Tuesday night was taking the same course until I happened upon a mini bottle of Crème de Cassis de Dijon.
- Is made from macerated real fruit, instead of flavourings.
- The 'Dijon' in the name means that the currants used to make the drink were grown only in Dijon, France.
- The currants used are picked at their peak and are immediately immersed in alcohol, where they macerate for 3 months.
- It is quite versatile and is enjoyed as an apèritif, in cocktails and in cooking. (Try kir - ¼ Dijon Cassis and ¾ dry white wine)
And since they have done such a great job of 'bringing out the spirit of the fruit', I thought I'd guide that spirit into a batch of Swiss Meringue Buttercream (SMBC). And man, was it ever a good call. Paired with a little crushed vanilla beans, it turned out AWESOME. I was not too fond of the colour, however. So, instead of going the obvious redish route, I opted for Americolor teal. I love how it plays against the Red Velvet and Vanilla cake layers.
This time I used SMBC and the 1M Wilton tip, I started at the base of the cake and made my way up the cake. I later realized that I tapered off too soon, causing the cake to look a little lopsided, when time came to decorate the top.
I have seen ruffles done in a number of ways and they all produce such lovely results. I rather like the technique, but it requires a great deal of buttercream. I actually thought I was going to come up short about three quarters of the way in. It all worked out in the end, and the cake was a hit.
I used a basic SMBC recipe found on Sweetapolita's post, Swiss Meringue Buttercream Demystified and I added crushed vanilla bean and Crème de Cassis de Dijon to create this little boozy number.
Ingredients
- 300 g liquid egg whites
- 500 g sugar
- 680 g unsalted butter cut into cubes and cool
- Tahitian crushed vanilla beans
- pinch of salt
- ⅓ cup Crème de Cassis de Dijon to flavour
- 2-3 drops Americolor teal to colour
Instructions
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment to remove any traces of grease.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites and sugar to the mixing bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar egg white mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove from heat and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
- Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
- Add vanilla, salt and crème de cassis, continuing to beat on low speed until well combined.
- Add colour and beat until fully incorporated.
Art Et Délices ByMeriem says
This looks like HEAVEN!!!
G Pavao says
yummmmmmm
Regina @SpecialtyCakeCreations says
Love your ruffles. The contrast to the red velvet is awesome 🙂
Paula Kelly-Bourque says
I've never heard of this Creme de Cassis de Dijon but your description of it makes it sound very enticing. It certainly looks like it made an awesome frosting and your ruffle work on this cake is wonderful. I love the colour combinations and the teal looks amazing against the red and white cake.
I Sugar Coat It! says
Oh, it was certainly a small slice of heaven in my books!
I Sugar Coat It! says
Thanks, Regina!!
I Sugar Coat It! says
Thx! I tried the kir cocktail - creme de cassis and white wine- and I like!