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Recipe: Maple Swiss Meringue Buttercream

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 I love maple. Almost as much as cinnamon. I decided it was time to make maple buttercream. Maple Swiss Meringue Buttercream: 7 egg whites 2 cups (400g) brown sugar 2 cups (500g) butter 1 tbsp maple flavoring 1/2 tsp salt Separate the eggs, putting the egg whites in a heat-safe bowl (either metal or glass). Whisk in brown sugar. The mixture will be thick. Heat over a double boiler until the mixture is thin, frothy, there are no sugar grains left and the mixture feels hot to the touch. It should be thin like this. Beat the sugar-egg mixture until it reaches room temperature. And is white and glossy and gorgeous.  It should also be about soft peaks. Beat in the butter about 2 tbsp at a time. Beat in maple flavoring and salt. Continue beating until the mixture reaches buttercream consistency.  The recipe is great because it basically doesn't have much color. It's basically off-white. Isn't that beautiful?  But, my experience is that people often don't think something ta...
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Recipe: Maple Cake

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 Quick confession: I love maple. Almost as much as I love cinnamon. I thought it was high time I had a maple cake recipe up.  Maple Cake: 1/3 cup (80g) butter 2/3 cup (150mL) oil 2 cups (400g) brown sugar 1 tbsp baking powder 1 tbsp maple flavoring 1/2 tsp salt 3 cups (375g) flour 1 cup (225mL) milk 6 egg whites Beat egg whites to stiff peaks and set aside.  In a separate bowl, cream butter, oil and brown sugar together.  Beat in baking powder, maple flavoring and salt. Beat in half the flour, then half the milk. Then the rest of the flour and the rest of the milk.  Fold in egg whites.  Pour batter into greased and lined cake pans. Bake at 300°F or 150°C for 45-60 minutes, or until a toothpick inserted into the center comes out clean. This cake is light and fluffy and tastes amazingly of maple. I absolutely love this cake and is one of my favorites. Watch me make this cake up on my YouTube channel here: https://youtu.be/qqAfdiNlPew Schaut zu wie ich diese T...
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Buttercream Relief Society Birthday Cake

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 This cake was for the Relief Society birthday celebration at my church. The Relief Society is the women's organization for the Church of Jesus Christ of Latter-day Saints. I baked two layers of cake in a 13x9 inch cake pan: one chocolate and one vanilla. I filled it with vanilla Swiss meringue buttercream.   Then I frosted the cake with vanilla Swiss meringue buttercream.  Then I frosted it again with vegan American buttercream. Vegan American buttercream is much prettier than other buttercreams, but doesn't taste very good. It's much too sweet and almost flavorless. So, I first frost the cake with the buttercream that tastes good and frost it again with the pretty buttercream.  Then I color some buttercream blue without a tip and gold (using yellow and a bit of brown) with a round tip and white with a medium open star tip.  I used a circle cutter to mark a circle in the middle of the cake. Then I filled it in with blue.  And I smoothed it with a spat...
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