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Knitted Meringue Sweater Cake

My pretty Knitted Pink Sweater Cake is made with delicate meringue. And vanilla meringue cake layers are sandwiched together with delicious orange cranberry cream filling. It’s a perfect perfect dessert for Holidays.

Sweater cake displayed on a large round tray.


Meringue cake slice on a round tray.



First we have to prepare meringue. Meringue is made from egg whites.
In a clean and heat proof bowl whisk together egg whites, granulated sugar and strained lemon juice.

Egg whites, sugar and lemon juice in a stainless steel bowl.

Place the bowl with egg whites, sugar and lemon juice over a pot of simmering water.

Whisk egg whites mixture constantly using a wire whisk. Until all of the sugar is completely dissolved. It is important that sugar is dissolved. Undissolved sugar crystals can cause sugar beading on the baked meringues.

To test if sugar is dissolved rub the mixture between your fingers. It has to be smooth. If you feel graininess keep heating the mixture until all of the sugar is dissolved.

Mixture will be white and soapy. This is normal.

Once sugar is fully dissolved return the bowl to your mixer and whip the mixture using a wire attachment. Start at the low speed and then increase it to medium high.

Try not to beat meringue at high speed. Beating meringue at high speed can cause cracks in baked meringues. Beat it until medium peaks are formed. Then beat in Vanilla Extract and corn starch.


I’m adding corn starch in this recipe so stabilize meringue. Corn starch also make it easier to cut through the layers of baked meringue layers.

Continue beating meringue until stiff peaks are formed. Meringue should be glossy and smooth. Grainy meringue is a result of overbeating.

Bowl with egg whites, sugar and lemon sitting over a pot with simmering water.

Now it’s time to color the meringue. Add few drops of Electric Pink food gel coloring and beat meringue till combined, 30 seconds or so.

Then fit a large piping bag with a star tip #21 and fill the bag with stiff pink meringue.

Spooning colored meringue into a large piping bag.


Print Sweater Template and trace the outline onto the parchment paper. You’ll need 2 sheets of parchment. Trace the template 4 times.

Tracing template onto a parchment paper.

Turn parchment with sweater outlines upside down so the ink side is facing down. Adhere parchment onto a baking sheet with a little bit of meringue. Pipe a small dot of meringue into each corner. Then press parchment onto the meringue.

Piping small dots of meringue onto baking sheet to make parchment stick.


First pipe a shell border around the perimeter.


Hold a piping bag at about 45 degree angle and slightly above the surface. Squeeze the piping bag and let a generous amount of icing come out. Gradually move piping tip lower, toward you and easy the pressure on the piping bag. Pull the tip to a point. Then repeat, start at the shell point by putting more pressure on the bag and slightly covering the point end of the shell design.

Piping shell line with a star tip.

After you have a shell border you can start piping the inside of the sweater. Pipe straight lines across to fill the sweater area. Make 4 meringue cake layers.

Piping meringue cake layers with a star tip.


With a piping tip #21 pipe the bottom and neck hem using zic zac line.

Piping a zic zac line with a star tip to make a sweater hem.

Starting at the top middle continue piping shell border alternating left and right shell across the length of the sweater. Pipe the line from the middle top/neck to bottom.

Piping knitted pattern onto a cake with a star piping tip.

Continue piping shell borders on left and right.

Piping shell line with meringue and a star tip.

Then with a round piping tip #3 pipe straight lines between shell lines and on the ends. Finish by piping small dots along straight thin lines.

And lastly, sprinkle hem sections with white nonpareils.

Piping straight lines with meringue.


Bake meringue layers at 175F for 4 hours. Leave meringue layers in the oven till the oven cools.

Meringue cake layers on baking sheets.

Once cool peel off parchment paper from baked and cooled meringue cake layers. Store immediately in an airtight container, layered between sheets of parchment.

Peeling off parchment form a meringue cake layer.


Store meringues in an airtight container. To keep meringues crisp place a small container or a bag with raw dry rice inside of the container. Rice helps to absorb moisture from the air. And it keeps meringues from going too soft or sticky. Alternatively use food grade silica gel packets.

Meringue cookies in an airtight container with a bag of dry rice.


  • Weeping
  • Causes : over beating of the meringue or cookies are underbaked.
  • Remedy : add more sugar or add 1 to 2tbsp corn starch to the meringue at the end of the mixing. It stabilizes the meringue.
  • Cracks
  • Causes : meringue is beaten at very high speed. Or meringue was baked at high temperature.
  • Remedy : beat it at medium – high speed. Lower the temperature.
  • Beading
  • Causes : this can happen when sugar in the meringue is not completely dissolved or meringue was baked at high temperature.


Cook frozen of fresh cranberries with sugar and water. Cranberries will gradually pop and become soft, about 10-15 minutes.

Cranberries, sugar and water in a pot, boiling.

Then process cranberry mixture in a chopper, until smooth. Strain mixture through a fine mesh sieve to remove seeds.

Straining cranberry puree through a fine mesh sieve..

Let cool to room temperature. Cover and refrigerate overnight. Cranberry puree can be prepared ahead of time. Up to 5 days ahead is fine. Cranberries contain lots of pectin. As a result cranberry puree thickens to a jelly like consistency as it cools.

Cooled cranberry puree in a bowl.


Thoroughly wash one orange and dry it. Then with a zester remove the top layer of orange peel.

Orange zest in a bowl.

In a bowl beat heavy whipping cream until soft peaks are formed. Gradually add powdered sugar. Then Vanilla Extract and orange zest. Beat until stiff peaks are formed.

Beating heavy cream in a bowl with sugar, vanilla extract and orange zest.

