Apricot Chiffon Buttercream Cake

Apricot Chiffon Buttercream Cake - 

I hope every one will love this cake...I made this for my Dad on his birthday and he really loves it :) Here is my own version of the cake. I received 236 likes in my Facebook page Slice of Heaven.


Building recipes method you are going to use are the following:
Chiffon Cake
Apricot jelly filling
Swiss Meringue Buttercream 
Dried Apricots as a topper

Ingredients to use:
3 layers cut of Chiffon Cake
1 packet of Aeroplane Orange flavour
1 can of Apricot nectarines
1/2 cup of dried apricots.
Swiss Meringue Buttercream ( 1 pint yield ) Use half a size on the ingredients of SMB recipe.

How to make an Apricot Sauce:
1 1/2 c apricot nectar
1/2 c sugar
1 tsp lemon juice
1/2 to 3/4 c dried apricots, quartered

Combine apricot nectar, sugar and lemon juice. Add apricots; cover and simmer for 20 to 25 minutes, until tender. Chill. 

To make a Apricot Jelly - 

Dissolve a packet of Aeroplane Orange Jelly (follow instruction on the packet) add 3/4 cup of Apricot pulp to jelly to set. Chill for a couple of hours. Use them for your fillings and toppers of your cake arranged with dried apricots.

For the Cake: 
Use our recipe for - ( you can substitutes an apricot juice for flavor same measurement follow instruction. )
Chiffon Cake

For the Buttercream :
Swiss Meringue Buttercream - just add 1/2 cup of apricot sauce to the buttercream and add a food colouring a drop of orange colour and mixed together until its incorporated.

Building recipes:
Cut the cake into 3 layers.
Fill in first layer on your Swiss Meringue buttercream.
Second layer fill in some Apricot Jelly.
Third Layer fill in SM buttercream.
Cover the cake the rest of your SM buttercream and use a swirl tip 2D Wilton tip for rose decoration on top. Comb scraper to designed your sides of the cake. Make a flower border around the cake. Your almost done filled with Apricot Jelly on your top in the middle and arranged about 6 dried apricots to designed.

Enjoy and Happy Baking!!!


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by: Nessy -x-