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Friday, 9 November 2012

Rainbow Cake!

I hope I'm not the only one who spends hours trawling through Instagram and Tumblr and Pinterest etc etc and then feel so motivated and inspired to exercise/cook/diet/travel/buy expensive shit. Because if I am, I'll realise just how sad my life is at the moment hahaha. But I’m sure I'm not alone :p. It's funny because I get all worked up and I'm like yea I'm gonna make that cos it looks so delish or yea I'm gonna go for a run because I want those sexy pins....but then 10 minutes later I'm sitting in front of the TV eating Doritos. Meh.

Well, a couple of months ago (yes, still behind on posts =P) I decided to finally make one of the maaaaaany many recipes I saved off Pinterest! Well it was quite a popular one and there were plenty of pictures and reincarnations of it floating around. The motivation to make it finally came when one of my friend’s birthdays was coming up and being resident birthday-cake-maker (well, cook-in-general really =P) I wanted to make an extra special cake. I don't like cake that much hence I don't make it often, but when I’m baking for someone else I always try to find something interesting and original.

One of the last slices left =(

It was of course Rainbow Cake!! I gotta say I absolutely loved making this cake! I felt like I was in some sort of scientific lab while I was colouring all the batter. Ohmygosh I used so much colouring it's insane. I don't think I've ever used that much in one go, I was so apprehensive at first and then I released if I kept going like this there wouldn't be a cake till next week so I just went crazy after that haha.


I was so impressed with the end result! I worked slowly so I made sure all the cake batter was divided evenly and the cakes were cooked completely flat so I didn't have to do any cutting. I actually bought 6 cake tins just to make it! The things I do for my friend’s haha. I added a little sprinkles and an icing rabbit figurine just to dress it up a bit as well :).

No, my friend is not 7, although she may act like it sometimes =P jks (not really) love you Nadi haha
 

This was such a HUGE cake, so heavy and TALL! I originally planned to take it to the restaurant where we were having my friends birthday, but after trying many many ways to transfer it to a large enough container (we even considered one with wheels which I could drag along with me...), I realised it probably wouldn't make the trip since it was heavy and I felt unsteady walking up stairs with it in heels =p. I was pretty cut. I wanted other diners to see what took up most of my day to make. Yes, I am shallow. But why not! It’s not everyday someone makes a rainbow cake so why not show it off….=P


Making gradient cakes is heaps fun, and the recipe I used actually tasted realllly good, even for me and I don't even like cake. My friends loved it as well, and I love how it looks all simple from the outside and then when you cut into it it's an explosion of colour. Defs making one like this again!



Rainbow Layer Cake
Adapted from Cook Like a Champion

NOTE: I don't know where to buy cake flour from and didn't wanna spend extra money just for 2 cups so just used THIS SUBSTITUTE from one of my fav food bloggers Joy the Baker

Ingredients:
For the cake:
2 cups (225g) cake flour (or use the homemade substitute from HERE- so easy and cheaper!)
1¾ cups plus 1½ tsp (225g) all-purpose flour
2¼ tsp baking powder
1 cup (450g) unsalted butter, plus additional for pans
3 cups (595g) granulated sugar
¾ tsp salt
2 tsp vanilla bean paste
1 tsp pure almond extract
1 cup (225g; about 7 eggs) egg whites
1½ cups (340g) whole milk
Red, orange, yellow, green, blue and purple gel food colouring (You’ll want to use concentrated colours so that your cake is vibrant - I used the Queen brand)

For the frosting (this it to both fill and cover the cake - you can always halve the recipe if you plan on filling the cake with something else)
3¼ cups (740g) unsalted butter, at room temperature (before you freak out, you're covering AND filling a huge 6 layer cake here!)
6 cups confectioners’ sugar, sifted
Pinch of salt
2 tsp vanilla bean paste
2 teaspoons vanilla extract
¼ cup heavy cream
 
Method
1. Preheat oven to 180C (350F). Brush the bottoms and sides of 8-inch cake pans with melted butter and line with parchment paper.

2. In a large bowl, sift together the cake flour, all-purpose flour and baking powder. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Mix in the salt, vanilla bean paste and almond extract. Reduce speed to low and gradually add the egg whites, scraping often, and mix until incorporated.  

4. Alternately add the flour mixture and milk to the mixer in two batches, starting with the flour. Scrape down the bowl after each addition and beat until thoroughly combined. Increase speed to medium-high and beat for about 20 seconds, then stop and scrape down the sides of the bowl.

White cake! Best batter and it tastes so good (both baked and unbaked haha)

5. Divide the batter evenly into six bowls (if you have a scale, you’ll want about 312g in each bowl). Tint the batter until your desired colours are reached. Remember, you can always add more but can’t take it away. Once the batter is tinted, pour into prepared cake pans and bake for about 15 minutes.

6. Place on a wire rack and cool for about 15 minutes before removing from the pan, then cool completely on a wire rack. If not frosting right away, the cakes can be tightly wrapped (once completely cool) in plasticwrap and stored at room temperature overnight or frozen for up to 5 days.


7. To make the frosting, add the butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Add the vanilla bean paste and salt. Continue beating on medium-high speed until smooth, 1-2 minutes.

8. Add the vanilla extract and heavy cream and beat on low speed just until incorporated. Increase the mixer speed to high and beat until light and fluffy, scraping down the bowl as needed, about 4 minutes. 


9. To assemble the cake, place the bottom layer onto a cakeboard. Spread a scant cup of frosting almost to the edges and top with the next layer. Repeat until all layers are stacked. Frost the top and sides as desired.


And this is what rainbow cake crumbs looks like!

 
And look what I did to said crumbs...maybe I can make a cakepop out of it? Hahahah

 
Enjoy =D xx

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