{"id":1050,"date":"2021-02-27T11:46:15","date_gmt":"2021-02-27T16:46:15","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=1050"},"modified":"2021-03-01T20:17:02","modified_gmt":"2021-03-02T01:17:02","slug":"mini-rainbow-leprechaun-hat-cake","status":"publish","type":"post","link":"http:\/\/www.samanthataffner.com\/blog\/mini-rainbow-leprechaun-hat-cake\/","title":{"rendered":"Mini Rainbow Leprechaun Hat Cake"},"content":{"rendered":"\n<p>This was my first attempt at a layered cake.  It was also my first attempt with Swiss Meringue Buttercream Frosting.  It wasn&#8217;t perfect but tasted fantastic. <\/p>\n\n\n<div id=\"dr-block-ingredients\" class=\"dr-summary-holder\">\n\t\t\t\t<div class=\"dr-ingredients-list\"><div class=\"dr-ingrd-title-wrap\"><h3 class=\"ingredients-title dr-title\">Cake Ingredients<\/h3><\/div><ul class=\"ingredients-list dr-unordered-list\"><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-6036f56e5aae0\"\/><label for =\"dr-ing-ingredient-item-6036f56e5aae0\"><span class=\"dr-ingredient-name\">260 g (2 cups) all-purpose flour<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-6036f56e5aae3\"\/><label for =\"dr-ing-ingredient-item-6036f56e5aae3\"><span class=\"dr-ingredient-name\">400 g (2 cups) granulated sugar<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-6036f56e5aae2\"\/><label for =\"dr-ing-ingredient-item-6036f56e5aae2\"><span class=\"dr-ingredient-name\">8g (2 tsp) baking powder<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-6036f56e5aae4\"\/><label for =\"dr-ing-ingredient-item-6036f56e5aae4\"><span class=\"dr-ingredient-name\">1\/2 tsp salt<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161421472276420\"\/><label for =\"dr-ing-ingredient-item-161421472276420\"><span class=\"dr-ingredient-name\">112g (1\/2 cup) unsalted butter, melted<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161444577755323\"\/><label for =\"dr-ing-ingredient-item-161444577755323\"><span class=\"dr-ingredient-name\">112g (1\/2) canola oil<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161421470776419\"\/><label for =\"dr-ing-ingredient-item-161421470776419\"><span class=\"dr-ingredient-name\">2 eggs<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161421478698321\"\/><label for =\"dr-ing-ingredient-item-161421478698321\"><span class=\"dr-ingredient-name\">215 g (1 cup) almond milk, room temperature<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161421483285022\"\/><label for =\"dr-ing-ingredient-item-161421483285022\"><span class=\"dr-ingredient-name\">13 g (3 tsp) vanilla extract<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161422053505534\"\/><label for =\"dr-ing-ingredient-item-161422053505534\"><span class=\"dr-ingredient-name\"><a rel=\"\" aria-label=\"\" href=\"https:\/\/www.amazon.com\/gp\/product\/B089YCWDRJ\/ref=ppx_yo_dt_b_asin_title_o03_s02?ie=UTF8&#038;psc=1\" target=\"_blank\">Food coloring<\/a><\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161422056992235\"\/><label for =\"dr-ing-ingredient-item-161422056992235\"><span class=\"dr-ingredient-name\">(1) 6 inch spring form pan<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161422060929836\"\/><label for =\"dr-ing-ingredient-item-161422060929836\"><span class=\"dr-ingredient-name\"><a rel=\"\" aria-label=\"\" href=\"https:\/\/www.amazon.com\/gp\/product\/B08D74SPZW\/ref=ppx_yo_dt_b_asin_image_o05_s02?ie=UTF8&#038;psc=1\" target=\"_blank\">(6) 4 inch spring form pans<\/a><\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161422069004937\"\/><label for =\"dr-ing-ingredient-item-161422069004937\"><span class=\"dr-ingredient-name\">8 inch cake