Meringue Kiss Cake

1 - 16 slices
Faker To Baker 2017 Meringue Kiss Cake
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For the Meringues
2Egg Whites (2 sachets of Dr. Oetker Egg White Powder)
70 gCaster Sugar
2 mlWhite Wine Vinegar
For Making The Cake
500 gUnsalted butter
500 gCaster Sugar
8Medium Eggs
250 gSelf-Raising Flour
250 gGround Almonds
100 mlWhole Milk
1 tspDr. Oetker Madagascan Vanilla Extract
20 gSprinkles
For The Buttercream
250 gUnsalted butter
500 gIcing Sugar
1 tspDr. Oetker Madagascan Vanilla Extract
5 gDr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Blue Extra Strong Food Colour Gel
10 gCherry Conserve
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Red Extra Strong Food Colour Gel
Picture - Dr. Oetker Blue Extra Strong Food Colour Gel

First, make the meringues. Preheat the oven 120°/ 100°C fan/gas mark ½ and line two baking trays with greaseproof paper.


Whisk the egg whites in a clean, dry bowl until stiff. Gradually beat in the sugar, one tablespoon at a time. Once all the sugar, one tablespoon at a time. Once all the sugar has been added, continue to whisk for five minutes.


Add the vinegar and whisk to combine.


Place five cake pop sticks onto a baking tray linked with greaseproof paper. Using a 2D rose nozzle, fill a large piping bag with the meringue mix. Starting at the top of each stick, pipe a circular swirl, starting in the centre and working your way outwards. Keep the bag upright and squeeze from the end of the bag to make it easier.


Use a pastry brush to paint the inside of a piping bag with five thick stripes of Red Gel Food Colour. Fill the bag with the remaining meringue mixture.


Cut a small 5p piece hole in the end of the piping bag and pipe eight tiny meringue kisses around a 1cm base. Now cut the hole in the end a bit bigger (2cm base), then cut a final 50p piece size hole and pipe eight large kisses (with around a 5cm base)


Bake both trays for 20mins. Turn off the oven and leave the meringues to cool in the oven for 30 minutes.


Next, make the cakes. Grease and line the bases of four 15cm sandwich tins. Increase the oven temperature to 180°C/160°C fan/gas mark 4


Beat the butter and sugar in a mixing bowl until light and fluffy.


Add the eggs, beating after each addition, until the mixture thickens.


Fold in the flour, ground almonds, milk and vanilla extract.


Divide the mixture evenly between the tins and bake for 25-30 minutes. The cakes should be firm to touch; leave to cool completely.


For the Buttercream, beat the butter with an electric whisk until soft


Add the icing sugar, vanilla extract and two tablespoons of cold water. Beat until pale, light and fluffy.


Divide into two bowls and colour one-third of mixture with a few drops of Bright Red Gel Food Colour until it reaches a pink colour. Add the remaining two-thirds to the other bowl with the Sky Blue Gel Food Colour; beat until it reaches a light turquoise colour.


To assemble, remove the cakes from the tins once cooled. Spread the pink buttercream and a small layer of cherry jam on three cakes and sandwhich the four cakes together.


Thinly coat the whole cake with the turquoise buttercream – this is much easier to do with a pallet knife. Scrape off any excess and put the cake into the fridge for about 30mins to allow the buttercream to harden.


Add the final layer of turquoise buttercream; once this is added, try dipping the pallet knife in hot water and running it around the top and sides to create a smoother finish.


Pour a mix of sprinkles into a small bowl taking small handfuls, lightly and quickly press these into the base all around the cake.


Finish the cake by sticking the meringue kisses into the buttercream down one side, starting with the brightest down one side, starting with the brightest first and palest towards the base, and then place a meringue lolly into the top of the cake.