Thursday, January 14, 2010

Rainbow cake

Rainbow cake Recipe:

Yellow Butter Cake Recipe:
3 large egg yolks
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 cup sifted cake flour
3/4 cup granulated white sugar
1/2 tablespoon + 1/2 teaspoon baking powder
pinch salt
6 tablespoons unsalted butter, room temperature

Yellow Butter Cake: Preheat oven to 350 degrees F (177 degrees C). Spray one 9-inch x 1 1/2 inch (23 x 4 cm) cake pan with Bakers Joy, line bottom with parchment paper, then spray again with Bakers Joy. Set aside.
In a medium bowl lightly combine the egg yolks, 1/8 cup milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 1/2 + 1/8 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg. Add food coloring of choice here.
Pour batter into the prepared pan, smoothing the surface with an offset spatula. (Pan will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cake on a wire rack to cool, in its pans, for about 10 minutes. Then invert the cake onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely before frosting.


Dark Chocolate Buttercream Frosting
Double this recipe for the Rainbow cake
9 oz. dark chocolate (at least 70% cocoa)
Note: I use Lindt chocolate- for the best taste, use the best chocolate!
0.5 c. baker's sugar
3 egg whites
0.5 c. unsalted butter, softened
1 tsp. vanilla
pinch of cream of tartar
• Melt chocolate in a double boiler and set aside to cool. Leave pot of simmering water on the stove.
• Place egg whites, cream of tartar, and baker's sugar in a stainless steel bowl and place over the double boiler. Whisk by hand -- rotating the bowl and removing it from the heat, if necessary, to prevent the egg whites from cooking -- until they are warm to the touch.
• Grab the electric mixer again and beat on high until the meringue holds a stiff peak. Add butter and continue to mix.
• Add chocolate and vanilla and mix until combined.

Cream Cheese Frosting (between the layers)

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1.In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.


Cut the cake layers to uniform height: I use a Wilton cake cutter to make it even.
Place first layer on wax paper.
Layer with cream cheese.
Place second layer on... repeat until you've used all of your layers.
Use the remaining cream cheese to fill in the cracks on the outside of the cake, so the chocolate buttercream will go on smooth.
Refrigerate cake until it's solid.
Spread Chocolate buttercream on the outside of the cake.
Place candied flowers on cake for decoration- or what ever you'd like.

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