#WordCrafters Book Blog Tour for Chocolate Fudge saves the Sugar Dog + My review by @victoriazigler

Thank you to prolific children’s book author and poet, Victoria Zigler, for this lovely post about Chocolate Fudge saves the Sugar Dog and her review. This post includes instructions on how to make a meringue cake with fresh cream and fruit.

#WordCrafters Book Blog Tour for Chocolate Fudge saves the Sugar Dog + My review by @victoriazigler

Welcome to my stop on the Chocolate Fudge saves the Sugar Dog Book Tour.  I have a review of the book for you, but first let’s check in with the author, Robbie Cheadle, who has a recipe to share with you.  Then we can find out about the book, and check out my review.

How to make a meringue cake with fresh cream and fruit

How to make meringue

Preheat oven to 150 degrees Celsius.

Beat 4 egg whites in a mixer with ¼ teaspoon salt for 4 minutes on a medium speed. Gradually add 125 ml granulated white sugar. Increase speed to high and gradually add 190 ml icing sugar until stiff glossy peaks form.

Cover the baking tray with a layer of wax paper.

Insert the meringue into a piping bag (or a small plastic bag with one corner snipped off) and pipe into a circular shape.

Bake in the oven for 3 hours until the top is a light golden grown and the meringue is hard. Switch off oven and leave overnight.

The above recipe makes the third layer (second from the top) of the meringue cake pictured below.

continue reading here: https://ziglernews.blogspot.com/2022/03/wordcrafters-book-blog-tour-for.html

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Published by robbiesinspiration

Robbie and Michael Cheadle are co-authors of the Sir Chocolate series of books. We both like to write and bake.

62 thoughts on “#WordCrafters Book Blog Tour for Chocolate Fudge saves the Sugar Dog + My review by @victoriazigler”

  8. Pingback: #WordCrafters Book Blog Tour for Chocolate Fudge saves the Sugar Dog + A Meringue Cake Recipe! It’s Robbie’s inspiration! – Bite! Eat! Repeat!

  13. One of the beauties of eating meringue is it doesn’t give you that bloated feeling after you’re done, though even Sugar Tooth Springer wouldn’t eat all these layers at once.😊

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    1. Hi Jacqui, I can never get my meringues to come out white like the store bought ones. I do, however, have two tricks to meringue: don’t overbeat the mixture or it will bleed, and don’t add the sugar to fast, it makes the meringue thin and it won’t hold its shape.

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  19. That cake is too gorgeous to eat, Robbie. You make it look so easy, making meringue. Remember the story “Cake” in my book where the outcome of the meringue topping resembled an earthquake cake? 🙂 Well, I think that was the last time I attempted a Blitz Torte (my Dad’s favorite). But, maybe you’ve inspired me to try again. 🥰

    Liked by 1 person

    Reply

    1. Hi Lauren, I do remember that cake and your description. I deliberately cracked my meringue for the sea monster pond I made at Halloween. In my experience, meringue cracks if the cooking temperature is to high and/or the meringue cooks down to fast. Bake on a low temperature for longer and leave in the oven to cook down.

      Liked by 1 person

      Reply

      1. I have NEVER seen anything like that cake and it is like a unique piece of art!
        Do you think Meringue will come out with stevia? I am
        Going to check and see

        Liked by 1 person

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