SPRING GARDEN PAPPARDELLE
Ingredients
Serves 4
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil, divided
salt and freshly ground pepper, to taste
12 oz (340 g) pappardelle pasta
1 tbsp (15 ml) unsalted butter
1 cup (250 ml) fresh carrots, trimmed, peeled and cut into thin diagonal slices
1 cup (250 ml) asparagus, trimmed and cut into 1½-in (4 cm) pieces
½ cup (125 ml) diced red onion
2 tsp (10 ml) minced garlic, divided
1 cup (250 ml) zucchini, trimmed, cut in half lengthwise and then thinly sliced
3 tbsp (45 ml) finely chopped fresh chives
1 cup (250 ml) micro greens, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- To make a lemon dressing, in a large bowl, whisk together lemon zest and juice, 2 tbsp (30 ml) extra-virgin olive oil and a good pinch of salt and pepper. Set aside.
- Cook pasta according to package directions until al dente. Drain, then transfer while warm to bowl with lemon dressing and toss to coat.
- Meanwhile, in a large frying pan, combine butter and 1 tbsp (15 ml) olive oil over medium-high heat until butter is melted. Add carrots, asparagus, onions and garlic. Cook until carrots and asparagus are crisp-tender, about 4 minutes. Add zucchini and cook 1 more minute. Toss pasta in frying pan with vegetables to warm for 1 minute. Add chives and toss to coat. Season to taste with salt and pepper. Toss with micro greens and serve immediately, divided evenly among warmed pasta bowls.
Drink Pairings
ROASTED GRAPE AND OLIVE TARTS
Ingredients
Serves about 30 rectangles
2 cups (500 ml) ricotta cheese
1 large egg
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) chopped fresh rosemary, divided
½ tsp (2 ml) salt
1 pinch crushed red pepper flakes
all-purpose flour, for dusting
2 x 14 oz (397 g) boxes puff pastry, thawed per package directions
2 tbsp (30 ml) olive oil
2 cups (500 ml) each red grapes and mixed pitted olives
freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, stir together ricotta, egg, lemon zest, 1 tsp (5 ml) rosemary, salt and a good pinch of red pepper flakes. Transfer to a pastry bag fitted with a 1⁄4-in (0.5 cm) round pastry tip. Refrigerate until ready to use.
- Lightly dust work surface with flour .Roll out 1 pastry into a slightly larger 10 x 12-in (25 x 30 cm) rectangle and trim sides to meet dimensions. Cut into fifteen 2 x 4-in (5 x 10 cm) rectangles. Transfer to 1 prepared baking sheet, leaving about 1⁄2-in (1 cm) between each. Freeze for 20 minutes. Repeat rolling, cutting and freezing with remaining pastry.
- Working with 1 baking sheet at a time, score a 1⁄4-in (0.5 cm) border around each rectangle. Prick inside border with fork several times. Pipe half ricotta mixture among puff pastry rectangles, keeping inside border. Bake in preheated oven until pastry is golden brown and puffed, 15 to 18 minutes. Remove rectangles to a wire rack to cool. Repeat step with remaining tray of chilled puff pastry.
- In an 8x8-in (20x20cm) baking dish or cake pan, stir together olive oil, grapes, olives, remaining 2 tsp (10 ml) rosemary, 1⁄4 tsp (1 ml) salt and a good pinch of pepper. Roast in oven, stirring a few times during cooking, until grapes have burst and are wrinkly, 35 to 45 minutes.
- To assemble, divide warm grape and olive mixture over top of ricotta rectangles. Transfer to a serving platter and drizzle with any juices remaining in roasted grape and olive baking dish. Serve immediately.
Drink Pairings
RUSTIC FIG CROSTATAS
Ingredients
Serves 8
PASTRY:
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
½ cup (125 ml) cold unsalted butter, cubed
½ cup (125 ml) shortening, cubed
¼ cup (60 ml) ice water, approx.
