Recipe: Pot Of Gold Rainbow Cake

3.18.2013


Happy (belated) St. Patrick's Day guys! Hope everyone celebrated in their own special way... Irish or not. I'm not of Irish decent (that I know of) but it's another one of my favorite holidays to celebrate... along with Xmas, Valentines, Halloween, Fourth of July... ok I like to celebrate all of them really. Anytime there's a need to get festive and spirited of any sort, count me in! I had been amazed at all the rainbow cakes I had seen floating around Pinterest and blogs but always felt intimidated by them. So why I decided to take it one step further by filling the middle with "gold" (not real gold, but actually just crunchy m&m's) is beyond me. But I did and I'm really glad too. I knew I wanted to try something a bit different for this holiday. Green and shamrocks, while really cute, seemed to be everywhere. So I thought I'd take the rainbow route... you know, with Leprechauns comes rainbows... and therefore gold treasure... get it?!? So this did end up being a tricky one and I'm still not sure if it was the cake recipe or perhaps just my execution (maybe I can't drink wine and bake?) but it wasn't smooth sailing that's for sure! At this point I'd like to say a special thanks to mum-in-law P for suggesting to place the baked cakes back in the oven after they had uncooked themselves (I mean really?) while in the fridge... thanks to dad-in-law R for aiding in the scraping of cakes off plates with minimal damage to them... and thanks to hubs who helped me frost this cake turned cookie (from baking twice) back together again. You guys rock! Oh and in case you were wondering, the cookie-cake still turned out really delicious and yes, the compulsive need to re-do this cake and get it 100% right is there... I just may need a little bit of time to gather some strength.

Whisk Kid Cake Recipe and Epicurious Frosting Recipe (both which I adjusted)

Ingredients
for pot of gold  
  • m&m's (I used the ones with crunch)
  • edible gold spray
for cake  
  • 2 sticks butter, room temp.
  • 2 1/3 cup sugar
  • 5 egg whites, room temp. (save those yolks for an omelet!)
  • 2 tsp. vanilla extract
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cup milk, warmed up for 30 seconds in the microwave
  • red, orange, yellow, green, blue, and purple gel food coloring
  • edible green glitter
    for frosting  
    • 6 tbsp. all purpose flour
    • 2 cups milk
    • 2 cups unsalted butter, softened
    • 2 cups vanilla sugar
    • 2 tsp. vanilla extract
    Directions
    for pot of gold  
    • Line a baking tray with grease proof paper and spread the m&m's out evenly.
    • Shake the edible gold spray can before using, then spray an even coat over them.
    • Let dry for 10 minutes and spray another coat, repeating as many times as necessary to get the covering you want (mine still have a hint of coloring showing through with a gold sheen).
    • Flip the m&m's over and repeat the previous step. I did five coats on each side.
    for cake
    • Grease six 9" cake tins with butter and line the bottoms with non stick paper, making sure to grease the top again. I only have two so I just reused them. Set aside.
    • Sift the flour, baking powder, and salt in a bowl. Set aside.
    • In a larger bowl, cream the sugar and butter together, then add the egg whites in, one at a time. Add in the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
    • Divide the batter between six small bowls, using a measuring cup to make sure they are all equal.
    • Whisk the gel food coloring into each bowl, I used the whole tube for an extra vibrant look!
    • Pour batters into the ready pans and bake at 350 degrees for 15- 17 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cakes cool down in their tins on a cooling rack for 15 minutes before taking them out. The recipe suggests refrigerating to cool quickly but I found it made the cakes still to the plates and I had to rebake mine to get them off. This altered the texture to more of a cookie cake than a spongy cake... but hey, that's ok with me!
    • I decided to make my rainbow cake even more festive by including a "pot of gold" in it. To do this, simply cut a hole in the two middle cake layers (green and yellow) using a cookie cutter or in my case, a glass and a knife. I stacked mine in the following order from bottom to top: purple, blue, green, yellow, orange, and red with frosting in between each layer.
    • Top with edible green glitter and extra gold m&m's... enjoy!
    for frosting  
    • In a medium size pan, whisk the flour into the milk until smooth.
    • Place the pan over medium heat, stirring constantly until the mixture becomes thick and starts to bubble, about 10 minutes.
    • Remove pan from heat and place grease proof paper directly on the mixture. Set aside to cool completely, about 30 minutes.
    • Using an electric mixer on medium, beat the butter fro three minutes until smooth and creamy.
    • Gradually add in the sugar, beating for another three minutes until fluffy. Add in the vanilla extract and mix well.
    • Add in the cooled milk mixture and continue to beat on medium to high speed for five minutes or until very smooth and noticeably whiter in color.
    • Cover and refrigerate for 15 minutes exactly... the recipe stresses this as very important so I timed it!
    • Use immediately for best result. Spread a thick layer in between each cake and then use the rest to cover the sides and top.
    "Today I am thankful for such a colorful holiday... thanks St. Patrick!***

    1 COMMENTS:

    1. this look so good AND pretty!! Yum, now i'm hungry.
      xoxo

      www.cakeandcouture.com

      ReplyDelete

     

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