board<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161448049335519\"\/><label for =\"dr-ing-ingredient-item-161448049335519\"><span class=\"dr-ingredient-name\"><a rel=\"\" aria-label=\"\" href=\"http:\/\/www.samanthataffner.com\/blog\/swiss-meringue-buttercream\/\" target=\"_blank\">Swiss Meringue Buttercream<\/a><\/span><\/label><\/li><\/ul><\/div>\n\t\t\t<\/div>\n\n\n<div id=\"dr-block-instructions\" class=\"dr-summary-holder\">\n\t<div class=\"dr-instructions\">\n\t\t<div class=\"dr-instrc-title-wrap\">\n\t\t\t<h3 class=\"directions-title dr-title\">Directions<\/h3>\n\t\t<\/div>\n\t\t<ol class=\"directions-list dr-ordered-list\">\n\t\t\t<li><b>Preheat oven to 350 \u00b0F<\/b><\/li>\n\t\t\t<li><b>Grease pans<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>Grease six  4 inch spring pans<\/li>\n\t\t\t\t\t<li>Grease one 6 inch spring pan<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t\n\t\t\t<li><b>Mix dry ingredients<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>In a separate large bowl whisk melted butter, oil, and eggs until combined<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t\n\t\t\t<li><b>Combine dry to wet ingredients slowly<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>Add dry ingredients slowly to wet ingredients.  Stirring as it is added.<\/li>\n\t\t\t\t\t<li>Stirring in dry ingredients slowly will help to prevent lumps.<\/li>\n\t\t\t\t\t<li>This will be a thick batter.<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t<li>Add almond milk and vanilla extract.  Mix until just combined.  Do not over mix.<\/li>\n\t\t\t<li><b>Divide batter<\/b>: six 4 inch small layers and one 6 inch larger layer\n\t\t\t<\/li>\n\t\t\t<li>Follow the pan size, batter weights, food color, and bake times for all of the layers in the chart below.  The bake times might need to be adjusted slightly use a toothpick to check that the cakes are done.  The toothpick should be able to be removed without cake sticking to it.<\/li>\n\t\t\t<li><b>Make sure to place a baking tray under the spring form pans just encase they leak.<\/b><\/li>\n\t\t\t<li>\n\t\t\t\t<table>\n\t\t\t\t\t<thead>\n\t\t\t\t\t\t<th>Color<\/th>\n\t\t\t\t\t\t<th>Pan Size<\/th>\n\t\t\t\t\t\t<th>Batter Weight<\/th>\n\t\t\t\t\t\t<th>Food Coloring<\/th>\n\t\t\t\t\t\t<th>Bake Time<\/th>\n\t\t\t\t\t<\/thead>\n\t\t\t\t\t<tbody>\n\t\t\t\t\t\t<tr style=\"background-color:#9400D3;color:white;\">\n\t\t\t\t\t\t\t<td style=\"color:white;\">Violet<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">4 inch<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">160 g<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">3 Drops of purple<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">25 minutes<\/td>\n\t\t\t\t\t\t<\/tr>\n\t\t\t\t\t\t<tr style=\"background-color:#4B0082;color:white;\">\n\t\t\t\t\t\t\t<td style=\"color:white;\">Indigo<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">4 inch<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">160 g<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">3 Drops of blue, 1 drop purple, 1 drop black, 1 drop red<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">25 minutes<\/td>\n\t\t\t\t\t\t<\/tr>\n\t\t\t\t\t\t<tr style=\"background-color:#0000FF;\">\n\t\t\t\t\t\t\t<td style=\"color:white;\">Blue<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">4 inch<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">160 g<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">3 Drops of blue<\/td>\n\t\t\t\t\t\t\t<td style=\"color:white;\">25 minutes<\/td>\n\t\t\t\t\t\t<\/tr>\n\t\t\t\t\t\t<tr style=\"background-color:#00FF00;\">\n\t\t\t\t\t\t\t<td>Green<\/td>\n\t\t\t\t\t\t\t<td>4 