I don't really like cakes. I'm sure I like to eat it, but I will be the first to admit that they can make intimidation. That's why most of the time I stick to cupcakes, or pastries ... or cheese cakes! However, for some people making beautiful and inspiring cakes is easy, like Amanda from I Am Baker. Have you ever seen the site? If not, you definitely need to check it out. He made your socks from cakes that were so beautiful that I couldn't always wrap my head. My brain does not function like hers, from the inside out. But he sure has a talent for that.
That is why he is the queen of surprise cakes. Not just any surprise cake, but a surprise cake IN. Beautiful creations hidden inside.
material
- 1 box of favorite vanilla cake mix
Crumb Coat:
- 1/4 C vegetable shortening
- 1/4 C unsalted butter smoothed
- 1/2 tsp vanilla extract
- 2 C powdered sugar
- 1 tablespoon of water
Freezes:
- 1/2 C vegetable shortening
- 1/2 C unsalted butter smoothed
- 4 C powdered sugar
- 2 tablespoons of water
- Food coloring blue and purple gels
- Sprinkles
Instructions
Prepare a 3: 6 inch round baking sheet by oiling and cleaning the dust with flour. Discard the excess flour.
Prepare the mixture in the direction of the box. Divide the dough into three equal parts, into a clean bowl, about 1 2/3 cups per each. The coloring of one bowl is light blue, other light purple and the other remains white. Transfer to prepare a pan. Bake for 25 minutes or until the center is set. Cool in the pan until it's cool enough to hold. Transfer to the wire rack until it's completely cold. Carefully cut the dome top of the cake.
Prepare frosting for the crumb layer. Mix all ingredients until smooth. Place a blue cake on a clean work surface covered with wax paper strips or a cake board, if desired. Add a thin layer of frosting to the blue cake, ending with a purple cake. Repeat the freezing layer and cover it with a white cake.
Carefully coat the top and sides of the cake with a thin layer of frosting, which is sealed with crumbs.
Transfer to the refrigerator to harden for at least several hours or overnight.
Prepare larger batch frosting. Cream with butter and butter, followed by 1 cup of powdered sugar at a time. Finally, add water and continue mixing until the frosting is smooth. Divide into three equal parts, transfer to three clean bowls. Immediately cover the white freeze with plastic wrap. Paint the second bowl in light blue, to fit the cake. Cover well with a plastic wrap and repeat the process with the remaining freezing, purple to match the second layer of cake.
Remove the cake from the refrigerator. Starting at the bottom of the cake, use a small offset spatula, spread a little blue frosting along the bottom level. It doesn't have to be perfect. Clean the spatula.
Add purple to the middle of the cake side. Clean the spatula again, add white to the top and top of the side. Clean and warm the spatula as needed to smooth the sides and top.
Move the cake carefully to the serving plate or desired cake stand. Touch edges as needed. Cover with sprinkles.
Store in an airtight container for several days.
Note
The recipe serves 6-12, producing 1: 3, 6 inch layer cakes
The recipe serves 6-12, producing 1: 3, 6 inch layer cakes
Surprise Watercolor Layer Cake with Vanilla Buttercream Frosting
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Oleh
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