In this tutorial I demonstrate how to create a pretty cake decorated with meringues, viola flowers and gold leaf.




Where can I find edible flowers in Melbourne?:

The stockists are called Flowerdale. To see which stores they stock, please visit this link:
http://www.flowerdalefarm.com.au/stockists

South Melbourne Market:
Fruits on Coventry, Shop 46-48 South Melbourne Markets, 3205
(03) 9696 0345

David Jones Foodhall, Lower Grund, 299 Bourke Street Melbourne, 3000
(03) 9643 2521





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for the buttercream frosting:

https://www.youtube.com/watch?v=nLFQmnNtc8k

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MERINGUES:

130 grams egg white (about 3 eggs)

1 pinch salt

260 grams icing sugar

1/2 teaspoon vanilla essence (optional)




1. Add salt into your egg whites and whip until foamy.

2. Add in your sifted icing sugar and blend on low until all the icing sugar has been incorporated. Then whisk on high speed for 5 to 7 minutes, or until stiff peaks form and your mixture is super white.

3. Pipe onto your baking trays lined with baking paper. DRY these in your oven with the temperature on 35 to 40 degrees Celsius for 3 t 4 hours. Then turn off the oven and allow to dry over night.

PLEASE NOTE: I left my oven door slightly ajar throughout this entire process. You are just trying to dry out the meringues, you do not want to cook them. They will lose their beautiful white colour if you close the oven door on these meringues.


Thanks all for watching! :) Yet another simple but effective cake style you can recreate yourself at home very easily. Catch you all again in my next video!




With love,

Rosie




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