Today I wanted to feature a cake that was absolutely eye candy when I stumbled upon it online!
This cake is called the
Super Epic Rainbow Cake by Kaitlin Flannery
(Whisk Kid),
Try out this delicious and fun recipe listed below for your next party or event!
Enjoy!
Cake Recipe: White Cake
(but not really because of the colors)
Ingredients:
2 sticks (226 g) butter, room temp
2 1/3 c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!
Directions:
Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Pour into the pans and bake for 15 minutes each.
When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.
Frosting Recipe: Lemony Swiss Meringue Buttercream
*HUGE bowl needed to make alot of buttercream at one time! Please click here for a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips!
Ingredients to fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (532 g) of butter, room temp
2 tsp lemon extract
Ingredients to frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract
Directions:
Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.
If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.
Recipe Source: Whisk Kid
Then take epoxy (use according to directions) and glue your candlestick or goblet to the bottom of the plate. DO NOT MOVE THE STAND.
Place a heavy book on top of the stand and let the epoxy set according to directions. After the epoxy has set you should be able to pick up the stand with no movement from the candlestick or plate
Make sure the plate is set firmly on a protected surface so that you can spray paint the outside of the cake stand. If there are edges of the paint off of the paper I would suggest covering the top of the plate with paper or painters tape
Spray the entire outer surface according to the directions on the spray paint can. Take your time on this step and stand back far enough to avoid drips. Also, this step make take a couple of layers of paint so plan to make the stands at least a day in advance of your party.
After the stand has dried, wash the top of the plate with dish soap and water. The stand is not dishwasher safe but is food friendly as long as food is not touching the painted surfaces. If you are worried about this then just place a doily or wax paper on top of the stand before putting food on it.
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