Watercolor Jewel Cake Recipe By Tasty Food

MIRROR GLAZE CAKE RECIPE BY TASTY

Steps:

• Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
• In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
• Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
• Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
• Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
• Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
• When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
• You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
• Enjoy!

WATERCOLOR JEWEL CAKE RECIPE BY TASTY

Steps:

• Place a cake round on a cake turntable and dab 1 teaspoon of frosting in the center of the round. Place the chocolate cake on the cake round.
• Using an offset spatula, cover the cake with the vanilla frosting. Use a cake scraper to smooth the frosting in a thin, even layer. Fill any gaps between the cake layers with more frosting, scraping as needed. Chill the cake while you prepare the fondant.
• On a surface lightly dusted with cornstarch, knead the fondant until pliable, about 2 minutes. Shape the fondant into a 4-inch square, then roll out with a rolling pin to a circle about ⅛ inch thick and 12 inches wide.
• Drape the fondant over the chilled cake so it hangs evenly over all sides. Gently press the fondant against the cake with the palms of your hands or a fondant press, moving in a circular motion and stretching the fondant down and away from the cake as needed. This motion will help the fondant cover the cake completely and remove any creases. Trim the excess fondant and use your hands or the fondant press to remove any air bubbles.
• Cut a craft sponge into 3 equal pieces. Completely wet each piece, then wring out until barely damp.
• Add the forest green, burgundy, and purple food colorings to separate small bowls, then pour about 1 teaspoon of water into each dish. Use a small spoon or paint brush to mix the colors and water together.
• Lightly dip a sponge into the first color and gently dab it onto the cake, creating a concentrated color. Dip a paintbrush in water and brush over the sponged area to dilute the color a bit. Repeat this process with the remaining colors. Use a paper towel to blot the colors, smearing and smudging in areas, to create a watercolor effect. Be careful not to let the color dry before using the paintbrush and paper towel to smudge.
• While the cake is still damp, use the gold leaf to decorate as desired.
• Slice and serve.
• Enjoy!

JEWEL CAKES

Steps:

• Separate eggs.
• Beat whites to a soft peak.
• Cream butter with sugar in a large bowl.
• Add egg yolks and beat.
• Stir in the flour until it disappears completely.
• Then fold in beaten egg whites.
• Grease bottom of 13x9x2" pan.
• (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
• Spread on pan, not quite to the edges.
• Bake at 350F oven about 10 minutes until golden brown.
• Slide off carefully and let cool.
• Repeat until you have made five thin layers of cake.
• In a small bowl, grind almonds until fine.
• Mix in sour cream.
• Then take 1 layer and spread 1/4 cup apricot preserves over it.
• Spread 1/3 cup of sour cream mixture on top of preserves.
• Cover with another layer of cake.
• Spread 1/4 cup raspberry preserves over top layer.
• Cover the preserves with more sour cream.
• Alternate layers between raspberry and apricot preserves.
• When all layers are put together, cover with wax paper.
• Lay flat weights on top of it- a few good sized books should do the trick.
• Leave in refridgerator with weight overnight.
• In the morning, trim off rough edges.
• Use Jewel Cake Icing to cover.
• We usually create little flowers on each of the cakes, using a dragee to make the centre.
• Cut into 64 square cakes and enjoy!