Organic Naturally Colored Unicorn Rainbow Cake
Gear needed:
- Stand
mixer with balloon whisk attachment
- Mixing
bowls
- Fine
mesh sieve
- Small
Cheese cloth
- Grater
or food processer
- Cutting
board and knife
- 3
– 6 x 6” or 8” cake pans (https://www.amazon.com/gp/product/B072WKYZS6/)
- Parchment
paper
- 3
Wilton Cake Strips (https://www.amazon.com/gp/product/B00C1LU7HW/)
- Unicorn
cake topper (https://www.amazon.com/gp/product/B07J251ZTD/)
- Spatula
- Pencil
and scissors or exacto blade
- Cake
stand and decorating set (https://www.amazon.com/gp/product/B01NCBDUUO/)
- Cake
boards (https://www.amazon.com/Boards-Circles-Cardboard-Plastic-Scrapers/dp/B07HNPVFY4/)
- Color
Kitchen Food Colors
- Large
Icing Piping Tip Set (https://www.amazon.com/gp/product/B0736XMFCD/)
-
Ingredients:
Colors: (not an exact measurement, make extra and add less to start, adjust as needed for color desired)
- Pink – Beet root powder (https://www.amazon.com/ColorKitchen-Food-Color-Yellow-ounce/dp/B06XF9DY73/) or beet juice
- Orange – carrot juice and/or annatto extract - 1-2 TBSP
- Yellow – 1-2 extra yolks
- Green – 1-2 TBSP spinach juice
- Blue – frozen wild blueberries, thawed then strain juice. 1-2tsp (looks purple, bakes blue!)
- Purple – blackberry juice, squeezed and strained. 1-2 TBSP
For
the Cake:
I bake 3 layers at a time, because that's what fits in my oven well spaced.
- Butter and flour
three 6-inch pans, I like to put in a custom cut parchment layer with wings to help lifting out the cakes. I also use damp cake strips on my pans for more even baking
as well. Preheat oven to 340F.
- Sift the dry
ingredients together in a large bowl. In a separate bowl, beat the wet ingredients together.
- Add the wet to
the dry and mix until combined. Divide
the mixture evenly into separate bowls, I like to use a kitchen scale to
measure for even layers. Mix in colors for different layers, then pour into the prepared cake pans.
- Bake for 30 -35
minutes or until the centers are set and springy.
- Let the layers
cool in the pans for about 4 minutes, then dump each layer out onto a
cooling rack.
Amounts
for 4 layers (ombre cake)
· All purpose flour 400g
· Granulated sugar 400g
· ½ tsp baking soda 2 g
· 2 tsp baking powder
· ½ cup unsalted butter 342g (room temp)
· 6 egg whites (room temp)
· 2 tbsp vanilla extract
· 1 tsp salt
· 1 cup sour cream (room temp)
· 1 cup whole milk (room temp)
All 6
layers
· All purpose flour 600g
· Granulated sugar 600g
· 3/4 tsp baking soda 2.5g
· 3 tsp baking powder
· 513g unsalted butter (room temp)
· 9 egg whites (room temp)
· 3 tbsp vanilla extract
· 1 ½ tsp salt
· 1 ½ cup sour
cream
· 1 ½ cup whole
milk
3 layers
· All purpose flour 300g
· Granulated sugar 300g
· ½ +1/8th tsp baking soda
· 1 1/2 tsp baking powder
· 256g unsalted butter (room temp)
· 4.5 egg whites (room temp)
· 1 tbsp + 1 tsp + ½ tsp vanilla extract
· 3/4 tsp salt
· ¾ cup sour cream
· ¾ cup whole milk
Swiss
Meringue Butter Cream
Enough to layer and crumb coat 6 layers
INGREDIENTS
- 7.5 egg whites at room temperature
- 3 cups unsalted butter 452g, at room temperature
- 1 ½ cups granulated sugar 450g
- 1.5 pinch kosher salt
- 1.5 tsp vanilla extract