Tuesday, December 6, 2016

Christmas Meringue Wreath cake with SugarVeil®

I feel like I've said it million times : I love meringue.
Today I'm going to show you how to make beautiful and delicious Meringue Wreath Dessert. It's perfect for holidays. Not only it's delicious, filled with whipped cream  light as snow. I also paired with fresh raspberries. Such a great flavor combination, you'd think it can't get any better. But it can.
It looked rather plain on its own so I beautified it with edible lace. Meringue wreath adorned with edible SugarVeil® lace decorations is so much more festive and Christmasy. Wouldn't you say?

I made a video so you can view how to make my pretty Christmas Meringue Wreath decorated with SugarVeil® Lace Decorations

To make SugarVeil® decorations you need:
SugarVeil® Fin Tool and Spreader ,spatula, damp towel, damp paper towel, corn starch, clean food only pastry brush (not silicone one)
I made small pouches with cheese cloth to store corn starch. I used a rubber band to close them up and if needed I refilled them by simply removing the rubber band and filling them with more starch.
Sky Blue Food Coloring, you only need a touch, don't use too much
Luster Dust - pearl, silver and blue
White Candy Melts
Small Star Cutter
New SugarVeil® line is now available at Michaels Craft Store.

Watch me how I make this pretty bow, directions are in my video.

Meringue Layers (makes 2 layers, one of which has also piped leaves on the top, if you have soem leftover use it to make meringue cookies)

6egg whites, room temperature
1 cup granulated sugar
1 1/2 tbl cornstarch
1tsp vanilla extract
pinch of salt
parchment paper
cookie sheet
Large Star Piping tip
Large Leaf Piping Tip l

Preheat oven to 200-230F. Onto the parchment paper, trace the wreath shape with a pencil or pen.
Flip the parchment and position it onto the cookie sheet. Set aside
Make sure the bowl of your mixer is grease free. Wipe it dry with white distilled vinegar if needed.
Add egg whites into the clean bowl, add a pinch of salt and granulated sugar, heat the egg whites over a bowl of simmering water. Once all the sugar is dissolved, remove the bowl from the heat and beat egg whites on high, until soft peaks are formed, add corn starch and vanilla extract.
Fit the pastry bag with large star pastry tip, fill the bag with meringue.
Pipe the meringue onto the prepared parchment paper,  pipe 2 donut shapes, following the pattern, just as shown in the video.
To make the top layer : swap out the star tip for a leaf tip and pipe holly leaves on one wreath shape.
Bake at 200-230F for 3-4 hours. Turn off the oven and let the meringue layers in the oven until it cools down completely.
If not using the same day, store  meringue layers between layers of wax paper, in a large airtight container with a bowl or raw rice.
Fill the layers with whipped cream filling and fresh raspberries or use other filling you prefer.
Decorate the top layer with fresh raspberries and beautiful SugarVeil® lace decorations.
Cake is best served on the day it is filled.
Decorations and meringue layers can be made ahead, stored in an airtight container. 
Decorations can be made at least a week ahead, and meringue layers for up to  3-4 days ahead.

Whipped Cream Filling
2 cups heavy whipping cream
1 cup plain, non-fat Greek Yogurt
1/4 cup powdered sugar
1/4 cup finely shaved chocolate
1tsp vanilla extract or vanilla bean

Beat whipping cream until soft peaks are formed, add powdered sugar and vanilla and beat until stiff peaks are formed. Don't over beat or it will turn to butter. Soften texture of Greek yogurt by folding in some of the whipped cream first and then then add the yogurt and fold it into the remaining whipped cream. Gently fold in shaved chocolate if using. If you prefer sweeter filling use more sugar. 
Pipe the filling onto the bottom meringue layer, fill with raspberries and top with more filling and gently place the top meringue layer onto the top. Press slightly to secure it in place.
Decorate with SugarVeil lace and fresh raspberries filled with chocolate ganache or melted, slightly thickened chocolate.

It is best so slice the cake with a heated knife. Enjoy.

Sunday, November 27, 2016

Reese's Peanut Butter Chocolate Drippy Cake

Today we are celebrating  a long lasting marriage of peanut butter and chocolate.
These two have been together for so long and still get along so well. Today this perfect relationship resulted in this delicious cake Reese's Peanut Butter and Chocolate Drippy Cake.

Peanut Butter Cake Recipe
3/4 cup unsalted butter at room temperature, 1 1/2 sticks of butter
1 1/2 cups granulated sugar
1/2 cup brown sugar-packed
1 cup creamy peanut butter
1cup buttermilk
3 cups cake flour
1tbl baking powder
1/4tsp salt
1/2 cup peanut butter chips (optional)- if using add these last

Preheat oven to 350F

Butter 2 6 inch baking pans, line bottom with parchment, and butter and flour again.
In a medium bowl sift together cake flour, baking powder and salt.
Using  a mixer fitted with paddle attachment, beat together room temperature butter and sugar. First beat on low and gradually increase speed to medium high, until fluffy, about 5 minutes. Mix in the peanut butter, then add eggs, one at a time. Beat well until combined.
On low speed, add flour, alternating with buttermilk milk, in 3 parts, until smooth and well combined.
Fill the cake pans with the batter.
Bake until toothpick comes out clean 30 minutes or until toothpick inserted in the center comes out clean
Cool on wire rack for 20 minutes, remove from the pans, and let cool completely.

Chocolate Ganache Filling
2 cup heavy Cream
3 cups chocolate Chips
Heat heavy cream until bubbles start to form around the edges, pour over chocolate. Cover with paper towel and a plate. Paper towel is not suppose to touch the chocolate. Let sit 5 minutes.
Then whisk until smooth. Cover with paper towel and a plate, chill until set, several hours, or up to overnight.

Chocolate  Ganache  Drip Glaze
1cup(200grams)semisweet chocolate chips
1/3cup(70grams) heavy cream
Heat heavy cream  until it is hot and bubbles are forming on the surface, pour over small pieces of chocolate, cover and let stand for 2 minutes. Stir with a wooden spoon until smooth.Pour over cake. If thicker ganache is desired let the ganache thicken. Once on the cake let set for 20 minutes, add the decorations.

Cream Cheese Chocolate Ganache Frosting/Filling
1/2 cup semisweet chocolate chips, or if you prefer use milk chocolate chips.
1/2 cup  bittersweet chocolate chips, or you can use good quality dark chocolate as well.
1/3 cup heavy cream
1package  room temperature cream cheese
1/4cup room temperature butter(optional)
1cup to 1 1/2 cup powdered sugar
1 tsp vanilla extract 
Heat heavy cream  until it is hot and bubbles are forming on the surface, pour over small pieces of chocolate, cover  and let stand for 2 minutes. When covering a bowl, first, place a piece of clean dry paper towel over and then place a plate or a lid on top. This helps to keep any water from condensation dripping into the ganache. Whisk until smooth. Let cool to room temperature.Beat cream cheese with room temperature butter and powdered sugar, until smooth.Gradually add room temperature ganache, add vanilla extract, beat until combined and smooth. Taste, if needed add more powdered sugar. Personally don't like frosting that is overly sweet, so you may have to add more sugar based on your taste.This is one luscious frosting. You can, fill,  frost the cake or cupcakes using this frosting.

Decorations and tools
6 inch Cake pan
Stencil - similar to the one in the video

Dark Merckens Chocolate Wafers
White Merckens Chocolate Wafers
Reese's Candies
Reese's Peanut Butter Cups
Chocolate Covered Peanuts
Disposable Piping Bags
Watch the video how to make stenciled chocolate topper

Content & Photography © Haniela's, All rights reserved