FILLINGS

Here are some really quick, easy, yummy fillings for a layered cake. Slice the cake in half horizontally before filling, or simply serve the buttercreams and mousses alongside a slice of cake.

BUTTERCREAM

Makes enough for 2 cakes, if you are doing one layer

3 egg whites

235 g (8½ oz) caster (superfine) sugar

85 ml (2¾ fl oz) water

350 g (12 oz) unsalted butter, at room temperature

Put the egg whites into the bowl of an electric stand mixer fitted with a whisk attachment.

Put the sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved, then bring to the boil. When the sugar reaches 117°C (243°F) on a sugar thermometer, start whisking the egg whites to firm peaks.

Meanwhile, continue boiling the sugar until it reaches 121°C (250°F) on a sugar thermometer.

Once the sugar has reached this temperature, slowly pour it into the egg whites, whisking on high speed. Continue whisking until the mixture reaches room temperature.

Reduce the mixer speed to low and gradually add the butter, one-third at a time. When all the butter has been incorporated, whisk on high speed for another minute.

NOTE

Perfect for layering in any cake, this is the buttercream used in most variations of classic French gâteaux. If you want to make a simple flourless chocolate cake or a basic sponge look really fancy, do alternate layers of Buttercream and Chocolate buttercream. The Chocolate buttercream (opposite) is perfect for your layers if you are making a gâteau (French for ‘takes all day’!), a dacquoise or marjolaine.

You can store the buttercreams in an airtight container in the fridge for up to 1 month. Pull them out the day before using; they will keep at room temperature for 2 days.