Circus Meringue Kisses
152g egg whites
304g caster sugar
Preheat oven to 100°C. Line a baking tray with wax paper.
In a stand mixer add the egg whites on medium speed for a few minutes until they whiten up and start to stiffen. Add the sugar 1 tablespoon at a time and increase the speed to high. Keep adding the sugar and once all has been added keep whisking until all the sugar has gone. This can take 10 to 15 minutes but be patient as if all the sugar isn’t gone the meringue kisses will not work.
Do the finger test each few minutes. Rub the meringue between the thumb and finger, if you still feel sugar, keep going until you can’t.
Take paint brushes and your chosen colours and a plate. Tip on your gel colours onto the plate keep separate, you don’t need much.
Fold the piping bag in half and add a round tip. Paint long strips of the colours you want into the piping bag then gently drop in the meringue.
Pipe onto a tray lined with baking paper and bake for 25 minutes on 100°C. They are ready when they lift off the paper easily. Turn off the oven.
Leave to cool in the oven and then store in an airtight box.
625g softened butter
625g caster sugar
10 large eggs
625g self raising flour, sifted
8 tablespoons milk + 1 teaspoon vanilla extract
White Chocolate Ganache Drip
1/4 cup heavy cream
220g white chocolate
Melt the chocolate and cream together on 20 second bursts in the microwave . Once melted place into a piping bag ready to go.
450g unsalted butter, softened over(80g fat content)
8 tablespoons milk mixed with 2 teaspoons vanilla extract
1020g icing sugar, sifted
4 gel colours (blue, green, yellow, pink)
In a stand mixer add the butter and whip for 5 minutes until pale and fluffy.
Add half the icing sugar, scrape down the bowl and mix again for another 5 to 7 minutes.
Scrape down the bowl again and add the other half of the icing sugar and whisk again for another 5 to 7 minutes.
This is a long time but be patient, this is really important for an amazing smooth buttercream.
Cream the butter and sugar together until pale and fluffy, around 5 to 7 minutes in a stand mixer.
Add the eggs one at a time whisking well in between each one.
Add the sifted flour and mix again in the stand mixer on low speed so it doesn’t fly out everywhere. Add the vanilla extract into the milk then add to the sponge mix and mix again to combine.
Divide equally (I use weighing scales but you can guess) into your 9inch cake tins (depending on how many tiers 3 that are cut into 6 or 6 single tins)
Bake for 22 to 26 minutes, until a skewer comes out clean, remove from the oven and leave to cool.
Trim and cut the cakes to 8 inches ( I use a cake ring for straight edges on each cake and a knife to level the top of the top layer)
Stack each tier using buttercream and add a crumb coat over the whole cake. Level off and place in the fridge for at least 30 minutes to harden up.
Add a top coat of icing, level again and place back in the fridge for 30 minutes.
To separate the colours, take 4 equal amounts of the buttercream and place into 4 separate bowls. Add a tiny drop of gel colour for each one and mix thoroughly so the colours are evenly mixed and no streaks.
Start at the bottom and add a good layer of each coloured buttercream blue then green then yellow, for the pink add it to the top of the cake first then smooth down towards the yellow, carefully.
Time to level it out, use your scraper in one movement and turn the turntable in one whole move. Wipe off the scraper and do it again until the icing is flat and even. If holes appear, fill them and keep levelling until flat. Take care not to press to hard as you will remove too much icing.
Using a paintbrush, blow small amounts of silver glitter around the cake. Place back in the fridge whilst you make the white chocolate ganache for dripping down the cake.
Drip the white chocolate Grenache down the sides of the cake, careful not to dribble to much. Add the rest to the top of the cake. Decorate with pink pearl balls and those beautiful meringue kisses.