All posts tagged meringue

Daisy’s Dream Cake

Published November 12, 2015 by Daisy Cake Company

Hello strangers… have you all been?!!

Summer had been mad here, Weddings, baking for and running 2 Tea Rooms, Birthday Cakes and Anniversary cakes galore! Now is calmed down there is a bit of time for a recipe or few. So we start today with Dream Cake.

Our Dream Cake is a layered slice consisting of a shortcake base topped with a meringuey top filled with Cranberries, Coconut and Ground Almonds. It’s adapted from a recipe we found in a Women’s Institute Magazine, and seeing as it’s the WI’s Centenary this year we thought it apt that we use this recipe…..and it’s totally scrummy!

 Daisy’s Dream Cake


110gms Butter

225gms Plain Flour

2tbsp Icing Sugar

2 Free Range Eggs

200gms Caster Sugar

50gms Plain Flour

1tspn Baking Powder

55gms Desiccated Coconut

55gms Ground Almonds

55gms Dried Cranberriest
Pre-heat your oven to 160c/ 140c fan/ GM3. Prepare a brownie tray by greasing and lining with baking parchment.

In a bowl sieve together the Plain Flour and Icing Sugar.  Add the butter and either rub together with your fingers or if you have a stand mixer use the paddle attachment on medium until it resembles fine breadcrumbs.

Pour into your prepared tin and press down with your fingertips to make it even biscuit type base.

In the same bowl, beat the eggs and mix with the caster sugar and flour. Beat until it’s light and well combined and mix in the Almonds, Coconut and Cranberries by hand. If you don’t have Cranberries or Almonds, try cherries and walnuts, or sultanas and pecans – either whatever takes your fancy or you have in the cupboard.

Pour the wet mixture over the biscuit base and bake for 35-40 minutes, or until the top is a rich golden colour and crispy to the touch.

Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Cut into slices – we get 8 slices from each bake, but you may get more (or less) depending on how your mood takes you.


Grown-up (Italian Meringue) Buttercream

Published June 18, 2012 by Daisy Cake Company

There are few things in life I can say I ‘need’. My family, my dogs, my own comfy bed….yep that’s about it.

However, there are many things I think are necessary to help make life happy including a job you enjoy, a car that doesn’t break down, a food mixer and an oven AND Italian Meringue Buttercream.

Italian Meringue Buttercream is frosting for grown-ups, and is close to being put into the category of things I need in life. It should definitely be on everyones list of the 10 food things you HAVE to try!!! Seriously, once you’ve tried it you won’t ever look back. It’s light, its bright, its buttery, its creamy…….its one of heavens clouds on a cake! (sorry, I know that’s a bit OTT, but I’m trying to get my point across)

I’ve tried a few recipes in my time, and this is the one I’m sticking with. On this occasion I swirled it onto a Victoria Sandwich, but it’s great piped onto cupcakes…..really you MUST try it!

Italian Meringue Buttercream

3 egg whites (the fresher the eggs the better)
30gms Caster Sugar
a further 150gms Caster or Granulated Sugar
30ml Water
250gms Unsalted Butter at Room Temperature

First I recommend you get all your ingredients prepared and weighed out. This recipe takes a little time, but when things happen they happen pretty quickly one after the other.

Secondly, make sure your mixer bowl and whisk is free from any grease or dirt as these are a good meringues worst enemy.

So….onto the recipe.

Start by cubing the butter and then place to one side for later:

Separate your eggs making sure ONLY the whites go into the mixer – yolk is another meringue enemy!

Whisk your egg whites until they form soft peaks, which means they are light and fluffy and leave little droopy peaks when you lift the whisk away.

Then, with you mixer turned to slow add a teaspoon of the 30gms of caster sugar at a time. The eggs will soon become thick and glossy.

Whilst you have been doing this, you also need to have been boiling up some sugar syrup. If you aren’t able to multi task, don’t worry, prepare the eggs first then put to one side.

Place the 150gms of granulated (or caster) sugar in a saucepan with the water and place it over a medium heat. Don’t stir it, just swirl it around. Stirring sugar when it’s being heated can create a strange chemical reactions which can result in a crystally mess.

Bring the sugar to a rolling boil and let it bubble until it becomes clear (about 5 minutes at boiling). If you have a baking/sugar thermometre it needs to be about 121c.

When it gets to this point turn the heat off.

WARNING: Hot Sugar is really hot – not just a bit hot, but super hot and can cause serious injuries – BE CAREFUL!!!

Take the sugar to the mixer and turn your mixer on low. Gradually pour the sugar into the eggs in a thin steady stream.

Continue to whisk until the outside of the bowl becomes cool. Which can take about 4-5 minutes.

Now throw in the butter….piece by piece. Let each chunk of butter become completely incorporated before you put in the next chunk.

