Meringue Cakes: Flower Power Cake
Dotted with meringue blossoms, this quirky cake has a 1960s feeling. Although flowers are traditional decorations for wedding cakes, these are a bit less formal than the usual piped or gum-paste posies.
- Servings: 360
Photography: Grant Peterson
Source: Martha Stewart Weddings, Winter 2000
- Three 20-by-30-inch sheets 3/16-inch-thick foam board
- Swiss Meringue
- One each 18-, 16-, 14-, 12-, 10-, 8-, and 6-inch-by-4-inch round cake tiers
- Thirty-five 4-inch-long wooden dowels
- One 20-inch-diameter wooden base or platter
- Swiss Meringue Buttercream
Cut foam board into rounds, one each of the following diameters: 18, 16, 14, 12, 10, 8, and 6 inches. Make Swiss meringue buttercream. Place the tiers on the corresponding-size foam-board rounds, and fill and frost each cake tier with the buttercream.
Insert 9 dowels into the 18-inch tier: Place 1 in the center, and then place the remaining 8 dowels, evenly spaced, about 7 inches out from the center dowel. Insert 7 dowels into the 16-inch tier in the same fashion, placing 1 in the center and the remaining 6 surrounding it 6 inches from the center. Repeat with the 14-, 12-, and 10-inch tiers, inserting 5 dowels (1 in the center, 4 surrounding) in each, placing them 5, 4, and 3 inches from the center, respectively. Insert 4 dowels into the 8-inch tier; this tier should not need a center dowel, and the dowels should be placed 2 1/2 inches from the center point.
At assembly time, center the 18-inch tier on the 20-inch wooden base or platter. Carefully stack the tiers on one another, centering them. Place buttercream in a pastry bag fitted with a 1/4-inch plain (#10) round tip. Pipe a simple pearl border around the base of each tier. Store in the refrigerator until ready to display. Just before displaying, use a small dot of the remaining buttercream in the pastry bag to attach the meringue daisies to the cake.