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14th December 2018 // 1 Comments

Recipe: Bottega Prosecco Swiss Meringue Buttercream!

Rose Gold Bottega prosecco Swiss Meringue Buttercream by Juniper Cakery

With party season right around the corner you’re going to want to impress everyone with all the chic treats you can whip up! It’s also easy to feel overwhelmed or stuck on what to make. For us anything with a bit of glitz and a hint of alcohol is the way to go. Obviously with that in mind our prosecco Swiss Meringue Buttercream is a must try! Soft buttery swirls infused with fruity Bottega Rose Gold prosecco on top of freshly made cupcakes? Who could say no? Obviously the answer is… no-one.

Ingredients needed…

114g egg whites
226g granulated sugar
340g unsalted butter, cut into cubes
Pinch of salt
Pink food colouring (we like to use ‘Flamingo Pink’ by Sugarflair)
200ml Bottega Rose Gold Prosecco

Bottega prosecco Swiss Meringue Buttercream recipe from Juniper Cakery

 

Note: You’ll definitely need a stand-up mixer for this prosecco Swiss Meringue Buttercream recipe! It’s going to get frustrating and hard trying to whisk by hand!

Step 01:

Firstly you’ll need to quickly reduce your Bottega Rose Gold Prosecco! Sounds tricky, but it really isn’t. Add 200ml of your prosecco to a sauce pan on a medium to high heat. Stir gently while bringing to a boil. It should take around 8-10 minutes for your prosecco to reduce down to around half the amount you started with. The flavour will still be there, but what you need is to rid yourself of too much liquid that could hinder the consistency of your SMBC (Swiss Meringue Buttercream). When this has reduce set aside to completely cool down.

Step 02:

You’ll need to make sure that your bowls, paddles, whisks and utensils are cleaned with fresh lemon juice to stop your egg whites from going flat. Any fat from a previous mix can stop egg whites from whisking properly!

Step 03:

Seperate your egg whites into a medium sized bowl and set them aside.

Step 04:

Next prepare a sauce pan of boiling water on medium to high heat. Add your bowl of egg white on top of the boiling water (not into it). Then whisk your egg whites in the bowl over the sauce pan.

Step 05:

Gradually add in sugar. Keep whisking until the sugar is fully dissolved.

Tip: You can test whether the sugar has dissolved fully by rubbing the egg mixture between your fingers. It’s ready when you can’t feel any undissolved grains of sugar. and until your mix is pale and fluffy.

Step 06:

With your stand mixer use your whisk attachment not the paddle. Add the egg and sugar mix to your bowl and whisk on the highest speed on your mixer for 5 minutes. Your egg white mixture should be white, sticky and have a bit of a glossy sheen. The bowl should also be cool to touch!

Step 07:

Now you need to remove your whisk attachment and switch to the paddle attachment. Then on a medium speed begin to add the chilled butter a cube at a time! There’ll be a point when your SMBC will look scary and curdled. Don’t worry about it. Keep mixing and it will soon start to look silky!

Step 08:

Finally, you can add in a little of your pink food colouring along with your reduced Bottega Rose Gold Prosecco. We strongly recommend adding a little prosecco at a time and taste test! It all depends on just how boozy you’d like it to taste. We’re perfectly OK with a hit of alcohol so obviously we used the whole amount.

Rose gold prosecco SMBC recipe by Juniper Cakery

Bottega prosecco Swiss Meringue Buttercream recipe by Juniper Cakery

SMBC is amazing to pipe. It’s oh so silky and creamy and utterly perfect for adding flawless swirls on top of cupcakes. You can use this prosecco Swiss Meringue Buttercream recipe to smooth over freshly filled cakes and even use to fill decadent doughnuts with!

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21st September 2017 // 0 Comments

Royal Albert x Juniper Cakery: Cherry & White Chocolate Cake!

