Buttercream Rainbow Cake Recipe

Rainbow Cake! Jane's Patisserie

WebJun 19, 2021 · Preheat your oven to 160ºC/140ºC fan and line three 8"/20cm springform tins with parchment paper and leave to the side for …

Rating: 5/5(15)
1. Preheat your oven to 160ºc/140º fan and line three 8"/20cm springform tins with parchment paper and leave to the side for now.
2. Once all of your cakes are cooled, you can make the buttercream.
3. Using a 10" cake board, add your first sponge. I start with purple as its the bottom colour.
4. Add the white chocolate and double cream to a bowl and heat in a microwave in short 10 second bursts stiring well each time.

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Easy Rainbow Buttercream Cake Haniela's

WebAug 8, 2020 · AMERICAN BUTTERCREAM. On low speed and with a paddle attachment, beat room temperature butter (5 sticks, 565 grams) …

1. Preheat oven 350F. Butter and flour 2 - 6 inch baking pans, line the bottom with parchment. Or use nonstick spray and line the bottom with parchment.In a large bowl whisk together flour (1 and 1/2cup), salt (1/4tsp) and baking powder (1tsp), set asideTIP : You can also use a cake flour for a finer crumb, if desired.
2. In a clean bowl, whip egg whites ( 4 egg whites) with a pinch of cream of tartar or 1/2tsp lemon juice/white distilled vinegar(optional). Beat until foamy. Then gradually add 1/2 of the granulated sugar (1/2cup). Beat until stiff, shiny and moist peaks are formed. Don't over beat of meringue will be dry.Gently scrape the meringue into another bowl. Set aside. Now we are going to prepare egg yolk mixture, no need to clean the mixer bowl.TIP : Wipe down the bowl with vinegar to remove any greasy residue.
3. Place egg yolks (4 egg yolks) into the mixing bowl you just used for making the meringue. It is okay, it doesn't have to be spotless. Add remaining granulated sugar (1/2cup) to the egg yolks. Beat using wire whip attachment. Beat the egg yolks at medium-high speed. Scrapping the bowl once or twice to ensure all egg yolks are well blended in. Beat until ribbon stage is reached. About 5-6 ,minutes. Mixture will be thick, doubled in volume and pale in color.Gradually in one continuous pour add oil, mix well. The gradually add warm water. Scrape the bowl in between. Beat in vanilla extract and beat for 2 more minutes. Turn off the mixer.
4. Using fine mesh strainer sift about 1/3 of flour mixture into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold in. Continue with the rest of the flour and meringue until no streaks are visible. Then make last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl. Be gentle and don't over mix. You are looking for a light and airy batter.

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Delicious Rainbow Cake With Gold Drip – Sugar Geek …

WebMar 14, 2020 · Heat oven to 335º F/168º C. Combine 8 oz of the buttermilk and the oil together and set aside. Combine the remaining buttermilk, …

1. NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C
2. Prepare six ( 8"x2") cake pans with cake goop and place a round piece of parchment paper in the bottom of the pan for easy removal of the cake
3. Combine 8 oz of the buttermilk and the oil together and set aside.
4. Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside.

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