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) Step by Step Video Tutorial
8 egg whites, room temperature
1 cup granulated sugar
2 tbl cornstarch
1tsp vanilla extract
pinch of salt
Large Star Piping tip
Piping Tip #81
Leaf Tip #352
Star Tip 1M
Food Colors used: claret, leaf green, moss green, yellow, orange
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
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.
paper, in a large airtight container with a bowl or raw rice.
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
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.
the top. Press slightly to secure it in place.