Sunday, 16 October 2011



Vegetable shortening
3 cups all purpose flour
4 tsp baking pwdr
1/2 tsp salt
1 cup unsalted butter - room temperature
2 cups sugar
5 large egg whites - room temperature
2 tsp vnla extract
1 1/2 cups milk - room temperature
Red, orange, yellow, green, blue n purple gel food coloring
Lemony Swiss Meringue Buttercream - i use whipping cream
Kiwi filling n topping

1. Preheat oven to 180c. Brush six 8 inch round cake pans or as many 8 inch cake
 pans as you have, reusing them as necessary with shortening. Line bottom of
 each cake pan with parchment paper, brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt, set aside. 
In the bowl of an electric mixer fitted with the paddle attachment, cream
 together butter and sugar. Slowly add egg whites and mix until well combined. 
Add vanilla and mix until fully incorporated. Add flour mixture and milk in two 
alternating additions, beginning with the flour and ending with the milk. Mix until
 well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of 
food coloring to each bowl, whisking, until desired shade is reached. Transfer 
each color to an individual cake pan. Transfer to oven and bake until a 
cake tester inserted into the center of each cake comes out clean, about
 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack, let cool for 
10 minutes. Invert cakes onto a wire rack, re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place the purple
 layer on the cake plate. Spread a scant 1 cup buttercream filling over the
 first layer with a small offset spatula so it extends just beyond edges. Repeat
 process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away 
any loose crumbs with a pastry brush. Using an offset spatula, cover the top
 and sides with a thin layer of frosting (also use any of the excess frosting
 visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

Lemon Swiss Meringue Buttercream
To fill and crumb coat..
9 egg whites
1-3/4 cup sugar
2 cups unsalted butter, room temperature
2 tsp lemon extract

To frost..
5 egg whites
1 cup sugar
1 cup butter, cubed, room temperature
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking
 constantly, until the sugar is completely dissolved. Pour into another bowl and
 whip on high speed until room temperature (about 10 minutes). Then, on a 
medium-low speed, add the butter one cube at a time, waiting until each piece is
 incorporated before adding the next. After all the butter has been added, turn 
the mixer back up to high speed and whip until it has come together (about 5 minutes).
 Add the extract, beat briefly. (If the buttercream seems soupy after all the butter
 has been added, refrigerate for 5 to 7 minutes and continue whipping until it
 becomes fluffy and workable.)

Start with whichever end of the rainbow you would like to. Lay first layer 
down on plate. (I divided my frosting for filling and crumb coating into six 
bowls because I wanted to make sure I had enough.) Cover with layer of
 frosting, top with next cake layer, repeat for all layers. You may want to 
chill the cake at this point so the frosting is more workable. Cover the top 
and sides of the cake with frosting.


rainbow cake..

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