Chocolate Covered Strawberry Cake

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Tonight on my weekly livestream for the Food Network, I wanted to embrace the warm weather we’ve been having and incorporate some fruit into¬†my cake!! My first thought was a chocolate covered strawberry, and that’s as far as I got ūüôā I made a miniature version of this cake ahead of time, as shown above. The recipes used in my live stream can be found below:

Chocolate Cake Batter:

  • 2 1/2¬†cups flour
  • 3/4 cup unsweetened cocoa powder
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil

Strawberry American Buttercream:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 1¬†Tbsp. heavy cream
  • 2¬†tsp vanilla
  • 1/2 cup strawberry puree (1 cup blended strawberries, cooked over low heat until reduced to 1/2 cup of puree)

Chocolate Ganache:

  • 1/2 cup heavy cream (about 4 oz.)
  • 1/2 cup chocolate chips (3 oz.)

Additional components:

  • 1 container of washed strawberries
  • wilton 1M tip

Instructions:

Preheat oven to 350¬įF. Grease and line four 7‚ÄĚ round pans.

Mix together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) in a stand mixer on low (with a paddle), until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers cool, prepare the strawberry puree for the frosting. Puree 1 cup of strawberries in food processor, then pour into a pan over a low medium heat. Stir frequently, and cook for roughly 20 minutes, until the puree has reduced in size to half it’s original volume. Remove from heat and place in fridge until fully cooled.

Next, make the strawberry buttercream.Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated. Mix in (fully cooled) strawberry puree.  If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

For the chocolate ganache, heat heavy cream in a heat-proof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat and pour into a heat-proof bowl.

Gently pour chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and chocolate are fully combined combined. Set aside to cool for about 30 minutes (or place in fridge for about 15 minutes), then pour into a squirt bottle for easy application.

Once the cake layers are fully cooled, assemble the cake. Stack and frost layers with buttercream. Apply a thin crumb coat, and chill the cake in freezer for 5 minutes. Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting. Smooth with a bench scrapper. If you want to see a full tutorial for how I¬†get smooth sides on my cakes, you can click here. Place cake in freezer for 15 minutes. Once the cake is fully chilled, remove from freezer.¬†Dip washed strawberries into the ganache, and place around the the top edge of the cake, leaving about 1.5 inches between each strawberry. Allow some of the ganache to drip over the edge. Use a squirt bottle to add the ganache drips to the areas where the strawberries are placed. And that’s it!!

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If you want to learn the tips and tricks I use to add drips to a cake, you can see a full tutorial here.

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Funfetti Cookie Dough Ice Cream Cake

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With summer right around the corner, it only seemed appropriate  that I make an ice cream cake!! This recipe simplifies the process, with a super easy no-churn Ice Cream filling! I also added some of my favorite edible cookie dough and sprinkles, just for fun. The recipes are included below:

Chocolate Cake Ingredients:

  • 2 1/2¬†cups flour
  • 3/4 cup unsweetened cocoa powder
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 tsp instant espresso, dissolved in 1 Tbsp hot water
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
No-Churn Ice Cream
  • 16¬†oz cream cheese, softened
  • 1 cup brown sugar
  • 1/4 cup¬†heavy cream
  • 2 tsp vanilla extract
  • 16¬†oz Cool Whip (2 tubs)
  • 1 cup mini chocolate chips
  • 1/2 cup sprinkles
  • 2 cups edible cookie dough balls

Optional:

Instructions:

Preheat oven to 350¬įF. Grease and line three 8‚ÄĚ round pans.

Mix together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) in a stand mixer on low (with a paddle), until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla, espresso, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 40-45 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

To accelerate the cooling process, I like to pop my cake layers in the freezer once I’ve removed them from the cake pans.

As the cake layers cool, prep the no-churn ice cream. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix with a paddle attachment at a medium speed until completely combined. Gently fold in the cool whip, mini chocolate chips, and the cookie dough balls (reserve a handful to decorate the top of the cake).

