Wonder why I call this double rainbow cake? Make a guess!
3 egg whites
120g fine sugar
300g Liv cold salted butter, cut into small pieces
2 tsp vanilla essence
1. Place egg whites & sugar in a heatproof bowl. Sit the heatproof bowl on a saucepan filled with water. Bring the water in the saucepan to a slight simmer. Using a balloon whisk, stir the egg whites & sugar constantly until the sugar has fully dissolved.
2. Beat the warm egg white mixture on high speed to obtain stiff peaks using a mixer.
3. Beat in butter into the beaten egg whites in batches until the mixture is firm & fluffy. Add in vanilla essence.
Cathy, are the roses also made of swiss meringue buttercream?
i love how the cake looks - the rainbow is such a sweet pastel :) and your roses are absolutely beautiful!
Thanks Janine :)
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