Old School Buttercream Cakes

Teachers appreciation week and one of the day is give a snack or treat. Scratching my head as what to give. Then thought of these old school buttercream cakes as it's on my to do list. This is just a test baking and it turned out well. Cake is a swiss roll recipe. The cream is swiss merginue buttercream.

Actual size is 10x13.5 inch but can use 9x13 inch pan for thicker cake.












Swiss roll cake recipe adapted from➡️ Suka Amel
(10x13.5 inch or 9x13 inch pan) bought from Michael's

115 ml whole milk
80 ml canola oil
85 g cake flour
15 g milk powder
1 tsp vanilla
1/4 tsp salt
6 Xl egg yolks (375g with shell)

Merginue:
6 Xl egg whites
1/2 tsp cream of tartar
100 grams of castor sugar


Instructions:

1. Line pan with parchment.
Preheat oven 375F 190C. When bake lower to 340F 170C.

2. Heat milk and oil over boiling water for 1 minutes until hot.

3. Pour milk into flour, milk powder, and salt. Whisk until smooth paste.

4. Add in one yolk at a time until finish with all yolk. Whisk into smooth batter.

5. Whisk egg white in a separate oil water free bowl until frothy about 1 minutes. Add in cream tarter continue to whisk until fine bubbles. Add in some sugar continue to whisk until all sugar gone. Whisk to soft peak. (Do not under whip or you'll get custard cake instead.)

6. Fold merginue to yolk batter in 1/3 increments. Use balloon whisk stir in circular motion is easier and then use spatula to fold at the end.

7. Pour into pan. Gently tap to remove some large bubbles.

8. Lower temperature to 340F 170C. Bake for 10 minutes at middle level.

9. Lower temperature to 305F 150C for 25 minutes.

10. Remove baked cake out of oven. Drop 2-3 times on counter. Wait 1-2 minutes and flip on another parchment paper, remove bottom paper.  Then flip back on cooling rack to cool. Make swiss merginue buttercream while cake cooling.

11. Divide cake into 2. Spread filling with cream, stack the other cake on top and spread more cream on top. Cut off edges. Cut into desire sizes. Then pipe flowers, stems, and grass.

Swiss merginue buttercream adapted from ➡️Gretchensveganbakery

This recipe uses high ratio shortening (sweetex).  Why did I choose this recipe instead? If only making with butter, my lips will end up very oily feel after eating. With this shortening, it's not as oily, gives smoother whiter buttercream plus hold better with hot weather. Now where to find this shortening? You can buy 3 lbs online or visit one of the American bakery and ask them if they can sell you some. I was able to buy from a local bakery for $5/lb. You might able to get at cheaper price than me since my bakery didn't know how to sell it. I bought 3 lbs and keep in container in a cool place. Bought 6 months ago and still very good. 

Ingredients: Edit, if don't want sweet buttercream then reduce sugar to 130g. Confectioner to 140g for not so sweet smbc.

105 g egg whites (that's 3xl egg white)

150 g granulated sugar (can reduce to 130)

160 g confectioner powder sugar

85 g high ratio shortening (sweetex) (can replace with butter)

226 g unsalted butter (2 sticks)

2 tsp clear vanilla 

Dash of salt

1. Heat a small pot with water. Once boiling, should lower heat to medium. 

2. Place egg whites and granulated sugar in a steel bowl and place on top of double boiler. Water should not touch bowl. Stir continuously once placed on boiling water to prevent cooking egg white. Stir until sugar dissolves and not grainy about 2-3 minutes. Temperature around 115F.

3. Pour the mixture into your stand mixer. Use whisk attachment and whisk on high speed for about 6 minutes where white is firm. Add in confectioner powder sugar and stir at first then back on high speed. Whisk for another 4 minutes until stiff again.

4. On med high speed add in shortening and slowly add in butter. Whisk until smooth and add in salt and vanilla. Whisk about 5 minutes. 

5. Switch to paddle attachment and whip on medium low speed until smooth and no bubbles. 

6. Divide about 1/4 cup for each for pink, purple, yellow,  and green. The rest leave for filling and topping.

7. Piping tips used: #352 for leaves, #2 for stems grass, #81 yellow flowers, #86 purple flowers, #102 pink flowers. Use couplers so can change tips if want other flowers for that color.

Tips: cover and refrigerate any leftover cake. Leave at room temperature 30 minutes prior eating so smbc can soften for better texture.