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Vegan Cake With Vegan Meringues
11K views
Sep 6, 2024
Step by step tutorial for how to decorate a vegan cake with vegan meringues and vegan chocolate ganache with no vegan butter and no powdered sugar. The recipes for this vegan chocolate cake, vegan chocolate ganache frosting and vegan meringues are on my website: www.britishgirlbakes.com/recipes/vegan-cake-with-vegan-meringues My tutorial for meringue pops made with egg whites is here: https://youtu.be/gmFMwa4uueM SUBSCRIBE to my channel for new cake decorating tutorials every week! www.youtube.com/britishgirlbakes Instagram: www.instagram.com/britishgirlbakes Facebook: www.facebook.com/britishgirlbakes Pinterest: www.pinterest.com/britishgirlbakes Website: www.britishgirlbakes.com
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0:00
Hi! I'm Emily and I'm going to show you how to make this gorgeous meringue cake with chocolate
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cake, chocolate ganache frosting and meringue kisses and swirls and everything's vegan
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If you're looking for meringue pops made with egg whites, I have a tutorial on those too
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and the link's in the top of the screen and in the description box below
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To make vegan meringues I'm using this unlikely ingredient, a can of chickpeas! I've drained
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them and collected 6 tablespoons of the liquid from the can, which is the substitute for
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egg whites. Sugar, cream of tartar, vanilla extract and we're not going to use the actual
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chickpeas, just the liquid. The link for this recipe is in the description below
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Put the chickpea liquid and the cream of tartar in the bowl of a mixer and whisk it on medium
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high speed for a few minutes until it gets nice and frothy, like this. Keep whisking
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on the same speed and add the sugar one tablespoon at a time, waiting about 30 seconds in between
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each tablespoon. Whisk until medium stiff peaks form, which will take about 10 minutes
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This is the consistency you're looking for. I've divided my meringue mixture into 4 bowls, leaving a fifth portion in the mixing bowl
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I'm adding a drop of gel food colour to each bowl to make 4 colours. It's important to
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fold the colours in gently, not mixing vigorously, because you don't want to deflate the air
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that you've whisked into the mixture. Spoon the meringue into piping bags fitted with whatever tips you like. I'm using a variety
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of tips and I'll tell you which ones as I go. Now just pipe the meringue onto baking trays lined with parchment paper
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This is a round tip and I added both plain white meringue and blue meringue side by side
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in the piping bag to get two tone meringues. This is a 1M star tip and this piping bag is also two tone
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I'm piping little star blossoms with a gentle squeeze of the piping bag, releasing my pressure
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on the bag as I lift the nozzle up. If you're enjoying this tutorial, please click the thumbs up button
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Now I'm swirling the meringue, starting in the centre and piping around in a circle
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releasing the pressure as I pull the bag away from the swirl
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This is an open star tip. More swirls with a 1M tip
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Star blossoms with the same 1M tip. And now I'm moving onto another tray and using a larger open star tip for these big pink kisses
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And more of the same shapes with different colours. Now bake these at 250 degrees Fahrenheit or 120 Celsius for 40 minutes
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Turn the oven off and leave the meringues in the oven with the door closed for another hour while they continue to cool
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This will prevent them from cracking. Meanwhile, bake the cake and make the frosting
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The recipe for this vegan chocolate cake and the ganache frosting is on BritishGirlBakes.com
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The link is in the description below. For the ganache, pour one can of coconut cream into a saucepan and heat on medium until
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little bubbles appear around the edges of the pan. Then turn off the heat and add the chocolate
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For semi-sweet chocolate, the ratio is one part cream to two parts chocolate
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You can weigh the ingredients or I just measure them out with a measuring jug, which isn't
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as precise but it's accurate enough for frosting. Push the chocolate around in the pan so it's all covered up by the coconut cream and then
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leave it for five minutes. Then whisk it together until you get a silky, smooth, shiny ganache
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Leave the ganache to come to room temperature, which takes about an hour, and it will look
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like this. Whisk it for about five minutes and it will come together to have the consistency of frosting
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Attach your first layer of cake to a cake board using a dollop of ganache frosting
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Spread on a layer of ganache, then place on another cake layer and continue layering to
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build your cake. Now we need to frost it. This is easiest when the cake is cold so chill it for about an hour in the fridge before
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you start. I'm applying the ganache with an offset spatula and then smoothing it out with a bench scraper
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adding a bit more ganache so that the coating is the same thickness all over the cake and
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then smoothing it again. This is a crumb coat, which is a thin layer to trap any crumbs that might come off the cake
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If you like this semi-naked look, stop here! Or, chill the cake for about 30 minutes to set this frosting and then apply a final coat
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Using the same technique of applying frosting, smoothing it, touching up, smoothing and then
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pulling any frosting that's sticking up over onto the top of the cake
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Save the leftover ganache for the next step. Now it's time to decorate
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I've set aside the prettiest meringues and left these not-so-perfect ones behind
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To make some meringue sprinkles, I'm crushing these. You can do this with your fingers or put them in a ziplock bag and then crush them with
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a rolling pin or a glass or whatever you have handy. When the ganache frosting on the cake sets, the meringues won't stick to it so you can
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put a bit of leftover ganache on the bottom of each meringue to act as glue
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Then just push the meringues gently onto the frosting and create whatever design you like
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I'm doing a semi-circle with a few meringue sprinkles scattered around and then putting
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a few meringues at the base and pressing some more meringue sprinkles into the sides of
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the cake. I want to add some height so I'm putting one of the meringue swells on standing up, using
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some ganache to make it stick, and there it is! Store your cake in the fridge until 2-4 hours before you eat it. Enjoy
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