Saturday, June 1, 2013

Rainbow Cake II



This weekend marks the end of my first week in school. Its been great so far being back to where I feel I belong: being a teacher. It has been challenging in terms of time management as I struggle to sleep early and wake up at 5am to get ready for school. Being a night owl (with a family of owls who don't sleep early), I struggle to sleep early. Anything before 12 midnight is not the norm in my household! But no such late nights for me any more as it would mean very few hours of sleep every night! Adjusting is indeed tough.

Nevertheless, I'm thankful that God has granted me with a great working environment that is coincidentally that fav boy's primary school that he used to attend! God has indeed a great sense of humour! 

In any case, I baked a cake for Rui En's first birthday party which was held at Downtown East Resort. This place sure brings back loads of memories. It's like the place for 'birthdays and celebrations', Singapore style. The favourite boy and I attended the party and the place sure brings back loads of memories. Anyway, this is the second rendition of the Rainbow Cake with a different recipe from the first one

I made a Hello Kitty cake with this 10" square rainbow cake as a base with a 7" carved Hello Kitty cake on top. This tutorial & recipe will be for the rainbow cake layer below (: I did a total of 7 layers for this cake..



This cake will take about 2 - 3 hours to bake depending on your speed and I'd rate it a difficulty level 4 out of 5. 


Rainbow Cake Recipe (Revisited) 

This recipe yields a 7 layer 10" square cake

The recipe is split into 3 batches to prepare and bake

BATCH 1 (Yields 2 layers)
160g plain flour
1 1/2 tsp baking powder
A pinch of salt
110g unsalted butter
150g castor sugar
1/2 cup milk
2 eggs (55 - 60g)
1 tsp vanilla bean paste

BATCH 2 (Yields 2 layers)
160g plain flour
1 1/2 tsp baking powder
A pinch of salt
110g unsalted butter
150g castor sugar
1/2 cup milk
2 eggs (55 - 60g)
1 tsp vanilla bean paste

BATCH 3 (Yields 3 layers)
240g plain flour
2 1/4 tsp baking powder
A pinch of salt
165g unsalted butter
225g castor sugar
3/4 cup milk
3 eggs (55 - 60g)
1 1/2 tsp vanilla bean paste

*NOTE: What I did was to whip up one batch at once and bake one layer before the other. If your oven allows for even baking of 2 layers, by all means go ahead and bake them together (: 

Filling

500g cream cheese
220g unsalted butter
330g icing sugar
2 tbsp vanilla bean paste

Frosting
200g non-dairy whipping cream

Wilton Gel food colouring, I used 7 colours for 7 layers
Steps

Preheat oven to 170 degree Celsius. Sift the flour, baking powder and salt.

Allow butter to 'warm' up to almost room temperature (I usually cube my chilled butter and let it thaw for 10 minutes in room temperature) and add the castor sugar. Whisk together till creamy. This can be done using a machine whisk or even a hand whisk (with some determination of course).

You should get something like this.

Add an egg yolk. Mix well.

Add the other yolk and mix well.

Add in the vanilla bean paste. Try using vanilla bean paste rather than vanilla essence/extract as it tastes so much better. The other two are just so artificial. 

Add the milk and flour mixture alternately, 1/3 portion at a time, ensuring that each layer is well mixed before adding another.

Remember to mix it well! Weigh the batter ALONE. Split batter into 2 equal portions. I had each portion at 310g - 320g. 

Colour each portion accordingly with a small portion of food colouring. Pour one portion of batter into a 10" square baking tin lined with baking paper and spread it as evenly as you can with a spatula. It will be good to have 2 baking tins so that you can rotate them. Bake for 12 - 15 minutes or till' cooked. 

Remove cake from baking tin and allow cake to cool in a cake caddy/air tight container. 

Bake remaining 6 layers and allow to cool completely. 

Prepare a sugar solution of 1 part hot/boiling water to 1 part castor/fine sugar and mix well to allow sugar to dissolve. Have the sugar solution in a spray mist bottle.

CREAM CHEESE FILLING

Have the cream cheese come close to room temperature in a mixing bowl for about 10 minutes. You may cube it to allow it to 'thaw' faster. Using a spatula/hand whisk (I prefer a spatula), whisk it vigorously by hand to cream it. Alternatively, use a machine whisk. 

Add cubed butter of room temperature (cube and thaw in room temperature for 10 mins) into cream cheese and whisk vigorously.

Add in icing sugar and vanilla bean paste. The specks you see in the cream cheese frosting is the vanilla bean paste. It may look 'unclean' but it sure will taste better! Mix well!

You'll get a mixture like this. 

Have one layer in the middle of the cake board (I used a 14" cake board). Spray with a small amount of sugar solution to keep the cake moist. Apply a layer of cream cheese filling (about 1/6 of the cream cheese). 

Add second layer. This cake is relatively manageable despite being thin. Nevertheless, do handled with care.  Repeat steps for remaining layers. 

You should get lovely layers like this!

Whip up the non-dairy whipping cream and use it to frost the cake. 
This video tutorial will better help you visualise how you can cream the cake (This is for creaming of round cake but the method is relatively the same). 

Refrigerate cake till you're ready to serve. The beauty of this cake is the excitement and joy when cutting the insignificant looking white exterior to reveal the many beautiful layers within. Have fun baking this! (: 



I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

40 comments:

  1. Can only use cream cheese? Or able to replace others.. and how much cream cheese cost? (Sry im a beginner) haha. Thx in advancee!

