Yum
This is the cake I made for my daughter's birthday when she turned 3. When I asked her, what was her favorite color she said "orange" hence the color of the cake(she kept changing the color). She loves chocolate(who doesn't) & I wanted to make her a chocolate cake but as I badly wanted to bake an ombre layered cake, knowing very well that my daughter wouldn't like it I went ahead with my plan. After all there was another birthday coming up next month. As I was in a hurry I was unable to take step by step pics. Please be sure to read the notes given at the end of the post.
Ingredients:(Makes a 8"inch 4 layer cake)
For the sponge:
Caster sugar - 335 g. (*)
All purpose flour - 315 g.
Cornflour - 35 g.
Baking powder - 1¾ tsp.
Salt - ¾ tsp.
Unsalted butter, at room temperature - 335 g.
Eggs, large - 6
Milk - 5 Tbsp.
Vanilla extract - 2 tsp.
Orange gel food coloring - 3 tsp. (*)
For Buttercream Icing:
Unsalted butter - 230 g , at room temperature
Milk - 120 ml.
Vanilla extract - 2 tsp.
Icing sugar - 1 kg. (*)
Orange gel food coloring - 2 tsp. (*)
Method:
1. Preheat the oven to 180° C. Grease four 8" cake pan & line with parchment paper. (or bake in batches).
2. Put the sugar, flour, cornflour, salt and baking powder in a large bowl and beat with a hand held beater for 30 seconds(to combine all the ingredients). To this dry ingredients add the butter, eggs, milk and vanilla extract & beat for few seconds(50 sec.). Scrape down the sides of the bowl using a spatula, then beat again for another 5 seconds.(Do not over beat)
3. Divide the batter equally between four bowls. Add about 1 ½ tsp. of gel food color to one bowl and reduce the amount gradually (1 tsp., ½ tsp., ¼ tsp.) and add it to each bowl of batter.
4. Pour each bowl of batter into a separate prepared cake tin and spread it out evenly with a spatula. Bake for about15 minutes or until an inserted skewer comes out clean. Transfer the baked cake to wire racks to cool completely before assembling.(*)
For the buttercream icing:
1. Beat the butter, milk, vanilla and half the icing sugar in a bowl using an electric hand mixer until smooth.
2. Gradually beat in the remaining of the icing sugar to a smooth consistency.
3. Take about ¼- ½ cup of icing in a separate bowl and beat in about ¾ tsp. of gel food color with a whisk until well incorporated. Beat in more food coloring if you want a darker color. Divide the rest of the icing and follow the same procedure (gradually decreasing the amount of food color). This icing can be stored in the fridge for 2 days.(beat it well before using)
To Assemble the cake:
1. Peel the parchment paper off all the cakes. Trim of the domed tops if any.
2. Place the first cake on a cake stand or a serving plate, starting with the darkest shade(the order of stacking is up-to you) Just make sure you have them in one order of shading or another, not all jumbled up.
3. Spread a thin layer of vanilla icing(i used a lighter shade of orange for both layering & crumb coat) on top of the first cake. Then carefully place the second cake on top. Continue like this until all four cakes are stacked one on top of each other. Place the whole cake in the fridge for about 20 minutes to allow the icing to set.
4. After the icing has set, crumb-coat the cake by spreading a thin layer of icing down the sides and on the top of the cake. Place the crumb coated cake in the fridge for another 30 min. for the icing to set.
5. It's up to you to decide on how to decorate the cake with different colored icing. You can just apply a single colored icing all over or you can also decorate the whole cake in ombre layers like I did. You can pipe ombre rosettes or a petal ombre etc.
6. Go to this site for the type of icing I have done ombre effect
7. I piped buttercream roses for decorating on top of the cake with the extra icing I had.
Notes:
* I used a food processor to ground raw brown sugar. You can also use white sugar.
* Use a gel based food color, If you dont have gel food color use a very good quality liquid food color(use very little as it might change the texture, taste and the baking time too)
*I baked the cakes one day ahead and iced the cake the next day.
*Adjust the quantity of icing sugar and milk for making the icing.
Ingredients:(Makes a 8"inch 4 layer cake)
For the sponge:
Caster sugar - 335 g. (*)
All purpose flour - 315 g.
Cornflour - 35 g.
Baking powder - 1¾ tsp.
Salt - ¾ tsp.
Unsalted butter, at room temperature - 335 g.
Eggs, large - 6
Milk - 5 Tbsp.
Vanilla extract - 2 tsp.
Orange gel food coloring - 3 tsp. (*)
For Buttercream Icing:
Unsalted butter - 230 g , at room temperature
Milk - 120 ml.
Vanilla extract - 2 tsp.
Icing sugar - 1 kg. (*)
Orange gel food coloring - 2 tsp. (*)
Method:
1. Preheat the oven to 180° C. Grease four 8" cake pan & line with parchment paper. (or bake in batches).
2. Put the sugar, flour, cornflour, salt and baking powder in a large bowl and beat with a hand held beater for 30 seconds(to combine all the ingredients). To this dry ingredients add the butter, eggs, milk and vanilla extract & beat for few seconds(50 sec.). Scrape down the sides of the bowl using a spatula, then beat again for another 5 seconds.(Do not over beat)
3. Divide the batter equally between four bowls. Add about 1 ½ tsp. of gel food color to one bowl and reduce the amount gradually (1 tsp., ½ tsp., ¼ tsp.) and add it to each bowl of batter.
4. Pour each bowl of batter into a separate prepared cake tin and spread it out evenly with a spatula. Bake for about15 minutes or until an inserted skewer comes out clean. Transfer the baked cake to wire racks to cool completely before assembling.(*)
For the buttercream icing:
1. Beat the butter, milk, vanilla and half the icing sugar in a bowl using an electric hand mixer until smooth.
2. Gradually beat in the remaining of the icing sugar to a smooth consistency.
3. Take about ¼- ½ cup of icing in a separate bowl and beat in about ¾ tsp. of gel food color with a whisk until well incorporated. Beat in more food coloring if you want a darker color. Divide the rest of the icing and follow the same procedure (gradually decreasing the amount of food color). This icing can be stored in the fridge for 2 days.(beat it well before using)
To Assemble the cake:
1. Peel the parchment paper off all the cakes. Trim of the domed tops if any.
2. Place the first cake on a cake stand or a serving plate, starting with the darkest shade(the order of stacking is up-to you) Just make sure you have them in one order of shading or another, not all jumbled up.
3. Spread a thin layer of vanilla icing(i used a lighter shade of orange for both layering & crumb coat) on top of the first cake. Then carefully place the second cake on top. Continue like this until all four cakes are stacked one on top of each other. Place the whole cake in the fridge for about 20 minutes to allow the icing to set.
4. After the icing has set, crumb-coat the cake by spreading a thin layer of icing down the sides and on the top of the cake. Place the crumb coated cake in the fridge for another 30 min. for the icing to set.
5. It's up to you to decide on how to decorate the cake with different colored icing. You can just apply a single colored icing all over or you can also decorate the whole cake in ombre layers like I did. You can pipe ombre rosettes or a petal ombre etc.
6. Go to this site for the type of icing I have done ombre effect
7. I piped buttercream roses for decorating on top of the cake with the extra icing I had.
Notes:
* I used a food processor to ground raw brown sugar. You can also use white sugar.
* Use a gel based food color, If you dont have gel food color use a very good quality liquid food color(use very little as it might change the texture, taste and the baking time too)
*I baked the cakes one day ahead and iced the cake the next day.
*Adjust the quantity of icing sugar and milk for making the icing.
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