White Chocolate Cake & Vanilla Meringue Buttercream

White Chocolate Cake & Vanilla Meringue Buttercream

ready to be flowered

 

Okay, so we all know the Queen of the semi-naked cake is the dear Nikki Albertyn of the lovely food blog Gathered and confectionary studio Lion Heart. If you’re not already following both instagram accounts then you should do that right away. I’m always in such awe of her wonderlandesque creations and attention to sprinkle detail. But this weekend it was I who was getting naked for the first time…well… semi-naked. I received a request to make a lovely flower-topped, semi-naked cake for a birthday lass turning 21! I had never made one before and jumped at the opportunity. I have been in such anticipation to try my hand at it! My buddy Claudi and I moved my laundry table next to my washing sink in my tiny little sun room and decided to document the process because:

-flowers were to be involved

-600g of white chocolate was to be melted down into 3 layers of white choc cake

-Vanilla Italian Meringue Buttercream was to be swished

-a Saturday could be spent baking and giggling in good company

Need we say more?

 

cooling mud cake

cooling 3 layer cake

frosting

flowers and cake

flowers and silver teapot

strawberry hidden layer

strawberry layers

three layer naked cake

leveling on top

getting there

washi

washi tape

cutting flowers

picking flowers

chosing flowers

finsihing touches

the other side of the cake

 

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5 Responses to White Chocolate Cake & Vanilla Meringue Buttercream

  1. Andrew D 7th March 2016 at 7:12 am #

    Truly lovely – I love the height of the cake

    • Alice 7th March 2016 at 9:09 am #

      Thank you so much Andrew! I trippled the recipe for an 8 inch cake as I really wanted to make sure it was call and elegant like a skyscraper in cake land!

  2. Lorraine Toich 7th March 2016 at 1:23 pm #

    Wow Alice, you cake looks beautiful – like a piece of art!

  3. Pippa Wood 28th March 2016 at 4:43 pm #

    Looks exquisite & equally inviting to eat, more especially as not loaded with, often too sweet icing!!

    • Alice 7th April 2016 at 3:58 pm #

      Thanks so much Pippa! I agree- too much icing is compensating! Cake should be complimented not overpowered by it

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