Haniela's: ~Chocolate Vanilla Raspberry Rainbow Birthday Cake~

~Chocolate Vanilla Raspberry Rainbow Birthday Cake~

Monday, July 25, 2011


This is the cake I made for a little boy turning 2. I wanted the cake to be happy and colorful and rainbow colors seemed like a perfect match for the occasion plus I've always wanted to make a rainbow cake.
I made a chocolate and vanilla cake filled with raspberry jam and vanilla cream cheese, frosted with vanilla cream cheese. I have to say I've come to love these flavors of moist cake and jam and since my friend who ordered the cake is allergic to egg whites I used cream cheese frosting as an alternative to swiss buttercream.

Bellow you can find all 4 recipes I used to make this cake and instructions of how to make rainbow sides.

This yellow vanilla cake alone is delicious, it is moist and has a velvety texture.
Egg White Free Sponge Cake (recipe adapted from The Cake Bible
)
(9inch cake)
12 large egg yolks
3/4cup +2tbl sugar
1cup sifted cake flour
3tbl unsifted cornstarch
1/4 cup water
2tsp vanilla extract


Oven 350F
Butter, Line the bottom and sides of the 9inch round cake pan with parchment paper, and butter again and flour the pan, shake the excessive flour out off the pan.

Prepare Clarified Butter
Make Clarified Butter from  9tbl of butter (130grams)
Once you have clarified butter add vanilla extract and put aside, you want the clarified butter be warm when adding to the cake butter but not hot. If needed to cool off simple place the bowl with clarified butter into a cold bath and stir for several minutes until it is just warm but not hot.

Flour Mixture
In a medium size bowl sift together sifted cake flour  and cornstarch. Set aside.

 Egg Yolk Mixture
Put egg yolks and sugar into the bowl of your mixer and set the bowl over the pan of simmering water. Whisk until egg yolk mixture is hot to the touch, several minutes. Remove from the heat and using a wire attachment beat the egg yolk mixture on high, until it triples in volumes, for about 3-5 minutes.Is using hand held mixer this will take longer.


Cake Batter - Folding
Sift about 1/2 of the flour into the beaten flour mixture and using
 a large balloon whisk fold it in, continue with remaining flour.
At last in 2 additions add warm clarified butter, gently fold it in  and immediately  pour the batter into a prepared cake pan.
Make sure you don't open the oven during baking. My oven bakes this cake in 30 minutes, so this is when I first check if it is done, if you see cake is not done yet leave it in the oven for additional 5 minutes.Cake will be golden brown on the top once baked.
Opening the oven during baking could cause the cake to fall.
Invert the baked cake onto a greased cutting board and let cool completely. Store wrapped in the plastic foil in the fridge until ready to use. Cake can be refrigerated for about of 4 days, cake can be also frozen.

~

Recipe for chocolate cake can be also used to make cupcakes, trick is to use a high quality cocoa powder, it makes all the difference.
German Chocolate Cake 
(9 inch cake)
1 1/2 Cup Sugar
1 1/4 cup + 2tbl All purpose Flour
1/2 cup +1tbl unsweetened cocoa powder

1 1/8 tsp baking soda
1 1/8 tsp baking powder
3/4tsp salt
2eggs
1/3 cup oil
1tbl vanilla extract
3/4 cup boiling water

 Oven at 350F
Butter, Line the bottom and sides of the 9inch round cake pan with parchment paper, and butter again and flour the pan, shake the excessive flour out off the pan.

Dry Ingredients
In a large bowl of your mixer, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
Mix on low speed for 30 second until ingredients are well combined.
Wet ingredients
In a medium size bowl, using a fork combine together  buttermilk, oil, eggs, vanilla extract

Batter
Add wet ingredients into the dry ingredients, mix the batter for 5 minutes on low speed.
Then add boiling water and mix on low speed just until batter comes together, Batter will be thin.

Pour the batter into a prepared pan, bake for 35-40 minutes, or until toothpick comes out clean.
Let cool cake in the pan, then carefully invert the cake onto cutting board, store wrapped in plastic wrap in the fridge until ready to use Bring to room temperature before serving.

~

Cream Cheese Frosting
3 packages of cream cheese
3 1/2 sticks of room temperature butter
6 cups of powdered, add more if you'd like
1/2cup to 3/4 cup heavy cream

Beat butter until smooth, add cream cheese, 1/2 of the package at a time, beating well after each addition. Add powdered sugar and heavy, gradually, one cup of powdered sugar at a time, alternating with heavy cream, mix on low speed and gradually increase speed and mix until smooth and desired consistency is reached, add vanilla extract and mix until combined. Set aside until ready to frost the cake
*to make chocolate cream cheese frosting, add 1/4cup good quality cocoa,add more sugar if desired


Filling the Cake and Crumb Coat
Once both cakes are cooled, cut them in half, you should have 4 cake layers. Fill the cake, alternating generous amount of raspberry jam and vanilla cream cheese(about 1/2 to 1cup per layer)
Once your cake if filled, you will need to do a crumb coat  using white vanilla cream cheese.

Once you have your cake crumb coated you can stabilize/dowel the cake using drinking straws,  especially if you are planning on transporting the cake. 
Once you have the drinking straws in, you can now chill the cake for several hours. You want the crumb coat be firm before you apply the final frosting.


* if you want to make sure your cake stays moist you can also make a simple sugar syrup and brush each cake layer with cooled vanilla flavored sugar syrup and then fill the cake.
Simple Sugar Syrup
3parts of water
1part of sugar
flavoring of your choice, I like to use vanilla, chocolate or lemon,depending on the cake
Simmer water with sugar until it comes to boil and sugar is dissolved, let it boil for additional 1 minutes, but don't go  over 3 minutes, syrup will get thicker longer you cook it. Once it is cooled add the flavoring.
Use as desired.

Making Rainbow Sides

First frost the top of the cake with white vanilla cream cheese. 
Divide remaining white vanilla cream cheese into 6 cups,  color each portion with a rainbow color
red,orange, yellow, green blue, purple
Fill piping bags or sandwich bag with colored frosting. Snip of the end of the piping bag or sandwich bag. Pipe vertical lines onto the cake, alternating colors to create a rainbow effect, continue around the whole cake.
Chill the cake for about 30 minutes. Using a tip of a small angled spatula, starting at the bottom of the frosted cake gently move spatula upward creating lines like shown below. You may have to wipe off excess frosting between. Refrigerate until ready to serve. If chilled let the cake sit at room temperature for about 20 minutes before serving.
Ribbon Cake Banner





~♥~

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