Cherry and white chocolate cake recipe by Juniper Cakery for Royal Albert

When Royal Albert contacted us to say our cakes and treats were a perfect fit for their gorgeous range of tableware designed by Miranda Kerr obviously we were beyond flattered! The range manages to be luxurious yet fun and definitely on-trend (those pink peonies are a fashion favourite). Definitely something we aim to be with every sweet we create! With this in mind and to really make the most of those last few days of summer we’ve put together one super pretty cake you can re-create too! Cherries are available in late summer, but they always remind us both of Autumn too (hello fruity cherry conserves and cinnamon cherry strudels!). Adding in a good Madagascan vanilla along with a creamy white Belgian chocolate helps give this cake a wonderfully comforting feeling! To whip up this cake at home keep reading!

Cherry and white chocolate cake recipe by Juniper Cakery for Royal Albert and Miranda Kerr

Cherry, vanilla and white chocolate cake recipe by Juniper Cakery for Royal Albert and Miranda Kerr

Love the stylish Royal Albert and Miranda Kerr ‘Gratitude’ cake stand and ‘Friendship’ tea plates we used to help show off our Royal Albert inspired cake? Follow the links to shop them! They’re so vibrant and beautiful. We’re huge fans of the large peonies, gold accents and pretty colour palette.

Cherry cake recipe by Juniper Cakery

Cherry and white chocolate cake recipe!

Ingredients needed for the cake:
(this recipe makes approx. 3 x 8″ circle cakes)

Step 01:

Pre-heat your oven to gas mark 3 / 140C (fan) / 160C (non-fan) / 325F. Butter and line your cake pans.

Step 02:

Cream together the butter and sugar in a good stand-up mixer. Don’t over mix as this adds air into your batter which can lead to a sunken mess.

Step 03:

Add in your flour and roughly mix this into the creamed butter and sugar. Again don’t over mix! Mixing too much once your flour has been added overstimulates the gluten which can make a rather dense and chewy textured cake. Not nice.

Step 04:

Now add in your eggs and Madagascan vanilla. Mix until incorporated. Then pour evenly between three 8″ cake pans! Bake each layer/pan for approximately 30 mins. Test your cake with a clean knife or cake tester. If it comes out clean your cake is ready! If not and batter sticks to the blade or tester bake for another 15 minutes checking again at the halfway mark!

If you want to bake all three layers at once place in your oven and bake for approximately 40-50 minutes. Remember to test your cakes. If they’re not ready bake for another 10-15 minutes and test each 5-7 minutes into your extra baking time!

Step 05:

When ready remove from the oven. Quickly and carefully turn out onto a clean surface to cool. We use chocolatier marble slabs to help our cakes cool down a little quicker.

 

Ingredients needed for the vanilla and white chocolate buttercream:

Step 01:

Cream the butter in a stand mixer. Scrape the butter back down to the bottom of the bowl using your spatula. Try not to mix the butter too much or this can lead to pesky air bubbles and an odd textured buttercream! It’s so tempting to just leave the mixer going while you prep other things, but don’t!

Step 02:

Add in your sifted icing sugar (also known as powdered sugar or confectioner’s sugar in the US) and mix until incorporated. Remember not to over mix though!

Step 03:

Now add in your Madagascan vanilla bean paste along with your 100g of melted white chocolate and a little pink food colour. Mix together.

Pink vanilla and white chocolate buttercream by Juniper Cakery

Tip! When it comes to adding in colour do this a little at a time. It’s so much easier to add more colour if needed then remove any once mixed in!

How to make a cherry, vanilla and white chocolate cake

Ingredients and materials needed to fill and decorate your cherry and white chocolate cake:

  • Cherry conserve
  • Fresh cherries
  • Pink candy melts by Wilton
  • Fresh and washed pink roses in posy picks
  • Trex or Crisco vegetable shortening
  • Macarons, candy, homemade marshmallows or meringue kisses to decorate
  • Cream puffs (if you’re feeling adventurous) – We have a Strawberry Milkshake cream puff recipe here. Just omit the strawberry essence from the whipped cream filling and add a tablespoon of blitzed cherry conserve into the double cream when whipping!
  • Your go-to ganache drip recipe – we added our signature gold sequin drip to our cherry and white chocolate cake. To simplify this cake you can leave the drip out!

