Soft cake with cheddar and swiss meringue buttercream. Put together flour,milk powder,cornstarch and baking powder sift into a bowl and slowly put into the wet ingredient on low speed until mixed, and lastly. Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers. Made by whipping cooked egg whites, this frosting is sure to take your cakes and cupcakes up a notch!
This frosting is made up of butter, confectioners' sugar and milk and it's a cinch to make. But there are so many delicious frostings out there that it's worth branching out—particularly for a rich Swiss meringue buttercream. Sweet, fluffy cake layers with silky swiss meringue buttercream, is perfect for celebrating birthdays, weddings or any other special occasion. You can cook Soft cake with cheddar and swiss meringue buttercream using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Soft cake with cheddar and swiss meringue buttercream
- You need 6 of egg yolks.
- Prepare 2 of whole eggs.
- Prepare 87 gr of sugar.
- It’s 1/2 tsp of vanilla extract.
- You need 45 gr of cake flour.
- You need 10 gr of milk powder.
- Prepare 14 gr of cornstarch.
- It’s 1/2 tsp of baking powder.
- Prepare 3 gr of cake leavener (optional).
- Prepare 60 gr of melted unsalted butter or margarine.
- It’s of If you are using butter,put a pinch of salt.
- Prepare of Cheddar cheese for topping.
In this video I demonstrate how I ice my cakes and smooth my buttercream when I use Swiss Meringue Buttercream. In my video I use an offset spatula and a benc. This is the Easiest Swiss Meringue Buttercream recipe you'll ever make! Once you try it, you'll want to use it to cover all of your cakes and cupcakes.
Soft cake with cheddar and swiss meringue buttercream step by step
- Melt the butter/margarine. Set aside and pre heat your oven on 170'c.
- Mix the yolks,eggs,sugar,vanilla extract until soft glossy peak on high speed..
- Put together flour,milk powder,cornstarch and baking powder sift into a bowl and slowly put into the wet ingredient on low speed until mixed, and lastly put the melted butter in and mix until well combine. Do not over mixed..
- Last step pour your cake mixture into 20×20 pan (with baking paper) smooth it out with spatula and lightly drop the pan twice to release air bubbles.Bake in 170'c oven for 30-35 minutes depends on your oven.
- When the cake is baked take it out of the oven and flip the cake on the cooling rack and flip it again. Let it completely cool. After that trim the top of the cake and decor it with buttercream and a lot of shredded cheddar cheese. Enjoy!.
Swiss Meringue Buttercream is my FAVORITE type of frosting—it tastes delicious, is a dream to work with, doesn't crust, and isn't overly sweet or greasy. Add orange gel food color to the remaining buttercream. Put the buttercream in a piping bag with a leaf piping tip nozzle. Swiss meringue buttercream is a glorious thing to behold. Ah, look at that silky texture.
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