Cream Cake

CategoryCuisine, Cooking Method, DifficultyAdvanced

This Cream Cake is such a delightful treat!

 

*Remove the First Choice Butter from the fridge the previous night, to soften. 

Printable Cut-outs

Prep Time30 minsCook Time10 mins

 

Ingredients:
For the shortbread cookie dough:
 250 g First Choice Butter, softened
 625 ml cake flour
 125 ml castor sugar
For the meringue icing:
 3 egg whites
 1 cup sugar
 ¼ cup water
 1 cup First Choice Butter, cubed
For the toppings:
 handful of raspberries
 chocolate blocks, or sliced
 flowers
 tiny marshmallows
 sweets of your choice

Directions:
For the shortbread cookies:
1

Cut out the letter templates.

2

Pre-heat oven to 180ºC.

3

In an electric beater, beat the softened butter while adding the sugar bit by bit. Beat until combined.

4

Add the flour one cup at a time and mix until a dough is formed.

5

Measure wax paper on your baking tray and grease it. Place the piece of wax paper on a flat surface and roll out your dough thinly onto the wax paper. Make sure that all the dough is rolled out to approximately 1/2 cm thick as the thickness will affect baking time.

6

You will need to cut out the shapes directly onto the wax-paper, as the cookies are too thin to move after cutting. Place your shapes onto the dough and use a sharp knife and cut out 4 x M-shapes and 2 x O-shapes.

7

Bake the cookies for 10 to 13 minutes. Once golden brown, remove from the oven and allow to cool completely.

For the meringue icing:
8

Measure out all your ingredients before starting as there is some precision involved in making the icing.

9

Place the water and 125ml of the sugar in a non-stick pan on medium heat and stir until dissolved.

10

Beat the egg whites until soft peak stage.

11

Add the rest of the sugar to the egg whites and beat until glossy.

12

Check if the melted sugar is at soft-ball stage: Use a spoon to scoop a bit of the sugar and place it into cold water. If the sugar dissolves, it is not ready. It should form a soft ball.

13

Add the sugar mixture into the meringue while beating, making sure that it dribbles down the side of the mixing bowl into the meringue.

14

Keep beating the icing until the bowl has cooled down.

15

Add the First Choice Butter, bit by bit, and beat until smooth and creamy.

Assembly:
16

Use a flat surface platter to assemble the cream cake, to prevent the cookie letters from cracking.

17

Place the first layer of cookies on the platter and ice with little blobs in neat rows, using a piping bag with a medium sized round nozzle.

18

Place the second layer of cookie letters onto the icing, and repeat.

19

Spread your toppings evenly between the letters, making sure the letters are full of colour and delicious treats with every bite.

20

Bon Appetite!

Ingredients

Ingredients:
For the shortbread cookie dough:
 250 g First Choice Butter, softened
 625 ml cake flour
 125 ml castor sugar
For the meringue icing:
 3 egg whites
 1 cup sugar
 ¼ cup water
 1 cup First Choice Butter, cubed
For the toppings:
 handful of raspberries
 chocolate blocks, or sliced
 flowers
 tiny marshmallows
 sweets of your choice

Directions

Directions:
For the shortbread cookies:
1

Cut out the letter templates.

2

Pre-heat oven to 180ºC.

3

In an electric beater, beat the softened butter while adding the sugar bit by bit. Beat until combined.

4

Add the flour one cup at a time and mix until a dough is formed.

5

Measure wax paper on your baking tray and grease it. Place the piece of wax paper on a flat surface and roll out your dough thinly onto the wax paper. Make sure that all the dough is rolled out to approximately 1/2 cm thick as the thickness will affect baking time.

6

You will need to cut out the shapes directly onto the wax-paper, as the cookies are too thin to move after cutting. Place your shapes onto the dough and use a sharp knife and cut out 4 x M-shapes and 2 x O-shapes.

7

Bake the cookies for 10 to 13 minutes. Once golden brown, remove from the oven and allow to cool completely.

For the meringue icing:
8

Measure out all your ingredients before starting as there is some precision involved in making the icing.

9

Place the water and 125ml of the sugar in a non-stick pan on medium heat and stir until dissolved.

10

Beat the egg whites until soft peak stage.

11

Add the rest of the sugar to the egg whites and beat until glossy.

12

Check if the melted sugar is at soft-ball stage: Use a spoon to scoop a bit of the sugar and place it into cold water. If the sugar dissolves, it is not ready. It should form a soft ball.

13

Add the sugar mixture into the meringue while beating, making sure that it dribbles down the side of the mixing bowl into the meringue.

14

Keep beating the icing until the bowl has cooled down.

15

Add the First Choice Butter, bit by bit, and beat until smooth and creamy.

Assembly:
16

Use a flat surface platter to assemble the cream cake, to prevent the cookie letters from cracking.

17

Place the first layer of cookies on the platter and ice with little blobs in neat rows, using a piping bag with a medium sized round nozzle.

18

Place the second layer of cookie letters onto the icing, and repeat.

19

Spread your toppings evenly between the letters, making sure the letters are full of colour and delicious treats with every bite.

20

Bon Appetite!

Cream Cake
2018-05-03T06:59:46+00:00