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    1. Bake the thin layered cakes

    2. Stack and cut into egg shape

    3. Spread frosting between layers.

    4. Frost and.voila, Done!

    Colorful Easter Egg Layered Cake

    1 Box White or Yellow Cake Mix

    1/2 Cup vegetable oil

    1/2 Cup water

    8 oz sour cream or plain yogurt

    4 eggs

    1 small box instant vanilla pudding mix

    Food Coloring or Decorating Paste (red, yellow, blue green)

    Frosting

    2 8oz pkgs softened cream cheese

    2 sticks softened butter

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    2 lbs powdered sugar

    1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix the cake mix, oil, water,sour cream, eggs and pudding mix until well combined; about 1 1/2 minutes. Divide batter evenly into 4 bowls. Add very little food coloring or paste to each bowl to create a pastelcolor of your choice. Once mixed, pour each colored batter into well greased 9 inch cake

    pans (4 total). Bake for 15-17 minutes or until cakes are cooked through. Cakes will be thin.

    2. Once cooled completely, remove from pans and stack on top of each other in the color patter you would like. Take a long sharp knife and cut an egg shape, see pics above. Oncecut, place each individual layer of cake onto wax paper.

    3. To prepare frosting, beat cream cheese and butter until well combined. Slowly beat in powdered sugar until desired consistency. Place first layer of cake onto a cake stand. Spreadfrosting over top layer then place second layer of cake on top and continue this pattern untilall layers are frosted. Frost top and sides once layers are frosted.

    4. Cut into slices and serve with milk

    10-12 servings

    Rainbow Birthday Cake Photography byMatthew Kimura

    In gredie n ts

    Nutritio n al In foPer servi n g: about -

    cal 724 pro 7 gtotal fat 35 gsat. fat 21 gcarb 99 gfibre 1 gchol 155 mgsodium 485 mg% RDI: -calcium 8

    iron 11vit A 32folate 6

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    1 cup (250 mL) butter , softened1-3/4 cups (425 mL) granulated sugar 4 eggs 2 tsp (10 mL) vanilla 2-3/4 cups (675 mL) all-purpose flour 2 tsp (10 mL) baking powder

    3/4 tsp (4 mL) baking soda 1-1/4 cups (300 mL) buttermilk red, yellow and blue Food colouring1 Butter Icing Recipe orange, green and purple Food colouring1/3 cup (75 mL) yellow (candy) moulding wafers Fluffy Icing Recipe

    Preparatio n :

    View large image of Rai nb ow Cake.

    Grease sides of three 9-inch (1.5 L) round cake pans; line bottoms with parchment or waxed paper. Set aside.

    In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla. Combine flour, baking powder and baking soda. Stir into butter mixturealternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Divideamong 3 bowls. With food colouring, tint 1 red, 1 yellow and 1 blue. Scrape each into 1 of the prepared pans, smoothing top.

    Bake in centre of 350F (180C) oven for 30 minutes or until cake tester comes out clean. Let

    cool in pans on rack for 15 minutes. Run knife around edges; turn out onto rack and peel off paper. Turn right side up; let cool on rack.

    Divide Butter Icing among 3 bowls. With food colouring, tint 1 orange, 1 green and 1 purple.Place red cake layer on flat serving plate; spread top with orange icing. Top with yellowlayer; spread top with green icing. Top with blue layer; spread top with purple icing.Refrigerate for 30 minutes or until icing is firm.

    Meanwhile, to make "sunrise" garnish for top of cake, in bowl over saucepan of hot (not boiling) water, melt moulding wafers. On waxed or parchment paper, trace 2-1/2-inch (6 cm)circle and 3-inch (8 cm) square; turn over onto baking sheet. Spread shapes with meltedwafers. Refrigerate for 15 minutes or until set. Hold knife under hot water for 30 seconds;

    press into square from 1 corner on diagonal to cut out sun's rays, reheating knife after eachcut. Cover top and side of cake with Fluffy Icing. Press sun and rays vertically into top

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    Sift together the flour, baking powder and salt. Set aside.

    Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) andadd them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating

    between wet and dry, add the milk and flour mixture in two parts.

    Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurementafter the batter is completed. Divide that number by six and add that weight of batter to each

    bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep inmind that the color of the unbaked batter will be the color of the baked batter. Pour into the

    pans and bake for 15 minutes each.

    When you remove them from the oven, let them rest on the cooling rack, in the pan, for tenminutes. Then flip, cover, and stash them in the fridge to cool quickly.

