Australia shaped cake

[Rouge]

Also if you want to make the WW one, why not go cream cheese icing instead of cream. Will taste soooo much better with the fruit, and yes cream cheese icing goes fantastically with chocolate cupcakes. Its one of my fave combinations and everyone will be wowed I'm sure!

[kirsty_lee]

Well in that case cai.. get your recipe crackin on here young lady!!!!

OHH before I forget.. I made the malteser slice i think maybe you put the recipe up for ? OH MY GOD it was like a slice of heaven.. my mum was so jealous and wanted to know how to make it too hahahaah

[Rouge]

Which one? Cream cheese icing or swiss meringue icing? I have a craving for chocolate cupcakes with cream cheese icing now!!!!!! And *yay* @ the malteser slice Good to know. Have you made the peanut butter slice I posted years ago? Its like reeses pieces, thats always a winner too!

[kirsty_lee]

Hey cai, haven't tried the penut butter one, that was actually next on my list The swiss meringue one might the go I reckon ta!

[Rouge]

This is my secret weapon. So you better be grateful...

Martha Stewarts Swiss Meringue Buttercream

Makes 4 cups

Ingredients for Buttercream

4 large egg whites
1 1/4 cups sugar
1 1/2 cups butter (375gms), room temperature, cut into small cubes.
1 tsp pure vanilla extract

In the bowl for your mixer (heatproof), set over a saucepan of simmering water (like you would for melting chocolate), combine the egg whites and sugar in the bowl with a whisk. Keep stirring until the sugar has melted (this does happen quite quickly so I do the finger test by touching the white mix and rubbing between two fingers if its still grainy keep stirring) You want it to be warm to touch not hot. This also pasteurises the eggs (so this recipe becomes safe for elderly and pregnant women). Once the sugar has melted and the mix is warm to touch attach the bowl of the mixer to the mixer and using the whisk attachment (if your mixer doesn't have this normal beaters are fine). Beat the egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled for another 6 minutes (I usually know its ready by feeling the outside of the bowl if its cool its ready, takes me between 4-6 minutes).

Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several cubes at a time, beating well after each addition. (If the frosting seperates, which it does, it will look curdled but don't stress this is normal. Beat on high for another 3-5 minutes till its smooth and shiny again). Beat in vanilla and then beat on lowest setting to eliminate any air bubbles for about 2 minutes.

Instead of Vanilla you can add other essences if you want a different flavour. You can fold in lemon curd, or jam that had been processed quickly. You can also make Chocolate Swiss Buttercream by adding 8 ounces of bittersweet chocolate after the butter has been incorporated (make sure the chocolate is not hot or it will melt the icing!)

It sounds complicated but seriously from start to finish is about 10 minutes. And its soooo worth it! I forgot one thing, with the blue it might look really shiny and light to beging with (if you use the blue from the decorating store) because the shininess of the meringue reflects the colour. But it will darken. I did a "Doom kitty" (from ruby gloom) cake for my DD's ruby gloom party, and I thought it was never going to go black, by the time the party was it was pitch black.

[nic]

Kirsty, did you get my PM? I can't find your email addy in your details.

[Tannis]

Kirsty, did you end up making an Australia cake? I have been watching this thread and at the last minute decided I'd give it a go! It ended up being a real rush job on the icing (esp the union jack, its dodgy haha) but it turned out ok for a 1st go. Here it is

[Junglemum]

nice work Tania, looks fantastic! Now i want cake................ too early?

[Tannis]

Thanks .....Its never too early for cake

[kirsty_lee]

hey girls, I made the cake with Cai's icing recipe ... YUMMO btw cai cut it out.. got to the party.. and thought bugger, haven't taken a photo yet cause i've been that flat out.. go upstairs to get the camera, by time I come down EVERYBODY has munched into it. NO PHOTO and I was absolutely devo! So i guess i'll just have to make another LMAO

[Rouge]

WOOHOO! I'm glad it went well. And now you have my secret weapon

Tannis, yours looks great too! Well done! I feel like cake now, I'll just much on salami and cheese with my bubbly instead

[Junglemum]

Oh KL, no photo??? Well you will just have to make another! It must have been a hit if they couldn't wait until you got back. I've been craving cake all day, might whip up some cupcakes for dessert...

[~Raven~]

This is my secret weapon. So you better be grateful...

Martha Stewarts Swiss Meringue Buttercream

Makes 4 cups

Ingredients for Buttercream

4 large egg whites
1 1/4 cups sugar
1 1/2 cups butter (375gms), room temperature, cut into small cubes.
1 tsp pure vanilla extract

In the bowl for your mixer (heatproof), set over a saucepan of simmering water (like you would for melting chocolate), combine the egg whites and sugar in the bowl with a whisk. Keep stirring until the sugar has melted (this does happen quite quickly so I do the finger test by touching the white mix and rubbing between two fingers if its still grainy keep stirring) You want it to be warm to touch not hot. This also pasteurises the eggs (so this recipe becomes safe for elderly and pregnant women). Once the sugar has melted and the mix is warm to touch attach the bowl of the mixer to the mixer and using the whisk attachment (if your mixer doesn't have this normal beaters are fine). Beat the egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled for another 6 minutes (I usually know its ready by feeling the outside of the bowl if its cool its ready, takes me between 4-6 minutes).

Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several cubes at a time, beating well after each addition. (If the frosting seperates, which it does, it will look curdled but don't stress this is normal. Beat on high for another 3-5 minutes till its smooth and shiny again). Beat in vanilla and then beat on lowest setting to eliminate any air bubbles for about 2 minutes.

Instead of Vanilla you can add other essences if you want a different flavour. You can fold in lemon curd, or jam that had been processed quickly. You can also make Chocolate Swiss Buttercream by adding 8 ounces of bittersweet chocolate after the butter has been incorporated (make sure the chocolate is not hot or it will melt the icing!)

It sounds complicated but seriously from start to finish is about 10 minutes. And its soooo worth it! I forgot one thing, with the blue it might look really shiny and light to beging with (if you use the blue from the decorating store) because the shininess of the meringue reflects the colour. But it will darken. I did a "Doom kitty" (from ruby gloom) cake for my DD's ruby gloom party, and I thought it was never going to go black, by the time the party was it was pitch black.

A-ha! I knew I'd find this here

Droolin just thinking about how good this is with jam in it! Going to do dessert on Friday and hope this will be just the ducks guts

[Rouge]

Hehehehehehe! I'm fearing there is going to be a new wave of Swiss Meringue Icing lovers... and my secret weapon is not so secret anymore LOL! If you want the exact Jam measurements I'll PM them to you xxx