Long time no see!
I haven’t blogged for a whole month. I’ve been kind of busy lately, with the new blog and all. Now in English aswell! Or the recipes at least.
Christian appointed this cake to be one of the best cakes ever (and I can tell you he has tasted many) and I was actually so surprised when he said that. I mean yeah, it’s an awesome cake and it looks great, but I’d never expected it to be his kind of cake. Anyway, he thought the texture was fantastic.
We couldn’t eat it all by ourselves though so we gave the leftovers to a friends co-workers. They all agreed the pink frosting was the best (hehe).
You can find the macaron recipe over here!
Vanilla funfetti cake
100 g softened butter
400 ml sugar
250 ml milk
1/2 tsp vanilla extract
500 ml flour
1 tsp baking powder
Pinch of salt
2 large egg whites
100 ml confetti sprinkles
Heat oven to 175°C (350F).
Butter and flour two 5 inch (6 inch works too) baking pans. Set aside.
Beat butter and sugar until pale and creamy, about 3-4 minutes. Add milk and vanilla and mix until smooth. Set aside.
Mix flour, baking powder and salt in another bowl, then add it to the wet ingredients. Add egg whites and mix until smooth. Stir in confetti sprinkles.
Divide batter amongst baking pans and bake for about 30-35 minutes or until a cake tester comes out clean. Let cool.
Vanilla Swiss meringue buttercream
If the buttercream gets soupy or curdled, please please don’t throw it away! I beg of you, just keep whipping and it will eventually come together!
4 large egg whites
200 g sugar
250 g butter, softened but cool
1 tsp vanilla extract
Put egg whites and sugar in a clean and heat proof bowl. Put the bowl over a sauce pan with simmering water. Whisk the sugar end eggs with a whisk to prevent curdling. The mixture
should be about 65°C, about 140-150 F. If you don’t have a thermometer,
just rub some mixture between your fingers. If the sugar has melted and
mixture is hot, it is done. Remove from heat, whip until you have a white, fluffy
and cool meringue frosting. This step can a few minutes. When bowl is cool to the touch,
start adding the butter, very slowly. Don’t worry if the mixture looks
curdled and soupy, it’s easy to fix! If the buttercream is too cold,
just put the bowl over simmering water for a few seconds and whip
again. If it’s too hot, just put it in the fridge for a few minutes and then
whip. Add vanilla extract and whip
until smooth. Leave the frosting white for now.
Assembling the cake
When cake layers are completely cool, cut them so you have six layers altogether. Put the first layer on a cake stand and spread a layer of buttercream on it. Keep doing this until you’ve used all the cake layers. Spread a thin layer of white buttercream (crumb coating) all over the cake – make it as even as you can. Put the cake in the fridge while you color the rest of the buttercream.
Divide the remaining buttercream between three bowls and color frosting in preferred colors – I used pink, mint green and light turquoise. Frost the cake one color at a time, putting on a good layer of each color. I started at the bottom of the cake with the pink layer but you could start at the top too, if you like. Do take a look at this great video tutorial by Sweetapolita to see how she does it!
Sprinkle extra confetti sprinkles on top.