Beat in vanilla and cocoa until fully incorporated. If buttercream looks soupy, ingredients are too hot. Set bowl in refrigerator to cool and beat again. If it looks dense or curdled, ingredients ...

Beat the meringue ... the buttercream come to room temperature for at least 2 hours (or overnight) and then re-whip for 5 minutes so it is fluffy and light. We know that most of us find recipes ...

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

With a Swiss meringue buttercream and delectable sponge cake (complete with a jam filling), and adorned with charming shortbread ducks and crystallised flowers, it's safe to say the cake was a real ...