Thursday, 4 December 2014

Rainbow Birthday Cake!

My little nephew turned three a couple of days ago and his request was a rainbow cake!

It is a cake that I had tried only once before with little success, so I was a bit intimidated. It took some planning and research and going back and forth to the store for butters, but I think I did it!

Rainbow Birthday Cake

for the layers:
White Cake
recipe slightly from the talented Summer of Cake, Paper, Party

Even though you can achieve the coloured layers with a classic egg batter, I wanted to be certain that the colours would be exactly as I had imagined them. So I made a basic white cake, using only egg whites.

The quantities are tripled (from the original) to make a round tall cake 28x15cm with 8 layers.

510gr butter
180gr olive oil
1000gr white granulated sugar
15 egg whites
5 tsp vanillin
870gr all purpose flour
70gr corn starch
2 tsp salt
6 tsp baking powder
720ml whole milk

* Preheat the oven to 165oC.
* Line the bottom of the pans with parchment paper.
* Mix on low the butter, oil and sugar until combined, but not light.
* Add the egg whites and mix on low until just absorbed.
* Add vanilla on low.
* Sprinkle in the dry ingredients and mix on low until just moist.
* Add gradually the milk on low and then mix on medium until well blended.
* Divide the batter into 8 small bowls and colour them.
* Bake them about 25min. until a toothpick comes out clean.
* Let them cool.

The layers will be thin.

for the filling:

I prepared a simple buttercream with almond flavor.

800gr (about) icing sugar
400gr (about) butter
2 tsp almond extract

* Beat everything together and adjust for desired thickness with a little milk.

for the covering:
I made Swiss Meringue Buttercream with almond extract, using my favorite recipe from Sweetapolita.

5 large egg whites
250gr white sugar
340gr butter, cubed, cool
2 tsp almond extract
pinch of salt

* In the metal bowl of a mixer, put the egg whites and the sugar and place it over a pot with simmering water.
* Whisk constantly and gently until the mixture reaches 71oC. This takes about 10-12 min.
* Remove the bowl and start whisking in the mixer, until the meringue is glossy and the bowl is room temp.
* Using the paddle attachment start adding the butter, one cube at a time.
* It will curdle, but keep beating. It will come together!
* Add the almond extract and beat a little more.

(excuse the lighting...)

Follow the colours of a rainbow!
I started with the lilac on the bottom, purple, blue, green, light green, yellow, orange and red. In between I piped a very thin layer of buttercream.
I let the cake in the fridge to firm up, before covering it, because the layers started to slide. I also inserted 4 dowels.
I covered the outside and decorated it with small candy in the matching colours.

 You can see here that the dowels are drinking straws.

Great taste, very very moist cake! Everybody loved both the taste and the colours!

The little kids went crazy!!!!

 Happy Birthday to my little nephew!


** As for the many many egg yolks, well, the next post will be about it....

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