My little one got some royal treatment on her third birthday (which coincides with India’s Republic Day) with this Crown Cake. It’s a White Cake with Swiss Meringue Buttercream , made with Wilton’s Crown Pan. This cake uses just enough batter for two 9 inch cakes and is quite simple to bake and decorate with basic piping skills.
With my newly acquired Kitchen Aid stand mixer, meringue based buttercreams were on top of my to-try list since making meringue based buttercreams was virtually impossible with a hand mixer. I find the standard American Buttercream (aka Confectioners’ Sugar Buttercream) too sweet and gritty for my taste. It was perhaps the only thing I didn’t like about the Wilton classes but my daughters simply love it. I tried various other frostings but when it came to piping , nothing came close to buttercream.
I loved the silky smooth texture and not too sweet buttery flavor of this Swiss Meringue Buttercream which has been explained wonderfully on Sweetapolita. I halved the original recipe and was left with about a cup of frosting which I froze for later use. I didn’t torte/fill the cake.For the White Cake I chose the recipe from Joy of Baking which has been adapted from the Cake Bible ( one of my all time favourite books on baking). It uses the ‘quick method’ for mixing rather than the more common ‘butter and sugar creaming’ method.
This has been linked to Cake of the Week.