Colorful Cake | ide resep mudah untuk anda

This ultra-moist vanilla cake is filled with fresh raspberries and covered in the perfect vanilla buttercream. It also just so happens to be sporting one of the most visually striking (and easy) decorating schemes I’ve tried out. When you add raspberries to a batter like I did in my Heart Cake you need to cut them into smaller pieces and toss in flour in order to avoid juicy puddles that will collapse your cake. As an alternative you can use freeze-dried raspberries but fresh are easier to come across and I actually prefer the taste and moisture level they bring. For my color scheme I used three basic colors; pink, blue and orange and mixed two shades of each. I loves the combination of pink and coral, orange and ochre, sea green and teal, with of course a bit of white for balance.

I love this cake! It might be the most fun and low stress decorating I’ve done in quite a while. All you need is a bunch of different colored buttercream, some grass tips and a bit of imagination. A friend of mine got a cake from Alana Jones-Mann, who bakes really cool cakes and cookies in Los Angeles, and I totally fell in love with the idea of a “Shag Rug” Cake! For those youngsters who don’t know, shag rugs were popular in the 70’s and have a really thick pile; comfy but a nightmare to clean! Anyhow the design is visually striking but super-easy to accomplish. It’s basically a camo pattern with any colors you like piped using a grass tip. The nightmare would be changing tips for each color so I got a set of 25 cheap grass tips from Amazon for about seven dollars, totally worth it!

This would also make a really cool camouflage cake if you switch the colors out to shades of green. I’m perfectly happy with a rainbow sherbet pallet but some people might want something “tougher”. Of course pink camo is a thing!

INGREDIENTS

For the Cake
1 2/3 cup all-purpose flour 213 grams
1 cup granulated sugar 190 grams
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter unsalted, room temperature, 170 grams
3 egg whites
1 tbsp vanilla extract
1 tsp vanilla bean paste
1/2 cup sour cream 112 grams
1/2 cup cream 122 grams
1 cup raspberries fresh
1 tbsp lemon zest
For the Vanilla Buttercream:
3 lbs confectioners sugar
1.5 lb butter unsalted, room temperature,
2 tbsp vanilla bean paste
5 tbsp heavy cream
2-2 drops rose water optional
multiple food colorings

INSTRUCTIONS

For the Cake:
Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.
Sift the dry ingredients together in a large bowl.
Beat the wet ingredients together in a medium bowl. Add lemon zest.
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Add the wet to the dry and mix until just combined. Fold in fresh raspberries at the very end and mix until just combined.
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Divide the mixture evenly into the cake pans.
Bake for about 25-30 minutes or until the centers are springy to the touch.

For the Vanilla Buttercream:
Beat the butter until light and fluffy. Add the confectioners' sugar. Beat until smooth.

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Add vanilla, rose water and cream. Beat until combined.

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Save some white buttercream. Add food coloring to create blue and teal> transfer to piping bags.

Get out 6-8 bowls. Add about 1 cup of buttercream to each.
Leave one bowl white.
Use food coloring to dye each bowl a different color.
Transfer all smaller batches to piping bags fitted with a grass tips.

For the Assembly:
Pipe rings of buttercream between the cake layers.
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Cover the cake with a thin, crumb coat and chill for a few minutes.

Colorful Cake
Using a large grass tip to pipe patches of each color to create a design. You can really use whatever pattern you'd like just try to not repeat the colors in the same section to much and keep the patches of color on the smaller side.

thanks done share recipes to : https://preppykitchen.com/colorful-cake/