3 tbsp (45 ml) sour cream
FILLING:
2 cups (500 ml) quartered small fresh figs, such as mission figs
1 cup (250 ml) fresh orange segments from about 2 naval oranges
¼ cup (60 ml) light brown sugar
2 tsp (10 ml) fresh thyme leaves, minced
1 tsp (5 ml) orange zest
1 generous pinch of salt
5 to 6 tbsp (75 to 90 ml) fine dry bread or graham cracker crumbs
TOPPING:
2 tbsp (30 ml) whipping cream
2 tbsp (30 ml) cold unsalted butter, finely diced
8 tsp (40 ml) liquid honey
Instructions
- To make PASTRY: In a food processor with metal blade combine flour, cinnamon and salt. Pulse for a second to blend. Add butter and shortening and pulse until coarse crumbs. Combine water and sour cream in a measuring cup and whisk. Drizzle into processor while pulsing. Add just enough for pastry to become a shaggy mass. Turn out onto a lightly floured work surface and gather up pastry into a ball and press into a thick disk. Tightly seal in plastic wrap and refrigerate for 2 hours or overnight. Can be refrigerated for several days.
- When ready to roll and bake, remove dough from refrigerator for about 10 minutes. Preheat oven to 375 F (190 C). Position racks in bottom and top third of oven. Line a couple of baking sheets with parchment paper. Turn dough out onto a clean work surface lightly dusted with flour. Divide into 8 even-sized pieces and flatten each into a small disc. Using a floured rolling pin, roll each disc out on a lightly floured surface into a 6½-in (16 cm) circle.
- In a large bowl, combine FILLING ingredients except bread or graham cracker crumbs. Gently stir together to blend. Sprinkle centre of each pastry round with about 2 tsp (10 ml) of bread or graham cracker crumbs.
- Divide filling evenly among each pastry round, mounding mixture in centre. Fold in edges of each round, pleating pastry as you go, creating a 1-in (2.5 cm) rim and leaving centres exposed. Transfer 4 filled crostatas to each prepared baking sheet. Brush rims of pastry with whipping cream and dot fillings with equal amounts of diced butter.
- Bake in oven for 25 minutes and then alternate baking sheet positions and continue baking another 20 minutes or until pies are golden. Transfer sheets to racks to cool.
- To serve, drizzle each crostata with 1 tsp (5 ml) honey. Best served the same day.
Drink Pairings
SLOW-BAKED SALMON WITH SPINACH FLORENTINE AND TOMATO SALSA
Ingredients
Serves 4
TOMATO, LEMON AND CAPER SALSA:
3 large, firm, ripe tomatoes
¼ cup (60 ml) finely minced cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 lemon, juice only
2 tsp (10 ml) capers, rinsed and drained
freshly ground black pepper, to taste
SALMON:
4 x 6 oz (140 g) salmon fillets, skin on, about 1-in (2.5 cm) thick
1 tbsp (15 ml) Shiro Miso
1 tbsp (15 ml) olive oil
2 tsp (10 ml) fresh lemon juice
½ tsp (2 ml) chopped fresh thyme leaves
1 cup (250 ml) cannellini beans, drained and warmed
green onion, for garnish
LIGHT SPINACH FLORENTINE:
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1½ lbs (750 g) baby spinach, rinsed and drained
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground black pepper
2 to 3 tbsp (30 to 45 ml) whipping cream
1 lemon, zest only
Instructions
- To make SALSA: Finely chop tomatoes and drain briefly in a colander. Should measure about 1½ cups (375 ml). Place in bowl and add remaining ingredients. Gently fold together until evenly distributed. Cover and refrigerate until ready to serve.
- To bake SALMON: Preheat oven to 275 F (140 C). Line baking sheet with parchment paper.
- In a bowl, combine Shiro Miso, olive oil, lemon juice and thyme to blend. Brush over salmon fillets. Place salmon on prepared baking sheet and bake in preheated oven for 15 to 18 minutes or until almost opaque in centre.
- Five minutes before salmon is baked, heat cannellini beans and keep warm.
- Prepare LIGHT SPINACH FLORENTINE: Heat olive oil in large, heavy saucepan. Add garlic and sauté over medium heat for about 1 minute. Do not brown.
- Add spinach, salt and pepper then toss with garlic and oil. Cover and cook for 2 minutes. Remove lid and turn heat to high. Cook for 1 more minute to fully wilt spinach. Drain and stir in cream and lemon zest.
- To serve, divide Florentine among serving plates and scatter each with cannellini beans.
- Top with a portion of salmon fillet and spoon Tomato, Lemon and Caper Salsa over top. Garnish with green onion.
