Swiss Meringue Buttercream cakes are becoming more popular all the time, although there are a few issues that can arise, so I'd like to outline Taystful's options on them.
Swiss Meringue Buttercream is a very fragile, easily damaged and non-stable coating which has a low melting point and cannot be transported easily. It is also very messy to cut cakes coated in this. A lot of photos online show lovely pure white 'Swiss Meringue Buttercream' cakes, which can actually contain no butter at all in the frosting, and use white vegetable fat instead. This obviously affects taste, or if butter is used, it can look a bit too yellow. If there are flowers being inserted in to the cake, the meringue 'buttercream' does not hold the flowers firmly and they can pull unsightly holes in the sponge.
With this in mind, Taystful would make this style of cake by one of three methods:
1) by using a mix of half butter and half white fat, the meringue 'buttercream' will have the flavour of butter, but be a light ivory colour. The sponge will have a coating of white chocolate ganache and a thin layer of sugarpaste to add to stability before the meringue 'buttercream' is applied. Delivery would have to be opted for with this icing.
2) by using royal icing as the outer coating (softened with a little glycerine so it isn't hard!). The sponge will have a coating of white chocolate ganache and a thin layer of sugarpaste to add to stability before the royal icing is applied. The advantage of this is that you can have a real crisp white coloured finish. Delivery would have to be opted for with this icing.
3) I may suggest in some cases, even with a rustic looking cake, that the style be imitated using sugarpaste as the outer coating, especially if you are transporting the cake yourself, so will cut cleanly, can be transported more easily, is more stable and can be crisp white if need be.
As you'd imagine Taystful 'Swiss Meringue Buttercream' style cakes (made with aforementioned methods) are not any cheaper than normal sugarpasted cakes.
Bear in mind, if you are looking for a very crisp look with clean lines, smooth surface and neatness, meringue 'buttercream' cakes of this type are not for you, and I'd recommend wholeheartedly to choose a sugarpasted cake - it can have either the rounded edges, or at additional cost, the sharp edges often seen now.
If fresh flowers are used on meringue buttercream cakes, they will have food safe plastic tubing on the stems protecting the inside cake from contamination, and discs of foodsafe pvc is sometimes used on particular types to stop the flower touching the icing. It may also be advised to venue staff to remove the buttercream where flowers have been inserted before cutting the cake up.
It is very important to have a specific order with your florist or with me for the flowers, since the flowers play a large role in the overall vision of the cake. I will require contact details of your florist so I know what to expect when I arrive at the venue, or I can use my local award winning florist Something Special Flowers to provide the flowers, in which case I will ask them for a quote for your requirements.
If you are in doubt or want to ask any questions about this please get in touch by emailing email@example.com or fill in the contact form here.