I know, I know, rainbow cakes are ‘so yesterday’…
But truthfully, even at its rage, where every baker, every cake shops, and every blog was speckled with at least one ‘rainbow’ item. I wasn’t tempted at the very least to make one. Mostly because of the amount of work involved. And maybe because of the amount of food coloring that went into it.
Even now, as i sit typing this, the one slice of cake that i cut for the photos remain untouched.
So why make rainbow cake you ask?
Well you see, a close relative of mine has just opened up a cafe. She wanted rainbow cake on the menu and I was to experiment with a few recipes and decorating options.
The cake had to be pretty enough to sit on her display chiller. So I decided to pipe rainbow roses around and on the cake.
It’s a lot of work, a lot of piping bags, and a lot of bowls. But i came up with a good solution on how to minimize them. First, I tinted a good amount of buttercream YELLOW. I took my first pipping bag, and piped yellow roses on where it should be. Then i divided ALL yellow buttercream into two. Onto one bowl of my yellow buttercream, and added a few drops of red to make ORANGE. In a way, you can say that i am recycling my yellow buttercream to make orange. And when i am done with my orange roses, i added even more red coloring to make my RED buttercream.
To the second batch of yellow butter, I added drops of blue to make GREEN buttercream. Leftover green buttercream were added with more blue coloring to make BLUE buttercream. And when i am done, I took leftover RED buttercream, mix with BLUE buttercream and my final color, which is PURPLE buttercream.
Which pretty much means that instead of ending up with all 6 colors of buttercream, I was left with only leftover purple buttercream.
Geez, I hope i dont confuse you.
Whatever the case, I hope my relative’s pastry chef has the patience of a Saint. Because if making this rainbow cake daily was one of the job descriptions, I would tender my resignation.
Rainbow Cake Recipe:
Taken from NCC Rainbows Week
16 egg yolks
8 egg whites
200 gram sugar
160 gram AP flour
20 gr milk powder
20 gr cornflour
200 gr butter,melted
Red, Yellow, Orange, Blue, Green, Purple colorings
1) Beat eggs and sugar till ribbon stage
2) Sift ingredients B into a bowl. Slowly fold ingredients B onto the whisked eggs.
3) Fold in the melted butter.
4) Divide batter into 6, and add colorings into each one of them.
5) Pour each of the colored batter onto a tin measuring 20 cm in diameter.
7) Bake for 18-20 minute @ 175 °C or till cakes are fully cooked (You can do a skewer test here)
8) When the cake layers are cool, layer each cake with the cream cheese frosting
Frosting Cream Cheese:
350 ml Whipping cream
250 gr Cream Cheese
110 gr icing75 gr butter unsalted
Whip the whipping cream, set aside in the refrigerator.
Beat Cream Cheese, butter n sugar
Add Whipped cream into the cream cheese mixture and beat till well mixed.
For the buttercream frosting, i used Martha Stewart’s Swiss meringue buttercream.
Recipe can be found here