Cake iced in Silk Meringue- questions
Posted: 21 September 2012 09:08 PM   [ Ignore ]
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Should a cake iced in Silk meringue be taken out of the fridge to come to room temp before serving like other meringues?  If so, how far ahead to take it out of fridge?  It will have a pastry filling as well…. Can this icing go on a sponge cake?  Be under a chocolate collar?

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Posted: 22 September 2012 09:09 AM   [ Ignore ]   [ # 1 ]
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Pat - 22 September 2012 12:08 AM

Can this icing go on a sponge cake?  Be under a chocolate collar?

Yes and yes smile

You’ve referred to it as a meringue, but I just wanted to point you in the right direction:  it’s a buttercream and compared to a meringue is more dense. Compared to other buttercreams it has a custard undertone to the flavor and a bit of lightness.  The caramel and its variations (choc praline, burnt orange) are my all-time favorite buttercreams, with the possible exception of the white chocolate vanilla bean buttercream in Rose’s Heavenly Cakes (Golden Dream wedding cake).

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