Pink Baby Shower Meringue Cake- Rosie's Dessert Spot

In this tutorial I demonstrate how to create a pretty pink baby shower cake decorated with meringues and popping candy.
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for the buttercream frosting:
• Vanilla Buttercream Tu...
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Buttercream recipe:
400 grams butter, softened to room temperature
700 to 800 grams of icing sugar
2 to 3 tablespoons of milk
1 teaspoon vanilla extract
2 drops of soft pink gel food colour (I used Americolour)
Ganache recipe:
120 grams white chocolate
70 grams heavy cream
1 drop of Gold gel food colour (I used Americolor)
MERINGUES:
100 grams egg white (about 3 eggs)
1 pinch salt
200 grams icing sugar
1/2 teaspoon vanilla essence
1. Add salt into your egg whites and whip until foamy.
2. Add in your sifted icing sugar and blend on low until all the icing sugar has been incorporated. Then whisk on high speed for 5 to 7 minutes, or until stiff peaks form and your mixture is super white.
3. Pipe onto your baking trays lined with baking paper. DRY these in your oven with the temperature on 35 to 40 degrees Celsius for 3 t 4 hours. Then turn off the oven and allow to dry over night.
PLEASE NOTE: I left my oven door slightly ajar throughout this entire process. You are just trying to dry out the meringues, you do not want to cook them. They will lose their beautiful white colour if you close the oven door on these meringues.
Alternatively, you can buy them from the shop and avoid the headache of making them yourself altogether :)
In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
• Walking Dead Cake Tuto...
WHITE CHOCOLATE MUD:
• White Chocolate Mud Ca...
CHOCOLATE BUTTER BASED CAKE:
• Super Moist Chocolate ...
RED VELVET BUTTER BASED CAKE:
• Easter Egg Basket Cupc...
VANILLA BUTTER BASED CAKE:
• Moist Vanilla Cupcake ...
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
• Naked Rustic Garden Fl...
AMERICAN BUTTERCREAM RECIPE:
• Vanilla Buttercream Tu...
GOLD DUST USED:
Champagne Gold by Creative Cake Decorating
Thanks guys for watching!! I hope you enjoyed this video tutorial. It's an easy one to do, but it's still pretty detailed in itself. Enjoy the rest of your week guys, I shall catch you again on Tuesday :D
Love,
Rosie.
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