Next, assemble the cake! Use acetate sheets or parchment paper to create a ¬†tall cylinder inside the same pan you baked the cake layers in. The cylinder should be roughly 12 inches high, as it has to be taller than the cake will be. Use tape to secure acetate sheets/parchment paper to ensure it keeps it’s shape while filling.
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Place a cardboard cake circle in the bottom of the pan (I trimmed a 10 inch cake round to fit in my pan). Put the first cake layer in the bottom of your pan. Smooth 1/3 of the ice cream on top of the cake layer. Repeat with remaining cake layers, finishing the stack with a smoothed layer of ice cream. Allow ice cream cake to freeze completely, preferably overnight (or at least 6 hours.
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When ready to eat, remove cake from freezer and gently peel away lining. I chose to top the cake with chocolate buttercream swirls (made with a Wilton 1M tip), sprinkles, the leftover cookie dough, and a chocolate ganache drizzle! You could also cover the cake in cool whip/whipped cream ūüôā
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Easy Microwave Mirror Glaze Recipe

I’ve already shared my Easy Mirror Glaze Recipe (made with only 5 ingredients!!), which helped make the mirror glaze technique much more approachable. However, I wanted to simplify the process even further, and am now sharing a modified mirror glaze recipe that can be prepared using just a microwave!!!

Microwave Mirror Glaze needs to be a thing! I’m not kidding, this take roughly 5 minutes in the microwave to whip up. I’m 99% sure this is the simplest mirror glaze recipe out there! I wanted to make a mermaid-inspired mirror glaze, so I used some light shades of pink, purple, blue, and green. In addition to making microwave mirror glaze a thing, I also want to make mermaid glaze a thing! So many goals, so little time.

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There are a few things you need to know before you begin making your mirror glaze:

  • You must use unflavored gelatin; the sugar in regular jello throws off the recipe
  • I recommend using miniature white chocolate chips if possible, they melt the fastest
  • If you want to color the mirror glaze, be sure to use¬†gel food coloring. It won’t throw off the consistency of the glaze like liquid food coloring
  • Be sure to pour the glaze over a fully frozen, very smooth cake. I prefer to pour this over cakes frosted with buttercream, but you an also pour it over frozen mousse.

The ingredients needed can be found below:

Mirror  Glaze:

  • 1.5 cups¬†sugar
  • 1 cup water
  • 2/3 cup sweetened condensed milk
  • 2 cups white chocolate chips (miniature work best, but regular are fine too)
  • 2 Tbsp. unflavored gelatin (2 envelopes), bloomed in 1/4 cup of water

Optional:

  • gel food coloring (in this glaze I used pink blue, green, and purple)
  • edible glitter
  • large offset spatula (for color swipe over the top of the glazed cake)

Equipment:

  • large, heat-proof bowl
  • thermometer

Instructions:

Mix the gelatin in a bowl with 1/4 cup of water, and set aside to let it bloom while you begin the glaze. Combine together the 1 1/2 cups of sugar, 1 cup of water, and 2/3 cup sweetened condensed milk in a heat-proof bowl. Heat for 1 minute at full power, and remove from microwave. Stir, and heat for another minute. Next, add in the gelatin (it will be very firm), breaking it up into smaller pieces. Heat for an additional minute, then add in half of the white chocolate chips (1 cup). Gently stir to ensure all the chips are submerged. Heat for an additional minute, then remove and slowly stir. The white chocolate chips should be mostly melted. Stir in remaining chocolate, and heat for another minute. Remove from microwave, and let the mixture sit for a minute. This will allow the heat from the mixture to continue to melt any remaining bits of white chocolate. Stir slowly, until all the white chocolate has melted. The glaze should be perfectly smooth, and roughly 130 degrees F at this point.

If there are still bits of white chocolate, heat for additional 30 second intervals (stirring between), until all the chocolate is fully incorporated. Divide the glaze evenly between four bowls. Color the bowls pink, purple, blue, and green. Continue to stir occasionally to stop a skin from forming, until the glaze has reached 90 degrees, or is slightly above room temperature. My glaze took about 20 minutes to cool to the right temperature.

Once the glazes have cooled slightly, pour all of the pink into a large bowl with a pouring spout. Then pour drizzle in 2/3 of the purple, blue, and green glazes on top of the pink.

