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Black, White and Gold Bento Cake (Red Velvet with Swiss Meringue Buttercream)
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Black, White and Gold Bento Cake (Red Velvet with Swiss Meringue Buttercream)

2 h 30 minPara 4Nutri-Score E€€
de @somethingbakeduk1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • red velvet sponge (baked, cooled, cut into two layers)Panadería400 g
  • cream cheese (softened)Lácteos150 g
  • butter (softened)Lácteos250 g
  • egg whites (at room temperature)Lácteos3 piezas
  • caster sugarDespensa200 g
  • vanilla extractDespensa10 ml
  • black food colouring (gel or paste)Despensa5 ml
  • gold sprinklesDespensa15 g

por ración

Nutrición

774kcal

Carbohidratos
65 g
Proteínas
8 g
Grasas
54 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Cazo
  • Bol
  • offset spatula
  • Manga pastelera
  • cake board

paso a paso

Preparación

  1. Make the cream cheese Swiss meringue buttercream

    • Warm the egg whites and caster sugar in a saucepan over a bain-marie until the sugar dissolves
    • Whisk to a stiff meringue, then beat in the softened butter until smooth and silky
    • Beat in the cream cheese until just combined, keeping the buttercream firm
    Paso 1

  2. Fill and stack the cake

    • Place the first red velvet sponge layer on the cake board
    • Spread the cream cheese buttercream filling over the sponge
    • Top with the second sponge layer and press gently
    Paso 2

  3. Make the vanilla Swiss meringue buttercream

    • Warm the egg whites and caster sugar in a saucepan over a bain-marie until the sugar dissolves
    • Whisk to a stiff meringue, then beat in the softened butter until smooth
    • Flavour with the vanilla extract
    Paso 3

  4. Apply the final coat

    • Cover the cake with the vanilla buttercream
    • Smooth the top and sides with the offset spatula for a clean finish
    Paso 4

  5. Pipe the black decorations

    • Colour part of the vanilla buttercream with the black food colouring
    • Pipe small hearts all around the sides of the cake
    • Pipe a shell border around the top and bottom edges and write a happy birthday message on top
    Paso 5

  6. Add the gold finish

    • Scatter the gold sprinkles over the cake for a golden shimmer
    Paso 6
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