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Meringue Kiss Cakes

This bright and colourful cake is a real showstopper - perfect for parties!

about 16 slices

Difficult 120 Minutes

Ingredients

Ingredients

For the recipe  Meringue Kiss Cakes

For the Cake:

500 g Unsalted Butter
500 g Caster Sugar
8 Mediums (x8)
250 g Self-Raising Flour
250 g Ground Almonds
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
100 ml Whole Milk
20 g Dr. Oetker Fairy Princess ( or Super Hero Sprinkles)

For the Meringue Decorations:

100 g Egg Whites (approx 3 egg whites)
200 g Caster Sugar

For the Buttercream:

250 g Unsalted Butter
500 g Icing Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Red Extra Strong Food Colour Gel (5g / 1/2 a tube)
Dr. Oetker Blue Extra Strong Food Colour Gel (5g / 1/2 a tube)
about 50 g Cherry Jam

preparation

Preparation

1

To make the meringue kisses/lollies: Preheat oven to 220C. Place 200g of caster sugar in a baking tray lined with greaseproof paper and heat for 5 minutes. While the sugar is in the oven, whisk 100ml of egg whites to a stiff peak. Be careful not to over beat the egg whites. Once the sugar is ready, turn the oven down to 100C and remove sugar from oven. Put the mixer back on high speed and add the hot sugar a tablespoon at a time. Once all the sugar is added, keep the mixer running until the meringue is stiff, white and glossy.

2

Place 5 cake pop sticks onto a baking tray lined with greaseproof paper. Using a 2D rose nozzle, fill a large piping bag with the meringue mix. Starting at the top of each stick, pipe a circular swirl, starting in the centre and working your way outwards. Keep the bag upright and squeeze pressure from the end of the bag to make it easier.

3

With the remaining mix, take another piping bag and paint the inside of your bag with 5 thick stripes of Red Gel Food Colour, using a pastry brush. Place the meringue mixture into the piping bag.

4

Line another baking tray and cut a small 5p piece hole in end of the piping bag and pipe 8 tiny meringue kisses(around 1cm base). Now cut the hole in the end a bit bigger (20p piece size) and pipe 8 medium kisses (2cm base), then cut a final 50p piece size hole and pipe 8 large kisses (with around a 5cm base).

5

Bake on 100c for 30 minutes or until the meringue is cooked and comes off the tray in one piece without sticking.

6

For the cakes: Grease and line the bases of 4 X 7inch sandwich tins. Preheat oven to 180c. Place 500g of butter and 500g of caster sugar in a mixer and beat until light and fluffy. Add 8 eggs one at a time and beat after adding each one until the mixture thickens.

7

Once all 8 eggs are added, add 250g of flour, 250g of ground almond, 100ml milk, 1tsp Madagascan Vanilla Extract and fold in carefully. Divide the mixture evenly between the 4 tins and bake for 25-30 minutes. The cakes should be firm to touch when ready and leave to cool.

8

For the Buttercream: Beat 250g of butter in your mixer until soft. Add 500g of icing sugar, 1 tsp of Dr. Oetker Madagascan Vanilla Extract and 2 tbsp cold water and beat until pale, light and fluffy.

9

Divide into 2 bowls and colour 1/3 of mixture with a few drops of Red Gel Food Colour until it's a pink colour and mix the remaining 2/3rds with a few drops of Blue Gel Food Colour until it's a light turquoise/blue colour.

10

Assembling the cake: Remove the cakes from the tins once cooled. Spread 3 cake rounds with 1/3 of the pink icing, and the remaining raspberry jam, then sandwich all the cakes together Spread 3 cake rounds with 1/3 of the pink icing, and the remaining raspberry jam, then sandwich all the cakes together Spread 3 cake rounds with 1/3 of the pink icing, and the remaining raspberry jam, then sandwich all the cakes together.Spread the pink buttercream and a small layer of cherry jam on 3 cakes and sandwich the 4 cakes together. Thinly coat the whole cake with the turquoise buttercream - this is much easier to do with a pallet knife. Scrape off any excess and put the cake into the fridge for about 30minutes to allow the buttercream to harden.

11

Now add your final layer of turquoise buttercream - once this is added to the sides and top, try dipping the pallet knife in hot water to create a smoother finish.

12

For the Decoration: Once the 2nd buttercream layer is added, pour a mix of sprinkles into a small bowl.

13

Taking small handfuls of sprinkles, lightly and quickly press these into the base all around the cake.

14

Now finish your cake by sticking the meringue kisses into the buttercream down one side starting with the brightest first and palest towards the base, and then place a meringue lolly into the top of the cake.

Nutritional Information for the recipe Meringue Kiss Cakes

Per Serving Per 100 g / ml
Energy 3458kJ
826kcal
2010kJ
480kcal
Fat 0g 0g
Carbohydrate 0g 0g
Protein 6g 3g