    Lemo n y Swiss Meri n gue Buttercream

    To fill and crumb coat: 9 egg whites 1 c (350 g) sugar 4 sticks (454 g) of butter, room temp 2 tsp lemon extract

    To frost: 5 egg whites 1 c (200 g) sugar 2 sticks (227 g) butter, room temp 1 tsp lemon extract

    Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly,until the sugar is completely dissolved (test by rubbing some between your fingers. If itscompletely smooth, its done). Pour into another bowl (a stand mixer is preferable) and whipon high speed until room temp. Then, on a medium-slow speed, add the butter, waiting untileach piece is completely incorporated before adding the next. After all the butter has beenadded, turn the mixer back to high speed and whip until it has come together, about fiveminutes. Add the extract, beat briefly and then use.

    If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffyand workable.

    Assem b ly Stack the layers in your preferred order and fill and frost as you would any other cake.

    Sweetapolitas Notes & Doodle Cake How-To:

    1. For tips & tricks on making Swiss Meringue Buttercream, both Kaitlin & I have postsabout this, so lots of info!

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    Swiss Meringue Buttercream Demystified and How to Make Swiss Meringue Buttercream

    2. You may find my previous post 50 Tips for Baking Better Cakes helpful with this cake(and hopefully others).

    3. I was worried at first that I somehow made the layers too thin, but they were perfect, so

    dont panic when they seem almost pancake-like! Once you pile 6 of those layers and all of that buttercream, the cake is a perfect height. Mine was about 4.5 high. Use a 9-inch, 1/4thick cake board when building the cake.

    4. To make the doodle cake, cover the buttercream cake in white fondant and refrigerateovernight. Y ou will n eed approximately 2 l b s, 3 oz of fo n da n t for a 9 rou n d 5 highcake . Remove cake from refrigerator and let child (or anyone!) colour all over cakeusing AmeriColor Food Colour Markers (below). Place cake back in refrigerator every 15minutes or so, if it begins to soften before child is finished (otherwise you will get dents inthe cake). Its also fun to have everyone at a birthday party sign the cake, write a message,draw a picture, etc!

    5. You can store finished cake in refrigerator, but serve at room temperature or buttercreamwont be soft enough and the flavours wont come through as intended. I typically take thistype of fondant-covered cake out of refrigerator about 6 hours before serving. Just a note thecake will dent very easily when ready to serve, so avoid touching the cake itself.

    You can buy the AmeriColor Food Colour Markers here:

    Good luck & enjoy!

    Love, Rosie xo

    *A note about the rainbow cake colours: I used AmeriColor electric gel colours to get suchvibrant hues in the cake while adding minimal colouring. Here are the colours I used andlinks to find them:

    Electric Purple AmeriColor Gel Colour Electric Purple 4 oz Electric Blue AmeriColor Gel Colour Electric Blue 4 oz Electric Green AmeriColor Gel Colour Electric Green oz Electric Yellow AmeriColor Gel Colour Electric Yellow 4 oz Electric Orange AmeriColor Gel Colour Electric Orange 4 oz Super Red AmeriColor Gel Colour Super Red 4 oz

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    how to make a rainbow cake!Posted by aleta under how to make..., sweets for sharing, weight watchers (andother light eaters)

    Aaannnndddd, shes back!

    So I did mention something about health and/or diet food in my last post, andwhile this recipe is the latter, it is most certainly not to be confused with theformer. I posted about my rainbow cake here , and it got a lot of traffic on overto my livejournal, and everyone wanted the recipe. The cool thing is that if youre making something so distractingly colourful, people will think its deliciousno matter what.

    This presents me with the option to use an old Weight Watchers trick the one-point cupcake. Except Im making a cake and I created my own frosting. Kinda.Ive seen it done before, but I swear I made it up first!

    This cake is suitable for many occasions:

    y A childs birthdayy Your moms birthdayy C oming out to your conservative parents

    o If youre a lesbian, theyll be thrilled that you wont be forgoingyour feminine kitchen duties.

    o If youre the kind of gay dude who makes cakes for your parents,they were probably on to you anyway.

    y C oming out to your conservative parents on your mothers birthdayy Your friends jam band CD release party

    . . . so Im sure youll find a use for this recipe soon.

    And of course, you can use any white cake recipe youd like. This is just how Imake it because I have delusions of wearing size 2 someday.

    Oh yes, and do me a favour: D OUBLE THE RE C IPE AS PHOTOGRAPHE D HERE!!The recipe at the bottom is accurate, but this made for a really REALL Y smallcake, and there was not nearly enough frosting, especially considering itslightness.

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    Okay, on with the ingredients.

    Thats all. Notice the lack of fat in here? Mmmmmm . . . chemicals. Though Idont need to defend my method thanks to the double -dub (WW) aspect, evenwhen I make a real cake I usually use box mix because lets face it: Bettysbeen doing it way longer than I have, and has pretty much perfected the art.

    Pour a can of soda (12 oz) 2-12 oz cans of soda into the cake mix two boxes of cake mix. No eggs, no oil, no water, no sweat.

    The action shots werent too thrilling. Now we measure it.