    ReplyDelete
    Replies
    1. Hello,

      Of course you can replace it with any other preferred frosting (:
      Cream Cheese for Philadelphia costs 4.50 - 5 bucks per block of 250g. The phoon huat house brand cream cheese is much cheaper when purchased in larger quantities.

      Delete
  2. Where did you get the Wilton food gel? Does cold storage have it?

    ReplyDelete
    Replies
    1. Hello,

      You can get it from baking stores like Phoon Huat and Sun Lik. I have not seen them in CS. However, I do know that Serangoon Garden's NTUC Finest carry the 4 colour ones (:

      Delete
  3. Hi Cynthia,

    Need your advise. I like to bake a 2 tier round shape cake using the rainbow cake as the top tier. Looking at 5inch size for the top tier, what would be the appropriate size for the below tier to support it? Also how do u stack the top tier cake to the bottom tier? Do u support it with any stick or toothpick or just place it on top? I'm afraid that the top rainbow cake will be too heavy and will sink into the bottom tire.

    Thanks for your advice in advice :)

    ReplyDelete
    Replies
    1. Hello, a 8" would give a nice stacked look.. or 9" is fine as well. I use bubble tea straws poked into the cake for support at the bottom.

      I'd suggest using a sturdy butter/fruit cake at the bottom to hold the weight of the rainbow cake on top (:

      Delete
    2. Sounds good. Thanks Cynthia for the useful advice :)

      Delete
  4. Hi Cynthia

    Love love love your blog!!! Gave me so much inspiration to try all your recipes!

    Can i check if i can use 7inch round pan for the above recipe? I am afraid the layer might be too thin and break. Can you send me a reply via sharont1605@gmail.com as i dont have a blogger account. Thanks.

    ReplyDelete
  5. Hi Cynthia

    I love the rainbow cake, but how to get the Hello Kitty features on the cake?

    ReplyDelete
    Replies
    1. Hello Jennifer!

      Thank you! I carved the cake before crumb coating it. From that, I piped stars onto it (:

      Delete
  6. Thanks for the reply, but can I check whether you take order for Hello Kitty cake because my daughter & her mates would like to get one for their teacher. Thanks,

    ReplyDelete
    Replies
    1. I do if time permits. Please drop me an email! (:

      Delete
    2. Hi Cynthia, can I have your email address, please, Thanks,

      Delete
    3. it's cynthia.lim.hl@gmail.com (:

      Delete
  7. Hi dear, u use cream cheese to pipe star design on the kitty face?

    ReplyDelete
  8. Hello,

    Can I seek your advice.
    I have tried making the rainbow cake. However I find that the cake which I have made feels stiff. It is not fluffy enough.
    Can you provide pointer on the possibility of over beating, the ingredients or anything?

    Thank you.

    ReplyDelete
    Replies
    1. Hello!

      The cake is not meant to be fluffy fluffy. It's a butter cake after all (:

      Delete
  9. Hihi, can I do tall cakes using this recipe? Looking at 5inch round tin...

    ReplyDelete
    Replies
    1. hello! 5" wouldn't work well cos it lacks stability and may topple over. I do have an 8" recipe that works well stacked tall.. check out The Ultimate Rainbow Cake

      Delete
  10. Hi Cynthia

    I am looking for a rainbow cake for 8 Jan.

    Can u take this order if not can u direct me to another contact?

    Cvdsilva33@gmail.com

    ReplyDelete
  11. Hi Cynthia,

    Can let me know which brand of fresh cream are you using ? will the cream hold one hour at room temperature ?

    ReplyDelete
  12. hello,

    i use PH's house brand whipping cream.. but i wont recommend leaving it out for an hour.

    ReplyDelete
  13. Hi Cynthia, what if I use silicone 10" for this recipe? Is that ok for this size?

    ReplyDelete
  14. Hi Cynthia, can I use 10" silicone round pan with this recipe?
    Thank you

    ReplyDelete
  15. Hello Cynthia,

    Will it be okay to use dairy whipping cream, instead of the non-diary whipping cream?

    Will there be any difference to the end product, if I were to use a dairy whipping cream?

    Hope to hear from you soon,
    Thank you! :)

    ReplyDelete
    Replies
    1. hello! sure you can do it but it's tougher to work with.. and of course, it'll taste richer (:

      Delete
  16. Hi Cynthia, sorry tonask. May i know in cups is approx how many ml?

    ReplyDelete
  17. Hi Cynthia, may I check on the measurement on eggs? The receipt calls for 2 eggs (55-60g) does this means weight of 2 eggs or each egg? Thanks!

    ReplyDelete
  18. Hi Cynthia, instead of baking, can I steam the cake layer by layer?

    ReplyDelete
    Replies
    1. hi, that i'm not sure. you can try (: do let me know how it goes!

      Delete
  19. Hi Cynthia,
    This cake can be bake in a 9inch square.
    What is the suggested baking time layer?
    Thanks much. Gonna give this a go.
    Jacqui

    ReplyDelete
    Replies
    1. Hi Jacqui, the timing should more or less be the same.. probably a couple minutes more. check on the first layer to determine the time you need and apply it for the other layers (:

      Delete
  20. Can I substitute plain flour to self raising flour?

    ReplyDelete

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