.and just like that we have accomplished another small joy of #1kfollowers on Instagram. Thank you all in our instafam, we have been truly enjoying this journey of breaking from mundane and binging on all things artsy!
We have got a special celebratory treat for you all – a colorful chocolate rainbow cake (inspired by the idea of a dear friend). This cake tower is made using our own eggless vanilla cake recipe, binded well together with chocolate fudge filling and topped with chocolate ganache, recipes separately on the blog.
Thanks for encouraging our effort and continue to keep supporting B&B!
Vanilla cake base recipe (eggless, butterless)
Ingredients: (yields one 5” inch cake that can be cut into two layers)
- ½ cup all-purpose flour
- 1 cup sugar
- 1 cup curd
- ½ tsp baking soda
- ¾ tsp baking powder
- ¾ cup oil
- 1 tbsp vanilla essence
- Parchment paper / baking paper
Procedure:
- Whisk curd and sugar in a bowl using a whisker and beat it until smooth. Add baking soda and baking powder to it and let it rest for 5-10 minutes
- When the bubbles are formed in the batter, add ¾ cup of oil to it along with vanilla essence and mix it well
- Sift the flour in the batter and mix it well. Ensure no lumps are left. The batter should be smooth and consistent
- Preheat the oven at 180 degree celsius for 10 minutes
- Grease the baking pan (recommend to use pans ranging 4-5” only) with oil. In the baking pan, sprinkle the flour on the base as well as on the sides. Add a piece of parchment paper covering the base of the pan. This will ensure that the cake comes out smooth and easily
- Pour the batter in the pan. Double tap the pan so that the batter is evenly spread and no bubbles are formed
- Bake it at 180 degree celsius for 15-20 minutes or until the skewer comes out clean
- Let the cake cool down for few minutes before taking out. Once it cools down, just pick the edge of parchment paper and it should easily come off
Points to note:
- We have used coarse sugar and then powdered it, alternatively baking sugar can be used
- Oil could be any – sunflower oil, olive oil etc. Just ensure that it does not have strong smell
- Parchment paper is not mandatory. It has been used to give the cake a smooth texture and to avoid any breaking/cracks while taking off
Rainbow cake
We have made six layers of red, orange, yellow, green, blue and purple colour in this rainbow cake using the following steps:
- Made the batter quantity for 3 cakes and split it into halves leading to six equal bowls of batter
- We have used the following food colours for the desired colour of the cake layers, usually around 1.5-2 tsp colours but see how your batter colour comes out upon mixing and adjust:
- Red: red colour
- Orange: mix red and egg yellow food colour in equal proportion
- Yellow: egg yellow colour
- Green: green food colour
- Blue: blue food colour
- Purple: mix blue and red food colour with more proportion of blue
- You can put it either way – with red at top or at bottom
- On the bottom cake layer, add a thick layer of chocolate fudge filling (recipe separately on the blog) and place the next top layer. Continue this process for all the six cake layers. Given it is a cake tower that will eventually turn out to be heavy and might fall down, add 3 skewers in a triangle position after three cake layers have been placed. This will keep it steady and intact
- On the top-most layer, first add chocolate ganache. Let the cake cool for 10-15 minutes. Now, add chocolate ganache (recipe separately on the blog) for that glazing/shining effect
- Add cake décor of your choice and let the cake cool down in the fridge for an hour or so. Enjoy your delicious chocolate rainbow cake!
Points to note:
- Each layer can be filled with your favourite confetti in addition to the frosting
- You can replace chocolate filling by cream frosting, refer to our recipe on this in the Hawaiian cake
Break&Binge 