Buttercream Ruffles

Buttercream and I have a love-hate relationship, in that I love that it doesn't taste like fondant (yuck), but I hate that sometimes it's too sweet and clumps up in my decorating tips. But now that I've figured out just how easy Swiss Meringue Buttercream (SMB) can be, I'm never going back to that sugar-heavy concoction of artery clogging mess.

I received an order for a wedding cake that needs to be done and delivered in the coming weeks. The bride wants a ruffle cake, but using buttercream instead of fondant, and she wants it in shades of pink, and though she didn't specify this... I had better damn well make sure that it's tasty! So taking into consideration the humidity of the local climate, I need to pressure test my SMB!

First of, 2 weeks before the order date, I'm working on perfecting my decorating. Buttercream ruffles are easy enough when you have the right frosting consistency, and the right tools, but my shaky hands definitely need some practice before I go on to the big leagues. And sure enough, this practice cake I did for my friend's birthday came out a bit off the mark of what I'm aiming for with the wedding cake. I've made a list of things to improve, such as gaps, angles, closures and joints *facepalm* basically everything.

It's still pretty though, so I thought it's worth sharing. I used the SMB recipe posted below, and this chocolate cake recipe. I filled it with seedless raspberry preserve to counter the chocolate and buttercream, and used a Wilton #104 tip to create the ruffles. Tip: sit down and get on eye level with that sucker, cos it's gonna be a pain to get the angle right when you're standing over it. Also, get a rovolving cake decorating stand (I got mine for so cheap! Woohoo!) cos it's a lifesaver.

Swiss Meringue Buttercream
Enough for a thin crumb coat on a 3 layer-6 inch cake, and to decorate entire cake

• 1/2 cup caster sugar
• 3 large egg whites
• 220g butter, room temperature and cut into cubes
• 1/2 tsp vanilla

1. In a heatproof bowl over a saucepan of boiling water with the heat on medium-low, heat the sugar and egg whites, whisking gently to ensure all the sugar is dissolved. I don't use a thermometer, so to test that the egg whites are cooked, just rub some of the mixture out of the bowl between your fingers. The point where all the sugar has dissolved also indicates that the eggs are cooked
2. Transfer the meringue mixture into your large mixing bowl and using the whisk attachment, whisk until the bowl is cool to the touch and the meringue has formed stiff and glossy peaks, roughly 10 minutes (might be more depending on the humidity)
3. Add the butter, one tbsp at a time, while whisking on medium speed. Keep adding until it's all in, then whisk in the vanilla until smooth
4. Use as is, or separate into 4 bowls and colour in increasing shades by adding a drop of colour at each time. Start from the lightest shade to the darkest

2 am Water Baths

I have made approximately two cheesecakes in my life, with one successful biscuit crumb base, and the other turning a little too toasty (as I wasn't even supposed to set the base in the oven for that recipe). Last week I received an order from a colleague for a classic cheesecake for her sister's birthday, an order I couldn't refuse  as I've had this other recipe on hold for a few weeks now. 

New York Cheesecake, one of my favourite cakes, and definitely one of the most beautifully decadent desserts one could order. What makes New York Cheesecake different from other non-regionally-tied cheesecakes? According to the ever trusty (LOL, right) Wikipedia, New York cheesecake relies upon heavy cream or sour cream. In my case, it was sour cream. 

The only problem with the recipe I'm about to share with you is that it's meant for to produce a very tall, 9-inch cake. The order I received was for a 6-inch cake, which left me with enough batter for an identical 6-inch cake AND an 8-inch square cake! 

Two cheesecakes at home during the weekend does a body good. Not. Forget munching on toast and honey for my movie-watching snack! I just gave up and cut myself a massive wedge of cake, digging into it throughout a rerun of Hancock. I also told myself I'd make it up with an extra lap in the pool... which would have been great had I even gone to the pool... 

Alright, enough of the guilt-ridden soliloquy, let's get on to the recipe and slightly complicated process of making a New York cheesecake.

First of all, before you get excited and start mixing up ingredients, here are a few tips from seasoned bakers on producing the perfect cheesecake:

• Ensure all wet ingredients are at room temperature, so take everything out of the fridge 30 minutes earlier
• If you didn't heed the above advice and now find yourself with too-hard cream cheese, place the unwrapped cream cheese in a microwave safe bowl and microwave on high for 15 seconds
• Do not over mix the filling, just mix until combined
• Use a springform pan
• Butter the sides of the pan, or run a butter knife around the edges of the cake immediately after removal from the oven
• Prepare a water bath to keep the oven (and therefore your cake!) moist. You do this by wrapping the springform pan in tin foil (under and around the sides), then placing the pan into a bigger pan which you will then fill with boiling water halfway up the sides of the springform pan
• Do not open the oven door at any point, if you want to check if it's set, then shake the oven door gently to see if the cake jiggles
• Perfectly baked cheesecake should be puffy around the edges (try to avoid it turning brown and hard), and then you shake the oven, only the very centre of the cake should jiggle slightly (gawd, I love saying jiggle)
• When the above point happens, switch off the oven, but don't open the door, and leave it in until the oven has cooled (or for roughly another hour)
• Cool completely on a wire rack before popping in the fridge to set overnight 

And now, my dear friends, on to the amazing recipe! 

New York Cheesecake

by ouncesandgrams.tumblr.com

First, preheat the oven to 175C, and prepare your springform pan and create a seal for the water bath (ie foil)

Crust

• 200g cookie crumbs
• 1/4 c caster sugar
• 114g melted butter

1. Blend the cookies - I used McVites plain digestives - into fine crumbs, then combine all ingredients in a bowl
2. Press into the bottom of the prepared pan, bake for 10 minutes or chill in the fridge while preparing the filling

Cake filling

• 900g cream cheese
• 1 1/2 cup caster sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tbsp vanilla extract
• 1/4 cup all purpose flour

1. Cream the cheese and sugar until smooth
2. Beat in milk
3. Then add the eggs one at a time, beating after each addition
4. Beat in sour cream, vanilla and flour until just incorporated. Do not overmix
5. Pour the filling over the prepared crust, fill the roasting pan (the larger pan which you place the springform pan in) with hot water about 1/2 way up the sides of the springform pan
6. Bake for an hour or until just barely set
7. Turn off the oven, leave the cheesecake in until the oven is cool, then remove and cool completely on a wire rack, after which you refrigerate overnight so it's completely set