caramel Popcorn

Of course, you can totally use store bought caramel popcorn for this cake. But, I have provided my recipe for a small batch of caramel popcorn in this post. It makes 2 quarts of caramel corn which is the equivalent to 2 – 3oz bags. There will be left overs so I recommend sprinkling more popcorn over each cake slice when serving so all servings get plenty of caramel popcorn with it.

My caramel corn recipe requires making a caramel syrup to pour over the popcorn and then is baked low and slow to develop the flavor and coat all of the popcorn. Once cooled, the popcorn can be broken up into pieces and stored in an airtight container. Homemade caramel corn is so good. It’s definitely worth making and keeping extra to snack on.

I hope that you enjoy this salted caramel popcorn cake as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

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Salted Caramel Popcorn Cake

Moist and tender vanilla bean cake filled with salted caramel, salted caramel Swiss meringue buttercream and topped with homemade salted caramel corn

Prep Time1 hr

Cook Time40 mins

Course: Dessert

Servings: – 8″ cakes

Ingredients

Vanilla Bean Cake

14 ounces (396g) cake flour
14 ounces (397g) granulated sugar
1 teaspoon fine sea salt
1 tablespoon + 1 teaspoon baking powder
9 tablespoons (133g) unsalted butter, room temperature
4 large eggs
3 ounces (85g) canola oil
12 ounces (341g) whole milk, room temperature
2 teaspoons pure vanilla extract
2 teaspoons pure vanilla bean paste

Salted Caramel

1 batch salted caramel sauce

Salted Caramel Swiss Meringue Buttercream

1 batch Swiss meringue buttercream
1/2 – 3/4 cup (240g) prepared salted caramel sauce

Salted Caramel Popcorn

2 quarts (2 – 3oz bags) salted popcorn
1/2 cup (107g) light brown sugar
1/4 cup (78g) light corn syrup
1/4 cup (57g) unsalted butter, room temperature
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 teaspoon pure vanilla extract

Instructions

Vanilla Bean Cake

Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
Combine the milk, oil, eggs, vanilla extract and vanilla bean paste in medium bowl. Whisk to thoroughly combine.
In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, and salt. On low speed, mix for 1 minute.
With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in a small amount of the liquid ingredients (about 1/2 cup) and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and beat for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula.
Evenly divide the batter among the prepared pans.
Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill in the refrigerator a couple hours.

Salted Caramel Buttercream

In a stand mixer fitted with the paddle attachment, combine the salted caramel sauce and the prepared Swiss meringue buttercream.
Mix on low until everything is incorporated and the buttercream is smooth.

Salted Caramel Popcorn

Preheat the oven to 200F. Line a large, rimmed baking sheet with parchment. Spread out the popcorn in an even layer.
Mix brown sugar, corn syrup, butter and salt in a large saucepan. Stir and bring to a boil over medium heat.
Boil 2 minutes without stirring. Remove the pan from the heat.
Whisk in baking soda and vanilla.
Pour caramel over the popcorn, stirring to coat evenly. Work quickly as the caramel sets up fast.
Bake for 1 hour, stirring every 20 minutes. Remove from the oven, give it a final stir and cool.
Break apart the popcorn. Store in an airtight container.

Assemble Salted Caramel Popcorn Cake

Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread about one cup of the buttercream on the layer using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
Drizzle with salted caramel sauce.
Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the buttercream and salted caramel.
Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
Add the final buttercream layer. Add the final salted caramel drizzle. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere.
Frost the cake with the remaining salted caramel buttercream. Chill in the refrigerator for 30 minutes.
Microwave the remaining caramel for 3-5 seconds, or until the caramel is loose and pourable but not hot.
Add the drips around the perimeter of the cake. Fill in the top of the cake with the caramel and smooth.
Top with salted caramel popcorn. Slice into pieces and serve.
Wrap remaining cake in plastic wrap. The cake will keep in the refrigerator for up to three days. Bring to room temperature before serving.

Coconut Lime Crumble Cake

June 24, 2021 By Ashley Leave a Comment

I am not a fan of coconut. I’ve tried to like it over the years, but just hadn’t found anything with coconut that I enjoyed. Until this cake. I was determined to make a coconut cake that I loved, one without an artificial or overpowering flavor. This is THAT cake! It’s probably one of the best cakes I’ve ever made – it’s that good. Moist, fluffy and tender coconut lime cake made with lime zest, coconut milk, lightly toasted coconut and a small about of coconut extract just to oomph up that coconut flavor. Filled with a sweet tart lime curd, toasted coconut and crunchy graham cracker crumble, my coconut lime crumble cake is perfectly balanced, delicious and is the perfect summer cake.

Lime Curd

This curd is seriously good enough to be eaten on its own. It’s tart and sweet, creamy and thick, and pairs so well with the coconut lime cake. Lime curd is easy to prepare and takes less than 30 minutes to make. Egg yolks, a whole egg, sugar, salt, lime juice and zest are heated until thickened and creamy. Butter is added to help thicken the curd, add a little bit of richness and also make the curd silky smooth. Once the curd is chilled, it is ready to use.

Graham Cracker Crumble

The graham cracker crumble adds a layer of crunchiness to add texture to the cake with its creamy fillings. With the creamy buttercream and tart lime curd, the crumble adds an element to the cake that is reminiscent of key lime pie. Crushed graham crackers are mixed with melted butter, brown sugar and a pinch of salt and baked until golden brown and crunchy. Don’t use finely crushed graham cracker crumbs. You want to make sure you are leaving some small pieces of graham cracker intact for some extra crunch and texture. Once the crumble is baked and cooled, break into larger pieces and toss with some of the toasted coconut. The crumble will be layered with the coconut buttercream and lime curd.

