Last year, my friend Gina got engaged and asked me to make her a wedding cake! I was really flattered and excited about the cake, and really happy about the wedding. I’m really close with Gina’s older sister, so she’s kind of like a little sister. And, Bonnie will be flying in for the wedding!
Anyways, the wedding is coming up soon so I started doing some test runs. I made a lemon cake from the Layered cookbook, and some raspberry swiss meringue buttercream. The actual wedding cake is going to be three tiers, but right now I’m trying to get the flavours/colours/aesthetic down. Once I do, I’ll do the scaling of the recipe and work on the structural integrity of the whole thing.
RASPBERRY SWISS MERINGUE BUTTERCREAM
- 195 g raspberries
- 70 g granulated sugar
- 2 tsp. lemon juice
- 120 g egg whites
- 200 g granulated sugar
- 340 g unsalted butter, softened, cubed
- Add the raspberries, 70 g granulated sugar, and lemon juice to a saucepan over low heat. Stir until a puree is formed.
- Strain the puree over a bowl to remove the seeds.
- In a perfectly clean stand mixing bowl, whisk together the egg whites and 200 g granulated sugar.
- Fill a saucepan with 1 or 2 inches of water. Set the mixing bowl on the saucepan as a bain marie, making sure the mixing bowl doesn’t touch the water.
- Set to medium-low heat and stir until the egg whites reach 72 C.
- As soon as the egg whites reach the appropriate temperature, remove from heat and attach to the stand mixer with whisk attachment.
- Whisk egg whites for ~8 minutes at high speed or until a stiff peak forms.
- Switch to the paddle attachment and mix at a low speed, adding in one cube of butter at a time.
- When all butter is added, mix at medium speed until silky texture is achieved.
- Add in ~¼ cup of raspberry puree and mix well.
- Don’t throw out the strained seeds! They make a pretty delicious raspberry jam.
- I use a laser thermometer which is pretty great.