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Imagine creating silky, stable Swiss Meringue Buttercream in just minutes and a range of baked treats like Meringue Kisses, Macarons, Cupcakes, and more—all from a single mix.

Introducing "Cake Cream": the magical baking mix made in Brisbane with 91% Australian ingredients. This revolutionary product is perfect for any baking adventure, allowing you to make delicious, quality desserts without hassle. Swiss Meringue Buttercream, the cornerstone of this mix, has a smooth, light texture and a less-sweet flavour profile than traditional buttercream, making it ideal for everything from piping to complete cake decorating. If that’s not impressive enough, Cake Cream has been honoured as the Australian Cake Decorating Association's 2024 Product of the Year!

Let's dive into the magic of Cake Cream with these easy-to-prepare recipes, perfect for any level of baker. Our team at Edible Image Supplies loves Cake Cream’s versatility and ease—so grab your apron, and let’s get baking!

Cake Cream Swiss Meringue Buttercream

Difficulty: Easy

Prep time: 10 minutes

Transform your cakes with this smooth and vibrant Swiss Meringue Buttercream.

Ingredients

• 400g Cake Cream
• 500g Block of Butter
• 200ml Water

Method

1. Add a softened block of butter (500g) and 400g Cake Cream to a stand mixer fitted with a paddle attachment. Use a spatula to combine the butter and Cake Cream mix roughly. Then mix with your mixer till fully combined.
2. Keep your mixer on medium/slow speed and gradually pour in 200ml water (warm) till fully combined. Once combined, mix on high for approx 1 min.

TIPS:

Cake Cream must be at room temperature in order to work with it.
To get an even smoother finish, use a paddle attachment and mix on low speed for 5-10 mins.

Bringing back cold cake cream buttercream
To use Cake Cream that has been in the fridge or freezer, it will need to come back to room temperature and warm gently in the microwave. 1kg of Cake Cream warmed in the microwave for no more than 20 seconds, 10-15 seconds can also work well depending on your microwave. Do this in small bursts as all microwaves are different.

Store your Cake Cream for up to 2 days on the bench, 7 days in the fridge or up to 2 months in the Freezer!

Cake Cream Meringue Kisses

Difficulty: Easy
Prep time: 10 minutes

These delicate Meringue Kisses are an elegant addition to any dessert spread and so simple to make with Cake Cream.

Ingredients

• 100g Cake Cream
• 40g Boiling Water

Method

1. Combine Cake Cream and water into mixing bowl and mix to combine.
2. Whisk on high until really stiff peaks are achieved. You can use a stand mixer or an electric hand whisk.
3. Pipe out your Meringue Kisses. Use a Macaron or Meringue template to ensure they are evenly sized.
4. Place into your preheated fan oven at 90c. Bake for 2 hours or until the bottoms release cleanly.

Cake Cream Cupcakes

Difficulty: Easy
Prep time: 10 minutes

Cupcakes with Cake Cream are wonderfully moist, easy to make, and perfect for any occasion.

Ingredients

• 215g Cake Cream (any colour or flavour)
• 215g Soft Butter
• 135g Warm Water
• 215g Self Raising Flour
• Heaped 1/4tsp Baking Soda/Bicarbonate Soda

Method

1. Combine Cake Cream with softened Butter using and mix. You can use a Stand mixer or Electric hand mixer.
2. Slowly add water at a medium spend until combined.
3. Sift flour and baking soda into your bowl and mix carefully till fully combined. Do not over mix!
4. Use an ice cream scoop of spoon to fill your cases about 1/2 way.
5. Place into your preheated oven to fan 150c. Bake for 25 minutes or until the tops become a light golden brown.

TIP: Top with piped Cake Cream Swiss Meringue Buttercream.

Cake Cream Macarons

With Cake Cream, making picture-perfect macarons is no longer just a dream.

Difficulty: Moderate
Prep time: 10 minutes

Ingredients

• 125g Cake Cream (any colour or flavour EXCEPT CHOCOLATE)
• 45g Water (weighted on scales straight into mixing bowl)
• 100g Almond Flour (sieved to remove large bits and weighed after sieving). Different brands will give different results. With the ground almonds, you must only sieve 100g out of a whole 200g bag.

Method

1. Preheat oven to 135ºc and line baking tray with parchment paper.
2. Add Cake Cream and water to mixer and stir to combine.
3. Whisk on high till stiff peaks form (6-10 mins depending on mixer).
4. Remove and fold in almond flour.
5. Keep folding until your batter falls off your spatula in a continuous ribbon and you can draw a figure of 8 with the ribbon without it breaking. Mix no more than 2 minutes!
6. Fill a piping bag with a small round nozzle or cut your bag if you don't have one.
7. Pipe onto parchment paper. Keep your piping bag straight, hold it about 1cm away from your parchment and squeeze holding it in place. Stop squeezing and move the nozzle in a semi-circle and lift off. You can use a template for this. Just place under your parchment when piping and remove after.
8. Tap your baking tray on your counter 2/3 times to remove and bubbles and help settle tops. Leave for 1-2 minutes if the tops aren't flat still.
9. No need to rest! Bake straight away for approx. 18 minutes at 135c. They will be done if you can gently press the tops and they don't move.
10. Remove from oven and allow them to cool for 10 minutes till you remove from parchment.

TIP: Cooking time/temperature may vary with different ovens.

Cake Cream Chocolate Mousse

Difficulty: Easy
Prep time: 10 minutes

Decadent chocolate mousse that’s rich, airy, and easy to make.

Ingredients

• 200g Cake Cream
• 125ml Warm Water
• 200g Melted Chocolate (can be white, milk or dark)

Method

1. Whip up 200g of cake cream with 125ml warm water until it forms stiff peaks.
2. Add 200g of warm melted dark chocolate.
3. Do not over mix! Use spatula to make sure you get the bottom of the bowl.
4. Spoon into jar or glass and layer with your favourite toppings.
5. Chill and enjoy!

Cake Cream Chocolate Brownies

Difficulty: Easy
Prep time: 10 minutes

These brownies are gooey, rich, and totally irresistible with a perfectly crusty top.

Ingredients

• 200g Cake Cream
• 70g Butter
• 70g Dark Chocolate
• 30g Cocoa Powder
• 125g Plain Flour
• 125g Water

Method

1. Melt chocolate and butter and set aside.
2. Combine cake cream and 125g of water
3. Pour in chocolate and butter mixture and mix.
4. Sieve cocoa powder and flour into your mix and mix till combined (Do not over mix).
5. Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang.
6. Fill tin with brownie mixture.
7. Bake at 180c for 20-30 mins or until a nice crust has formed but the inside is still gooey. You want to leave these slightly undercooked to get that gooey brownie centre.

TIP: For the Marshmallow Topping whip up 100g of your cake cream with 35g of water until it forms stiff peaks and pipe. If you want a toasted marshmallow flavour use a blow torch. YUMMO!