Gloverly Cupcakes

I just about managed to squeeze in making this weeks technical with the girls this weekend. It was definitely a more challenging bake this week with several tricky elements. But worth it as it definitely put a smile on our faces! Click here to see how we got on.

The girls helped me weigh everything out for the sponge, ganache, Swiss meringue and caterpillar’s head. But it was hard for them to help with the whisking of the Swiss meringue, which seemed to take forever and I gave up trying to get it to the right temperature as it was so hard to keep the thermometer in and whisk at the same time! The recipe can be found here.

I think my sponge was a bit under baked as it was very very sticky on the outside and despite plenty of caster sugar it stuck to the grease proof when I tried to unroll it, so cutting out the strips of cake before filling and re rolling it was a bit tricky, but I think I managed to rescue it. The mini meringues worked perfectly and I will definitely be using the recipe again as they held their shape and colour really well. Having made the ganache on Saturday and then didn’t get round to finishing the cake till Sunday afternoon the ganache had gone hard, so I had to warm it up again which meant it lost its lovely shine. But the cake was really yummy, very sweet, but the Swiss meringue buttercream was lovely and silky and light!