This week was our son, Neil’s, birthday. He is a coffee Q Grader, cat owner and competitive pin ball player. This cake was in honor of one of his many accomplishments?

It’s based on my extreme chocolate cake, shortbread cookies and added a new meringue buttercream frosting. It was a relatively small cake so the decorations were somewhat oversized, but overall it was acceptable.

The red and white is royal icing. The black and yellow is fondant.

Swiss Meringue Buttercream – From Sally’s Baking Addiction

INGREDIENTS
• 6 large egg whites (approximately 230g)
• 2 cups (400g) granulated sugar
• 1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool (60°F and firm) and cut into Tbsp size pieces
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

METHOD

1. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
2. Separate the eggs 1 at a time into a small bowl, then transfer to the metal stand mixer bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
3. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with two inches of simmering water over medium heat assuring the bottom of the egg whites bowl don’t touch the water.
4. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger, or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
5. Don’t let it cool down to start this next step– it’s important to begin mixing while it is still warm. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
6. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
7. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.
8. Add any color the beat until uniform. (Gel food coloring only.)
9. Your Swiss meringue buttercream should be thick, creamy, and silky smooth.

Notes
Too Thick or Too Thin:

1. If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water.
2. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes.
3. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time.
4. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again.