Rainbow Candy Surprise Cake #Cake #Rainbow #candy
INGREDIENTS
- 850g all-purpose flour
- 530g caster sugar (superfine)
- 1 teaspoon of salt
- 2 tablespoons baking powder
- 750 ml milk
- 250 ml vegetable oil
- 250g unsalted butter, softened
- 4 tablespoons Greek yogurt (can be replaced with sour cream)
- 2 c. 1 tsp vanilla extract
- 4 large eggs
- 1 teaspoon coconut oil
- 1 drop of blue food gel
- 1 drop of green food gel
- 1 drop of yellow food gel
- 1 drop of orange food gel
- 1 drop of pink food gel
- 1 drop of purple food gel
- 2-3 packets of assorted candies
- Colorful glitter
- Frosting
- 1 lot of Swiss meringue buttercream frosting (recipe: thescranline.com You can also use canned buttercream frosting.)
- 1 teaspoon coconut oil
- 1 drop of blue food gel
- 1 drop of green food gel
- 1 drop of yellow food gel
- 1 drop of orange food gel
- 1 drop of pink food gel
- 1 drop of purple food gel
- Cake
- Preheat a forced air oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8-inch cake pan with a spray of oil and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the palette, add the flour, baking powder, powdered sugar and salt. Put the blender on low speed and let it mix for a few minutes so that everything combines well (you can also do this by sifting the ingredients together). Add the softened butter and mix until it resembles a texture of fine sand.
- Add the milk, oil, Greek yogurt, eggs and coconut oil to the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape the bowl and mix for an additional 20 seconds.
- Separate the dough into 6 bowls and color in the colors of the rainbow. Mix until homogeneous.
- You will need to bake each layer in separate cake pans. If you have a cake, it will take a little longer but it is doable.
- Bake for 30 minutes or until a t00thpick inserted comes out clean. Let the molds cool for 2 minutes, then carefully turn the cake molds on a cooling plate to cool them completely before using them.
- Using a large serrated knife, carefully cut the top of each layer of cake to obtain even, flat layers. Try to aim to have them all at the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to this point and mark it. When you go around each side of the cake, cut it, use the marked skewer to make sure that each cut is at the same height.
- Use a 12 cm round c00kie cutter to cut out the middle of each layer of cake, except for the green and blue layers. This will form the candy cavity.
- Frosting
- To prepare the frosting, add coconut essence to the frosting. Mix until homogeneous. You will use it to cover the frosting with crumbs, then once you have coated the cake with crumbs, you will color it in 6 different colors to frost it on the outside of the cake.
- To prepare breadcrumbs, add a dab of frosting to an 8-inch cake board or serving platter. Add a layer of blue cake. Pipe frosting on top. Use an offset spatula to distribute evenly. Then add the purple layer which will have a hole in the center. Glaze the cake on top of the cake and spread evenly over the top. You also want to frost the interior cavity as best as you can demonstrate in the video.
- Then you will want to add the pink layer, gel, followed by the orange and yellow layer. Fill the middle 0f the cake with candy and sprinkles. Then add the green layer on top. Frost the outside of the cake. Use a cake scraper to go around the cake to remove excess frosting.
- Refrigerate for 2 hours.
- Add each colored frosting to a separate pastry bag and frost at the bottom, starting with the blue, going up the green. Use a small offset spatula to go around the cake to create a crest effect in the frosting. Do the same on top. Using a lazy Suzan cake topper will make this very easy.
- Add glitter to the bottom before serving. This would make a great birthday cake for the kids!
