Meringue Cakes: Chenille Panel Cake
This grand stack of 5 rectangular tiers was inspired by vintage chenille bedspreads. Each tier is coated with Swiss Meringue Buttercream, then covered with Crisp Meringue Panels of Swiss Meringue.
- Servings: 225
Photography: Grant Peterson
Source: Martha Stewart Weddings, Winter 2000
- One 30-by-40-inch piece 3/16-inch-thick foam board
- Swiss Meringue Buttercream
- One each 18-by-16-, 15-by-13-, 12-by-10-, 9-by-7-, and 6-by-4-inch rectangular cake tiers
- Twenty-eight 4-inch-long wooden dowels
- One 21-by-19 inch wooden base or serving platter
- 1 recipe Crisp Meringue Panels, one for each side of each tier of the cake
Cut foam board into rectangles, one each in these sizes: 18 by 16 inches, 15 by 13 inches, 12 by 10 inches, 9 by 7 inches, and 6 by 4 inches. Place tiers on the corresponding- size foam-board rectangle, and fill and frost tiers with the buttercream.
Insert 3 dowels down the center of the 18-by-16-inch tier, one in the center and the outer two 2 1/2 inches from ends of cake. Insert 6 more dowels, one on each side of each center dowel, 2 1/2 inches from the side edges of cake. Insert 9 dowels in a similar manner into the 15-by-13-inch tier. For the 12-by-10-inch tier, insert one dowel into the center, and place 4 more, one at each corner, 2 1/2 inches from the edges. Insert 5 dowels in the 9-by-7-inch tier in the same manner.
At assembly time, center the largest tier on the wooden base. Carefully stack the tiers on top of one another, centering them. Store the cake in the refrigerator until just before displaying it.,
Just before displaying cake, attach meringue panels to sides of tiers. To attach each panel, place dab of buttercream on back of each corner, and carefully press the panel to the side of the tier.