Step 01:

When cool your layers are ready to work with! You never want to sandwich with warm cake as it will begin to melt your fillings. Sloppy, warm buttercream or ganache is not a good look. With a large serrated knife level each layer. You can definitely use a cake leveller for this tip if you like. We make so many cakes that we’ve developed a knack for levelling cakes by eye!

Cherry conserve filled cake recipe by Juniper Cakery

Step 02:

Now it’s time to fill and sandwich your layers! Add a ring of your pink vanilla and white chocolate buttercream leave a circle in the centre for your cherry conserve. When ready spoon in your fruity filling. Carefully add your layer on top and repeat this entire step for the next layer. Once all three cakes have been sandwiched you can add your pretty pink buttercream!

How to cover a semi-naked cake by Juniper Cakery

Step 03:

For an on-trend semi-naked look smooth or pipe your pink buttercream around the sides and top randomly. Scrape and remove any excess using a good icing scraper. Place in your fridge to chill.

Step 04:

Yay! Now for the fun part! If you’re braving a ganache drip then now it the time to add it! Drips work best on a nice chilled cake. The coldness of the cake helps the chocolate to set quicker giving you much more control over it. You don’t want every drip to pool at the bottom of your cake board or stand. We added a white chocolate drip to ours studded with edible sequins and painted gold. That’s an entire tutorial altogether though!

Pink dipped cherries by Juniper Cakery

Pretty pink candy melt dipped cherries by Juniper Cakery

Step 05:

For cute pink dipped cherries add approx. 100g pink candy melts to a microwave safe bowl and melt down. We heated ours set at 2 minutes and checked every 30 seconds until done. Add in around half a tablespoon of your vegetable shortening until a smooth molten texture. Now dip in your cherries and leave to set on some parchment paper!

Step 06:

To decorate add in your pretty pink roses first. These are your focal decorative items and your largest so it helps to map out your design with these. Our roses have been washed, cut down, then inserted into posy picks before added to our cake.

Cute gold splattered cream puffs by Juniper Cakery

Step 07:

Then you can add whatever other sweets and treats you have to your cake! We added pink candy melt dipped cherries, cherry cream puffs, and pretty macarons to ours!

Cherry filled cake with white chocolate buttercream by Juniper Cakery

Pretty in pink cherry cake for Royal Albert

White chocolate and pink cherry cake for Royal Albert

To really add the wow factor to this cherry and white chocolate cake why not treat yourself to something sweet from Royal Albert and Miranda Kerr’s collection!

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27th April 2017 // 2 Comments

Recipe: Strawberry Milkshake Cream Puffs!

Pretty Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Yep, it’s still unicorn month on our blog which means lots of rainbow and sparkle themed recipes and tutorials. This week we decided to a make something a little fancy for the unicorns who enjoy the finer things in life. Introducing our Strawberry Milkshake Cream Puffs recipe! Don’t worry though… it’s still fun and great for all ages.

Cream Puffs are perfect for a grown-up unicorn party

Cute Strawberry Milkshake Cream Puffs recipe from Juniper Cakery

Strawberry milkshake cream puffs recipe!

Makes approximately 18 cream puffs

Ingredients needed for the choux pastry:

  • 100g diced butter
  • 300ml water
  • 150g plain flour
  • 4 medium eggs lightly beaten

Ingredients needed for the strawberry cream filling:

Ingredients needed for the ‘icing’:

Choux pastry recipe from Juniper Cakery

Step 01:

To start this Strawberry Milkshake Cream Puffs recipe pre-heat your oven to 200C/180C fan/400F/Gas mark 6. In a saucepan add your diced up butter along with the 300ml of water and heat until the butter has melted. Once melted turn the heat up so that the ingredients come to a boil.

