Thursday, 13 February 2014
Wednesday, 12 February 2014
I have used the Betty Crocker chocolate cake mix that is readily available. I guess now a days I am so busy with my others chores, that I always find the store brought cake mix so handy, and keeps my baking cravings satisfied. Yeah I do have baking and cake making cravings. I feel rejuvenated and fresh after I am done making a new cake. Whenever I am lost with no solutions for my routine tensions or with no any new thoughts on my work front I always end up making a cake. The whole process of finding a new receipe, converting the required measurements, playing with the right match of flavours for taste etc. all this makes me forget about my stuck up in cube scenario and freshen up my mind.
I found this cake on Sweetapolita blog and loved it the moment I saw. I had never tried swiss meringue buttercream before, and my surprise, the buttercream is the best I have tried till date. It has a soft velvety texture that will crave you for the next bite and of course an other serving too.
Raspberry Swiss Meringue Buttercream
3 Egg Whites
1/2 Cup + 2 Tbsp Sugar
1/2 Cup + 1/4 Cup Unsalted Butter
1/2 Tsp Vanilla
1/4 Cup Raspberry Purée
Pinch of Salt
Pink or 2-3 drops Food Color
- Using Bain Marie method simmer the egg whites and sugar together till the temperature on candy thermometer reaches 160 F or till the sugar has all dissolved and the egg whites are hot enough.
- Remove from heat and using an electric beater, beat till the meringue looks thick and glossy or till the temperature of the bowl has come back to normal.
- Add the butter cubes one at a time and beat till all has become soft and fluffy.
- Add the remaining ingredients and beat till well mixed.