Cinderella Fantasy Cake

Ingredients

• 1 teaspoons almond extract 
• 1 cup cake flour sifted
• 1.5 teaspoons cream of tartar 
• 12  egg whites 
• 1 drops drop natural food coloring green
• 1  oz. bacon into pieces 
• 1 drops food coloring red
• 0.3 teaspoon salt 
• 1.5 cups sugar 
• 1 drops food coloring yellow

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• hand mixer
• ziploc bags
• wax paper
• spatula
• springform pan

Directions

1. Divide Basic Meringue
2. Mixture into thirds.
3. Whisk 1 to 2 drops yellow food coloring into first portion, 1 to 2 drops red food coloring into second portion, and 1 to 2 drops green food coloring into third portion. Spoon each portion into a decorating bag fitted with a large star tip. Pipe 12 (1-inch) mounds of each color onto a parchment paper-lined baking sheet.
4. Bake at 200 for 1 hour and 45 minutes to 2 hours; turn oven off.
5. Let meringues stand in closed oven with light on 8 hours.
6. Beat egg whites at high speed with electric mixer until foamy.
7. Add cream of tartar and salt; beat until soft peaks form.
8. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in flour, 1/4 cup at a time. Fold in almond extract, and spoon into a wax paper-lined 12-inch cake- or springform pan.
9. Bake at 375 for 35 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack 40 minutes. Run a thin metal spatula around cake edges to loosen; remove from pan, and peel off wax paper.
10. Spread Italian Meringue Frosting on top and sides of cake. Mound meringue rounds on top of cake.
11. Note: A zip-top plastic bag may be used for piping. Spoon meringue into bags. Snip a hole in 1 corner of bags; pipe meringues.