19/01/2025
Coffee and pistachio cake with with milk chocolate ganache and Swiss meringue buttercream.
Had a bit of an issue with the smb just before Christmas. Made three batches that just wouldn’t come together, it was splashing hot frothy egg and sugar out of the bowl and making a ridiculous mess, my confidence reached rock bottom and couldn’t understand what was going on.
I’m ashamed to admit I wasted 500ml of egg whites a kilo of sugar, and the same weight of butter in the process.
I really thought I had the method down to a fine art and could not understand what was going wrong. I blamed the digital sugar thermometer and the scales, I felt defeated, frustrated and puzzled.
The epiphany came when I was visualising how my smb normally always works out so perfectly, in doing so I saw my kitchen aid whisking up silky creamy buttercream…
I’d been using the be**er attachment 🤦🏻♀️🙃 what the hell?????
Here to show I’m back in the game.
