Samantha This was my first attempt at a layered cake. It was also my first attempt with Swiss Meringue Buttercream Frosting. It wasn’t perfect but tasted fantastic.
Cake Ingredients
Directions
- Preheat oven to 350 °F
- Grease pans
- Grease six 4 inch spring pans
- Grease one 6 inch spring pan
- Mix dry ingredients
- In a separate large bowl whisk melted butter, oil, and eggs until combined
- Combine dry to wet ingredients slowly
- Add dry ingredients slowly to wet ingredients. Stirring as it is added.
- Stirring in dry ingredients slowly will help to prevent lumps.
- This will be a thick batter.
- Add almond milk and vanilla extract. Mix until just combined. Do not over mix.
- Divide batter: six 4 inch small layers and one 6 inch larger layer
- 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.
- Make sure to place a baking tray under the spring form pans just encase they leak.
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Color Pan Size Batter Weight Food Coloring Bake Time Violet 4 inch 160 g 3 Drops of purple 25 minutes Indigo 4 inch 160 g 3 Drops of blue, 1 drop purple, 1 drop black, 1 drop red 25 minutes Blue 4 inch 160 g 3 Drops of blue 25 minutes Green 4 inch 160 g 3 Drops of green 25 minutes Yellow 4 inch 160 g 3 Drops of yellow 25 minutes Orange 4 inch 160 g 3 Drops of orange 25 minutes Red 6 inch 240 g 4 Drops of Red 28 minutes - Cool Cake: Once the cake pans are cool enough to handle. Place all layers still in cake pan in the the freezer for one hour.
- Remove from pan
- Use a rubber spatula to very carefully release the cake edges from pan bottom.
- Then use the rubber spatula to carefully release more of the cake in a circular motion.
- Work closer to the center of the pan in a circular motion until it completely releases.
- Repeat process for each layer.
- Level each layer:
- Place a layer on the turn table.
- Use a large bread knife. Place it completely level right where the dome of the cake meets the edge of the cake.
- 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.
- Repeat with the rest of the layers.
- Assemble Cake
- Place a dollop of buttercream directly in the center of a cake board.
- Place Red layer directly in the center of the cake board. The buttercream will act like a glue.
- Cover the red layer with a few centimeters of buttercream.
- Place the orange layer in the center of the red layer
- Cover the top of the orange layer with a few centimeters and continue the process with the rest of the rainbow.
- Crumb coat
- 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
- Then place the cake in the freezer for an hour.
- Cover with a green layer
- Add green food coloring to the buttercream
- This is where my buttercream started to have a curdled type texture. I’m not sure what went wrong. This is why my green layer does not look great.
- Then add the belt of the hat.
- I didn’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.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 389
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 7g35%
- Cholesterol 48mg16%
- Sodium 177mg8%
- Potassium 44mg2%
- Total Carbohydrate 44g15%
- Dietary Fiber 1g4%
- Sugars 34g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
