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How to make a meringue rainbow wedding cake topper

Learn how to make this cute rainbow meringue wedding cake topper

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How to make a meringue rainbow wedding cake topper
Make this cute cake topper.

Add some kawaii cuteness to your wedding day with this easy rainbow meringue cake topper recipe.

What you need

  • 1 batch of Royal icing 
  • 1 pre-layered cake, filled and coated
  • 5 food colouring gels 
  • 5 small piping bags   
  • 1 large piping bag fitted with a large round piping nozzle (about 1 cm)  
  • A little stiff-peak white Royal Icing, for sticking 
  • Cocktail sticks (optional)

For the meringue

  • 75g icing sugar 
  • 75g white caster sugar 
  • 3 medium free-range egg whites (at room temperature)  
  • Pinch of salt

Make it!
1. Make the meringue. Preheat the oven to 120°C (225°F/Gas ½) and line a baking tray with parchment paper. Place the sugars in a bowl and stir with a spoon or whisk to combine.

2. Whisk the egg whites and salt in a grease-free bowl until you reach stiff-peak consistency.

3. Add one-third of the sugar and mix with an electric whisk on a fast speed for about 30 seconds. Repeat with two further additions of the sugar until you have a stiff and glossy mixture.

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4. Preheat the oven to 120°C (225°F/Gas ½). Split the meringue into six small bowls and colour five with the food colours. You can use pastel shades, or add more colour if you want the rainbow to be super-bright.

5. Draw two rainbows on some baking parchment, then turn over. Line a baking tray with the parchment paper.

6. Place each colour of meringue into the small piping bags. Snip the ends off the bags, creating a hole of about 5mm (¼in). Place the white meringue for the clouds in the large piping bag, fitted with a large round nozzle.

7. Using the different colours, pipe the rainbow over your template, building up from the bottom to the top.

8. Finish with the puffy clouds in white at the bottom of the rainbow. Pop in the oven and bake for about 30 minutes at 120°C (225°F/Gas ½), then reduce the heat to 90°C (175 °F/Gas ¼) for about 20–30 minutes to fully dry out, but not to colour – you need the white to stay as light as possible.

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9. To stick together, make your royal icing to a stiff consistency and use a little to sandwich the two halves together. To stand them on the top of your cake, use a touch of royal icing to secure in place. If you wish, you can place two cocktail sticks behind the rainbow while it is setting. If you are transporting the cake, pop two sticks in front and two behind.

This project is an edited extract from Kawaii Cakes: Adorable & Cute Japanese-Inspired Cakes and Treats by Juliet Sear (Hardie Grant, £9.99) Photography © Jacqui Melville

 

 

 

 

 

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