Rainbow Cake topped with simple whipped cream and decorated with ganache and Flowers from our garden is a beautiful looking and a taste showstopper cake. Adding flowers to the cake is an easy-peasy step, read on more to know how.
It is the first week of April, and here I am with the cake, which I baked for a dear friend.
It was my first attempt at making tall cakes and as usual I learnt a lot of things on the go. I knew that I am supposed to use dowels/ straws to support a tall or tiered cake. Even then, I thought that my cake is smaller in size and probably not tall enough to need straws. But I realized my mistake as soon as I reached the top, the bottom 2 layers started falling apart and the cake leaned towards one side.
I got into damage control mode and added few straws/ wooden stocks to hold the cake together and it worked. The cake stayed perfectly fine till the cake cutting in the evening.
So guys learn from my mistake and add support if you are making tall cake. Better safe than sorry.
The downside was I had to keep reminding my friend that there are straws in the cake. :D
I used my white cake recipe in reduced portion to get smaller layers. Add 2 drops of gel based colors to get 7 layers in colors of rainbow. For red layer, I added 1 teaspoon of cocoa powder for a nice red. I recommend doing it to get deeper shade.
For assembling decorating place the violet layer at the bottom, soak in sugar syrup and spread ganache. Repeat. After stacking 3 layers, insert 3-4 straws, or wooden dowels inside the layers to support the other 4 layers. Once all the 7 layers are stacked, insert another set of straws to further stabilize the cake. When making tall or tiered cakes, straws or dowels are must. Crumb coat with whipped cream.
For fresh flowers, thoroughly clean and dry them. Stick the bunch together using an elastic band. Now place them on a small portion of butter paper cut in the size of flowers so that it’s not visible. If you are planning to insert the stem inside the cake, it is best to insert using straws or cling wrap them. Use the remaining ganache to drip on top.
The cake was perfectly moist and wonderment to kids for colors of rainbow.
- ½ cup all purpose flour
- ¼ cup sugar granulated
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ⅛ cup unsweetened apple sauce
- ¼ cup yogurt homemade curd or buttermilk
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ tsp vanilla extract
- a pinch salt
- 1-2 drops color optional
- Pre-heat oven to 160°C. Grease and line a 6 inch round pan.
- In a large bowl, combine together flour, cocoa powder, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, food color of your choice, vinegar, vanilla extract and apple sauce.
- Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 20-25 minutes or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan. Repeat for remaining 6 layers in colors of rainbow.
- Prepare ½ kg ganache. Place the violet layer at the bottom, soak in sugar syrup and spread ganache. Repeat. After stacking 3 layers, insert 3-4 straws, or wooden dowels inside the layers to support the other 4 layers. Once all the 7 layers are stacked, insert another set of straws to further stabilize the cake. When making tall or tiered cakes, straws or dowels are must. Crumb coat with whipped cream. For fresh flowers, thoroughly clean and dry them. Stick the bunch together using an elastic band. Now place them on a small portion of butter paper cut in the size of flowers so that it’s not visible. If you are planning to insert the stem inside the cake, it is best to insert using straws or cling wrap them. Use the remaining ganache to drip on top. Or Assemble and decorate as per your choice.
- This recipe makes 1 layer. Repeat this process to get as many layers you want. For red layer, I added 1 teaspoon of cocoa powder for a nice red. I recommend doing it to get deeper shade.
- I forgot to use straws/ dowels after the first 3 layers, so the bottom 2 layers started breaking as soon as I piled all layers. You do not forget guys!!
- Check tips on using fresh flowers for cake here.
- ⅓ cup sugar granulated
- 1 cup water
- Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
- Use ⅓ cup of syrup to soak one layer of cake. If you are soaking White Cake then reduce the syrup per layer i.e. ¼ cup sugar in ¾ cup water. And soak each layer in ¼ cup syrup. With ⅓ cup syrup, I have found the cake to get over soaked.
for infusing flavour
- If you are infusing flavor like rose petals, then boil petals once sugar is dissolved for 5-10 minutes. Cool & strain. Continue to use for soaking and assembling.
How to Assemble a Cake
- piping bag, nozzles & levelling knife for decorating and finishing
- parchment paper or strips
- sugar syrup or chocolate syrup for soaking
- whipped cream or chocolate ganache or buttercream to fill & frost
- fruits, sprinkles, chocolate chips, etc for topping or filling
- Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
- Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread the filling of your choice like whipped cream or butter cream or chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading filling. Finally place the top layer & again soak it. Lightly spread the filling on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
- Top it generously with chocolate ganache or any glaze or whipped cream or butter cream. Pipe design as you would like. Refrigerate the cake for at least 2 hours or overnight for flavours to set in. Serve chilled.
- You can whip the ganache before spreading as filling.
- The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
- I use soy-based ready-to-whip cream which is available in market. Transfer a small portion of cream in a large bowl or your stand mixer and beat till stiff peaks are achieved. Fill and frost as per your choice.