In the kitchen
3 min
Why we only use Swiss meringue buttercream
It takes three times as long as the usual kind. Here’s why it’s worth it.
Swiss meringue buttercream starts with egg whites and sugar warmed over a pan, whipped into a meringue, then beaten with butter.
It’s silkier and far less sweet than icing-sugar buttercream, it holds sharp edges, and it carries flavour well, which matters when the sponge is doing most of the work.
Order a cake
Tell us the day. We’ll bake the cake.
Most cakes need 5 days’ notice. Weekends in spring and December book up first.