Rainbow Cake

 

I’ve got this fine-looking present made for my son when he celebrated his birthday- a rainbow cake. He’s been requesting for a blue-colored frosting and colorful candies put into it with a rainbow design so I’ve surprisingly made this for him a day before the occasion. Blue is one of my colors of choice too when making frosting but I think turquoise blue is more soothing to the eye especially for a kid’s birthday party that’s why it turned out like this. I love more the color……perfect!!!

This is a layered cake. I’ve wanted to try making layered cakes ever since so I decided to try it for now. I used chiffon as what I’ve made to my pretty custard cake click link to check my custard recipe as the base and the top layer while a chocolate cake on the middle layer and spread with buttercream icing in between. It’s quite tricky compared to single or double layered cakes I’ve made but I am very much excited on this and so is my son when his simple dream cake came true!! He was definitely very happy for this simple birthday celebration then!!!!

Ingredients:

For Buttercream Icing (to be used/spread in between the layers)

• 1 cup shortening
• 4 cups confectioners sugar

• 1/4 teaspoon salt

• 1 teaspoon clear imitation vanilla extract

• 1/4 cup heavy cream

Forsting (to cover and decorate the whole cake)

• 2 cups Whip Topping
• 3-4 tablespoon sugar
• Color gel / paste (optional)

For the Meringue:

• 3 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

For the Chiffon Cake:

• 3 egg yolks
• 4oz water
• 1/4 cup vegetable or canola oil
• 1/2 tsp vanilla
• 1/2 cup sugar
• 1 1/4 tsp baking powder
• 3/4 cup of flour
• 1/2 tsp salt

For the Chocolate Cake

• 1 cup flour
• 1 cup sugar
• 3/4  teaspoon baking powder
• 3/4 teaspoon baking soda
• 2/3 cup cocoa
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2/3 cup boiling water

Procedure:


For the Buttercream Icing (to be used/spread in between the layers)

Cream shortening until fluffy. Add-in confectioner sugar and continue creaming until well combined. Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if required. Beat at high speed until you get your desired spreading consistency.

 

 

 

 

 

Frosting(to cover and decorate the whole cake)

Place 2 cups of whip cream in an electric mixer. Beat until the cream reaches its peak that when you raised the hook of the mixer it won’t drop. (Tip: Place the bowl mixer and the hook for about 15mins before using. This helps making the frosting easily reaches its peak. Whip topping must be chilled.)Add sugar on your desired taste. Add color gel/paste and beat until color is well distributed.

For the Meringue

In a large mixing bowl, beat egg whites and lemon juice (cream of tartar if using), gradually adding in the sugar. Continue beating until very stiff and shiny.

Note: Do not use the egg whites if they fall down and become watery. The cake won’t turn out successful.

Tip: Buy fresh eggs from the market. Be sure that eggs come to room temperature before beating.


For the Chiffon Cake

1.     Sift together flour, baking powder and salt in a bowl and set aside.

2.     In a separate mixing bowl beat together egg yolks, vegetable oil, sugar, water and vanilla. Add the flour mixture and beat until batter is smooth. Using a spatula, fold the batter into the meringue until well blended.

3.     Pour-in to the prepared baking pan. (You can also use two round baking pans, divide and pour the batter evenly to the pan. Its more easier than baking in a single layer and cutting it later).

4.     Preheat the oven. Bake in 350 degree for 55 to 65 minutes or until toothpick inserted comes out clean and the cake springs back when lightly touched.

5.     Remove the pan from the oven. Let it cool in pan over wire rack then place in the fridge for about 30min (this helps the cake become firmer when coated with frosting later).

6.     Carefully remove from the pan. Slowly cut the cake horizontally to become 2 layers. Set aside.

For the Chocolate Cake:

1.     In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Set aside. In an electric mixer place eggs, milk, vanilla extract, and oil. Gradually add flour mixture then beat on medium speed until well incorporated. Stir in boiling water with a spatula or spoon. Mix well until everything is combined.

2.     Pour batter into baking pan.

  

3.     Pre-heat oven to 350 degrees C (180F). Bake in the oven for 30-35 minutes (you can check if the toothpick inserted comes out clean a few minutes before the stated baking time).

4.      Remove from oven and place on a wire rack to cool.

To Assemble:

Place the 1 layer of chiffon cake as the base. Spread evenly buttercream icing to coat on top. Repeat this procedure while putting the second and the third layer ending with the chiffon cake as the top among everything, but do not spread anymore buttercream on top of the chiffon as the frosting will be used to cover the cake as a whole. Spread and decorate the cake with the prepared frosting with your desired design. Chill the cake in the fridge.

Note:  I am using 5x3 inches round baking pans for this recipe. You can double all the ingredients if you are planning to make in a larger cake size. If doubled, you can use 9x4inch inch baking pan.