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Monday, April 2, 2012

Rainbow Layered Butter Cake with Swiss Meringue Buttercream


This is the cake i made for my little girl's 2nd birthday.I chose this recipe(i edited a little) because despite being a butter cake,it is not too heavy due to the amount of milk used.It is a good recipe to use if you want a buttercream and butter cake combination.I am using swiss meringue buttercream as it is very stable;holds well in room temperature for at least 5 hours.

I think that this is a must try as you will be really happy with the expressions(happy and surprised!)of your guests when you cut the cake.

Makes:
  • 7 layers (10" by 8 ",also depend on how thick you want your layer to be and size of your cake.)

You will need:

(A)Rainbow Butter Cake
  • 440g plain flour
  • 400g sugar
  • 340g unsalted butter
  • 3 1/2 teaspoon baking powder
  • 2 teaspoon vanilla essence
  • 360ml milk
  • 4 eggs
  • Food colorings of your choice (most basic-red,orange,yellow,green,blue,purple;i added very little colouring as i wanted pastel colouris.)
(B)Swiss Meringue Buttercream:
  • 270g unsalted butter
  • 170g sugar
  • 4 egg whites
  • 1/2 teaspoon flavoring of your choice
(C)Fillings of your choice(I am using chocolate ganache in this recipe)
  • 200ml whipping cream
  • 200g cooking dark chocolate

The Preparation:

Cake
  1. Cream sugar and butter till pale and fluffy.
  2. Add one egg at a time.
  3. Add milk and vanilla essence.
  4. Add flour.
  5. Separate batter into 6 bowls(or 7,depending how many layers you want)
  6. Add different coloring to each bowl.
  7. Pour into different baking tins.
  8. Shake the baking tins a little to even out the batter.
  9. Bake at 180°C for about 10-15 minutes or till cooked.
  10. Cool on rack.

Swiss Meringue Buttercream


Clockwise:1)Whisk the whites till thick.
2)Add Butter.
3)Buttercream will appear curdled,continue beating.
4)Buttercream is done.
5)When u spread it with spatula,it's smooth

  1. Put the sugar and egg whites in a heatproof bowl over a pot of simmering water.
  2. Whisk constantly until it feels hot to touch,about 3-5 minutes.
  3. When the sugar is dissolved (feel with your fingers),remove from heat.
  4. Beat the mixture with electric whisk till thick and cool,about 5 minutes.
  5. Add flavoring and butter bit by bit,beat till thick and smooth.(Curdling might occur but don’t worry,just continue beating)

Chocolate Ganache
  1. Heat the whipping cream in a pot.
  2. Pour into a bowl.
  3. Add the chocolate and allow them to sit for about 10 minutes.
  4. Gently stir till all the chocolate are melted.
  5. Cool and put into fridge for about 1 hour.(The ganache will thicken.)
The Assembly:
  1. Spread ganache on one layer and add another layer of cake and repeat.Tips:
  2. Frost the entire cake with the swiss meringue buttercream.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Different mixers and ovens will differ in mixing and cooking time.
  • Fill,layer and frost the cake only when the cakes are completely cool as warm cakes are very fragile and may break. 
  • Do a crumb coat to ensure that you have a smooth nice buttercream on the outside of the cake.
  • You can use other types of buttercream as well.
  • For more info,click here.

Fo r more info on how to make rainbow layered cake:NedHardy
Original recipes from:HurryUpCakes,AllRecipes

~Indulge in what we make at DeQueenKitchen~

2 comments:

  1. can I use fresh whipped cream for frosting and filling?

    ReplyDelete
    Replies
    1. yes you can. but i would suggest a heavy cake like this to go with buttercream,it will be a better combination. ;)

      Delete