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Remove the smoothed buttercream cake from the freezer (must be fully frozen!! I recommend freezing for at least 2 hours before glazing), and place on a tall, circular object, on top of a large baking sheet. I elevated my cake with a a small cake pan, then slowly poured the glaze on the cake.

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I began pouring the glaze over the edges, then worked my way into the center. Once I had fully covered the cake, I swiped a bit more blue onto the top of the cake with a large offset spatula. I then sprinkled some edible glitter over the top. I let it continue to drip for about 5 minutes, then scraped the excess from the base, and placed the cake in the fridge.

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See? So easy!!! My cake was a three layer cake made with seven inch cake rounds. This glaze recipe easily covered a cake this size, and I had plenty of leftover glaze. It can be stored in the fridge in an airtight container, and reheated to be used in the future. However, the glaze can develop a skin, so be careful!

Rosé Gold Drip Cake

The creative geniuses over at Cosmopolitan came up with the cutest concept, and asked me to make a Rosé Gold Cake. I make a lot of cakes, but wanted to get a bit fancy with this one! I grabbed a bottle of Veuve Clicquot rosé, some edible gold leaf, and went to town! The recipe used can be found below:

Rosé Cake Batter:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 cup buttermilk, room temperature
  • 1/2 cup ros√©
  • 1/8 cup vegetable oil

Vanilla Buttercream Frosting:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 2¬†Tbsp. heavy cream
  • 3 tsp vanilla

Pink Colorful Drips (white chocolate ganache):

  • 1/2 cup heavy cream (about 4 oz.)
  • 1¬†1/2 cups white chocolate chips (9 oz.)
  • gel food coloring (optional)

Additional Decoration and Tools:

  • edible gold leaf (1 full booklet)
  • paint brush (to apply the gold leaf)
  • plastic squirt bottles
  • wooden dowels

Preheat oven to 350¬įF. Grease and line four 6‚ÄĚ round pans, and four 4″ round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated. ¬†Mix in the buttermilk, on a low speed. Add in rose, vanilla and oil, and mix at a low¬†speed until fully incorporated. The rose may have a slight curdling effect when first added, but as you mix it in the batter will return to it’s smooth consistency. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 30-35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers bake, make the white chocolate ganache.¬†Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully¬†covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Divide evenly between two bowls, and add gel food coloring. I made one bowl a hot pink color, and the other a lighter pink. Allow the ganache to cool until desired viscosity is reached (about 45 minutes), then pour into squirt bottles for easy application onto the cake. If you don’t have squirt bottles, you can use a spoon to add the drips to the cake.

Next, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: Since this frosting is for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Once all the components are ready, begin to assemble the cake. If desired, level cakes with a serrated knife. Stack and frost the six inch cake layers, and apply a thin crumb coat, and chill the cake in freezer for 5 minutes. Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting. Smooth with a bench scrapper. If you want to see a full tutorial for how I get smooth sides on my cakes, you can click here. Once the frosting is smoothed, carefully cover in edible gold leaf. Place cake in freezer for an additional 5 minutes.

If you don’t want to cover the entire cake in gold, you could also add gold flecks around the cake rather than coat it.MVI_7419_Moment (2)

Repeat this process with the 4 inch cake layers, building them on a cardboard round cut to a 4 inch diameter.

Once the cake is fully chilled, use a squirt bottle to add the ganache drips. I added the hot pink drips to the bottom tier, and the lighter pink drips to the top tier. You can learn all the tips and tricks I use to add drips to a cake here.

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Measure and cut four wooden dowels to the height of the bottom tiered cake. Insert into the bottom tier in the shape of a square, just wide enough to support the top tier. Place the smaller tier onto the top of the 6 inch tier, being careful to center it.

