Rainbow Buttercream Decorated Birthday Cake

Overview

Rainbow cake not only has a rainbow on the surface, but also appears in rainbow-like colors when cut. The colors are dazzling and eye-catching. The taste is also very good. Eating a piece of it makes you feel happy. This cake is beautiful but it is tedious to make and requires careful attention.

Tags

• baking
• cake
• egg
• food coloring
• low gluten flour
• salad oil
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 The words written in front: A. This rainbow cake uses chiffon cake for the delicate taste. If you know how to make chiffon, you can directly make the cake batter according to the chiffon method. You can start directly from step 10; B. The inside of the rainbow cake is also as colorful as the rainbow, so you must make cakes of different colors. For the sake of economy, To save time and prevent defoaming, bake a few more slices at a time according to the size of your oven; C. These ingredients are for a rainbow cake close to 6 inches. If the size is large, just add it according to the recipe ratio; D. It is best to divide the white sugar into three parts, one part of 30G is added to the egg yolk, one part of 90G is added to the egg white, and the other part is 50G when adding the cream.

   

2. 2 Prepare the materials, and then prepare the molds. Generally, there are not many non-professional cake molds of the same type, so you have to make your own molds. Use the cake mold as a reference, use tinfoil to make a tinfoil mold, make 6, trim the edges and set aside

   

3. 3 Separate the egg whites and egg yolks, and put the separated egg whites and egg yolks into different egg beating basins

   

4. 4 Add 30 grams of white sugar to the egg yolks and beat with a manual egg beater until the sugar dissolves

   

5. 5 Add salad oil and milk, continue to stir until the oil and water are mixed

   

6. 6 Sift in the low-gluten flour and mix well to form an egg yolk paste and set aside

   

7. 7 Add a few drops of lemon juice to the egg white bowl (optional), add 90 grams of white sugar in three batches (you can add it while beating) beat with an electric egg beater until stiff peaks form, lift the egg beater and there will be firm corners as shown

   

8. 8 Use a spatula to scoop a spoonful of the beaten meringue into the egg yolk batter bowl, and stir evenly from the bottom up

   

9. 9 Pour all the mixed egg yolk batter into the meringue and continue to mix evenly. The cake batter is ready. Next, add color

   

10. 10 Divide the cake batter into different bowls, add food coloring, and mix evenly (adjust a few colors first if you can bake a few at a time, and store other cake batters in the refrigerator)

    

11. 11 Pour the color-adjusted cake batter into the prepared tin foil mold, put the baking sheet into the oven, middle layer, 140 degrees, bake for 14 minutes, follow the same method to make other colors

    

12. 12 After the cake is baked, remove the tin foil and place it upside down on the baking grid to dissipate heat

    

13. 13 Add 500 grams of animal butter to 50 grams of white sugar, and beat with an electric egg beater over ice water until the cream has obvious texture

    

14. 14 Scoop out a little of the whipped cream, mix it with food coloring, and put it into a piping bag for later use. The color should be consistent with the color of the cake slices

    

15. 15 Trim the completely cool cake slices and remove any irregularities, then stack them one by one and add cream in the middle

    

16. 16 Spread the butter in the middle, and then spread the cake. Apply it like other butter cakes, and make a rainbow on the top; cut out the holes as big as mung beans in a piping bag (if you are not sure, you can cut a little and squeeze it out first to see if it is not big enough before cutting) and then squeeze it on top according to the color to make a beautiful rainbow