- 7 layers (10" by 8 ",also depend on how thick you want your layer to be and size of your 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.)
- 270g unsalted butter
- 170g sugar
- 4 egg whites
- 1/2 teaspoon flavoring of your choice
- 200ml whipping cream
- 200g cooking dark chocolate
- Cream sugar and butter till pale and fluffy.
- Add one egg at a time.
- Add milk and vanilla essence.
- Add flour.
- Separate batter into 6 bowls(or 7,depending how many layers you want)
- Add different coloring to each bowl.
- Pour into different baking tins.
- Shake the baking tins a little to even out the batter.
- Bake at 180°C for about 10-15 minutes or till cooked.
- Cool on rack.
|Clockwise:1)Whisk the whites till thick.|
3)Buttercream will appear curdled,continue beating.
4)Buttercream is done.
5)When u spread it with spatula,it's smooth
- Put the sugar and egg whites in a heatproof bowl over a pot of simmering water.
- Whisk constantly until it feels hot to touch,about 3-5 minutes.
- When the sugar is dissolved (feel with your fingers),remove from heat.
- Beat the mixture with electric whisk till thick and cool,about 5 minutes.
- Add flavoring and butter bit by bit,beat till thick and smooth.(Curdling might occur but don’t worry,just continue beating)
- Heat the whipping cream in a pot.
- Pour into a bowl.
- Add the chocolate and allow them to sit for about 10 minutes.
- Gently stir till all the chocolate are melted.
- Cool and put into fridge for about 1 hour.(The ganache will thicken.)
- Spread ganache on one layer and add another layer of cake and repeat.Tips:
- Frost the entire cake with the swiss meringue buttercream.
- 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.
Original recipes from:HurryUpCakes,AllRecipes
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