Helena Witte is a cake decorator and baker based in Melbourne.
She is known for her beautiful cakes and lots of piping and icing.
On Wednesday, she visited The Morning Show, making mini blueberry and lemon curd cakes.
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Recipe below:
Mini Rustic Lemon & Blueberry Cakes
Swiss Meringue Buttercream
500g caster sugar
900g salted butter
330g egg whites (approx .10 large eggs)
1-2 tablespoons good quality vanilla extract
Method:
Place egg whites and sugar into a heatproof bowl. Place over a gently simmering pot of water, whisking gently until the sugar has dissolved.
Transfer the mixture to a bowl of a kitchen stand mixer. Use the whisk attachment to beat on high until the mixture has cooled and forms stiff peaks.
Add room temperature butter and continue to beat until the buttercream comes together. The mixture may look curdled, but will come together with again with continued beating.
Add in your vanilla extract to taste. Voila!
Vanilla Sheet Cake
590g plain flour
530g caster sugar
30g baking powder
170g salted butter- room temp
170g canola oil
580g buttermilk
6 eggs
½ tablespoon good quality vanilla extract
This recipe makes enough for one 11” x 15” slab cake or 3 x 7” round tins.
Preheat oven to 180 degrees Celsius.
Place the oil and room temperature butter in the bowl of a kitchen stand mixer, and gently mix on low using the paddle attachment until combined.
Combine buttermilk and vanilla in a jug and set aside.
Add caster sugar to the bowl, and mix on high until light and fluffy.
Add eggs, a few at a time until combined.
Combine flour, baking powder and salt in a separate bowl.
Alternating with buttermilk, add flour mixture to the stand mixer bowl, and mix on slow until all combined. Be careful not to overmix!
Line cake tins with baking paper and fill with mixture until 2/3 full.
Bake for 30 minutes (depending on your oven) or until skewer comes out clean.