- Part 36

Neapolitan Zebra Bundt Cake

I know I just made a zebra cake, but I loved the design of the cake so much. And I when I saw Betty Crocker’s Neapolitan Bundt Cake I loved it and decided I needed to make it from scratch (I’m not a box cake fan-too light and airy). I used my my low-fat pound cake recipe for the base and instead of coloring the batter for a Neapolitan effect, I flavoried it. It turned out great and was a huge hit with my friends, but then again, Zebra cakes rarely disappoint since they pack such a “wow” factor.

If you are wondering if all the flavors come through distinctly like in a sort of layered way – I will tell you, the strawberry comes through the first and is slightly stronger than the other two flavors.

Continue reading Neapolitan Zebra Bundt Cake

Baking Basics: How to make Swiss Meringue Buttercream Frosting

There are many ways and minor variations to making Swiss meringue frosting. At its core Swiss meringue buttercream frosting is made by heating egg whites and sugar to create a syrup that is then whipped into a meringue state. From there the meringue takes on the addition of having butter creamed into it. It is my favorite out of all the buttercream frosting types. I love the light and fluffy texture along with the shiny satin-like appearance when it is finished. As for how it compares against other buttercreams like Italian, French and American buttercream, I’ll cover each one separately in some upcoming Baking Basics posts. Today it’s all Swiss meringue buttercream.

By minor variation, I mean the ratio of egg whites to sugar and the amount of butter. Along with that, there is also some variation on the temperature of when the egg white and sugar syrup is ready for whipping. That said, I’ve outlined the ingredients and tools used to make Swiss meringue buttercream and what works for me and provided some links to support it.

Continue reading Baking Basics: How to make Swiss Meringue Buttercream Frosting