Drink Pairings
SIMPLE SAVOURY MUSHROOM AND RADICCHIO TAGLIARINI
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
3 tbsp (45 ml) olive oil, divided, plus extra
2 large shallots, peeled and sliced
3 garlic cloves, minced
1 medium portobello mushroom, peeled, gills scraped and sliced
1 cup (500 ml) mix of cleaned and sliced chanterelles and shiitakes
10 large fresh sage leaves, cut into thin ribbons
⅓ cup (75 ml) dry white wine
1 lb (500 g) package tagliarini pasta (or pappardelle)
½ cup (125 ml) ricotta or cream cheese, room temperature
2 eggs, whisked
1 small head radicchio, leaves torn into small bite-sized pieces
⅓ cup (75 ml) finely grated Parmesan, plus extra
¼ cup (60 ml) each, coarsely chopped flat-leaf parsley and fresh oregano
salt and freshly ground black pepper
Instructions
- Melt butter and 2 tbsp (30 ml) oil in a large frying pan. Add shallots and sauté over medium heat for 5 minutes until soft and lightly golden. Add garlic, mushrooms and sage and continue to sauté for 4 or 5 minutes, until mushrooms are pale golden and tender. Add a little more oil if needed. Deglaze pan with white wine and cook until reduced by half. Cover and turn off heat.
- Cook pasta in a large saucepan with lightly salted boiling water for 10 to 12 minutes, or until al dente. Drain well and return to pan. Add ricotta or cream cheese and eggs. Stir vigorously until pasta is coated.
- Fold in mushroom mixture along with radicchio, Parmesan, parsley and oregano. Add salt and pepper, to taste. Serve immediately with extra Parmesan, if desired.
Drink Pairings
SPAGHETTI SQUASH PAD THAI
Ingredients
Serves 6 to 8
SAUCE:
2 tbsp (30 ml) freshly squeezed lime juice
2 tbsp (30 ml) seasoned rice vinegar
1 tbsp (15 ml) smooth almond butter
1 tbsp (15 ml) fish sauce or tamari soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) liquid honey
½ tsp (2 ml) crushed dried chillies, plus extra if desired
chicken broth, optional
salt and freshly ground black pepper, to taste
PAD THAI:
1 medium-sized spaghetti squash
2 tsp (10 ml) unsalted butter
2 eggs, whisked
1 tbsp (15 ml) grape seed oil
2 garlic cloves, smashed and minced
1 tbsp (15 ml) peeled and grated fresh ginger
1 red bell pepper, cored and cut into thin julienne strips
1 cup (250 ml) shelled edamame beans
½ lb (250 g) black tiger prawns, peeled, deveined, tail on (optional)
1 cup (250 ml) very thinly shaved red cabbage
4 whole green onions, julienned
¼ cup (50 ml) chopped unsalted peanuts, roasted
cilantro sprigs, for garnish
Instructions
- In a small bowl, combine all SAUCE ingredients. Whisk to blend. Add a little chicken broth or water, if needed, for a thinner consistency. Add salt and pepper to taste. Set aside.
- To make PAD THAI: Cut squash in half and scrape out seeds. Place squash, cut-side down, in a microwave-safe dish and fill with 1-in (2.5 cm) water. Microwave uncovered on high for about 10 minutes, or until squash is soft when pressed. Depending on the size of your microwave, you may need to cook ½ a squash at a time. Remove squash and set aside until cool enough to handle. Then scrape out strands into a large bowl using a fork. Set aside.
- Heat butter in a very large frying pan or wok with deep sides. Add eggs and scramble over medium heat just until cooked. Remove to a separate dish and set aside.
- Clean pan and add oil. Add garlic and ginger and gently sauté for 1 minute over medium heat. Add red pepper, edamame beans and prawns, if using, and stir-fry over medium-high heat for another minute or two, or just until prawns are turning opaque. Fold in spaghetti squash and drizzle with sauce. Toss over medium heat for a minute or two until warmed. Fold in red cabbage, green onions and scrambled egg. Transfer to a heated serving bowl or platter. Sprinkle with peanuts and garnish with cilantro.