Coconut Buttercream

For this cake, I went to my go-to Swiss meringue buttercream as the base for my coconut buttercream. For a semi-naked 8″ cake, 5″ tall, you will only need a half of a batch of buttercream. To fill and completely frost a 8″ cake, 5″ tall, make 3/4 of a batch or a full batch of Swiss meringue buttercream. Coconut cream and a small amount of coconut extract gives the buttercream it’s creamy coconut flavor. Use as much or as little coconut extract as you like. Be careful adding too much though, because adding too much will give you that suntan lotion/artificial coconut flavor.

How to make coconut lime crumble cake

I typically bake my cakes in two pans then torte (cut in half), but you can divide the batter between 3 pans if you like. For a 6″ cake, make a half batch of the batter. This coconut lime cake uses coconut milk, coconut extract and lime zest for flavor.

Butter is mixed into the dry ingredients until the mixture resembles coarse bread crumbs. Mixing the butter into the dry ingredients coats the flour, preventing too much gluten formation. Then, a small amount of the milk mixture is added, just until the dry ingredients are *just* moistened and the mixture is beaten on medium-high for two full minutes until lightened in color, and thick like soft-serve ice cream. This mixing is crucial as it helps to form the structure of your cake. The remaining wet ingredients are added in three parts. The cake batter will be a bit on the thicker side.

You will also notice, a scale is required for this recipe. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

If you make this coconut lime crumble cake let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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5 from 1 vote

Coconut Lime Crumble Cake

Moist, fluffy and tender coconut lime cake made with lime zest, coconut milk, lightly toasted coconut and a small about of coconut extract filled with a sweet tart lime curd, toasted coconut and crunchy graham cracker crumble

Prep Time1 hr

Cook Time45 mins

Cooling Time3 hrs

Course: Dessert

Ingredients

Lime Curd

3 large (42g) egg yolks
1 large (50g) egg
1/2 cup (100g) granulated sugar
1/3 cup (76g) fresh lime juice
1 tablespoon lime zest
1/8 teaspoon fine sea salt
4 tablespoons (57g) unsalted butter, room temperature

Graham Cracker Crumble

3/4 cup (107g) graham cracker crumbs (about 4 1/4 graham cracker sheets)
2 tablespoons unsalted butter
1 tablespoon brown sugar
pinch of fine sea salt
1/4 cup (22g) coconut, sweetened, flaked

Coconut Lime Cake

14 ounces (396g) cake flour
14 ounces (397g) granulated sugar
1 teaspoon fine sea salt
1 tablespoon + 1 teaspoon baking powder
2 teaspoons lime zest
8 tablespoons (113g) unsalted butter, room temperature
4 large eggs
3 ounces (85g) canola oil
12 ounces (341g) unsweetened coconut milk
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
1/2-3/4 cup (43g-64g) toasted coconut, sweetened, flaked

Coconut Buttercream

1/2 batch Swiss meringue buttercream (Omitting vanilla)
1/4 cup (74g) coconut cream, unsweetened
1/4 teaspoon coconut extract

Instructions

Toast the coconut.

Place the coconut for both the streusel and the cake a in a large skillet.
Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown. Because the coconut is sweetened, it will toast quickly.
Set aside to cool completely.

Make the lime curd.

Combine the sugar and lime zest into a bowl. Rub the mix between your hands to release the oils of the zest.
Add the egg and egg yolks to the sugar mixture and whisk to combine thoroughly.
Add the lime juice and whisk to combine.
Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
Take the curd off of the heat and whisk in the butter. Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature.
Cool completely in the refrigerator before using.

Make the graham cracker crumble.

Preheat the oven to 350F. Line a small cookie sheet with parchment paper.
In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
Whisk in the brown sugar.
Add the graham cracker crumbs to the bowl and stir to coat.
Pour out the streusel onto the parchment paper.
Bake for 6-8 minutes, or until golden brown. Let the crumble cool.
Sprinkle 1/4 of the toasted coconut over the crumble. Stir to mix, breaking up some of the larger crumbs.

Make the coconut lime cake.

Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
Combine the coconut milk, oil, eggs, coconut extract and vanilla in medium bowl. Whisk to thoroughly combine. Pour 40z/113g of the wet ingredients into a separate mixing cup.
In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, salt, and lime zest. On low speed, mix for 1 minute.
With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in the 4oz of liquid and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Fold in the 1/2 cup of toasted coconut.
Evenly divide the batter among the prepared pans.
Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill in the refrigerator a couple hours.

Make the coconut buttercream.

In a stand mixer fitted with the paddle attachment, combine the coconut cream at little at a time, coconut extract and prepared Swiss meringue buttercream.
Mix on low until everything is incorporated and the buttercream is smooth.

Assemble the coconut lime crumble cake.

Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the butter on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
Spread about 1/3 to 1/2 cup of the lime curd over the cake.
Sprinkle the graham cracker streusel on top of the curd. Pat into place.
Spread about one cup of the buttercream on top of the curd/crumble using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
Slice into pieces and serve.

Notes

The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving.

Maple Bacon Blueberry French Toast Cupcakes

May 10, 2021 By Ashley 1 Comment

I am all about cake for breakfast. Even better is breakfast as cake. My maple bacon blueberry French toast cupcakes are the best flavors of breakfast. Filled with a jammy blueberry filling, these French toast cupcakes are lightly spiced with cinnamon and nutmeg and topped with sweet and buttery maple Swiss meringue buttercream, fresh blueberries and salty bacon crumbles. All that is missing is a cup of coffee. Eat them for breakfast. Eat them for dessert. They’re super yummy for anytime of the day.

French toast cupcake batter

In addition to the usual butter, milk, eggs that contribute to making French toast, these cupcakes are also lightly spiced with cinnamon and nutmeg. The nutmeg is the secret to making these cupcakes taste like French toast. So, so good. This recipe uses the reverse creaming method (you can refer to this post for more info), which creates a soft and fluffy cupcake with a tight crumb.

