I know I know, I have been MIA for a long...loooooooong time, I really apologise guys for not updating my blog regularly! From now on, I will try to be as regular as possible, atleast once a week.
So, lets start...as holi is just around the corner, m thinking of something colourful, something over the top, and what better that a rainbow cake...wait a minute, let me rephrase, what better than a "double barrel" rainbow cake!!
Actually I had made this beauty for my lovely friend "P's" babyshower long time back, sharing it now...what a good colourful way to start blogging again.
The cakes are pound cakes with gel colours added to them. I have used Americolors here, you are welcome to use any colours of your choice. Its really al right to use liquid colours also.
I had made 6x8" round cakes and sandwiched them with raspberry jam (Bon Maman) and the frosting is Swiss Meringue Buttercream (recipe source sweetopolita). Used a closed star tip ( 5 number, big one from Noor) to pipe the rosettes. Added a cute lil silhouette cut out of fondant and bam my cake is ready.
I did not use any dowels to support the structure and believe me, the cake was structurally sound....and the reason for boasting?? I travelled from Belapur to Andheri (nearly 1 1/2 hrs) for the delivery and NO MISHAPS...yay!! As I was using pound cakes, the structure was strong enough and the bottom tiers didnt squish. But if you are not comfortable or confident, go ahead and dowel it in the middle, and it will held everything together.
Pound Cake Recipe
Adapted from Joy of Baking
(used this recipe to make six individual 8" cakes)
Ingredients:
3 eggs, room temperature
3 tablespoons (45 ml) milk, room temperature
1 1/2 teaspoons vanilla extract
150 grams ( 1 1/2 cups) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, (omit salt if you are using salted butter like Amul)
150 grams (3/4 cup) caster sugar
185 grams (1/2+1/3 cup) unsalted butter, room temperature
a few drops of desired gel colour or if using liquid colours, then add 1 tablespoon of the liquid colour
Method:
Preheat oven to 175 degree Celsius and place the rack in the center of the oven.
Butter and line with butter paper or parchment paper an 8" round cake tin. Set aside.
In a medium bowl, whisk together eggs, milk and vanilla extract.
In another bowl, using your electric mixer (paddle attachment) or with a hand mixer, place the dry ingredients (flour, baking powder, salt and sugar) and mix on low speed. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the speed and beat for about one minute to aerate and develop cake's structure. Gradually add the remaining egg mixture in two instalments, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. Add the desired colour and beat in to incorporate.
Scrape the batter into the prepared pan and smooth the top with the back of a spoon. Bake for about 55 to 60 minutes or until the cake is golden brown in colour and a toothpick inserted in the center of the cake comes out clean. if you find the cake browning too much as it bakes, cover with a piece of aluminium foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a wire rack.
Happy Holi and Happy Baking!
So, lets start...as holi is just around the corner, m thinking of something colourful, something over the top, and what better that a rainbow cake...wait a minute, let me rephrase, what better than a "double barrel" rainbow cake!!
Actually I had made this beauty for my lovely friend "P's" babyshower long time back, sharing it now...what a good colourful way to start blogging again.
The cakes are pound cakes with gel colours added to them. I have used Americolors here, you are welcome to use any colours of your choice. Its really al right to use liquid colours also.
I had made 6x8" round cakes and sandwiched them with raspberry jam (Bon Maman) and the frosting is Swiss Meringue Buttercream (recipe source sweetopolita). Used a closed star tip ( 5 number, big one from Noor) to pipe the rosettes. Added a cute lil silhouette cut out of fondant and bam my cake is ready.
I did not use any dowels to support the structure and believe me, the cake was structurally sound....and the reason for boasting?? I travelled from Belapur to Andheri (nearly 1 1/2 hrs) for the delivery and NO MISHAPS...yay!! As I was using pound cakes, the structure was strong enough and the bottom tiers didnt squish. But if you are not comfortable or confident, go ahead and dowel it in the middle, and it will held everything together.
Pound Cake Recipe
Adapted from Joy of Baking
(used this recipe to make six individual 8" cakes)
Ingredients:
3 eggs, room temperature
3 tablespoons (45 ml) milk, room temperature
1 1/2 teaspoons vanilla extract
150 grams ( 1 1/2 cups) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, (omit salt if you are using salted butter like Amul)
150 grams (3/4 cup) caster sugar
185 grams (1/2+1/3 cup) unsalted butter, room temperature
a few drops of desired gel colour or if using liquid colours, then add 1 tablespoon of the liquid colour
Method:
Preheat oven to 175 degree Celsius and place the rack in the center of the oven.
Butter and line with butter paper or parchment paper an 8" round cake tin. Set aside.
In a medium bowl, whisk together eggs, milk and vanilla extract.
In another bowl, using your electric mixer (paddle attachment) or with a hand mixer, place the dry ingredients (flour, baking powder, salt and sugar) and mix on low speed. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the speed and beat for about one minute to aerate and develop cake's structure. Gradually add the remaining egg mixture in two instalments, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. Add the desired colour and beat in to incorporate.
Scrape the batter into the prepared pan and smooth the top with the back of a spoon. Bake for about 55 to 60 minutes or until the cake is golden brown in colour and a toothpick inserted in the center of the cake comes out clean. if you find the cake browning too much as it bakes, cover with a piece of aluminium foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a wire rack.
Happy Holi and Happy Baking!
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