Rainbow Butterfly Cake With Cloud Buttercream Frosting Food

RAINBOW BUTTERFLY CAKE WITH CLOUD BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350º F (180º C). Grease both the bottom and sides of 3 (9-inch) round pans. Cut 3 (9-inch) circles out of parchment paper and cover bottom of each pan. Set aside.
• In a large bowl, combine the cake mix, milk, yogurt, oil, and eggs. Beat on low speed for 30 seconds and then on medium for 2 minutes, scraping bowl occasionally.
• Divide batter into 6 small bowls (about 1-1/2 cups into each small bowl). Mix 1 tablespoon of lemonade powder and 1 teaspoon of lemon extract into one of these divided batter batches and add a bit of pink icing gel until obtaining a bright pink. Set aside.
• Pour 1/2 teaspoon of pure vanilla extract into each of the other 5 small bowls and stir to combine. Mix in the following icing gel colors to color each batter individually: Bright blue, yellow, violet, orange, and green.
• See photo of the gel food coloring colors that we used.
• Using an ice cream scooper or small cups, divide each of the six colored batters into the 3 prepared baking pans, first pouring one color into the center of the pan, and then sequentially pouring the next color into the center of the pan on top of the first, and so on, in a concentric bullseye pattern. Bake for about 36 - 42 minutes or until a toothpick inserted in the center comes out clean. Cover each pan loosely with a sheet of aluminum foil after half of the baking time has elapsed, in order to avoid browning of the top of the cake layer.
• Remove pans from the oven and place on a rack to cool completely. Remove each of the 3 cake layers carefully from their pans, as well as from the parchment paper on the bottom. Assemble the layers of the rainbow butterfly cake, frosting between each layer with the buttercream and then frosting the top and sides of the cake (For the second layer of frosting, spread the frosting in swirls to make a cloud effect). Decorate as desired, and serve with a scoop of ice cream.

RAINBOW CAKE!

Steps:

• Preheat your oven to 160ºc/140º fan and line three 8"/20cm springform tins with parchment paper and leave to the side for now.
• Weigh 5-6 medium eggs in their shells and get as close to 300g as possible (e.g. 312g)
• Then add 312g of butter and caster sugar to a bowl and beat until light and fluffy.
• Add in the eggs, and 312g of self raising flour and beat again until smooth.
• Split the mixture evenly into three bowls, and add three of the colours each (for example, red, yellow and orange.)
• Bake the cakes in the oven for 30 minutes (or until baked - test with a skewer).
• Once baked, leave the cakes to cool in the tin for 10 minutes before removing to a wire rack to cool fully.
• Repeat this process again and use the other three colours (for example, green, blue and purple!). Once all the cakes are baked, leave them all to cool fully.
• (You can wrap the sponges in clingfilm once they have cooled and freeze over night to make decoratin easier but this is optional!)
• Once all of your cakes are cooled, you can make the buttercream.
• Beat the room temperature unsalted butter on its own for a few minutes to soften it and make it supple.
• Gradually add the icing sugar beating very well each time until its all mixed in.
• Keep beating and add the white food colouring and vanilla extract and beat for a few minutes.
• Using a 10" cake board, add your first sponge. I start with purple as its the bottom colour.
• Add a couple tablespoons of the buttercream on to the sponge and smooth over. Repeat this with blue sponge, then green, yellow, orange and finally red at the top.
• Using a small amount of buttercream, smooth over the sides of the cakes and fill in any gaps and create a crumb coat.
• Refrigerate or freeze the cake on the board for an hour or so to chill and firm to make the next stage of decorating easier.
• Once chilled, add on lots more buttercream around the sides of the cake with a small angled spatula, and smooth over using a large metal scraper until the sides of the cake are smooth like in the photos!
• Carefully press some of the sprinkles into the bottom of the cake using the palm of your hand to create the sprinkle effect!
• Once this has been done, refrigerate again whilst you make the drip!
• Add the white chocolate and double cream to a bowl and heat in a microwave in short 10 second bursts stiring well each time.
• Once melted and combined, add the pink food colouring and mix until smooth!
• Add the pink ganache to a piping bag and carefully cut off the end and drip down the sides of the cake. The more you push over the side of the cake with the piping bag, the further it will drip!
• Add the leftover buttercream to a piping bag with your favourite piping tip and pipe swirls of buttercream onto the top of the cake (like I have done in the photos)
• Finally sprinkle on some etra sprinkles and leave the cake to set in the fridge fully.
• In the hot weather I store the cake in the fridge until it has been portioned.

RAINBOW LAYER CAKE WITH BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F Spray 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

RAINBOW BUTTERCREAM CAKE

Steps:

• Supplies:.
• Five 7 x 2 inch round cake pans.
• Gel color in red, pink, yellow, green, purple, blue.
• Piping bags each fitted with a variety of different piping tips such as an open star tip, a grass tip, etc. I used Wilton 1M, Wilton #234, Wilton #4B, and an open circle tip.
• 5 medium bowls (you can use large cereal bowls or a mixture of whatever you have!).
• To Make The Cake:.
• Spritz the cake pans with vegetable oil and line with parchment paper circles cut to size. Preheat oven to 350 degrees F.
• In a large bowl, sift together the cake flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about two minutes.
• With the mixer on low speed, add the eggs one at a time, gently incorporating. Add the vanilla extract.
• Whisk together the cream and milk.
• With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps. Do not overmix.
• Divide the batter evenly into the five medium bowls. Add a different color of gel food coloring to each bowl, mixing gently to combine. To get a bright shade of red, you will need more red gel color than the other colors. Start with less and add more as needed.
• Pour each colored batter into its own separate cake pan. Gently rap the cake pan a few times on the counter to discourage air bubbles. Bake for 15-20 minutes, until cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with moist crumbs. Let cool completely on wire racks before frosting with buttercream.
• To Make The Buttercream and Frost The Cake:.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla and tiny pinch of salt on high speed until light and fluffy and doubled in volume, about three minutes.
• With the cake layers completely cool, fill and frost the cake with the plain white vanilla buttercream, stacking the layers following the ROYGBIV colors. If you want the red layer to be on the top, start with the purple layer, top with frosting, then stack the blue, then green, yellow and finish with the red. Frost and coat the entire exterior of the cake, using a cake bench scraper to smooth as you go.
• To Decorate:.
• Divide the remaining buttercream into five or six bowls, depending on what shades you want for your rainbow piping.
• Add ¼ teaspoon of gel color to each bowl to start, mixing in the color to get the desired shade. Again, with the red gel color, you will need more gel color to get that vibrant red.
• Fill your piping bags fitted with the various piping tips each with a different buttercream color. Pipe rosettes, drop stars and furry bits of grassy buttercream all over the cake. I start on the top and pipe the top of the cake first, making sure my colors and patterns are evenly dispersed! I tend to work with one color, piping all over, then switching colors, then adding more colors and then filling in any naked spots at the end.
• Tip: for a sharp, clean cut - chill your cake for 10 minutes in the freezer first before slicing!