Part 5/8:

The Finish: Swiss Meringue Caramel Buttercream

A highlight of the cake is a glossy caramel buttercream, made by simmering sugar and water until a deep amber hue, then whisking in heavy cream. The cooled caramel is blended into soft, whipped butter, forming a luxurious frosting. The entire cake is sealed with this meringue-based frosting, which is flambéed to create a beautiful, toasted appearance.

Expert Tips and Techniques

• Egg Handling: Separate eggs meticulously to avoid yolk whites contamination, which can prevent perfect whipping.

• Sifting Dry Ingredients: Always sift flour and cornstarch to ensure a smooth, lump-free batter that remains light.