Isabella’s Pastel Rainbow Cake

For a dear friend Stephanie’s baby daughter’s first month birthday! ❤️
Was truly an honor to make this cake for her, and it’s definitely going to be pink 😀 The base cake recipe is adapted from my usual vanilla cake, dyed with 3 shades of pink to get an ombre effect. The buttercream is a simple vanilla swiss meringue buttercream, and each layer was filled with raspberry jam. The topping was more experimental – originally I wanted the fondant to stand up but itself. However it didn’t dry in time, hence I placed it directly on the cake instead! The rest of the cake design was made by piping on her daughter’s name and pastel polka-dots 🙂
Best wishes to this new family of 3! 🙂
Unicorn Cake
Makes 1 3-layer 7-inch cake

Vanilla Cake Recipe adapted from Kawaii Sweet World

3 cups cake flour
2 cup sugar
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ cup butter, room temperature, cut into 1/2 inch cubes
½ cup oil
4 eggs
1 cup buttermilk
4 tsp vanilla

Swiss Meringue Buttercream

7 large (210 grams) egg whites
2 cups (400 grams) granulated sugar
340 grams unsalted butter, softened*
2 tsp vanilla extract
1/4 tsp salt

Additional Decorating Ingredients

White fondant
Food coloring

To make Vanilla Cake (Reverse Cream method):

Preheat the oven to 350°F (180°C). Butter the bottom of three 7-inch round pans and line with baking paper.

In the bowl of an electric mixer, mix together the cake flour, sugar, baking powder, baking soda, and salt on low speed with the paddle attachment for 1 minute.

Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand (about 4 minutes).

In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla. With the mixer on low speed, gradually add the wet ingredients and mix just until combined.

Weigh out equal amounts into 3 7-inch cake pans. Tint the cakes with food coloring (I used varying amounts of pink food colouring). Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.

To make Swiss Meringue buttercream:

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract and salt and mix on med-high until incorporated and silky.

To Assemble and Decorate:

Trim off excess of the layers (freeze before hand helps). Place first first layer on cake board, making sure to frost between each layer and crumb coat. Add raspberry jam between each layer. Use a cake turntable to smooth white frosting over entire cake.

Use white fondant to make a rainbow, with the method from this video. Place it on the cake as a topper. 


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