{"id":68187,"date":"2025-02-04T17:40:48","date_gmt":"2025-02-04T17:40:48","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/meringue-heart-cake-topper-sweet-baking-adventures\/"},"modified":"2025-02-04T17:40:48","modified_gmt":"2025-02-04T17:40:48","slug":"meringue-heart-cake-topper-sweet-baking-adventures","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=68187","title":{"rendered":"MERINGUE HEART CAKE TOPPER \u2013 Sweet Baking Adventures"},"content":{"rendered":"


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Here\u2019s a heart-shaped vanilla cake topped with a heart-shaped meringue!! Sweets for your sweets!!!<\/p>\n

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Meringue is so versatile!!! You can make it as lollipops like the last post and now you can make as a cake topper!! It\u2019s not the usual cake topper that you see on a birthday cake, but a cake topper that looks like the shape of the cake. This means you can make it any shape you like. A square, a circle, a rectangle, whatever your heart desires!<\/p>\n

To make meringues, there are a few things that we need to pay attention to. The egg temperature, the bowl, the sugar, and patience.<\/p>\n

The recommended egg temperature for making meringue is room temperature. Why use room-temperature eggs? Well when eggs are cold, the egg whites tend to reduce meringue volume. We want the meringue to be light, and fluffy and rise up. <\/p>\n

The bowl has to be clean of any oils. There\u2019s a science behind this and it\u2019s way to complicated for me to even try to explain it, but the simple answer is oils or fat is going to make it harder for the egg whites to rise. <\/p>\n

The sugar. When mixing the egg white with the sugar, you want to make sure that all the sugar are fully dissolved. I noticed that it takes me a lot longer when using regular sugar that super fine sugar. So my solution is to make my own super fine sugar by blending regular sugar in my blender like the picture below.<\/p>\n

Last but not least is patience. But I\u2019ll explain more at the end. <\/p>\n

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You can make meringue by whisking by hand, but I have to warn you it\u2019s gonna be a workout!! I like to use my stand mixer because there\u2019s going to be long time of mixing. In the stand mixer, combine eggs, cream of tartar, salt and vanilla extract in a grease free bowl .<\/p>\n

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Once the eggs are at soft peak, add the sugar one tablespoon at a time. Now this is what I mean by patience. You cannot add all the sugar at the same time. It will make it a lot harder for the egg white to rise. So add a tablespoon of sugar, wait for 15 seconds (I actually did One Mississippi, Two Mississippi ..), then add another tablespoon of sugar until all the sugar are out.<\/p>\n

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How do you know if you\u2019re meringue is ready? Pinch a little bit of the meringue and rub it in between your fingers. if you can still feel the sugar, mix it a little bit more. The meringue should also look glossy.<\/p>\n

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To make the template of the heart, fold a parchment paper in half and draw half a heart on one side of it.<\/p>\n

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Cut out the shape and it will look like this. <\/p>\n

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Unfold it and fit it on your cake plate to make sure that it\u2019s the right size. <\/p>\n

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Place the heart at the bottom of your parchment paper as a guide for your meringue. Remember to add dots of meringue at the corners of the parchment paper so that the parchment stays put as you are piping the meringue. <\/p>\n

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Once the meringue is baked, you can start assembling the cake. I made the cake in advance and frosted it. <\/p>\n

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Then I place the meringue cake topper on<\/p>\n

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It\u2019s too pretty!!! I love getting the crunch on the meringue before I dig into the moist cake. <\/p>\n

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\u00a0\t <\/p>\n

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Ingredients<\/h3>\n