Step 02: 

As soon as the butter and water mix boils (you really don’t need to leave it too long) add in your plain flour and mix until a ball of somewhat shiny dough forms. Nothing should stick to the sides of your saucepan at this point.

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Step 03:

This step takes a bit of energy and a lot of arm work! Slowly add in your beaten egg whilst mixing the dough vigorously. Your dough should get slightly stiffer and glossier as you add the eggs!

Indulgent Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Note: You don’t want your eggs to cook separately and end up with lumps of scrambled egg in your pastry. To help stop this when you add and mix in the egg take your saucepan off the heat. Once the egg has incorporated into the mixture add the heat then repeat until all of the lightly beaten egg has been added in. Make sure that you are constantly and vigorously stirring too!

Step 04: 

Lightly spritz your silpat / silicone baking mat with a little bit of water (an unused spray bottle really helps). You could just flick water on using your fingers or a clean pastry brush too.

How to bake cream puffs by Juniper Cakery

Step 05:

Scoop the choux pastry into a piping bag fitted with a large plain round tip and pipe equal sized balls of dough onto your baking trays.

Cream puffs recipe by Juniper Cakery

Step 06:

Now place in your pre-heated oven and bake for 30-40 minutes!

How do you know your cream puffs are ready? Well, you’re going to have to remove one from the oven and slice it open. They tend to weigh or feel a lot heavier than they look. The inside of your eclair should also feature a lovely hollow middle and should feel a little dried out – perfect for fillings!

Vanilla bean paste

Easy strawberry whipped cream filling by Juniper Cakery

Step 07:

Create your pink strawberry cream filling by adding your double (heavy or whipping) cream to the bowl of a stand-up mixer. Add in the vanilla bean paste and strawberry essence too! We also included a drop of pink food colouring before whipping as this helps minimise the risk of over whipping the cream.

Note: If you do over whip your cream and end up with a clumpy looking filling it’s easy to fix! Yay! Just add a tablespoon or two of unwhipped double cream (though you can also use full fat milk) and whisk for a few seconds before checking.

How to fill cream puffs by Juniper Cakery

Step 08:

To fill your cream puffs add the whipped cream to a piping bag fitted with a bismark / filling piping tip (we used a 230 by Wilton). Insert the tip into the base and slowly pipe your strawberry whipped cream into the choux pastry puff! You should see the level base of the puff begin to fill a little. Remove the tip and bag and you should see a little cream poking out!

How to make choux pastry cream puffs by Juniper Cakery

Step 09:

To coat melt some Belgian white chocolate and add in your food colouring. Remember that not all food colours can work with chocolate. This is the brand and colour we used, which worked really well with our melted down white chocolate. Some brands can separate, go a murky colour or even seize up. If you’re unsure of how your colour will work you can keep your chocolate coating plain and instead add instant colour with lots of sprinkles!

Gold and pink strawberry milkshake cream puffs by Juniper Cakery

Step 10:

Take each cream puff and dip into the chocolate. Tap each whilst upside-down to help any excess chocolate from dripping down the sides. Leave to the side to set! If you want to add sprinkles, dried pieces of strawberry etc then you should add these whilst the chocolate coating is still melted. To add splattered effects wait until set!

Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Cute Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Now you can enjoy your (grown-up unicorn inspired of course) Strawberry Milkshake Cream Puffs! We pilled ours into our new gold rimmed champagne coupes / saucers from Sainsbury’s! Why not try these cream puffs teamed with strawberry gelato, extract whipped cream and fresh berries.

We finished ours with a liberal splattering of edible gold paint for a touch of luxe, but you can party up yours with sprinkles! Try freeze dried chopped strawberries or white chocolate sprinkles for a little extra flavour. Or for an afternoon tea or a bridal shower get-together you can even add edible petals and flowers to decorate.

Pink Cute Strawberry Milkshake Cream Puffs recipe from Juniper Cakery

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