Blueberry Filling

This blueberry filling is so good on so many things. When I make it, I almost always double it, so I can use it on pancakes or ice cream. You can use either fresh or frozen blueberries for this recipe. The blueberries are cooked down with a little bit of sugar and mashed to release the juices. The mixture is reduced and thickened. Lemon juice and cornstarch are combined to make a slurry that is whisked into the blueberry mixture to thicken it. Cool the mixture before filling the cupcakes.

Maple Swiss Meringue Buttercream

My maple buttercream is made using both maple syrup and sugar for the meringue base. I like to add a small amount of maple extract to get more of that pancake syrup flavor, but you can totally omit it. The maple syrup definitely shines in this buttercream. For a comprehensive guide on Swiss meringue buttercream, check out this post.

Assembling the French toast cupcakes

Once the cupcakes and blueberry filling are cooled completely, assemble the cupcakes. Using a small paring knife, at an angle, cut a cone out of the center of the cupcake, about halfway down the cupcake. Cut the cone off of the removed piece to make a lid that will sit on top of the filling. Fill the cupcakes with a heaping teaspoon of the blueberry filling and place the lid on top. Alternatively, you can use a cupcake corer. This is the one I use.

Pipe or frost the filled cupcakes with the maple Swiss meringue buttercream. Top with the crumbled bacon and fresh blueberries.

If you make these maple bacon blueberry French toast cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Black Forest Cupcakes

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5 from 2 votes

Maple Bacon Blueberry French Toast Cupcakes

Lightly spiced cinnamon and nutmeg French Toast cupcake filled with blueberry jam and topped with maple buttercream and crunchy bacon pieces.

Prep Time35 mins

Cook Time28 mins

Course: Dessert

Servings: cupcakes

Ingredients

French Toast Cupcakes

½ cup (119ml) whole milk, room temperature
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 tablespoons canola oil
5 tablespoons unsalted butter, room temperature
1½ cups (175g) cake flour
2 teaspoons baking powder
3/4 cup (150g) granulated sugar
1/2 teaspoon fine sea salt
¾ teaspoon cinnamon
⅛ teaspoon nutmeg

Blueberry Filling

1 ½ cups (255g) blueberries
3 tablespoons granulated sugar
2 teaspoons lemon juice
1 ½ teaspoons cornstarch

Maple Buttercream

5-6 large (150g) egg whites
2/3 cup (100g) pure maple syrup
2/3 cup (132g) granulated sugar
1 ½ cups (170g) unsalted butter, room temperature
½ teaspoon fine sea salt
¼ – ½ teaspoon maple extract
4 slices thick cut bacon, cooked and finely chopped

Instructions

Make the blueberry filling.

In a saucepan, heat the blueberries and sugar over medium heat. Bring to a simmer, stirring frequently to prevent burning.
.Mash the blueberries with the back of a wooden spoon to release the juices.
Reduce the heat just enough to keep the mixture at a simmer and continue to cook, stirring occasionally, until the blueberry juices begin to reduce and concentrate, about 8 minutes.
In a small bowl, make a slurry by combining the lemon juice and the cornstarch.
Remove the blueberries from the heat and whisk the slurry mixture into the blueberry mixture. Stir constantly until the mixture thickens.
Cool the blueberry filling to room temperature before using.

Make the French Toast cupcakes.

Heat the oven to 350F. Line a cupcake pan with paper liners and set aside.
In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, salt, cinnamon and nutmeg and mix on low speed for a minute to combine.
With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
Bake the cupcakes for 17-20 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the blueberry filling. The piece you removed will be the shape of a cone.
Spoon the blueberry mixture inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.

Make the Maple Buttercream.

Weigh out egg whites, maple syrup, and granulated sugar together in a non-reactive bowl.
Clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature of the egg/sugar mixture reaches 160F.
Using a sieve, strain the egg white/sugar mixture into the bowl of a stand mixer.
Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
Add the softened butter cubes, a couple at a time, until incorporated.
Let the buttercream mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time.
Keep mixing on low and add the salt, vanilla and maple extract, if using. Mix until everything is fully incorporated. The buttercream is ready when it is smooth, satiny and creamy.
Top the cupcakes with maple buttercream and top with a bacon bits and fresh blueberries.

Notes

The blueberry filling can be kept in the fridge for up to a week.

Cupcakes are best eaten the day they are made, but will keep for up to 2 days stored in an airtight container.

Buttercream can be kept at room temperature for up to 2 days, refrigerated for up to a week and frozen for up to 3 months.

Chocolate Stout Cake with Coffee Irish Cream Buttercream

March 11, 2021 By Ashley 2 Comments

St. Patrick’s Day is just around the corner! What better dessert to follow your corned beef and cabbage than this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache? This cake highlights some of Ireland’s best alcohols – Guinness Stout, Jameson Whiskey and Bailey’s Irish Cream liqueur. The chocolate stout cake is out of this world delicious on its own, or with a variety of fillings and butter creams. But, layering and topping the cake with Jameson Whiskey infused chocolate ganache and a coffee and Bailey’s Irish Cream infused Swiss meringue buttercream takes this chocolate stout layer cake to a whole other level of amazing.

I actually have this stout cake on my wedding cake menu. It is one of my most popular flavors for groom’s cakes and is a huge hit with both beer lovers and non-beer fans alike. It’s a rich and chocolaty cake with deep coffee notes and a roasted flavor from the stout beer.

When I chose recipes for my business, I chose cakes with a tight, fine grain crumb, moist on it’s own without the need of moistening syrups, and incredibly flavorful, as well as being functional and a good foundation for stacked and tiered cakes. This chocolate stout cake is not only amazing because it tastes phenomenal, but also because it’s crazy functional. Especially, for making into a towering layer cake beauty. It can easily be scaled to make larger and smaller cakes, and it can also be carved for sculpted cakes.

