Angel Foodcake with Meringue Swirls
By Wilton
ITEM # 1865877P156
Shop Supplies
Print Description
Crafting Time
Under 1 Hour
Skill Level
Intermediate
DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton® food-crafting supplies
    • Meringue Swirl Recipe
    • Icing Colors: Rose, Golden Yellow and Leaf Green
    • 12" Disposable Decorating Bags
    • Decorating Tip: 1M (3 needed)
    • Parchment Paper
    • Performance Pans® 12"x18" Cookie Sheet
    • 7" Angel Food Pan
    • 14.5"x20" Cooling Grid
    • Light Cocoa Candy Melts® Candy (12 oz. used)
  • Food-safe scissors
  • Favorite angel food recipe or mix
  • Cake plate

DIRECTIONS:

  1. Make meringue swirls. Prepare meringue mixture following recipe directions. Divide into thirds and tint light rose, yellow and green. Use tip 1M, cut disposable decorating bags and tinted meringue to pipe 1" swirls on parchment paper-covered cookie sheet. You will need eight rose, six yellow and eight green. Bake meringues and allow to cool.
  2. Bake angel food cake. Prepare batter following recipe directions. Bake cake and allow to cool completely. Place on cake plate.
  3. Decorate angel food cake. Melt light cocoa Candy Melts candy in disposable decorating bag according to package directions. Cut small point off of disposable decorating bag and pipe melted light cocoa candy on top of cake, letting drip slightly down sides of cake. Allow to cool in refrigerator until set, about 15 to 20 minutes. Arrange meringue swirls on top of cake, and attach with a dot of melted light cocoa candy.

 

Project Tip: Give your meringue swirls some shimmer by spraying lightly with Wilton Pearl Color Mist® Food Color Spray before adding to cake.

 

Meringue Swirls

Ingredients:

  • 1/4 cup Wilton® Meringue Powder
  • 1/2 cup water
  • 1 1/3 cup granulated sugar
  • 2 teaspoons Wilton Imitation Clear Vanilla Extract

Preheat oven to 250°F. Prepare cookie sheet with parchment paper.

In large bowl, whip meringue powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip until stiff peaks. Add vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.

Spoon meringue into disposable decorating bag fitted with tip 1M. Pipe 1" dia. circles onto parchment-lined cookie pans, spacing 1" apart.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Allow to cool completely. Peel cooled meringues off of parchment paper.

Makes about 4 dozen cookies.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

Please note that Singer sewing machines cannot be shipped to Guam, Puerto Rico or the U.S. Virgin Islands or to military bases overseas.

Expedited Delivery

Most items will give you the option to upgrade your shipping method for faster delivery.  If you choose to upgrade your shipping method, your order must be received by 11:00 AM ET or your order may not be processed until the following business day. 

For more details & pricing.  See our Full Shipping Policy >


HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

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Pick-Up: select a color | style above to see availability Pick-Up: Online Only - not sold in stores Pick-Up: In-store purchase only Pick-Up: Out Of Stock Pick-Up: FREE Store Pick-Up Pick-Up: Not Available at This Store
Available the same day if ordered by 5pm.

SUPPLIES & TOOLS:

DIRECTIONS:

  1. Make meringue swirls. Prepare meringue mixture following recipe directions. Divide into thirds and tint light rose, yellow and green. Use tip 1M, cut disposable decorating bags and tinted meringue to pipe 1" swirls on parchment paper-covered cookie sheet. You will need eight rose, six yellow and eight green. Bake meringues and allow to cool.
  2. Bake angel food cake. Prepare batter following recipe directions. Bake cake and allow to cool completely. Place on cake plate.
  3. Decorate angel food cake. Melt light cocoa Candy Melts candy in disposable decorating bag according to package directions. Cut small point off of disposable decorating bag and pipe melted light cocoa candy on top of cake, letting drip slightly down sides of cake. Allow to cool in refrigerator until set, about 15 to 20 minutes. Arrange meringue swirls on top of cake, and attach with a dot of melted light cocoa candy.

 

Project Tip: Give your meringue swirls some shimmer by spraying lightly with Wilton Pearl Color Mist® Food Color Spray before adding to cake.

 

Meringue Swirls

Ingredients:

Preheat oven to 250°F. Prepare cookie sheet with parchment paper.

In large bowl, whip meringue powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip until stiff peaks. Add vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.

Spoon meringue into disposable decorating bag fitted with tip 1M. Pipe 1" dia. circles onto parchment-lined cookie pans, spacing 1" apart.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Allow to cool completely. Peel cooled meringues off of parchment paper.

Makes about 4 dozen cookies.