ALL ABOUT CAKE!
Swiss Merengue
Buttercream (SMBC)
I exclusively use Swiss meringue buttercream in my baking. If you’ve never had Swiss meringue buttercream (SMBC), it is a world of difference from your typical American buttercream (ABC). It involves a bit more time and technique, resulting in a more refined, luxurious buttercream. SMBC is silky smooth, less sweet, with a delicate mouthfeel and buttery flavor profile. ABC is much more common, and what most people think of when they hear ‘buttercream”. It is denser, sweeter, and often slightly grainy, with a crusting finish.
SMBC is made by slowly heating egg whites and granulated white sugar au bain-marie, whipping the mixture into a glossy meringue, and adding pure butter. It takes on anything you flavor it with, as the base profile is fairly neutral. ABC is made by adding copious amounts of powdered sugar to butter or often shortening, and thinning it out with milk. This sugar-forward finished flavor is ever-present when trying to flavor with other things.
Transporting your cake
Cakes should be transported in ideal temperatures on a flat surface. Best case scenario is in the front passenger seat on the floor, with the air conditioning on if it is warm out.
Serving your cake
Cakes should be brought to room temperature at least a few hours before serving. This ensures the cake is consumed at an ideal temperature and the cake and icing are not too firm.
That being said, a cake in too warm of conditions will melt, bulge, and sag.
Cutting a round cake
Cutting a tiered cake
Each tier is on its own cake board on a central wooden dowel. Locate underneath the cake board of the top tier with a knife or spatula and remove straight upward off the dowel.
Repeat this process as necessary. All tiers but the top tier will have five supports (bubble tea straws) in a star shape that should also be removed before cutting.
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Leftovers can be stored in the fridge or freezer in an airtight container or saran wrap. For most enjoyable results, bring to room temperature before consuming.