Meringue Kiss Cake with marbled buttercream
Preheat the oven to 180°C/ 160°C fan oven /Gas Mark 4. Grease and line 4 x 7” rounds cake tins – if you do not have 4 tins then bake you sponge in batches dividing the mixture accordingly. In a mixer place your butter and sugar and cream together until smooth.
Add the eggs and Vanilla Extract and mix until smooth and all combined – if the mixture begins to curdle add a spoonful of flour. Sieve the flour and ground almonds over the mixture and fold in. finally pour in the milk and mix until thoroughly combined.
Divide the mixture between the cake tins and place in the oven. Bake the cake for 25-30 minutes until golden in colour and as skewer inserted into the centre comes out clean. Leave the cool in the tins for 15 minutes and then transfer to a wire rack to cool completely.
Whilst the cakes are cooling make the meringues, reduce the oven temperature to 100°C/ 80°C/ Gas Mark 1. Line 2 baking trays with grease proof paper.
Make up the egg white powder following the instructions on pack. Whisk the egg whites until they form stiff peaks. Gradually add the sugar a spoonful at a time whisking after each addition until the sugar is mixed into the egg white. Once all the sugar is added whisk the meringue mixture on a high speed until stiff white and glossy.
Divide the meringue mixture into 3 bowls. Add a few drops of Pink Colour Gel to one bowl and gently fold the colour into the meringue adding more colour until your desired pink shade is achieved – do not over mix the colour as you will knock the air out of the meringue and it will not hold its shape. Repeat adding a few drops of Purple Colour Gel to the next bowl. Leave the third bowl white.
Take 3 piping bags one fitted with an open 6 point star nozzle, another fitted with a small 14 pint star nozzle and the third piping bag with no nozzle.
In the piping bag with no nozzle paint a few strips of pink food colour down the piping bag and fill with white meringue. Cut the end off the piping bag to create a 1cm hole at the end. Fill the piping bag with the 6 point star nozzle with pink meringue and filling fill the last piping bag half with purple and half with white meringue.
Pipe meringue kisses onto the lined baking trays using the various piping bags ensuring the kisses are spaced slightly apart. To create the meringue lollipops, starting in the centre pipe a circular swirl working outwards – this can be done with any of the nozzles and any size.
Once you have piped all your meringue kisses and swirls place you meringues in the oven and bake for 30 minutes or until the meringues can be removed from the grease proof paper without sticking – you meringues can be made ahead of your cake and stored in an airtight container for up to 2 weeks.
Beat the butter until it is soft. Gradually add the icing sugar to the butter making sure it is mixed after each addition. Finally add the Vanilla Extract and milk and beat on a high speed until pale, light and fluffy.
Put a quarter of the buttercream in a separate bowl and a few drops of Pink Colour Gel, mix the colour through the buttercream until it is all combined, add more Pink Colour Gel until your desired colour is achieved.
Level the top of each layer of sponge and place one layer on your cake board/serving plate. Spread a layer of white buttercream on top of the sponge and some raspberry jam. Repeat stacking the other sponge layers on top. Once all the cake layers are sandwiched together crumb coat the cake using the white buttercream; palette the buttercream on the sides and top of the cake and smooth. Place the cake in the fridge to set for 30 minutes.
Once the cake has set remove from the fridge, palette the remaining white buttercream onto the cake and smooth. Then palette the pink buttercream on top in random patches so you do not cover the whole cake. Smooth the cake again and this will create the marbled buttercream effect.
Place the cooled meringue decorations onto the cake and sprinkle with the Rose Gold Blush Sprinkles! You cake is now ready to serve and enjoy!