5different gel food coloring , in an appealing color palette
your favourite sprinkles
dehydrated meringues
Instructions
Cake
Preheat your oven to 325°F (165°C) and place a casserole dish filled with 1 to 2 (2.5 to 5 cm) inches of water on the bottom rack of your oven.
In a large bowl, sift together all the dry ingredients.
Add the soft room temperature butter to the dry ingredients and with an electric mixer on low speed, mix into the flour until you reach a crumbly and sand-like texture, about 1 minute.
Add the rest of the wet ingredients all at once and continue mixing on low until there are no more dry ingredients left. Scrape the sides of your bowl with a silicone spatula from time to time to dislodge any dry ingredients stuck to the side of the bowl. Do not overmix.
Divide the batter equality between three 6-inch cake tins ( approximately 730g of batter per tin) that are lined with parchment paper or greased with a mixture of oil and flour. Tap each filled cake tin against your countertop 3 to 5 times to release any trapped air bubbles.
Bake the cakes in the middle rack for aproxiamtly 1 hour, or until a toothpick inserted in the middle of the cake comes out clean and free of crumbs.
Let the cakes rest in the tin for 5 to 10 minutes, before inverting the cakes on top of a wire rack and leaving them to cool completely. Once cooled, completely wrap in plastic wrap and refrigerate until the cakes are cold to the touch, approximately 4 hours or overnight.
With a sharp serrated knife, trim the bottom and top of each cake layer to make even and flat layers.
On a cake board or drum, add a small dab of icing to act as glue and place your first cake layer. Add a small layer of frosting on the cake, level it out with a small offset spatula, and add the next layer of cake on top. Continue filling and layering the cake until complete.
Using a straight metal spatula, crumb coat the whole cake by filling any gaps with icing, spreading a thin layer of icing all over the cake, and smoothing it out. It is ok if the cake layers are showing through. Refrigerate the cake until the crumb coat is firm, about 1 hour.
Add a fresh layer of icing on top of the crumb coat and smooth it out using a metal spatula, bench scraper, or cake scraper. Refrigerate until cold and firm.
In 5 different bowls, add ⅓ cup to ½ cup of icing, and color with your favorite gell icing. With a square pastry brush, pick up a small amount of icing on the tip of the brush, about 1 tsp, and drag it lightly over the iced cake in your desired pattern.
Add your favorite sprinkles or dragées to the cake before serving. Enjoy!
Notes
All the ingredients need to be at room temperature
Best eaten the same day. Keep in the refrigerator until ready to eat, then pull it out 1 hour before serving to let the cake come back to room temperature.
Can be frozen for up to 2 months.
I had about ¼ cup of icing leftover, so if you like to heavily ice your cakes, prepare 1 ½ recipe of Swiss meringue buttercream