This is the stage that calls for a leap of faith. I know it’s lost all its fluffy white texture, and it may even look curdled….DON’T PANIC!!

Keep adding the butter, chunk by chunk, waiting for the last chunk to disappear before adding the next.

Then leave the mixer going. In time, before your very eyes, the mixture goes from thick liquid to fluffy whisked double cream consistency.

And there you have it – your basic Grown-up Buttercream. At this point you can add some flavouring. I added good vanilla extract, but you can add coffee essence, chocolate, fruit flavour……the grown-up world is your oyster (yep, that means you can add alcohol too!)

Italian Meringue Buttercream is great for piping, spreading or eating straight from the bowl (sorry, did I say that out loud?).

Once you’ve tried it, you won’t look back.

So what are you waiting for? Go and make some…..go on… you go!!

Titanic Apple Meringue Cupcakes

Published April 15, 2012 by Daisy Cake Company

One hundred years ago, on this day, hundreds of people in the city of Southampton were waiting anxiously for news of their loved ones. My Great Nan was a child one hundred years ago today, so hopefully knew little of the distress her mother was going through, as she waited patiently for news of my Great Great Uncle, Mr Christopher Light, who had 3 days earlier checked in for work aboard Titanic.

I am originally from the Southampton area, as are most of my ancestors. Coming from the area, it is
little surprise that my family were touched by the disaster of Titanic, as nearly 600 people from the area were crew aboard the doomed maiden voyage, which left from Southampton Dock on April 12th.

Christopher Light was 21 and a humble ‘fireman’, which basically meant he shovelled coal into the fires which kept the boilers producing steam to keep the ships engines running. He, along with many of his friends and colleagues, stood very little chance of survival, and his body was never recovered – probably cocooned inside the depth of the hull of the huge ship.

Leading up to today there have been many films and documentaries shown on TV to commemorate the century of Titanic’s one and only journey. Some have been factual engineering programmes about the ship, many highlight the first class passengers and the opulence aboard Titanic, and a few have demonstrated the human tragedy which touched so many peoples lives.

Over the years I have become mildly obsessed with Titanic and have gathered information and facts about Titanic. Here are some of the more interesting……I promise not a word about the weight or length of the great ship.

*The moment Titanic went down all the crew were technically sacked. Pay stopped immediately, and any surviving crew had no work, money or means of getting back home. I saw on a documentary recently that Woolworth’s gave some of the surviving crew the opportunity to work behind their cash desks, and allowed them to keep any profits they took so they could pay for their passage home.

*In a time when instant telecommunication was still a future fantasy, many family members and friends waited at the offices of Titanic’s owners, The White Star Line, both in London and Southampton. Several different reports came back before the news that everyone was dreading was confirmed. The early news indicated that the ship had been involved in an incident, but was being towed to Halifax and all aboard w’re safe.

*Titanic had a state of the art Marconi Communications Room, but like anything, technology is only as good as the humans operating it. Therefore, it was a small miracle that the survivors aboard the lifeboats were found, as the last report from Titanic reported it over 9 miles from its actual position.

*All aboard, from the crew to the first class passengers, enjoyed hearty food. The First Class Passengers enjoyed particularly opulent offerings, including 10 course evening meals. The day prior to the ship sinking, April 14th, the evening menu include Apple Meringue. And that’s where I got my inspiration for my baked tribute to Titanic.

The Titanic disaster changed the world forever. No longer was trust put wholeheartedly into industry and massive engineering. Safety was reviewed and although there will still be devastating accidents at sea, none will be ever be the terrifying surprise that Titanic was.

Apple Meringue Cupcakes

Vanilla Sponge Cupcake Batter ( I used Victoria Sponge)
2 apples
2 White Egg Whites
100 gms sugar
75 ml water

Preheat your oven according to your recipe and line a cupcake tin with cupcake cases

Mix the cake batter

Peel and core the apples, and cut into 1cm cubes

Mix the apples, with a large spoon, into the mix

Fill your cupcake cases 2/3s full and bake for 15 – 20 minutes or until a cocktail stick stuck into the centre of a cake comes out clean)

When baked, remove from the oven and transfer to a wire rack to cool

When the cakes are cool prepare the meringue frosting by putting the sugar and water in a heavy bottom saucepan and slowly bring to the boil. Boil for 5 minutes.

When the sugar has been boiling for 3 minutes, whisk the egg whites until double in size.

Reduce the speed of the mixer and slowly pour the sugar syrup into the egg white. Be careful – sugar syrup it very very hot!

Continue to whisk until the eggs have quadrupled in size.

The frosting is now ready to be piped or spread onto the cakes. For extra effect, if you have a blow torch, give the frosting a burst to caramelise them, but beware, don’t set the cupcake cases alight.

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