Decorative Italian meringue masks a spicy, moist ginger cake layered with ginger buttercream- an amazing bake!
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Sparkler safety first
Never leave a naked flame or fireworks unattended.
Keep a jug of boiling water to hand to heat the palette knife or butter knife and clean off any crumbs. The hot knife will help to give the icing a smooth finish. Dip into the water, then dry off every three-four swipes.
This recipe uses Italian meringue, which is made by heating the egg whites and sugar as you mix it. This stabilises the meringue, meaning that it can be kept in the fridge for a couple of days and is safe to eat without baking it first. Italian meringue is often used for making piped meringue baskets, as it holds its shape well when baked.