The chocolate stout layer cake can be made with any stout beer you like. I used Guinness Stout because it’s easy to find and I enjoy the flavor of it. A chocolate milk stout would be fabulous here. I also baked my cakes in two pans, then sliced (or torted) those cakes into two. You can also divide the batter into three tins and bake as three separate layers if you wish.

You can use bittersweet or semi-sweet chocolate for the ganache. The ganache is a standard 2:1 recipe, with two parts of chocolate to one part cream. This will allow you to use it as a drip consistency and as a spreadable frosting-like consistency between the layers. I like to add a little bit of corn syrup and butter to my ganache to allow it to have a bit more softer consistency when chilled. The butter and corn syrup allow it to be a bit creamier and gives it a bit more shine on the drip.

Avoid chocolate bark, low quality chocolate chips and candy melts for ganache. Use a higher quality chocolate here. The better quality the chocolate, the better the texture and the taste. I also add a little bit of Irish whiskey – I used Jameson – to my ganache for additional flavor. Allow the ganache to cool until it’s smooth and spreadable, like peanut butter.

I use Swiss meringue buttercream for this recipe as I love how well it holds the flavor of the coffee and the Irish Cream. Check out my post on Swiss meringue buttercream for the recipe and tutorial on how to make this silky and delicious buttercream. I flavored the Swiss meringue buttercream with cooled, prepared espresso (you can also use strong coffee) and Bailey’s Irish Cream. The coffee flavor complements the chocolate and the stout flavors from the cake. The Irish cream is the final touch, complementing the chocolate and the coffee so well. They are flavors that are meant to be. It’s so good! Definitely don’t leave out the Irish cream here.

I chose to keep the decoration on this cake pretty minimal. I was planning on doing a semi-naked drip but I actually loved how the Swiss meringue buttercream sort of had that two toned messy suede look, so I kept it. To get this look, I iced the cake completely and popped it in the fridge to chill. Once it chilled for 30 minutes or so, I pulled it out of the fridge, and filled in any holes or messy areas with buttercream. I used my cake scraper (or bench scraper) and smoothed the buttercream out completely, which blended both the chilled and room temperature buttercream and created that two tone look and some additional texture.

For the drip, I heated the remaining ganache just until it was the same consistency of what it was when I first made it. Then I poured it into a squeeze bottle to add the drips to the cake. You can also use a spoon to apply the drips instead, if you wish. I added the drips first then I filled in the top with the remaining ganache. Work quickly because the ganache wants to set up quickly on the chilled cake.

There you have it, chocolate stout layer cake with coffee Irish Cream buttercream and Irish whiskey ganache. After I was done shooting the photos for this cake, part of it went to weekend cake tastings and consultations, but the remainder of it was sent off with my husband to a business meeting where it was promptly polished off. They even sent me a video raving about the cake. It’s THAT good.

If you try this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

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5 from 1 vote

Chocolate Stout Cake with Coffee Irish Cream Buttercream

A moist and chocolaty stout cake filled and dripped with dark chocolate Irish whiskey ganache and filled with coffee Irish Cream Swiss meringue buttercream

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dessert

Servings: 1" x 2" x 5" servings

Ingredients

Chocolate Stout Layer Cake:

1 cup (226g) unsalted stick butter, softened
2 1/4 cups (504g) light brown sugar, packed
2 1/3 cup (315g) all purpose flour
1 cup (120g) high quality cocoa powder, Dutch processed, sifted to remove lumps
1 1/2 tsp baking powder
1 tsp fine sea salt
4 large eggs room temperature
1 bottle (12oz, 350ml) Guinness stout beer, or your favorite stout, room temperature
1/2 cup (120ml) buttermilk, room temperature
1/4 cup (60g) mayo, room temp
1 1/2 tsp baking soda
2 tsp apple cider vinegar

Irish Whiskey Ganache:

8 oz (227g) chopped bittersweet or semisweet chocolate
1/2 cup (116ml) heavy cream
1/2 tbsp light corn syrup
1 tbsp unsalted butter
2 tsp Irish whiskey, I used Jameson
Pinch fine sea salt

Coffee Irish Cream Swiss Meringue Buttercream:

1 batch prepared Swiss meringue buttercream, omitting the vanilla
1/3 cup (80ml) brewed Espresso, room temperature
2-3 tbsp Irish Cream, I used Bailey's
1/8 tsp fine sea salt

Instructions

Make the chocolate stout layer cake:

Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
In a medium bowl, combine the flour, sifted cocoa powder, baking powder and salt. Whisk to combine well.
In a measuring cup, combine the buttermilk and stout. Whisk to combine.
Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes.
Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition.
Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the beer mixture into the bowl and mix on low until just combined.
Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
Add an additional one third of the flour mixture and mix until just combined. Add the remaining beer mixture and mix just until combined.
Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated.
Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
Place the bowl back on the stand mixer. With the mixer speed on low add the mayo. Mix for 10 seconds.
Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
Remove the bowl from the mixer. Portion the batter evenly into the prepared pans.
Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes.
Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature.
Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.
The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.

Make the Irish Whiskey Ganache:

Place the chopped chocolate and butter into a medium size bowl. Set aside.
Heat the heavy cream, salt and corn syrup in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer.
Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
Add the Irish whiskey and whisk to combine.
Place the ganache into the refrigerator until it is a thicker, spreadable consistency, like peanut butter, about 30 minutes or so.

Make the Coffee Irish Cream Swiss Meringue Buttercream:

Add the salt, espresso and Irish cream to the prepared buttercream. Mix on low until incorporated completely and the buttercream is silky and smooth

Assemble the Layer Cake:

Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the ganache on the cake layer with an offset spatula.
Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream.
Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere.
Frost the cake with the remaining coffee Irish cream buttercream. Chill in the refrigerator for 30 minutes.
Microwave the remaining ganache in 3-5 second intervals, stirring after every interval until the ganache is loose and pourable but not hot.
Add the drips around the perimeter of the cake. Fill in the top of the cake with the ganache and smooth.
Slice into pieces and serve.
The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving.

