After making the Red and white layer cake recently and being really happy with it.
I decided to take it a step further and mix up the colours a little.
I stuck with the white cake recipe that I used from Joy of baking because I gathered that the colours would pop better than with a regular sponge cake mix.
It was really fun to make,even though I gave myself double the work because instead of doubling the recipe,I made it twice so baking 2 layers at a time.
I have to admit that I did that on purpose,I wanted to make sure the first 2 layers worked before baking the next 2.
They worked! At least ill know for next time and save myself half the time.
I decided to take it a step further and mix up the colours a little.
I stuck with the white cake recipe that I used from Joy of baking because I gathered that the colours would pop better than with a regular sponge cake mix.
It was really fun to make,even though I gave myself double the work because instead of doubling the recipe,I made it twice so baking 2 layers at a time.
I have to admit that I did that on purpose,I wanted to make sure the first 2 layers worked before baking the next 2.
They worked! At least ill know for next time and save myself half the time.
I've given the recipe here,or you can find it at Joy of baking too.
2 large eggs, separated
175g plain flour,sifted
2tsp baking powder
1/4 teaspoon salt
113g unsalted butter,softened
200g sugar
1tsp vanilla extract
120ml milk
1/8tsp cream of tartar
2 colour pastes/gels of your choice.
Please bear in mind that I did this twice..so to do the 4 layers I did,
the above recipe would need to be doubled.
Preheat oven to 170. Grease and line 2 8inch round cake tins.
Firstly,separate the eggs, placing the yolks in one bowl and the whites in another bowl.
Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using
(about 30 minutes).
Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using
(about 30 minutes).
In a mixing bowl whisk together the flour, baking powder, and salt.
In bowl of electric mixer, beat the butter until soft (about 1-2 minutes).
Add 150g of the sugar and beat until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions,
beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining 50g of sugar and continue to beat until stiff peaks form.
With a spatula, gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Now divide the mixture between 2 bowls evenly and add a little at a time of the colour paste that you like.
I did pink and purple for the first 2 layers i baked.
Put the cake mix into the two prepared tins and smooth the tops with a spatula or the back of a spoon.
Bake in the preheated oven for approximately 20 - 25 minutes, or until a cake skewer inserted in the center of the cake comes out clean.
While the 2 layers were cooling, I repeated the whole process but this time I used the colours green and red.
I decided to cover and fill this cake with Swiss meringue buttercream,which I have made and used before but not on a cake of this size.
I used a recipe that i found on Smitten kitchen that has great step by step photos,that i didn't do for this.
Ill make it my aim to take lots of photos next time :)
While my 4 colourful layers where cooling,i made up a batch.
Starting with the purple layer at the bottom, I layered it with the SMB not worrying if it seeped over the sides a little as I was covering it anyway.
I repeated with each layer,so that from bottom up it was purple,red,green then pink.
I covered the outside with a layer of the cream.
I know I know, I need LOTS of practice!
Smoothing out buttercream is my latest nemesis,but ill get there with alot of patience.
I did 2 thin layers of cream,and admitted defeat!
I drowned the whole thing in rainbow sprinkles,and it turned out quite well.
I loved the colour surprise when the cake was cut!
It does seem like a complex cake to make but that's my fault,it really wasn't difficult to do.
It was more of an experiment gone right and trust me,Swiss meringue buttercream is so worth the effort!
Maybe next time ill push the boat out with even more layers and colours!
The kids all loved it...this would be perfect for a birthday party.
Better decorated of course,those sprinkles got everywhere.
At 1 point I was literally throwing them at the cake and hubby was looking at me like I was a woman possessed!
Ps...If you like this post (or any other) please take a second to share it...or comment and let me know.
Id appreciate it muchly :)
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Ps...If you like this post (or any other) please take a second to share it...or comment and let me know.
Id appreciate it muchly :)