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    Im going to round to 30 oz 60 oz because I have six colours and isnt that justtoo convenient? It worked out to 3/4 c 1.5 c per colour, measurementwise. So Idivvied that up and used my gel colours.

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    (the gel colours, while not as good as pigment dye, are much bolder than thevery liquidy food colouring you probably grew up with)

    The first colour you drop into the pan, use about 2/3 of the mix for that colour.Otherwise, the top (last) colour will really dominate. I used a heaping 1/4 c 1cup of each colour.

    D rop the colours, one by one, into the middle of the pan, in neat concentric -ishgobs. Remember the cake is going to be sliced in the side there, so mixing itaround on top isnt going to make your slices any more psychedelic (trust me, Idid the three-dimensional thinking for you already).

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    When youre three colours in, start doing the reverse with the other pan. SinceIm going in rainbow order: red, orange, yellow, green, blue, purple, I got fromred to yellow in the first pan, then purple, blue, green in the second. This is sothat your two pans are equal if your measurements arent exact (and theyre notlikely to be).

    Now finish up.

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    Follow the boxs baking instructions and do your dishes.

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    Holy shit, the cakes done! Toothpick clean and everything! Get that shit out of the oven!!!

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    The purple top kind of made a little turkey silhouette.

    The frosting will be a little tough to spread, so treat it like a buttercream (Iguess, Ive never frosted a cake with buttercream). Putting gobs all over, thensmoothing in worked well for me.

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    And look at that thing! Its so pretty-lookin.

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    Heres what this particular cake looked like. See how its tiny and too roundedand it kind of isnt all that great? Thats because I didnt double the recipe. I ts amistake Ill only make once.

    Heres what that really should look like: same process, twice the batter.

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    Mmmmm.

    Sunny Day Rainbow Cake

    2 boxes white cake mix24 oz of clear diet soda (2 cans, ginger ale and sprite work well)gel food colouring16 oz whipped topping2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

    The DietingMix the cake mix with the soda according to regular instructions on box. It willbe lumpy afterward. Again, you can use any white cake recipe you want, this is

    just how I do it.

    The Rainbowing Measure the total volume (by my estimate, 64 oz), then divide by 6 andmeasure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or1 cup + 2 tbsp.

    Stir colour into each bowl with its own spoon. For the first colour into the pan,measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to themiddle as you can. D rop in your first three colours, then work on the other panwith the last three colours. So if youre doing rainbow order, the first pa n shouldhave red, then orange, then yellow, and now the purple, blue and green go intothe second pan. As a recap, this is so both layers are roughly the same size.

    Bake the cake for however long the box tells you to bake it. C heck it when thebox says to, but usually itll need an extra 5 or 10 minutes or maybe morebecause of the density of the soda method . Just keep baking, checking backevery 5 minutes or so until a toothpick to the center comes out clean. Let coolcompletely before moving to a wire rack.

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    2 eggs

    1 cup strong black coffee (can be hot)

    1 cup buttermilk, room temperature

    1/2 cup vegetable oil

    1 tablespoon pure vanilla extract

    Method:

    Preheat oven to 350 F. Prepare 2 x 9 (or 3 x 8 for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add allremaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer,mix for 2 minutes on medium speed (you may need the plastic splashguard that comes withmixer) and pour into prepared pans. Batter will be liquidy.

    Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes cleanapproximately 35 minutes. Try not to overbake. Cool on wire racks for 20minutes then gently invert onto racks until completely cool.

    *If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9layer.

    *This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tastyenough too go on its own with almost any type of frosting, glaze, etc.

    *Just note that I had originally put that the coffee should be cooled, but I have used boiling

    hot, moderately hot, and cool, and they all work well.

    Swiss Meri n gue Buttercream { click here for pri n ta b le recipe }

    Just a note that you will need approximately 3 times the Swiss Meringue Buttercreamrecipe for this Rich & Ruffly cake. Because it does take some time to make, I always make in

    batches of 3, because it freezes so well and saves time.

    In gredie n ts:

    5 large egg whites (30g eachtotal 150g)

    1 cup plus 2 tablespoons superfine granulated sugar

    1 pound (4 sticks) unsalted butter, softened, cut into cubes

    2 teaspoons pure vanilla extract

    Pinch of salt

    Method:

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    Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whiskingconstantly, until temperature reaches 140 degrees F, or if you dont have a candythermometer, until the sugar has completely dissolved and the egg whites are hot.

    With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool.

    Switch over to paddle attachment and, while mixing on medium speed continously, addsoftened butter in chunks until incorporated, and mix until it has reached a silky smoothtexture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mixwell. You can also add a wide variety of flavourings, extracts, and more.

    Keep in airtight container in refrigerator for up to one week, leaving out at room temperaturewhen needed, rewhipping in mixer for 5 minutes.

    Can freeze for up to 6-8 weeks.

    Makes approximately 5 cups of buttercream.

    Good luck & enjoy! xo