Notes

To adjust the recipe for different size pans: (Creates 2 - 2" layer cakes to be torted, or you can divide them into three pans)

Halve the recipe for 6" cakes

One and a half recipes for 10" cakes

Two and a half recipes for 12" cakes

Cake layers adapted from The Sweetapolita Bakebook

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

September 11, 2020 By Ashley 10 Comments

There’s a little tea shop towards downtown St. Louis that has the best Earl Grey tea. Even better, the tea and the scones there remind me of my travels in England. I’m more into coffee than tea, but I do enjoy chai regularly and in the colder months Earl Grey is one of my favorites. My Earl Grey cake with honey buttercream and blackberry caramel is perfect for tea lovers (and even non tea lovers!) in your life. Flavored with orange zest and Earl Grey tea, this cake is tender and moist. It’s filled and topped with light and silky honey Swiss meringue buttercream, and topped with blackberry caramel sauce, fresh figs, blackberries and sugar blossoms.

What is Earl Grey tea?

Earl Grey is most commonly a black tea flavored with bergamot, orange and other citrus depending on the blend. Sometimes there’s also lavender, rose petals or cornflowers found in some blends. But the bergamot is what makes Earl Grey distinctively Earl Grey. Earl Grey is used in baking often for it’s unique, delicious flavor and as it pairs well many different flavors.

Blackberry Caramel

Recently, I discovered the amazingness of fruit caramel. Essentially it is fruit purée mixed into caramel. Nearly any fruit can be used (blackberry, orange, strawberry are my personal favorites) and like traditional caramel sauce, it’s made fairly quickly and can be stored in the fridge to use on ice cream, pancakes, cocktails and more. It’s an absolutely fabulous way to add color and flavor to a drip cake, or filling, and really amp up a caramel sauce.

You don’t have to remove the seeds or pulp from the blackberries, but strained blackberry purée will give you a smooth caramel that is easiest and prettiest to use on a drip cake. Purée the blackberries in a blender. You can add a tablespoon or two of water if the berries are having a tough time fully blending. Strain the blackberries through a fine mesh sieve, getting out as much purée as possible. There should be about one-ish tablespoon of seeds and pulp left after straining. Combine the sugar and caramel in a saucepan on the stove and let it cook until amber in color. Remove the caramel from the heat and whisk in the strained purée. If the caramel clumps up a bit, place the saucepan back on the stove on low heat and whisk until smooth and melted. Cool the caramel at room temperature.

How to make Earl Grey cake

This cake. It was so good, that after doing the first recipe test for the cake, my whole family ate it warm out of the oven. Even my littles, who don’t like tea at all. It’s soft and delicate with a tender, tight crumb and fragrant of Earl Grey and orange.

To get ample Earl Grey flavor, the tea is steeped in milk. This is way to get concentrated Earl Grey flavor without having to load the cake with tea leaves. Finely ground tea is also added to the batter as well as orange zest for ample flavor.

You will also notice, a scale is also required for this recipe. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

I also do not recommend using this recipe for cupcakes. This recipe is designed to bake up somewhat flat, and is also more compact, particularly for layer cakes. This recipe makes 3-8″ layers or 2-8″ taller layers that can be torted.

Honey Swiss meringue buttercream

Egg whites, honey, and granulated sugar are heated in a bowl over a pot of simmering water. This process is to cook the egg whites and melt the sugar all while whisking continuously to avoid any scrambling. Once the egg white mixture reaches 160F, it is strained through a sieve into a stand mixer mixing bowl and using the whisk attachment, beaten until stiff peaks form and the bowl is room temperature to touch. At this point, softened butter is popped in piece by piece and then, and you leave it to mix on low for a bit. It’s important to mix on low as to not incorporate air. Incorporating air into your buttercream can cause and contribute to cake disasters, such as blow-outs, air bubbles and sinking.

It’s quite possible your buttercream will look curdled, or super deflated. Keep mixing and it will come together into creamy, silky and smooth Swiss meringue buttercream. Mixing the buttercream on low for a while allows it to fully incorporate, and eliminates air pockets – which is super important if you’re making a fondant covered cake. It also helps creates that super silky, creamy texture. Add in the salt and vanilla and it’s ready to be used.

Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled. I always chill my cakes before layering and filling. Less likely chance they’ll split or fall apart, and they’re easier to handle. Refrigerating well-wrapped cakes WILL NOT dry them out. More on that in a future post.

Once you have filled and frosted your cake, pipe on the blackberry caramel around the edges of the cake. The caramel will also act as a glue for the berries and figs that will go on top. I used fresh figs and blackberries for this cake as they go well with Earl Grey, but you can totally use any combination of fruit you would like. I also added some sugar blossoms to fill in some areas and make it a bit more tea time ready.

I hope that you enjoy this cake as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Orange flecked Earl Grey cake filled and frosted with honey Swiss meringue buttercream with a blackberry caramel drip. Topped with fresh fruit and sugar blossoms.

