Super Thick Frosting Naked Cakewith Meringue, Buttercream and Simple Syrup

Meringue

1. 1

   Separate 2 egg whites from yolks, add a pinch of salt and whisk on high until foamy.

2. 2

   Gradually add 4 tbsp caster sugar, then 1 tsp vanilla extract, whisk to stiff peaks.

3. 3

   Add a touch of soft pink gel food colour and whisk briefly.

4. 4

   Pipe meringue onto a parchment‑lined sheet in 1‑cm‑diameter rounds and bake at 158°F for 3 hours, then turn off the oven and let cool inside for an additional 3 hours; do not open the door.

Buttercream

5. 5

   Beat 250 g butter until light and fluffy.

6. 6

   Gradually add 500 g icing sugar, then 1 tsp vanilla extract and 2‑3 tbsp milk, mixing until smooth.

7. 7

   Add a drop of soft pink gel food colour and mix well.

Simple syrup

8. 8

   Combine 0.75 cup water and 0.75 cup sugar in a saucepan, bring to a simmer over medium heat until sugar dissolves, simmer 3‑5 minutes, then cool slightly and stir in a dash of vanilla extract.

Assembly

9. 9

   Level the baked cake layers, brush each layer with simple syrup, spread a generous layer of buttercream between layers, and pipe or spread meringue‑based frosting on the sides and top.

10. 10

    Dust the finished cake with gold dust and optional additional pink colour, then chill briefly to set the frosting before serving.