Haniela's: Succulent Meringue Wreath Cake

Monday, January 9, 2017

Succulent Meringue Wreath Cake


Happy New Year 2017!

My sweet obsession with meringues continues in 2017. I can't help it. There is something about this sweet confections that I adore so much. So to kick off the new year on my blog I made this pretty meringue wreath cake. Let's celebrate!
I've been meaning to make succulent cake for months. I looked for inspiration on pinterest and located quite a a few done in buttercream and fondant but none in meringue. And I thought to myself why not?



Meringue Layers (makes 2 layers, and Succulent meringues)

8 egg whites, room temperature
1 cup granulated sugar
2 tbl cornstarch
1tsp vanilla extract
pinch of salt
parchment paper
cookie sheet
Parchment Squares
Flower Nail
Large Star Piping tip
Piping Tip #81
Leaf Tip #352
Star Tip 1M
Petal Tip
Food Colors used: claret, leaf green, moss green, yellow, orange


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. Beat until stiff peaks are formed
Follow my video tutorial on how to make the meringue layers and meringue succulents.
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  or use other filling you prefer.
Cake is best served on the day it is filled.
Decorations and meringue layers can be made ahead, stored in an airtight container. 
Meringue layers for up to  3-4 days ahead, or even longer, if stored properly they will be fine.

Whipped Cream Filling
2 cups heavy whipping cream
1 cup plain, non-fat Greek Yogurt
2tbl cup powdered sugar
1/4 cup finely shaved chocolate or mini chocolate chips
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/mini chocolate chips if using. If you prefer sweeter filling use more sugar. 
Pipe the filling onto the bottom meringue layer gently place the top meringue layer onto the top. Press slightly to secure it in place.
Decorate with meringue succulents.
Check out how to make this gorgeous Succulent Cake

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