Course: Dessert

Servings: - 8" cakes

Ingredients

Earl Grey Cake

16 oz (490ml) whole milk
6 tea bags Earl Grey tea or 4 tablespoons of looseleaf tea
4 large eggs, room temperature
2 oz (57g) canola oil
1 tablespoon pure vanilla extract
14 oz (397g) cake flour
14 oz (397g) granulated sugar
1 teaspoon fine sea salt
1 tablespoon + 1 teaspoon baking powder
2 teaspoons Earl Grey tea, finely ground
Zest of one large orange
8 ounces (226g) unsalted butter, room temperature

Blackberry Caramel

1 cup (170g) fresh blackberries
1/2 cup (100g) granulated sugar
2 tablespoons water

Honey Swiss Meringue Buttercream

9-10 (300 grams) egg whites
1 ¼ cups (250g) honey
1 ¼ cups (250g) granulated sugar
3 ½ cups (793g) unsalted butter, room temperature
1/4 teaspoon fine sea salt
1 tablespoon pure vanilla extract
Fresh blackberries and figs
Candied oranges, optional

Instructions

Make the Earl Grey Cake

Heat the oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
In a medium saucepan, bring the milk to simmer until bubbles just start to form around the outside. Remove the saucepan from the heat.
Place the 6 tea bags into the hot milk and push them down with a spatula to submerge them.
Let the tea bags steep in the milk for 30 minutes.
Remove the tea bags, wrapping each around the end of a wooden spoon to get as much milk out as possible.
Measure out 12 oz/355ml of the tea milk into a measuring cup. If you don't have exactly 12oz, use regular milk to top it off.
To the tea milk mixture, add the eggs, oil and vanilla and whisk to combine.
In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt, tea and orange zest. On low speed, mix for 1 minute.
With the mixer still running, add in the softened butter pieces, a few pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, slowly pour some of the milk/egg mixture into the bowl JUST to moisten the ingredients, about 4 oz or 1/2 cup of liquid.
Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap the cakes in plastic wrap and chill in the refrigerator a couple hours to firm up.

Make the blackberry caramel

Place blackberries in the bowl of a food processor and process until pureed. Strain through a fine mesh sieve set over a medium bowl, getting as much from the pulp as you can. Discard the solids.
In a medium sized saucepan, combine the sugar and the water. Stir just until combined.
Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a rich amber color. Take the mixture off the heat to stop the cooking process.
Whisk in the blackberry purée. If the caramel seizes, put in back on the stove on low heat, and whisk until smooth.
Let the caramel cool in the pan for 10 minutes before transferring to a glass jar to cool completely.

Make the honey Swiss meringue buttercream

Weigh out egg whites, honey, and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F.
Using a sieve, strain the egg white/sugar mixture into the bowl of a stand mixer.
Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
Add the softened butter cubes, a couple at a time, until incorporated. Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time.
The buttercream is ready when it is smooth, satiny and creamy. Keep mixing on low and add the salt and flavorings. Mix until everything is fully incorporated.

Vintage Gilded Buttercream Cake Tutorial

August 5, 2020 By Ashley 1 Comment

After working with mostly fondant over the years, I’ve been playing around with buttercream a lot lately, and I’m loving it. I love the messy nature of buttercream, where flaws and rustic application can make a design look stunning. Buttercream doesn’t take itself too seriously. It’s delicious and adaptable, and wild like nature, imperfect, and more often than not, celebrated for its messiness. Perfectly iced buttercream cakes won’t be found in this post – in a different post another time, I’m sure. And so, I’ve created this buttercream beauty for a giveaway with Iron Orchid Designs over on my Instagram feed. I know you guys have heard me talk about these fab products before, but this time, I’m using them on buttercream. My vintage gilded buttercream cake incorporates easy and fast buttercream techniques that can be adapted to almost any buttercream cake design.

How to create rough edge buttercream

The color of this bottom tier is one of my favorites. I’m obsessed with this wine color buttercream. I have made this color plenty of times using gum paste, and I wanted to recreate the color to use as the bottom tier of my cake. To color this tier, I used both oil based candy color and gel color. I mixed equal parts of red and purple candy color, and added a touch of black gel color. Mix the purple and red first and let the buttercream develop for a few hours. Check out my post on How to Color Buttercream to see my techniques on how to achieve dark and vibrant colors. Then add a bit of black to just darken the buttercream a few shades. Keep in mind, the buttercream will darken a bit as it sits.

The top two tiers have a base color of dusty cream. To achieve this color, I mixed small, equal amounts of Americolor soft brown and ivory. My ivory gel color has a bit of an orange hue, so I mix the ivory with the soft brown to lessen the warm undertones.

The rough edge buttercream look has been super popular since Megan and Harry’s royal wedding cake. It’s also super easy to achieve. Rough edged buttercream is a total time saver – no need to use acrylics or the upside down method for a perfectly smooth top.

After filling and crumb coating the cake, chill the cake until it’s firm, for a couple hours or so. Smooth buttercream over the top of the cake, smoothing it out past the edges. Coat the sides of the cake with buttercream, layering it on, especially towards the top. How much buttercream you bulk up at the top edges of the cake will determine how tall and thick the rough edges are. Use a bench scraper to scrape off the excess and smooth the sides. Don’t worry about perfectly smooth buttercream, as I said before, imperfect is what we’re going for in this design. Chill the cakes, only chilling the top two tiers for about 5 minutes. You want the buttercream to set just slightly to keep it in place when adding additional colors on top. You do not want the buttercream to fully set up, as it can change color when scraping the cake. This is particularly true with buttercream based buttercream.

Creating the watercolor buttercream effect

On the top two tiers, under the gold stamped design, is a minimal buttercream watercolor effect. Both shades were created using very little amounts of claret gel color by ProGel. With a small offset spatula or a palette knife, place patches of buttercream around the cake, starting with the darker color. Use a bench scraper to even out the color around the cake. Add the lighter color, then repeat with the darker color until you’re satisfied with the color. I chose lighter colors for this cake so that the colors sort of blend together for a minimal, blended watercolor effect.

When choosing colors for the watercolor technique, you want to be sure that the colors look good together and will also blend well. You don’t want the colors to mix together and turn strange and unappetizing colors. I like to use buttercream colors that are made with the same combination of gel colors, or colors that are made by combining different buttercream colors together. Chill the watercolor cakes until the buttercream is firm. The buttercream needs to be thoroughly cold in order to stamp the pattern onto the cake, otherwise the buttercream will stick to the stamp, or squish out the sides.

