Ever considered planning a whole event around a dessert? If you answered yes, then you are clearly a very wise person (and I know that we will get along just fine!). Today’s gorgeously styled event was fashioned after this stunningly beautiful cake. With a Swiss Meringue Buttercream filled layer cake topped with Huckleberry Drizzle as its centerpiece, the rest of this rustic woodland affair just fell into place. So revel with us in the loveliness of this styled event and take a try at creating our own inspired version of this scrumptious cake.
SWISS MERINGUE CAKE WITH HUCKLEBERRY DRIZZLE
- SWISS MERINGUE BUTTERCREAM
- 5 egg whites
- 1 1/4 cups of granulated sugar
- 1 1/2 cups of butter
- 1/4 teaspoon of salt
- HUCKLEBERRY DRIZZLE
- 2 cups of frozen huckleberries
- 2 teaspoons of pectin
- 2 teaspoons of Coconut Oil
- 1 cup of apple sauce
- 4 cups of flour
- 1 1/2 cups of confectioners’ sugar (plus additional for garnish)
- 2 cups of butter (melted)
- 6 eggs
- 4 teaspoons of baking powder
- To make the Swiss Meringue Buttercream, combine the egg whites and the granulated sugar to a mixing bowl. Place the bowl in a large saucepan with approximately 1 inch of simmering water, heated over low heat. Continuously mix the ingredients until they are dissolved and heated (approximately 10 minutes). Pour the mixture into a stand mixer and beat until smooth. Add the softened butter and salt into the bowl. Mix until it forms into a buttercream consistency. Set aside.
- To make the Huckleberry Drizzle, place the frozen huckleberries in a saucepan over medium heat. Heat until the berries begin to form a steaming sauce. Add the pectin and coconut oil. Stir until it they are completely integrated into the mixture. Remove from heat, pour the mixture into a mixing bowl, and let cool. Set aside.
- To make the cake layers, preheat the oven to 325 degrees Fahrenheit. Grease four 9 inch diameter cake pans and set aside. In a stand mixer, combine all of the wet ingredients. Mix thoroughly. In a separate mixing bowl, thoroughly combine all the dry ingredients. Add the dry ingredients to the wet ingredients in the stand mixer and mix until smooth. Pour the batter evenly into the four separate cake pans. Place in the oven and bake for approximately 30 minutes or until fully cooked. Remove from the oven and let cool.
- Once the cakes are completely cooled and removed from them from the cake pans. Place the first layer on a cake stand and then generously frost a thick layer of the Swiss Meringue Buttercream on top. Place the next cake layer on top of that and then repeat the process until the last layer is in place. Pour the cooled Huckleberry Drizzle over the top of the cake and enjoy!
Photographer: Radion Photography//Event Designer:Ira and Lucy, LLC//Restaurant:Pengilly’s Saloon//Bakery:Steve Raff Cakes//
PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.