inch<\/td>\n\t\t\t\t\t\t\t<td>160 g<\/td>\n\t\t\t\t\t\t\t<td>3 Drops of green<\/td>\n\t\t\t\t\t\t\t<td>25 minutes<\/td>\n\t\t\t\t\t\t<\/tr>\n\t\t\t\t\t\t<tr style=\"background-color:#FFFF00;\">\n\t\t\t\t\t\t\t<td>Yellow<\/td>\n\t\t\t\t\t\t\t<td>4 inch<\/td>\n\t\t\t\t\t\t\t<td>160 g<\/td>\n\t\t\t\t\t\t\t<td>3 Drops of yellow<\/td>\n\t\t\t\t\t\t\t<td>25 minutes<\/td>\n\t\t\t\t\t\t<\/tr>\n\t\t\t\t\t\t<tr style=\"background-color:#FF7F00;\">\n\t\t\t\t\t\t\t<td>Orange<\/td>\n\t\t\t\t\t\t\t<td>4 inch<\/td>\n\t\t\t\t\t\t\t<td>160 g<\/td>\n\t\t\t\t\t\t\t<td>3 Drops of orange<\/td>\n\t\t\t\t\t\t\t<td>25 minutes<\/td>\n\t\t\t\t\t\t<\/tr>\n\t\t\t\t\t\t<tr style=\"background-color:#FF0000;\">\n\t\t\t\t\t\t\t<td>Red<\/td>\n\t\t\t\t\t\t\t<td>6 inch<\/td>\n\t\t\t\t\t\t\t<td>240 g<\/td>\n\t\t\t\t\t\t\t<td>4 Drops of Red<\/td>\n\t\t\t\t\t\t\t<td>28 minutes<\/td>\n\t\t\t\t\t\t<\/tr>\n\t\t\t\t\t<\/tbody>\n\t\t\t\t<\/table>\n\t\t\t<\/li>\n\t\t\t<li><b>Cool Cake<\/b>: Once the cake pans are cool enough to handle.  Place all layers still in cake pan in the the freezer for one hour.<\/li>\n\t\t\t<li><b>Remove from pan<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>Use a rubber spatula to very carefully release the cake edges from pan bottom.<\/li>\n\t\t\t\t\t<li>Then use the rubber spatula to carefully release more of the cake in a circular motion.<\/li>\n\t\t\t\t\t<li>Work closer to the center of the pan in a circular motion until it completely releases.<\/li>\n\t\t\t\t\t<li>Repeat process for each layer.<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t\n\t\t\t<li><b>Level each layer<\/b>:\n\t\t\t\t<ul>\n\t\t\t\t\t<li>Place a layer on the turn table.<\/li>\n\t\t\t\t\t<li>Use a large bread knife.  Place it completely level right where the dome of the cake meets the edge of the cake.<\/li>\n\t\t\t\t\t<li>Rotate the turn table while performing a sawing motion with the knife.  To slice the top of the cake off and produce a completely level top of the cake.<\/li>\n\t\t\t\t\t<li>Repeat with the rest of the layers.<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t<li><b>Assemble Cake<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>Place a dollop of buttercream directly in the center of a cake board.<\/li>\n\t\t\t\t\t<li>Place Red layer directly in the center of the cake board.  The buttercream will act like a glue.<\/li>\n\t\t\t\t\t<li>Cover the red layer with a few centimeters of buttercream.<\/li>\n\t\t\t\t\t<li>Place the orange layer in the center of the red layer<\/li>\n\t\t\t\t\t<li>Cover the top of the orange layer with a few centimeters and continue the process with the rest of the rainbow.<\/li>\n\t\t\t\t\t\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t<li><b>Crumb coat<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>Cover the outside and any divots with buttercream.  This will not be a thick layer.  It should be just thick enough to cover up any crumbs<\/li>\n\t\t\t\t\t<li>Then place the cake in the freezer for an hour.<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t<li><b>Cover with a green layer<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t\n\t\t\t\t\t<li>Add green food coloring to the buttercream<\/li>\n\t\t\t\t\t<li>This is where my buttercream started to have a curdled type texture.  I&#8217;m not sure what went wrong.  This is why my green layer does not look great.<\/li>\n\t\t\t\t\t\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t<li><b>Then add the belt of the hat.<\/b>\n\t\t\t\t<ul>\n\t\t\t\t\t<li>I didn&#8217;t do this part because my green layer did not do well.  I was planing on piping a black ribbon and a yellow buckle to finish the hat.  