Prep
2h
Cook
25m
Total
2h 25m
Ingredients
Method
Nutrition
Do not over-whip the egg whites. Whip the egg whites only to medium peaks. As you can see above, the peaks droop slightly - this is what you're looking for. Whipping them to stiff peaks will make the egg whites too dry, causing them to deflate as they're folded into the batter. Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. Wait until meringue cools down before adding butter. It is SO important to wait until the meringue drops down to at least 85 degrees F or you will risk the butter melting and the whole thing turning into a big soupy mess. To create smooth sides when cake decorating... Run an offset spatula (or any cake decorating tool) under hot water, then wipe dry and use immediately to spread the frosting on the cake. The hot tool will help create smooth sides!
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Prep
2h
Cook
25m
Total
2h 25m
Ingredients
Method
Nutrition
Do not over-whip the egg whites. Whip the egg whites only to medium peaks. As you can see above, the peaks droop slightly - this is what you're looking for. Whipping them to stiff peaks will make the egg whites too dry, causing them to deflate as they're folded into the batter. Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. Wait until meringue cools down before adding butter. It is SO important to wait until the meringue drops down to at least 85 degrees F or you will risk the butter melting and the whole thing turning into a big soupy mess. To create smooth sides when cake decorating... Run an offset spatula (or any cake decorating tool) under hot water, then wipe dry and use immediately to spread the frosting on the cake. The hot tool will help create smooth sides!
Cancel