Drink Pairings
SAUCY CHICKPEA BURGERS IN FRESH PITAS
Ingredients
Serves 6
CHICKPEA BURGERS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
2 garlic cloves, smashed and minced
zest from 1 lemon
2 tsp (10 ml) hot curry powder
1 tsp (5 ml) each ground cumin and sea salt
¼ tsp (1 ml) ground turmeric
freshly ground black pepper, to taste
½ small yellow onion, finely chopped
2 tbsp (30 ml) minced fresh cilantro
½ cup (125 ml) Panko bread crumbs, divided
2 tbsp (30 ml) extra-virgin olive oil
frizzy endive leaves, tomatoes and sunflower
sprouts, for garnish
CREAMY LEMON TAHINI SAUCE:
1 large garlic clove, smashed and minced
2 tbsp (30 ml) fresh lemon juice
¼ cup (60 ml) Nutritional Yeast Seasoning
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2 ml) salt
⅛ tsp (0.5 ml) cayenne pepper
¼ cup (60 ml) tahini paste
¼ cup (60 ml) chopped fresh chives
HOMEMADE PITA BREAD:
1 cup (250 ml) lukewarm water
2 tsp (10 ml) active dry yeast
½ tsp (2 ml) granulated sugar
2¼ cups (560 ml) unbleached all-purpose
flour, divided, plus extra for rolling
1 tsp (5 ml) sea salt
2 tbsp (30 ml) olive oil, plus extra for oiling bowl
Instructions
- To make CHICKPEA BURGERS: In a food processor with a metal blade combine chickpeas, garlic, zest and seasonings. Pulse until chickpeas are finely chopped. Add onion, cilantro and half the bread crumbs. Continue to pulse just until mixture is like coarse cookie dough. Taste and add more seasonings as desired. Refrigerate for 1 hour for mixture to slightly firm. Place remaining bread crumbs in a shallow bowl. Shape chickpea mixture into 6 burgers about ¾-in (2 cm) thick and roll in bread crumbs. Place burgers on a plate in single layer. Cover tightly with plastic wrap and refrigerate. Can be refrigerated for several hours or frozen.
- In a food processor with a metal blade, combine TAHINI SAUCE ingredients, except for chopped chives. Whirl until smooth and creamy. Add chives and pulse briefly to blend. Pour into tightly sealed container and refrigerate until ready to use. Can be refrigerated for a couple of days. Simply shake well before serving.
- To make HOMEMADE PITA BREAD: In a large mixing bowl of an electric stand mixer, combine warm water, yeast and sugar. Stir to blend. Add ¼ cup (60 ml) all-purpose flour. Whisk together and place bowl, uncovered, in a warm, draft-free place until yeast has bloomed and is frothy, about 15 minutes.
- Add salt, olive oil and 2 more cups (500 ml) all-purpose flour. With the flat beater from electric mixer, beat mixture on medium-high until blended. Add a little more flour if dough is too sticky. Remove beater and replace with dough hook. Continue to blend on low with dough hook for 2 minutes until smooth. Cover and rest mixture for 10 minutes. Then continue to knead with electric dough hook for 2 more minutes. Shape dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and a kitchen cloth. Place in a warm, draft-free place for 1 hour or until dough has doubled in size.
- When ready to bake, preheat oven to 475 F (245 C). Place a heavy-duty baking sheet in oven on bottom rack.
- To make pita, punch dough down and divide into 6 equal-sized balls. Place on a tray, cover with a damp cloth, and leave at room temperature for 10 minutes. Keeping balls covered, remove 1 ball of dough at a time and press into a disk. On a lightly floured surface, roll disk out to an 8-in (20 cm) circle. Round will shrink slightly during baking. Carefully transfer round of dough to hot baking sheet in oven. Bake for 2 minutes. Dough will puff up. Using tongs, gently flip and bake 1 more minute. It should be pale and slightly speckled. Transfer to a clean, dry kitchen cloth and cover with kitchen cloth. Repeat process with remaining balls of dough. Best served same day.
- Heat a little olive oil in a large, nonstick frying pan. Add 2 chickpea burgers and fry for 5 to 7 minutes per side, until patties are golden and piping hot, adding more oil if necessary. Keep warm on a plate in oven while frying remaining burgers.
- To serve, line pitas with frizzy lettuce. Place chickpea burger on top. Garnish with cherry tomatoes, halved, sunflower sprouts and a drizzle of Creamy Lemon Tahini Sauce.
