Getting a little stressed with time management lol. drizzling it on the cake (don't worry, I used a different spoon). Any tips? With a hand mixer, beat together butter and sugar until light and fluffy. Refrigerate until ready to serve. Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. https://thetoughcookie.com/2015/03/07/use-different-size-cake-pan-round-cake-pans-simplified/. If I did freeze a cake, I’d move it in the fridge for a day, to let it thaw slowly, before giving it to a customer! Would I be able to bake the meringue in the oven if I don’t have a kitchen torch? So off I popped to sainsburys to get the ingredients and to be honest I had nooooo clue what I was doing until I got there. definitely not! This looks divine. Also I love your recipes so much!!! If needed you can add a splash of milk if the mixture is to thick and heavy. I am attempting to make a “book” cake which requires 3 cake recipes. You can shake it gently to see if it wobbles if it does then you know it needs a little longer. Allow mixture to sit for 2 minutes. For starters you can often see if it’s done. Change ), You are commenting using your Google account. Then drizzle the chocolate over the rest of the top of the cake and smooth. The ganache should harden to a stiff consistency but you should still be able to stir it. crack? If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). width="150" height="136" /> a nice glaze because you get the sweetness of an icing without it being too heavy For my stepdads birthday I was asked to make him a cake. Until I had covered the entire cake. To pour the drizzle over the cake you need to poke LOADS of holes in the cake I take a kebab stick and poke the hell out of the cake so there is loads of room for the drizzle to go in. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Not a weird question at all!I think you definitely could, and that it would taste delicious!! Hi, look awesome! Follow My Grandma's of New England's board Notable New England on Pinterest. This looks great! perfectly with not only a spoon, but also our Golden Raspberry coffee cake. Aw I’m so happy to hear that Jannell!! Then using a palette knife I put the ganache all over the cake and smoothed it out. Another great recipe. recipe could not be easier and could not taste better. Since it’s finally starting to feel like summer, I figured it was time to test it out. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. to make sure the chocolate doesn’t burn! You are always a go to for inspiration and great info thank you! Hi! I then left the cake to cool. Love your blog/insta/YouTube! I made this cake without the meringue and just did the lemon butter cream frosting with yellow ganache drip on top. It looks a little messy I know but the drive over didn’t do it any favours and as I always say it’s the taste that matters. ( Log Out / Spread evenly over the cake layer, then repeat with remaining layers, being sure it stays within the frosting border. I found this website (below) which has a formula for it, but I love your cakes and tiktoks so wanted to check with the baking queen herself before I ruin the cake for my 21st (the most important birthday in Australia)!!! I suppose to you could make them like baked meringues then add them to top of the cake, but they won’t have that toasted look! GANACHE. Every time I added some lemon it got a I’m planning on making this cake for my 21st Birthday next weekend but am struggling to find 7″ cake pans in Australia. If I made this recipe would I have enough for 3, 9” cakes? I tried your vanilla,chocolate and red velvet and all turned out perfect. It is still a little bit soft!! Then add gel food coloring if desired. Mine is 1.5%, but either of those should work too!! I don’t know how to explain it, but when I bite into it, it’s not smooth like your vanilla layer cake recipe. Great job. more confectioner’s sugar and even some more white chocolate before I found the I can’t wait to make it, but first could you tell me what type of buttermilk to use? I’d probably recommend the whole, since I think it’ll make a more tender and tasty cake . hope that helps, happy baking! Hiya Can I use this recipe for cupcakes ? Once the layers have fully cooled, trim the caramelized bits from the sides of the layers using a serrated knife. to microwave everything on medium heat for a few minutes, stirring every 30 If so, do you know how much I need to multiply it by? Change ), You are commenting using your Facebook account. I made this cake 3 weeks ago, it was amazing! If you have any leftovers, place them in an airtight container, and use within a week. What do you think I’m doing wrong? haha well happy to hear it still turned out great . I did, since I almost always made my cakes in advance! We absolutely think it is the best lemon cake we have ever eaten! I finally settled on white chocolate lemon ganache on a lemon drizzle cake. i have’t really run into that, but maybe the frosting layer was too thin? You could try to broil the meringue to toast it, but i really don’t think it would work or turn out the same :/ I’m so sorry! When the texture is too heavy/dense, you may be using too much flour (sometimes when you scoop out of a bag you end up packing a lot more flour into the cup than the recipe calls for (by weight), or you may be overmixing!