My niece is getting married in early October and asked me if I would make her a cake for her Bridal Shower. I was so flattered that I jumped at the chance before I realized I was so far from being a professional baker and I panicked! It took me weeks of planning because when it comes right down to it...what kind of cake are you going to make? I wanted it to be perfect for her. Well, let me tell you it's just not that easy to decide!
Cakes can be presented in many forms, from simple sheet cake to elaborate decorated works of art. The types of cakes, filling, and frosting are all things I needed to contemplate. After weekends of trials trying to create something outside my scope, I decided simplicity was best. I wanted simple sophistication with a little vintage flair. I needed a white cake that would carry a fresh raspberries and whipped cream layered filling. My ole standby coconut cake is one of the best cakes as far as structure and texture that will carry almost any type of filling and frosting you could throw at it. I just replaced the coconut extract with raspberry extract. I filled it with fresh whipped cream and raspberry layers and frosted it with the most wonderful Italian meringue buttercream with vanilla extract that gave it the most beautiful off white color you have ever seen. I mix my buttercream with whipped cream in a 3:1 ratio to give it a lighter taste and texture. Now mind you when it came to the decorating that was actually the easy part....You-Tube! Did you know you can learn to do anything on You-Tube? How fun is that!
Mr. Brown's Italian Meringue Buttercream Recipe
Yield 1 cake
Ingredients
1 cup sugar1/4 cup water
5 egg whites
1/4 cup sugar
2 cups unsalted butter, room temperature, cut into tablespoons
Instructions
Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
Add in desired flavorings.
Flavorings:
Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.
Kim's Notes: I add in fresh whipped cream at the end after any desired flavorings have been added in. Usually a ratio of 3:1 so that I can maintain enough structure to do delicate pipework.
Recipe From Mr. Brown on Food.com
Cakelove video of Mr. Brown - Great watch!