Drink Pairings
SPOT PRAWN CAESAR SHOTS
Ingredients
Serves 10
½ lb (250 g) spot prawn tails
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) each, chopped parsley and chopped chives
1 pinch kosher salt
1 pinch freshly ground pepper
10 oz (300 ml) Caesar or clamato juice
1 tbsp (15 ml) Worcestershire sauce
Tabasco sauce, to taste
¼ cup (60 ml) Caesar rim salt
Instructions
- Bring a medium-sized saucepan of salted water to a boil. Add prawns and cook for 30 seconds, remove and immediately place in an ice bath, once cooled, peel.
- Mix prawns with lemon juice, parsley, chives, salt and pepper. Skewer with a 2-in (5 cm) skewer and set aside.
- Mix the Caesar juice mix, Worcestershire and Tabasco sauce. Divide evenly between 10 x 3 oz (90 g) shot glasses, garnish with prawns.
Drink Pairings
SPICY CHICKEN SKEWERS WITH COOL CUCUMBER YOGURT
Ingredients
Serves 4
COOL CUCUMBER YOGURT:
½ English cucumber, unpeeled and seeded
1 cup (250 ml) plain Greek yogurt
1 garlic clove, smashed and minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) sea salt
½ tsp (2 ml) ground cumin
½ lemon, zest and juice
CROUTONS:
2 thick slices sourdough bread
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) sumac powder
salt and freshly ground black pepper
CHICKEN SKEWERS:
2 large boneless, skinless chicken breasts, about 1 lb (500 g) each
1 large red bell pepper, cored and seeded
1 large yellow bell pepper, cored and seeded
1 tbsp (15 ml) olive oil
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked hot paprika
¼ tsp (1 ml) sea salt
8 wooden 8-in (20 cm) skewers, soaked
1 x 8-in (20 cm) large zucchini, shaved lengthwise into 16 ribbons
extra-virgin olive oil, to finish
fresh lime juice, optional, to finish
SALAD:
1 head Bibb or curly leaf lettuce
½ cup (125 ml) lightly packed mint
½ cup (125 ml) lightly packed cilantro
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- Prepare COOL CUCUMBER YOGURT ahead of time: Grate unpeeled, seeded cucumber and place in a sieve over a bowl. Refrigerate overnight.
- In a bowl, combine remaining Cool Cucumber Yogurt ingredients and stir together. Cover and refrigerate overnight.
- Combine reserved drained cucumber and yogurt mixture and fold together. Refrigerate until ready to use.
- For CROUTONS: Preheat oven to 400 F (200 C). Brush bread with 1 tbsp (15 ml) olive oil on both sides. Dust with sumac powder, salt and pepper. Cut bread into 1-in (2.5 cm) cubes. Spread on parchment-lined baking sheet and bake in oven for 5 to 8 minutes or until golden and crisp. Stir often. Remove and cool. Leave oven temperature at 400 F (200 C).
- Cut chicken into about 16 x 1-in (2.5 cm) chunks. Cut each bell pepper into 12 x 1-in (2.5 cm) chunks. Place chicken and peppers in large bowl and toss with 1 tbsp (15 ml) olive oil and lime juice.
- In a small bowl, combine cumin, paprika and salt and stir together. Sprinkle over chicken and peppers and toss lightly to coat.
- Spread out on parchment-lined baking sheet and bake in preheated oven for 5 to 7 minutes, or just until chicken chunks are almost cooked through. Stir a couple of times. Remove from oven.
- Meanwhile, make SALAD: Separate lettuce into leaves, wash and blot dry. Place a couple leaves on each serving plate and scatter bread cubes over top along with mint, cilantro and parsley, reserving some herbs for top.
- When chicken is cool enough to handle, thread each soaked wooden skewer with 2 pieces of chicken, 2 ribbons of zucchini and 3 chunks of pepper, alternating ingredients. Lay skewers a in single layer on baking sheet and return to oven for 3 to 5 more minutes or until chicken is fully cooked and vegetables are done but still crisp.
- Place a couple chicken skewers on top of each salad plate and season with salt, scattering remaining fresh herbs over top. Drizzle with a splash of olive oil and a little more fresh lime juice if desired. Serve with Cool Cucumber Yogurt.