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And that’s it!! Then it’s time to sip the extra rose, and enjoy it with a generous slice of cake ūüôā

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The Ultimate Peeps Cake

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I had just enough time to make one more cake before Easter this year, and I wanted it to be epic. Nothing screams “EASTER” more than peeps, so they were in main inspiration for this cake! I used a pastel color theme to match with the peeps, and made a really fun checkerboard pattern on the inside. My favorite vanilla layer cake recipe works great for this, and I used 8 inch pans with 6″, 4″, and 2″ circle cutters. You can watch the full tutorial of this cake here. The recipes I used can be found below:

My Favorite Vanilla Layer Cake Recipe (divided into four parts, colored pastel shades of blue, purple, pink, and yellow with gel food coloring)

The Best Vanilla American Buttercream

White Chocolate Ganache (colored pastel blue, purple, pink, and yellow with gel food coloring)

Tools:

  • 8 inch cake pans
  • 6 inch, 4 inch, and 2 inch circle cutters (or cutters that can cut cake rings of equal width)
  • Wilton 1M piping tip
  • piping bags
  • Peeps
  • whopper chocolate eggs

Begin by baking cake layers. I usually do this the night before, as baking an entire cake from scratch in one day can be a bit much. While my cake layers bake, I make my buttercream. As long as the buttercream is stored properly, it can sit out overnight at room temperature (just be sure to re-stir it before frosting the cake the following day). The ganache can be made in advance as well, but needs to be stored in the fridge overnight (you can see a full tutorial on how to make colored drips here). To use it the following day, simply heat it in the microwave for 30 seconds Р1 minute, until the bottle is slightly warm to the touch, and is fluid enough to make drops.

Once the cake layers are baked and fully chilled, level cake layers to a uniformed height (roughly 1 inch) using a serrated knife. Remove parchment paper, and use circle cutters to cut the cake into four rings (technically three, since the center ends up being a circle :P). Gently separate the rings from one another, and lay them out on counter. Following a set color patter (I went blue, pink, purple yellow), rearrange the rings into four complete cake layers.

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Once all layers are recombined, stack and frost layers with buttercream. Apply a thin crumb coat, and chill the cake in freezer for 5 minutes. Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting. Smooth with a bench scrapper. If you want to see a full tutorial for how I get smooth sides on my cakes, you can click here. Place cake in freezer for 15 minutes. Once the cake is fully chilled, use a squirt bottle to add the ganache drips. You can learn all the tips and tricks I use to add drips to a cake here.

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Place leftover frosting into a piping bag with a Wilton 1M tip, and pipe large swirls in a ring around the top of the cake. Be sure to leave at least 1.5 inches of room between the edge of the cake and the swirls, so that the peeps will fit! ¬†Next, place a peep on top of each swirl, and nestle whopper eggs between the swirls. And that’s it! Then all that’s left to do is cut into the cake, to see that beautiful checkerboard pattern ūüôā

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Grilled Cheese Sandwich Cake

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National grilled cheese day is April 12th, and it only seemed fitting that I make a grilled cheese sandwich CAKE! I had to test out a few different techniques in the process, but believe I’ve found the easiest way to do it! I made mine with two, 8 inch square cake layers, and filled them with a yellowish-orange buttercream! I added some triangles of modeling chocolate to look like melting cheese around the edge of the cake, and I caramelized some sugar on the top of the cake to make it look toasted. The recipes I used can be found below.

Vanilla Cake Batter:

  • 1 1/2 cup flour
  • 1 1/2 cups granulated sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup egg whites (about 3 large egg whites)
  • 3/4 cups buttermilk, room temperature
  • 2 tsp. vegetable oil

Vanilla Buttercream:

  • 2¬†sticks (2 cups) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 tsp salt
  • 1 Tbsp. heavy cream
  • 1 tsp vanilla
  • yellow and orange gel food coloring

Modeling Chocolate:

  • 16 oz. white chocolate
  • 1/3 cup light corn syrup
  • yellow and orange gel food coloring

Preheat oven to 350¬įF. Grease and two 8‚Ä≥ square pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine. On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide evenly between the prepared cake pans. Bake for 30-35 minutes, or until a skewer comes out clean. The edges need to be fairly brown, so that they look similar to the crust of bread! Allow the layers to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

As the cake layers bake and cool, prepare the frosting. Beat the butter on high for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Mix in a few drops of yellow gel food coloring, and one or two drops of orange gel food coloring. I wanted my frosting to be the same color as slices of cheddar cheese, but if you want your frosting to be more yellow, you can omit the orange.

