Oooh oooh!! I made a surprise-inside baby shower cake!

Thanks all. Mistral, that's why I was looking for the cake ball pan awhile back.

You make the cake balls then put them in your pan and cover with batter. The batter keeps them from over cooking. I had trouble lining them up to match, but the taste covered any flaws. It was really yummy smileys/smile.gif

 
The polka dots are essentially baked twice - right?

Once to make them dots, and then once they are placed in the batter. Does it effect the texture of them?

 
Swiss meringue buttercream is my go-to frosting for everything. It's amazing and light as a cloud!

 
HINT: if you want it really white or intend to add color, measure out the sugar ahead of time

And add a split vanilla bean. It will infuse the vanilla flavor quite nicely.

 
Thanks Mar, exactly right...but I use Deb's revised note....

I make sure the whites heat to 140 deg for safety purposes.

Instead of adding the butter a stick at a time in the final process, whip the whites until peaked, remove the bowl and put your bowl of butter on the mixer. Beat the butter about 5 minutes (the longer you beat, the whiter it gets), then add the meringue a dollop at a time. Whip until well blended.*

*Doing that step in reverse from the original recipe really helps the frosting to come together better and not break.

Also, I discovered you can add just about anything to it at the end. I added 1/2 cup strawberry purée to 1 cup frosting for the baby shower cake. You would think it would make it too thin but it didn't! You can add lemon juice, puréed fruit, food color...it's a nice, stable frosting. It gets firmer while refrigerated but sits at room temp nicely - it doesn't crust, but stays soft.

 
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