Creating the vintage stamped effect

The stamp set that I used is the rose toile stamp from Iron Orchid Designs. I also used a craft brayer roller, mine is from Iron Orchid, but this one works well too. You will need parchment paper, or wax paper, and gold edible paint. I recommend this one, or you can create a gold paint with edible gold dust and a clear alcohol. If you choose to make your own, you will need more than half of a small pot of gold dust. Mix the alcohol with the dust until you it’s a thicker liquid. It needs to be thick enough to coat the stamp, but thin enough to be able to easy transfer to the cake.

Roll the craft roller through the edible paint. Roll off any excess, then roll over the stamp to coat. Do not saturate the stamp so that’s dripping, but ensure that the stamp is damp with color. Carefully lift the stamp and place against the cake. Carefully, and lightly press to the cake, taking care not to press IN to the cake, though it’s likely you will get some pressed in impressions. This is totally ok – it goes with the vintage design. Gently and lightly run your fingers over the stamp to stamp the pattern onto the cake.

You can also use the roller to roll over the stamp. I use this method when using the stamp on a flat surface, like a cookie, or paneled fondant or if I am trying to achieve full design coverage with the stamp. For this cake, I went with a more aged, almost peeling vintage-y look. I achieved this look by pressing over the stamp in select areas, leaving some spots light or bare. Then take a fine paintbrush and go over any areas you would like darkened, or more filled in.

Let the stamped impressions dry before stacking the cakes. After stacking the cakes, add any florals. For this cake, I used gum paste/sugar heirloom roses, anemones, roses, heritage roses, petunias, blossoms, and rose leaves. Use any flowers that compliment your color scheme, or even skip flowers – the cake is beautiful enough on its own!

For more cake tutorials, check out these posts:

Woodland Tree Stump Tutorial

Mini Tutorial: Romantic Roses Cake

Mini Tutorial: White on White Baroque Cake

Swiss Meringue Buttercream

March 4, 2019 By Ashley 30 Comments

When I discovered Swiss meringue buttercream several years ago, I was intimidated by it. I didn’t like the idea that I couldn’t just throw everything in a mixing bowl and start mixing as I had done with the buttercream I had been making at the time for my cakes. Swiss meringue buttercream requires a bit of extra time, costs a bit more and involves a process. But let me tell you, it is so worth it. Swiss meringue buttercream is luxuriously light and creamy. It’s silky, fluffy and smooth texture makes it a DREAM for filling and icing stacked cakes. It’s stable and holds its shaped when piped. It’s perfect for getting those sharp, precise edges on layer cakes and is a great base for covering with fondant.

How to make Swiss meringue buttercream

You begin the process of making Swiss meringue buttercream by heating egg whites and granulated sugar in a bowl over a pot of simmering water. This process is to cook the egg whites and melt the sugar all while whisking continuously to avoid any scrambling. Once the egg white mixture reaches 160F, it is strained through a sieve into a stand mixer mixing bowl and using the whisk attachment, beaten until stiff peaks form and the bowl is room temperature to touch. At this point, softened butter is popped in piece by piece and then, and you leave it to mix on low for a bit. It’s important to mix on low as to not incorporate air. Incorporating air into your buttercream can cause and contribute to cake disasters, such as blow-outs, air bubbles and sinking.

This is the time in Swiss meringue buttercream making that most people think they’ve destroyed it and they pitch all of that glorious (albeit, ugly at this point) buttercream. It’s quite possible your buttercream will look curdled, or super deflated. It might even look separated. But it’s ok. Let it keep mixing. This can take up to 10 or 15 minutes. Keep mixing and it will come together into creamy, silky and smooth Swiss meringue buttercream. Mixing the buttercream on low for a while allows it to fully incorporate, and eliminates air pockets – which is super important if you’re making a fondant covered cake. It also helps creates that super silky, creamy texture.

Once the buttercream has come together and is fully incorporated, add the flavorings and a pinch of salt. Don’t skip the salt – it helps to define the flavors you add to your buttercream. Swiss meringue buttercream is a blank canvas suitable for many, many types of flavorings. Jams, curds, cookie butters, nut butters, extracts, chocolates, etc. It holds flavors incredibly well so don’t be afraid to experiment.

The mixture just after adding butter. The butter is incorporating, the mixture looks like it’s deflating and it looks like it’s curdling. Keep mixing!

Some common questions and concerns about Swiss meringue buttercream:

1. Swiss meringue buttercream is too buttery.

This is the most common concern, no doubt. In comparison to American style buttercream that is mostly sugar and the sugar taste is the forefront flavor, Swiss meringue buttercream will seem more buttery as butter is the star in this buttercream. I always suggest to meringue buttercream beginners to try a fruit or chocolate flavored buttercream first so you can really get a since of how delicious, adaptable and amazing this buttercream truly is. Additionally, if you’re making a vanilla Swiss meringue buttercream, don’t skimp on the vanilla in quality or quantity. I add both vanilla extract and vanilla bean paste to my buttercream. This buttercream is more of a luxury style buttercream meant to showcase high quality flavors and ingredients. It’s the perfect vehicle for intense and concentrated flavors.

*Pro tip: If you love the texture and taste of Swiss meringue buttercream but want it a bit sweeter, add 1/2 -3/4 cup of sifted confectioners sugar after the butter is fully mixed in.

2. Can I make Swiss meringue buttercream in advance?

Yes, definitely. You can keep your Swiss meringue buttercream at room temperature for up to two days. If you’ve let your buttercream sit for a couple days, it will seem kind of spongy if you try to use it as is. Place the buttercream back into the bowl of your stand mixer and mix on low for 5-10 minutes until smooth. You can also refrigerate and freeze the buttercream. Again, you will need to mix again on low speed to smooth out the texture. The buttercream must be room temperature before mixing otherwise, it will separate. I always make my Swiss meringue buttercream in advance and refrigerate it because I’m always making large quantities of it for wedding cakes.

