Unicorn Coloured Birthday Cake with Rasberry Jam

I had so much fun baking our daughters birthday cake. I doubled the chocolate cake recipe I always used and just went for it. This time I wanted to do it the right way, from scratch and with no exceptions. I think all my experience and knowledge learning to bake cakes properly have lead up to this specific moment. There were days when I was just ready to throw in the towel and give up, but then there are this small voice that just tells me to just keep going. I am so proud of myself, for accomplishing this.

As soon as I started to decorate the cake, I was hooked! I simply couldn’t stop. It’s like a fire in me ignited. I simply cannot wait to bake the next birthday cake and decorate it. It came out better than I ever could imagined, and tastes even better. It is simply the best chocolate cake I have ever eaten and made. The buttercream is a little sweet, but I can work on that and make it better.

This cake is simply my testimony and personal victory that you can accomplish anything and everything you put your mind to. Life is funny that way and I believe that we are where we are meant to be and everything happens for a reason.

Happy Baking from our kitchen to yours!

Keep reading, cause there is more birthday cakes coming and I cannot wait to share it with you all!

For the Chocolate Cake:
300ml Cocoa Powder
500ml Boiling Water
8 Large Eggs, separated
750ml Sugar
300ml Cooking Oil
10ml Vanilla Essence
900ml (measured unsifted) Cake Flour
30ml Baking Powder
4ml Salt

Preheat the oven to 180 Degrees Celsius.
Grease 4 (20 or 23cm diameter cake tins).
Spray them with non-stick cooking spray.
Mix the cocoa and boiling water until the lumps have disappeared, set aside to cool down.
Beat the egg yolks, then beat in the sugar a little at a time.
Beat the mixture until it is spongy, thick, and pale in colour.
Stir the cocoa mixture, cooking oil and vanilla essence into the egg yolk mixture.
Sift together the cake flour, baking powder and salt and stir it into the mixture.
Beat the egg whites until just stiff and fold them into the batter with a metal spoon.
Pour the batter into the tins and bake on the middle shelf in the oven for 25 to 30 minutes, or until done. Turn out onto a wire rack to cool.

Wrap the cake layers in cling wrap and foil and place into the freezer until needed for decorating.

For the Buttercream:

Ingredients:

2 Cups (500g) Unsalted Butter at Room Temperature

6 Cups (1.5kg) Icing Sugar

2 Tsp (10ml) Kosher Salt

2 Tsp (10ml) Vanilla Essence or Vanilla Paste

1/4 Cup (60ml) Milk

Method:

Using an electric mixer, beat together the butter, icing sugar, and salt on low speed until combined, about 2 minutes. Scrape down the sides of the bowl, increase the mixer speed to medium-high, and beat until fluffy, about 3 minutes. Add the vanilla and milk and beat on medium-high speed until the frosting is light and fluffy, 3 to 5 minutes.

Devide the buttercream into 5 bowls and add the 4 colours to the 4 bowls and one bowl must be normal buttercream with no colouring added. The colours I added to my buttercream was teal, purple, light pink and bright pink. I added some red colouring to the light pink to just give it some contrast and a hint of red to differentiate between the two pink colours.

Remove the frozen cake layers from the freezer and remove the cling wrap and foil from the cake layers. Place one of the cake layers onto a cake board with some rasberry jam added onto the cake board. Place the first layer on top of the jam, spread some rasberry jam on all the layers and place the cake layers on top of each other until all the cake layers have been filled with rasberry jam.

Cover the cake with normal white buttercream frosting and spread the buttercream evenly so that it is even on the whole cake, remove any excess buttercream. Place the cake into the fridge for 45 – 60 minutes until the white buttercream is set on the cake.

Remove from the fridge and spread patches of the coloured buttercream everywhere, smooth out the buttercream until the cake is smooth. Using a few piping bags, pipe some shapes onto the cake. At the bottom of the cake, on top of the cake and in the middle. You can decorate to your own preference.

Place cake into a cake box big enough for the cake. Place back into the fridge and serve at room temperature. Perfect birthday cake, yummy, decadent and so fluffy and airy.

Enjoy!

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