When you see this cake you immediately think of the movie Steel Magnolias. In the movie the armadillo was the grooms cake. This cake however was for a 40th birthday for a person who loved the movie. Like the movie this cake is Red Velvet with a Vanilla Swiss Meringue Butter Cream. The ears are made of gumpaste and made ahead of time. These were the days before I owned an airbrush so the armadillo was hand painted. He was quite a good looking Armadillo even if I have to say so myself.
Here is my favourite Swiss Meringue Butter Cream recipe.
Swiss Meringue Butter Cream
10 fl (11/4 cups) egg white
20 oz (21/2 cups) white granulated sugar
11/4 lb (5 sticks) unsalted butter
2 Tbsp vanilla extract or any extract you like.
You can also add up to a 4 Tbsp liqueur like framboise, rum, kirsch
1.Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
2. Pour hot whites into a room-temperature bowl and whip on MEDIUM-HIGH speed until whites are doubled in volume and the mixture has reached room temperature. The meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be at room temperature on the outside but cold inside.)
3. On your mixer, remove the whip and attach the paddle. Now add your butter piece by piece, allowing the butter to be worked in slowly.
4. Continue beating until the mixture begins to look creamy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
5. Leftover butter cream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and re whip before using.
TIPS : If the butter cream does not want to come together just put it in the fridge for 15-20 minutes and whip it again.
When you have to re whip the mixture from the fridge and it has not quite reached room temperature, just put it in the bowl and start mixing . Use a blow dryer on a hot setting and heat the outside of the bowl. The mixture should come together quite well.