To make the modeling chocolate, place white chocolate in a heat-proof bowl. Heat at 50% power for thirty second intervals, slowly stirring between each interval. Repeat until fully melted. Let chocolate cool to about 90 degrees, or until it isn’t warm to the touch when you test with your finger. Gently stir in the corn syrup with a spatula. The mixture will seize up quickly. Once the mixture has firmed up, let it sit for about 10 minutes to allow it cool. Then begin to knead the mixture with flexible bowl scraper, until smooth and glossy. Wrap the chocolate in plastic wrap, and place in a Ziploc bag. Allow to rest overnight at room temperature. The following day, cut out triangles to be the overhanging cheese for the edges of the cake.

To assembly the cake, trim the tops of the cake layers, and place one layer on cake board. Add buttercream, and spread evenly.

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Add modeling chocolate triangles around the perimeter of the cake. Spread a thin layer of sugar on top of the second cake layer, and broil until browned and caramelized.

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Let layer cool for about 15 minutes in the fridge, then place on top of cake. Cut diagonally for the full, grilled cheese effect ūüôā

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April Showers Themed Cake

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My friend Taryn (also know as @missladyfinger) and I joined forces again to create an April showers cake and nail art look. We were inspired by all the rain we’ve been getting in New York lately, and wanted that to be the inspiration of this collab! Taryn painted an amazing rainy design on our nails, and I made a cake with blue swirled layers, blue ganache rain drops, and buttercream flowers. The full recipe can be found below, and the full tutorial can be seen here.

Vanilla Cake Ingredients:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 2¬†tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • blue gel food coloring

Blue Buttercream Ingredients:

  • 6¬†sticks (3 cups) unsalted butter, room temperature
  • 12¬†cups powdered sugar
  • 1/2 tsp salt
  • 3¬†Tbsp. heavy cream
  • 3 tsp vanilla
  • blue, green, yellow, orange, red, and purple gel food coloring

 

Instructions:

Preheat oven to 350¬įF. Grease and line four 8‚ÄĚ round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between three bowls. Leave one white, and color one light blue (2 drops blue gel food coloring), and one a royal blue (6-8 drops blue gel food coloring). Add batter to pans 1/2 a cup at a time, alternating colors. Once all batter has been used, draga  knife through the batter to create a swirled batter. Bake for 35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

As the cake layers bake, prepare the white chocolate ganache and frosting! The full recipe and instructions can be found here. Be sure to color it with a couple drops of blue gel food coloring.

To make the frosting, beat the butter on high for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Add 1/3 cup of frosting into eight different bowls. Color each bowl the following shades: blue, violet, yellow, orange, red, and three ombre shades of green. Place frosting into pipe bags, cut with a 1 cm opening. Set aside another cup of uncolored frosting, and add to a piping bag with a 1.5 cm opening. Color the remaining frosting light blue with gel food coloring.

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

To assemble the cake, stack cake layers and apply an even layer of light blue buttercream between each layer. Once stacked, apply a thin crumb coat to the cake, and chill the cake in the freezer for 5 minutes to allow the crumb coat to firm up. Then apply a thicker, second layer of buttercream, and smooth with a cake bench. Using the shades of green frosting, make vertical lines between 1-3 inches all around the cake, angling some slightly to both sides. This will be the grass, so you want it to look as random and organic as possible. Next, using the remaining colored buttercream, pipe small circles along the top of the grass line to create the flowers. Add some yellow into the center of some of the flowers to give them more depth.

Place in the freezer again for 15 minutes. This step is CRUCIAL, as the cake must be chilled before adding the blue ganache drips.

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Once thoroughly chilled, slowly add the blue ganache drips onto the cake. You can see a full tutorial on how to add drips to a cake here. Place in the freezer for another 10 minutes to help the drips set.

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The last step is to pipe on a cloud boarder using the remaining white frosting bag, using a swirling motion. Then it’s time to slice the cake and reveal those beautifully swirled layers ūüôā

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