Spoon about 1 cup of whipped cream into a bowl. Pour in thicken cooled and well whisked cranberry puree. Fold puree into whipped cream. Then pour cranberry mixture into the remaining whipped cream and carefully fold it in. Don’t over mix. Leave streaks of cranberry mixture in whipped cream.

Folding cranberry puree into whipped cream.


Fit a piping bag with a large star tip #6B. And fill the piping bag with cranberry orange cream filling.

Pipe filling onto meringue layer, then carefully place another meringue layer on the top. Repeat until you are done with all the cake layers.

Piping filling onto meringue cake layers.


To cut meringue cakes I like to use a serrated knife.

Cutting a meringue layer cake with serrated knife.



Knitted Meringue Sweater Cake

Vanilla Meringue Layer Cake filled with Cranberry Orange Cream Filling
Serves 8
Course Cake, Dessert, Frosting
Cuisine American, French, Slovak
Keyword baked meringue, cranberry filling, fresh whipped cream, meringue layer cake
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 8 people
Author Hani Bacova


Meringue Cookie Layers

  • 9 egg whites
  • 2 cup granulated sugar
  • 2 tsp freshly squeezed lemon, strained(or use vinegar)
  • 2 tsp Vanilla Extract
  • 2 tbsp corn starch

Cranberry Puree

  • 12 oz cranberries (fresh or frozen) (340grams)
  • 1 cup granulated sugar
  • 1/2 cup water

Cranberry Orange Cream Filling

  • 3 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp Vanilla Extract
  • zest of one orange
  • cranberry puree, cooled, thickened


Meringue Cake Layers

  • Trace sweater template onto the parchment sheets. You'll need 2 parchment sheet and trace the template 4 times. Turn the parchment upside down so the ink side is facing down. Set aside.
  • Preheat oven to 175F, or the lowest oven setting.
  • Use grease free bowl and tools when preparing meringue.
  • In a clean, heat proof bowl of your mixer grease free bowl combine egg whites (9 egg whites), granulated sugar (2cups) and freshly squeezed and strained lemon juice(or use white distilled vinegar) (2tsp).
  • Heat the egg white mixture over the pot of simmering water. Whisking constantly heat the mixture till all of the sugar is dissolved. To check if sugar is dissolved rub the mixture between your finger. If you feel no grainy particles you can remove the bowl from the heat.
  • Mixer will be white and soapy, this is normal.
  • Return bowl with heated egg white mixture to the mixer and beat on medium speed for about a minute then increase speed to medium high. Beat until medium peaks are formed. Beat in Vanilla Extract (2tsp) and then beat in corn starch (2tbsp). Beat until stiff peaks are formed.
  • Then color meringue with electric pink food coloring. Whip till just combined. Don't overbeat.
  • Fit a piping bag with a star tip #21. Fill the piping bag with stiff pink meringue. Secure parchment sheet with sweater template outline onto the baking sheet. Into each corner pipe a small amount of meringue and then glue parchment on it.
  • Pipe shell border following the sweater template outline. Then fill the inside with meringue by piping straight lines across. Pipe 4 meringue layers.
  • On one of the meringue layers pipe knitted pattern as see in instructions. Using star piping tip #21 for shell borders and a round piping tip #3 for small details. Sprinkle white nonpareils over bottom and neck hem.
  • Bake meringue layers in the preheated oven at 175F for 4 hours. After this time turn off the oven and let the meringue cool in the oven as the oven cools, 2-3 hours. Then remove meringue layers from the oven. Peel of the parchment and store meringues immediately in an airtight container. Prepare meringue layers up to 4-5 days ahead.

Cranberry Puree

  • In a sauce pan combine cranberries (12 oz, 340grams), granulated sugar (1cup) and water (1/2cup). Bring to boil and cook for about 10-15 minutes. Until cranberries pop and become soft.
  • Process mixture in a chopper until smooth. Strain cranberry puree through a fine mesh sieve to remove seeds. Let cool slightly. Cover and refrigerate over night. Cranberry puree can be prepared ahead, up to 5 days ahead.

Cranberry Orange Cream Filling

  • In a clean bowl beat chilled heavy whipping cream (3cups), beat until soft peaks are formed. Then gradually beat in powdered sugar (1/2cup or to taste) and Vanilla Extract (1tsp). Then beat in orange zest. Beat till stiff peaks are formed.
  • Take about a cup of whipped cream and fold in cooled and well stirred cranberry puree. Add cranberry mixture to the remaining whipped cream and fold just till half way combined. Cranberry streaks are awesome!

Cake Assembly

  • Fit a piping bag with a large star piping tip 6B. Fill the bag with cranberry orange filling. Pipe filling on meringue cake layer, then place another meringue layer on the top and continue until you have a knitted meringue layer on the top. Filled cake can be stored in the fridge for up to 4 hours.


Meringue Layers – 4 days ahead
Cranberry Puree – 4 to 5 days ahead
Assembled Cake –  4 to 6 hours ahead, stored in the fridge.
Extra fat in Heavy Whipping Cream makes for a stronger whipped cream. If you don’t have or can’t find Heavy Whipping cream you can use Whipping Cream in place of heavy whipping cream.
However if you plan on filling the cake ahead of time I’d recommend you prepare stabilized whipped cream either using gelatin or ready to use Whip It Cream Stabilizer.
If you don’t have any gelatin or Whit It Cream Stabilizer Packet you can use 1/2 cup full fat sour cream or Greek Yogurt. It adds a bit of tangy flavor and it helps to stabilize whipped cream.
Extra fat in Heavy Whipping Cream makes for a stronger whipped cream.
Store baked meringues in an airtight container with a small bowl or bag or dry raw rice.
Meringue layer cake on a round tray.

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One Comment

  1. The filling sounds amazing! I just bought fresh cranberries and can’t wait to try this! Thank you again for another mouth watering recipe!

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