How to make a cake that looks like a rustic flower pot topped with tasty flower meringue pops!
Pre-heat your oven to 220ºF and line a baking sheet with parchment paper
Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water.
Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.
Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're read to whip
Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring.
Bump up to high and let whip until you reach STIFF peaks.
Now you are ready to pipe your meringue onto the baking sheet into flowers! (see video for more details on piping)
Bake for 2 hours, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight.
Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.
Note: all ingredients are by weight for accuracy.
Bring the water to a boil. Add in cocoa powder. Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs.
Place flour, sugar, baking powder, baking soda and salt into a stand mixer bowl and attach the paddle attachment.
Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.
Add 1/2 of your liquid ingredients into your dry ingredients and mix on medium (setting 4 on my kitchenaid) for 2 minutes. If you do not do this step, your cake could collapse.
Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.
Once they are all combined, turn back up to medium for another 30 seconds.
Fold in your chocolate chips or chocolate chunks.
Lightly grease two 8" round cake pans prepared with your choice of pan release. I prefer cake goop.
Divide batter into Three 6" pans or two 8" round pans (2" tall). Bake for 30 minutes at 350ºF depending on how big your pans are. The bigger the pan, the longer it will take for them to bake.
When a toothpick comes out of the center with a few sticky crumbs on it, the cake is done.
After the cakes have cooled for about 10 minutes, or the pans have cooled to the point they can be touched, flip the cakes over and remove from the pans onto a cooling rack to cool completely. I cover mine in plastic wrap to keep them from drying out why they cool.
Once the cakes are completely cool you can trim them and frost them.
Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
Let whip on high for 8-10 minutes until it's very white, light and shiny.
Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
Now you can add your coloring if desired