*Pro tip: If you start mixing the buttercream and find that it is still too cold and is separating, you can help bring the separated mixture back together by using a kitchen torch to warm the buttercream. While the mixer is on, run the kitchen torch flame along the outside bottom, of the metal mixing bowl, back and forth, until the buttercream starts to come together. *Only try this technique if you’re using a metal mixing bowl.

Starting to form larger curds and looks like it’s starting to separate. But it won’t. Keep mixing!

3. Why aren’t my egg whites whipping into stiff peaks?

Your mixing bowl and utensils must be grease free otherwise the eggs won’t whip up properly. They’re temperamental like that. Wipe down your bowl and utensils with a clean cloth and lemon juice or vinegar to remove remaining fat residue. I also don’t recommend using carton eggs. Sometimes they work, sometimes they don’t. I also don’t find meringue made with carton whites to be as stable.

4. Why is my Swiss meringue rock hard after being refrigerated?

Keep in mind that Swiss meringue is made with mostly butter, so being that cold butter is hard in the fridge, you should expect your buttercream to harden similarly. This aspect of Swiss meringue buttercream though, is one of perks of using it for layer cakes. Cakes refrigerated with Swiss meringue buttercream are far more stable for transportation and for covering with fondant than a cake covered with an American style shortening based buttercream. Also, buttercream acts as an excellent insulator, keeping your cake moist while being refrigerated. Just bring your cake to room temperature before serving and it will be perfectly soft and delicious.

5. I’m adding loads of gel food color to color my buttercream but it’s still not the dark color I want.

Swiss meringue buttercream is oil (butter) based. Gel food color will not allow you to achieve the deep, or vibrant colors that can be easily achieved with shortening based or American style buttercream. To be achieve dark and vivid colors with Swiss meringue buttercream, you need food coloring that is suitable to chocolate, one that is oil based. I like to use Artisan Accents Chameleon Colors.

6. Swiss meringue buttercream costs more to make, takes longer to make and can be more difficult to make. Why would I want to make Swiss meringue buttercream over my go-to American buttercream that is inexpensive, fast, and easy?

Just like some people find Swiss meringue buttercream to be too buttery, some people find American style buttercream to be grainy, greasy or overly sweet. When it comes to taste and texture, it all comes down to personal preference. It’s also important to consider workability as well, especially if you want to make professional looking cakes.

The main reasons I find Swiss meringue buttercream to be worth trying and is my preference for my cakes, is for stability and versatility. If you make layer cakes or tiered cakes, it’s important to have a base buttercream that is stable for layering, stacking and transporting. Swiss meringue buttercream, as well as Italian buttercream, chills firm allowing for a smooth and stable foundation for fondant or rolled chocolate.

I also find that the support from using a meringue style buttercream, or ganache is important for supporting sugar flowers well in a cake. Buttercream that is more loose, doesn’t firm in the fridge (like a shortening based buttercream) just doesn’t have the stability of a meringue buttercream or ganache. Using Swiss meringue allows me to get sharp, clean edges on my cakes and stays firm while I am decorating, stacking, and transporting the cake.

The mixture has come back together from it’s curdled state and is starting to look creamy and silky, but there’s lots of air pockets still. Keep mixing on low speed!

Some tips for successful Swiss meringue buttercream:

*Use a candy thermometer or and instant read thermometer to make sure your temperature just reaches 160F. 160F ensures that all the bad bacteria is killed off in the egg whites. However, be sure to bring the temperature of your egg/sugar mixture up slowly and don’t overcook your mixture. Rushing this process will result in scrambled and cooked egg whites.

*Swiss meringue buttercream can hold quite a bit of flavorings. When adding liquids, such as fruit purees and other liquids, mix in a little at a time. The liquid needs to be able to emulsify into the buttercream. Another reason you want to add a little bit of liquid at a time, is that adding too much liquid can cause the buttercream to become unstable. I recommend reducing your fruit purees into concentrates before adding to the buttercream. You can also use pulverized freeze dried berries for fruity variations of Swiss meringue buttercream.

*If your finished buttercream appears loose and more pudding-like, it’s possible that the butter was too warm when you added it to the meringue. Pop the bowl into the refrigerator for 10-15 minutes then mix again.

Perfect texture! Look at that silky and creamy Swiss meringue buttercream.

The recipe below is for vanilla bean Swiss meringue buttercream. But the flavor options are endless. Here are a few popular flavors to experiment with. Adjust the quantities to suit your taste.

*Chocolate – Add 3 cups (600g) of bittersweet chocolate, melted, to a batch of buttercream

*Fruit flavors – Add 1 to 1 1/2 cups reduced fruit puree, preserves or curd per batch

*Nut Butters, Cookie Butters, Caramel- Add 1 to 1 1/2 cups per batch

*Boozy – Add 1/4 – 1/3 cup flavored liqueur such as Bailey’s, Champagne, or Amaretto per batch

If you try this Swiss meringue buttercream recipe, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Print Recipe

5 from 4 votes

Swiss Meringue Buttercream

Silky, creamy, and stable Swiss meringue buttercream perfect for piping, filling and icing cakes

Prep Time5 mins

Cook Time10 mins

Mixing20 mins

Total Time15 mins

Course: Dessert

Keyword: swiss meringue buttercream

Servings: cups

Ingredients

9 (300g) large egg whites
2 1/2 cups (500g) granulated sugar
3 1/2 cups (793g) unsalted butter, softened and cut into cubes
1/4 tsp fine sea salt
1 1/2 tbsp pure vanilla extract
1 tbsp pure vanilla bean paste

Instructions

Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F.
Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
Once the mixture reaches stiff peaks, you have Swiss Meringue (Yay!) but we’re going for buttercream here, so onward. Switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
Add the softened butter cubes, a couple at a time, until incorporated.
Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
Keep mixing on low and add the salt and flavorings. Mix until everything is fully incorporated.

Notes

This recipe can be halved or doubled. One full recipe will fill and frost a 8" cake that is 4" or 5" tall.