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“When I was little I could be found playing in my wedding dress-up out in the tree house where my dad had ran an extension cord so I could bake teeny cakes in my easy bake oven for all my neighbourhood friends. Originally I thought I wanted to be a wedding planner, but found myself constantly searching the magazines and photography for the beautiful wedding cakes. I love having my work on display and being able to step back and admire everyone’s excitement.”

Recipe

Swiss Meringue Buttercream: Blackberry + White Chocolate

Serving Size
1 batch – to fill and cover a 4 layer 6” cake

Buttercream
200g white sugar
134g egg whites
1/4 tsp cream of tartar
1 lb unsalted butter – room temperature

Flavouring
2 cup white chocolate
1/4 cup blackberry preserves
1/4 tsp salt

Instructions

In a medium size glass bowl whisk together sugar, egg whites and cream of tartar. Place your bowl on top of medium size pot 1/4 full of water. On low heat continuously whisk, keeping mixture off the sides of the glass bowl, until the mixture reaches 165 degrees. Scrape mixture into stand mixer with the whisk attachment, mix on high until meringue forms a stiff peak and the bowl is no longer warm to touch. Remove the whisk attachment and replace with the paddle. On a low speed, slowly add chunks of butter. Mix until smooth and glossy!

Melt 2 cups of white chocolate. With the mixer speed on low, pour in white chocolate and 1/4 tsp salt (this will bring out the sweetness and flavour of the white chocolate). Once fully combined, let cool until mixture becomes thick and glossy. Portion out 1 1/2 cups of buttercream mixture into a separate bowl and mix in blackberry preserves (room temperature).

When filling your 4 layer cake, use white chocolate in between the first and second layer of cake, then blackberry for the middle, and white chocolate for the third!

Use the remaining white chocolate buttercream to cover the outside of the cake, decorate and serve at room temperature!

Let Them Eat Cake

To support her passion, Cake Designer Allison Shelrud has had to work full time. She’s had to miss out on a lot of fun so she could have money for supplies to make her next cake order. Working a full time job, maintaining a health and fitness schedule, and managing time for a a social life comes with sacrifices. Which means she’s had her fair share of sleepless nights to bake long hours, all to ensure her product is the best it can be.

As a young woman and independent entrepreneur, success, in her opinion, is to be able to continue to work hard and to have that hard work reflect good, well-received products. And in turn, she wants to be able to share her success with the people who have supported her and continue to believe in her.

When it comes to her ingredients and design, her philosophy is “simple is best.” In addition to simplicity, her decorating style is elegant and feminine. It’s important to Allison to support local businesses where she purchases her flowers, preserves, and cake toppers.

“For me, shopping local is necessary in getting the ingredients and decorations I require. One of my biggest achievements to date was seeing a cake I worked on in Martha Stewart Weddings!

Inspired and influenced by the work of other respected cake designers, pop-culture and her client’s unique ideas, she enjoys adding her own creativity and making each piece special.

Some advice she’d give to her younger self: “not everyone is a cake designer judge. There is always more to learn and whisks will always be the worst part of dishes!”

“When I was little I could be found playing in my wedding dress-up out in the tree house where my dad had ran an extension cord so I could bake teeny cakes in my easy bake oven for all my neighbourhood friends. Originally I thought I wanted to be a wedding planner, but found myself constantly searching the magazines and photography for the beautiful wedding cakes. I love having my work on display and being able to step back and admire everyone’s excitement.”

RECIPE – SWISS MERINGUE BUTTERCREAM: BLACKBERRY + WHITE CHOCOLATE

Food | Vol.1

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