Drink Pairings
RASPBERRY AND LEMON CHAMPAGNE CAKE
Ingredients
Serves 12
3¾ cups (925 ml) all purpose flour
2 tbsp (30 ml) baking powder
1 tsp (5 ml) salt
2 tbsp (30 ml) lemon zest
2¼ cups (560 ml) granulated sugar
6 large eggs, lightly beaten
2¼ cups (560 ml) Champagne or sparkling white wine
1½ cups + 2 tbsp (405 ml) unsalted butter, melted
1 tbsp (15 ml) vanilla extract
2 x Swiss Buttercream
1 cup (250 ml) raspberry jam, divided
gel food colouring in 4 different colours
fresh raspberries, for garnish
SWISS BUTTERCREAM
1 cup (250 ml) egg whites, about 8 eggs
2½ cups (625 ml) granulated sugar
2 tsp (10 ml) vanilla extract
2 cups (500 ml) unsalted butter, cubed and at room temperature
pinch salt
Instructions
- Preheat oven to 325 F (160 C). Lightly grease two 8-in (1.2 L) round cake pans with oil or butter and line bottom of each with a circle of parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- In another bowl, using fingers, rub together lemon zest and sugar until well incorporated.
- In a third bowl, whisk together eggs, Champagne, butter and vanilla extract. Add lemon sugar and stir to combine. Pour over flour mixture and whisk together until smooth. Divide batter evenly among prepared cake tins and bake until a wooden skewer inserted in center of each comes out clean, about 80 minutes. Allow cakes to cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make one recipe of Swiss Buttercream (recipe follows).
- When cakes have cooled, cut each in half horizontally to make four layers. Set aside nicest layer for top of cake. Place one layer on a cake board or platter and spread ⅓ of raspberry jam over it. Pipe or spread about 1 cup (250 ml) buttercream over jam. Repeat layering cake, jam and buttercream two more times. Position top cake layer and adjust as needed to ensure it is straight. Thinly spread remaining buttercream over entire cake to create a crumb coat. Refrigerate for at least 30 minutes.
- Meanwhile, make another recipe of Swiss Buttercream. Divide buttercream into five bowls. Tint 4 of the bowls of buttercream using gel food colouring to creating a gradual colour transition, leaving one the natural colour.
- Place cake on a turntable before starting to decorate. Take a large dollop of the lightest colour buttercream and place on top of cake. Smooth out with a small offset spatula, allowing some to hang over edge of cake.
- Place darkest colour in a piping bag fitted with a large, plain round tip. Starting at the bottom of cake, pipe a ring of buttercream around cake. Add next colour to piping bag and pipe another ring or two around cake. Continue layering buttercream, in gradually lightening shades, into piping bag and piping around cake until top of cake is reached. If buttercream become too streaky with different colours, feel free to use a clean piping bag between colours. Don’t worry about this step being perfect, simply aim to get an even amount of buttercream on all sides of cake.
- Once cake is covered in bands of coloured buttercream, begin smoothing out. Start by holding a large offset spatula perpendicular to turntable. Rotate turntable holding spatula still just against buttercream to create an even coating. Make sure to completely clean your spatula every time turntable stops rotating. Take knife and continue to smooth out buttercream. Place knife lightly on cake with bottom edge touching turntable. As before, move turntable, not knife, rotating cake. Again, clean knife each time turntable stops rotating. If there are any holes or blemishes, carefully fix with some buttercream in corresponding colour. Smooth out top edge of cake with a small offset spatula and refrigerate cake for 30 minutes.
- When ready to serve, transfer cake to a platter or cake stand and allow to reach room temperature, at least 1 hour. Garnish with fresh raspberries, if desired, and serve.
- To make SWISS BUTTERCREAM: In a large, heatproof bowl, whisk together egg whites and sugar. Place bowl over a saucepan of simmering water, making sure base of bowl does not touch water. Continue to whisk until mixture registers 160 F (70 C) on an instant-read thermometer or until sugar dissolves. Immediately pour into bowl of a stand mixer fitted with whisk attachment and beat until a glossy meringue forms that holds stiff peaks and is at room temperature, about 10 minutes.
- Beat in vanilla extract until well incorporated. With mixer running at medium speed, add butter one cube at a time, beating well after each addition. Once all butter has been incorporated, beat in salt. Buttercream should be thick, creamy and smooth. If not, place an ice bath under bowl of stand mixer while running.
- Use buttercream immediately or refrigerate for up to 1 week in an airtight container. To use refrigerated buttercream, allow to reach room temperature before beating until smooth and spreadable. For best flavour and consistency, buttercream is best eaten at room temperature.