Wow, I just love surprises, both giving and getting them. First off, I would love to thank Nina Baydoun from Tabkhet el Yom for nominating me for the Versatile Blogger Award. This is my second award, after the last Sunshine Award I got. If you want some a variety of the best Lebanese food, then be sure to check out her blog!
Here are my nominations:
3- Allison Eats
Speaking of surprises, I’ve been eyeing this multi-layer rainbow cake I found on foodgawker foreverrrrrr! I finally got the excuse to bake it up today for my sister’s party. It was so funny because all the party guests did not know what to expect when I told them there was a surprise for them inside the cake. I mean, it looks like a totally normal cake from outside, with the plain white icing and what not. They probably thought that I put some strange material inside. Surprise!!!!! They had no idea that there would be a rainbow inside after the first slice was cut.
The cake itself was pretty easy to make. I followed a white cake mix recipe that I found here.
- 3 cups of all-purpose flour
- 2 cups of sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp of salt
- 5 large egg whites
- 1 cup of milk
- 1 1/2 sticks of unsalted butter (room temperature)
- 1/2 cup of sour cream
- 2 tsp of pure vanilla extract
- Gel Paste (I used the Wilton Colors: Christmas Red, Orange, Lemon Yellow, Leaf Green, Sky Blue, and Purple)
- Measuring cups: tablespoon, teaspoon, 1/2 teaspoon, 1 cup, 1/2 cup
- 2 Mixing Bowls (for dry/wet ingredients)
- Electric Mixer
- Parchment Paper, Pencil, and Scissors
- 9″ round cake pans
- Mini bowls (for separating the egg whites)
- 6 medium bowls/spoons (for separating the 6 colored layers)
- Mix together all the dry ingredients: flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- Cream all the butter with an electric mixer. If you forgot to leave it till it reached room temperature, then microwave it for about 20 seconds before creaming.
- Add in the sugar, egg whites, vanilla extract, and sour cream mixing well in between each and every addition.
- Alternate adding the flour mixture and milk to the creamed mixture. Mix until well incorporated.
- If you have a scale, you can weigh the amount of the total cake mixture and divide it by six to see how much to add to each of the 6 divisions. My lack of a kitchen scale lead me to improvise and use another method. Instead, I used the measuring cups to scoop the mixture into each of the 6 bowls laid out. I started with a 1/2 cup for each and then added another 1/3 cup to each dividing the rest of the mix as equally as I could.
- Next, use the toothpicks to add the 6 gel food colorings to each of the 6 bowls. The color you see of the raw cake mixture is how it will turn out after being baked, so add the food colorings according to your own discretions.
- Now, trace the cake pan with a pencil on the parchment paper and cut out the circle. Butter the parchment paper after putting it in the cake pans. I used two cake pans at a time in the oven, because I only had two.
- Pour the colored batter into the cake pans and bake for about 15 minutes or until well done.
For the icing I wanted to try something different so I did a Swiss Meringue Buttercream from here. I didn’t really like how it turned out though, because it was not consistent enough to ice a cake. I had to add half a can of store bought frosting to it to make it less runny. This was only for the filling though, in between the layers. For the outside frosting, I went with the recipe that I have been using from my previous cupcake post. It hasn’t failed me yet and is the perfect icing for a cake!
More cupcake pictures too!