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Tuesday, January 1, 2013

Rainbow Cake


Happy New Year 2013 Guys ,and am starting my first entry for the New Year with
A Rainbow Cake.What better way to celebrate New Year with something sweet.
I had a box of whipping cream that I had wanted to use as fast as possible and decided to try my hand on the Rainbow Cake.I got the recipe from Whisk Kid. However,as I mentioned earlier ,I used whipping cream for frosting instead of the Lemony Swiss Meringue Buttercream which was  suggested.






















White Cake
226g unsalted butter, at room temperature
2 1/3cups (426g) granulated sugar
5 large egg whites, at room temperature
2 teaspoons vanilla extract
3 cups (426g) all purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 1/2 cups milk at room temperature
Red, orange, yellow, green, blue and purple gel paste colouring

Orange Cream
1 liter whipping cream
3 tsp icing sugar
Rind of an orange



To make the cake:
Preheat your oven to 170 degrees Celsius. Butter and line as many 8-inch round pans( I used 6 inch square pan) that you have. If you have a weighing machine, weigh your mixer bowl and take down the weight of it.
In a large bowl, sift together the flour, baking powder and salt. Set aside. Next, using your stand mixer or electric mixer, cream the butter and sugar on high speed till light and fluffy. Change the speed to medium-low and mix in the vanilla extract and then slowly add the egg whites and blend till fully incorporated.
Switch the speed to low, and using the wet-dry ingredients alternating method, add in one third of the milk and one third of the flour mixture. Keep alternating, ending with the flour mixture. Scrape down the sides of the bowl when necessary and mix it till it all comes together.












Divide the batter  by 6 portion and place  in individual bowls. Using a toothpick or metal teaspoon, tint your batter using the gel paste colourings till you get your desired shades. Pour the batter into the lined pans and bake for 18mins each. Once done, let it cool in the pans for about 10mins before removing it and letting it cool completely.
For the topping, mix in sugar to whip cream and whisk until fluffy.Add in orange rind.Refrigerate for  40 mins before using.
To start,place the purple layer on a flat pan and cover with whipping cream .Place the layers in the fridge.I had one problem while doing the cake, which was that the stack suddenly started to fall.So I did it two layers by two.In this way, I had control with the layering.After an hour , I combined the colours together and refrigerated them again.I did in the same manner until I was satisfied with the coating.Refrigerate the cake for at least 5 hrs before  cutting and serving.
Notes: I realised that the layer of my cake start falling do it s smaller width as I did it in a smaller pan so that each layer looks thick.My advice would be to double the recipe and then bake so that you will get a larger and wider  flat surface for the layers .If using whip cream ,ensure that you refrigerate after whipping before layering.The cake was delicious.I will make it again .Thanks to Whisk Kid for her recipe.If you want any advice, do not hesitate to mail me .











3 comments:

  1. Awesome cake....looking delicious...

    ReplyDelete
  2. Happy new year wishes to you and your family.

    Catchy and beautiful cake.

    ReplyDelete
  3. Happy new year to you and family, delicious cake

    ReplyDelete

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