Talk about a labor of love!
I received a Frost Form for Christmas and I was so excited to use it! 10/10 highly recommend getting one if you want beautiful flawless results for your frosting.
I made 2 cakes for January work birthdays, an Eton mess and a red velvet. Red velvet was made with a box mix, but I did make the cream cheese frosting and used Frost Form’s white chocolate ganache frosting. The frost form was very easy to use but you need to be patient. Chilling the cakes and cooling the ganache are keys to success also, leave it in the form overnight to make releasing the acrylic liner easier.
I also finally made an Eton mess cake, it’s been on my wishlist for a while
Here is the recipe:
For the Cake:
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1 ¼ (156g) cup cake flour
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½ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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6 whole eggs
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2 egg yolks
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1 cup granulated sugar
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1 teaspoon vanilla extract
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2 teaspoon lemon juice
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¾ cup canola or vegetable oil
For the Meringues:
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4 large egg whites (room temperature)
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1 cup granulated sugar
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1 teaspoon vanilla
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1/4 teaspoon cream of tartar
For the Whipped Cream:
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3 cups heavy cream, chilled
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3/4 cup granulated sugar
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1 teaspoon pure vanilla extract
For the Assembly:
- 3 to 4 cups fresh berries, washed and dried, I used strawberries, raspberries, blueberries, and blackberries
for the Cake:
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Preheat oven to 350F degrees. Grease and flour two 8-inch cake pans and place a sheet of parchment paper inside
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Sift together the cake flour, baking powder, baking soda and salt. Set aside.
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In the bowl on an electric mixer, combine the whole eggs, egg yolks, sugar, and vanilla. Using the whisk attachment, beat on high for about 5 minutes or until the batter resembles pale ribbons.
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Stop the mixing and remove the mixing bowl form the stand. Sift the dry ingredients over the top of the batter. Whisk by hand until just barely combined.
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Pour in the lemon juice and oil and whisk by hand until combined (taking care to not deflate the batter as much as possible).
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Evenly distribute the batter between the two pans and bake for about 35 to 38 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Let cool on a wire rack before removing the cakes from their pans
Make the Meringues (I made these the day before)
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Preheat your oven to 170°F. Line a baking sheet with parchment paper or a silicone baking mat.
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In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating on high speed until soft peaks form.
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Gradually add the granulated sugar, one tablespoon at a time, and continue to beat until the mixture forms stiff, glossy peaks.
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Mix in the vanilla extract and a pinch of salt. The meringue should be smooth and glossy.
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Transfer the meringue to a piping bag or spoon it onto the prepared baking sheet, I made large discs that would be broken up for the filling and “kisses” of various sizes some the size of large chocolate chips, others like Hershey kisses. Space them about 1 inch apart. They do not spread as they bake so they can get cozy
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Bake the meringue cookies in the preheated oven for 2 hours, turn the oven off but do not open the door for at least 2 hours or even overnight
Make the Whipped Cream:
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In the bowl on an electric mixer fitted with a whisk attachment, beat the cream on medium-high until it begins to thicken slightly.
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Gradually add in the sugar and vanilla and bump mixer up to high.
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Continue to whip the cream until medium-soft peaks.
Assemble the Cake:
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Once the cakes have cooled, carefully slice them in half (horizontally) using a long serrated knife.
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Break up the meringue disks and set aside.
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Place a bottom layer of cake on a cake plate or serving dish. Spread on 1/4 of the whipped cream.
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Top the cream with mixed berried and a generous amount of meringue pieces.
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Top with the next layer of cake and repeat until all cake layers are used.
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On the very top of the cake, spread on the remaining whipped cream. Top with berries and meringues kisses.
thanks for sticking it out with me! This was a long one. I’ll have a funny story about cream of tartar in the comments
Now the pics!
Using the frost form
The leftover meringues