Maybe next time. <\/li>\n\t\t\t\t\t\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t<\/ol>\n\t<\/div>\n<\/div>\n\n\n<div id=\"dr-block-nutrition\" class=\"dr-nutrition-facts\">\n\t\t\t\t<div class=\"dr-title-wrap\" >\n\t\t\t\t\t<div class=\"dr-title dr-print-block-title\">\n\t\t\t\t\t\t<b>Nutrition Facts<\/b>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"dr-nutrition-list\">\n\t\t\t\t\t<div class=\"dr-nutrition-label\"><p>Servings <strong class=\"dr-nut-label\" data-labeltype=\"servings\">16<\/strong><\/p><hr class=\"dr-nut-hr\"  \/><dl><dt><strong class=\"dr-nut-heading\">Amount Per Serving<\/strong><\/dt><section class=\"dr-clearfix\"><dt><strong>Calories<\/strong> <strong class=\"dr-nut-label\">389<\/strong><\/dt><\/section><dt class=\"dr-nut-spacer\" ><\/dt><dt class=\"dr-nut-no-border\"><strong class=\"dr-nut-heading dr-nut-right\">% Daily Value *<\/strong><\/dt><section class=\"dr-clearfix\"><dt><strong>Total Fat<\/strong> <strong class=\"dr-nut-label\">17<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">27<\/span>%<\/strong><dl><dt><strong>Saturated Fat<\/strong> <strong class=\"dr-nut-label\">7<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">35<\/span>%<\/strong><\/dt><\/dl><\/dt><dt><strong>Cholesterol<\/strong> <strong class=\"dr-nut-label\">48<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">mg<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">16<\/span>%<\/strong><\/dt><dt><strong>Sodium<\/strong> <strong class=\"dr-nut-label\">177<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">mg<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">8<\/span>%<\/strong><\/dt><dt><strong>Potassium<\/strong> <strong class=\"dr-nut-label\">44<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">mg<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">2<\/span>%<\/strong><\/dt><dt><strong>Total Carbohydrate<\/strong> <strong class=\"dr-nut-label\">44<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">15<\/span>%<\/strong><dl><dt><strong>Dietary Fiber<\/strong> <strong class=\"dr-nut-label\">1<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">4<\/span>%<\/strong><\/dt><\/dl><dl><dt><strong>Sugars<\/strong> <strong class=\"dr-nut-label\">34<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><\/dt><\/dl><\/dt><dt><strong>Protein<\/strong> <strong class=\"dr-nut-label\">3<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">6<\/span>%<\/strong><\/dt><\/section><\/dl><hr class=\"dr-nut-hr\"  \/><p class=\"dr-daily-value-text\">* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>This was my first attempt at a layered cake. It was also my first attempt with Swiss Meringue Buttercream Frosting. It wasn&#8217;t perfect but tasted &hellip; <\/p>\n","protected":false},"author":1,"featured_media":1098,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[112,176,130,147,160,167],"tags":[],"class_list":["post-1050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-cakes","category-dessert-recipes","category-holidays","category-st-patricks-day","category-work-in-progress"],"_links":{"self":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/1050"}],"collection":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=1050"}],"version-history":[{"count":0,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/1050\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/1098"}],"wp:attachment":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=1050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=1050"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=1050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}