Happy Birthday Abstract Layered Cake

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

It’s my birthday and to celebrate I made my own cake. Now to most making your own birthday sounds like a horrible idea; but I love a challenge and wanted to see if I could make myself proud on my special day. Also if it doesn’t turn out I still have the dessert from the restaurant birthday celebrations.

Yield/Serving: 3 – 6” pans, serves 8-10
Prep Time: 60 min.
Cook Time: 30–45 min.
Difficulty level is: Medium, time consuming

Funfetti cake layer from Dessert for Two

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, at room temperature
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp baking salt
• ¾ cups 2% milk
Funfetti Cake
• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg whites
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 ½ tbsp sprinkles
• 1 ½ tbsp. mini nonpareils
Buttercream Frosting
• 2 cups butter, at room temperature
• 3 cups confectioners’ sugar
• 4 tbsp milk, more if needed
Decorations
• Coloured molding chocolate, pink, teal & white.
• Any other decorations you like sanding sugar, jimis, sprinkles, sugar gems, nonpareils – any size.
• Ivory, pink & purple food colouring.

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Funfetti Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one pan.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg white and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8. Stir in sprinkles by hand.
9. Pour batter into pan and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
Abstract Decorations
1. Place parchment paper on a cookie tray and set aside.
2. In the meantime melt coloured molding chocolate in microwave safe bowls melting each colour separately in 30 second intervals in the microwave until melted.
3. Smear each colour of chocolate using the back of a spoon and then place in the fridge to set up.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place funfetti layer over and spread buttercream frosting over top.
5. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using three prep bowl add a little buttercream frosting and ivory, pink and purple food colouring or gel to each prep bowl and mix.
8. Using an offset spatula apply dabs of each colour along with the plain buttercream frosting.
9. Using a long offset spatula start icing the sides and top until smooth.
10. Smear a little butter cream to the back of each molding chocolate decoration before application to the cake. Add as many as you like.
11. Add other decorations.
12. Place bake in fridge to firm up.
13. Remove from fridge 30 minutes to an hour before serving.
14. Serve and enjoy.

Tips
• Buy a container of egg whites, unless you are going to have a use for all these egg yolks.

Please Enjoy

My thoughts
I have learned I need to just buy egg whites in a container. I can only do so much with my leftover egg yolks. I can’t be making curds and double yolk eggs all the time. With this recipe the second time baking it I had and issue regarding the doneness of the centre. The cake tester comes out clean and yet when I trim the cake, it is not entirely cooked through; which is aggravating. That being said I am much happier with this recipe then one I tried from someone else. I have never seen cakes sink in the middle in all my time baking and that recipe did it and it made me waste a half dozen eggs; arghhh. I will have to be very careful with who I try baking recipes from now on. Maybe it’s an altitude thing; but I highly doubt that sadly. The Funfetti cake turned out great and I am a fan of the dessert for two’s blog as I have access to recipes for two people. So this gave me the layer I needed to jazz up a plain old vanilla cake. I am still having issues frosting cakes as I can’t get the frosting to move around the cake as freely as I’d like; even though the frosting is soft. It is definitely a hand and pressure applied issue; but this is leaps and bound better than any of my fully decorated cakes except for my naked cakes and birch bark and yule log. I think I have graduated from naked cakes to full on cake decorating now and this is a wonderful way to keep my 2018 cake decorating goals moving in the right direction. I didn’t intend on adding multiple colours to the frosting or my geode inspired decorations; but I just went with it and it looks great to me.

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

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Happy One Year Anniversary Celebration Cake

Happy 1 Year Anniversary Celebration Cake - Candy Coated Culinista

Happy 1 Year Anniversary Celebration Cake – Candy Coated Culinista

Happy Anniversary Candy Coated Culinista!

Cheers to one year of blogging.

As they say time flies and has it ever. Last May I finally decided to start this blog because my favourite cookies (Post #1 – Chocolate Diablo Cookies from the Tacofino Food Truck in BC) were a part of a cooking club challenge. I took this as a sign to do a little bit more with my love of baking and cooking, and till then my escapades sat on my laptop in many word documents just for myself. Since my mom passed away almost three years ago I have been promising myself to do and try everything once; even if I’m unsure whether it is a weird food or a new activity. Let’s face it we have no clue when our time is up and it would be great to say at the end, that we have tried and done all we could, when we could and was able to. With my new philosophy I have been keeping to it and am proud to have reached my one year with consistently posting and sharing my food journals. From my food to my DIY’s, my lemony letdowns to my quests, events, techniques and adventures I have enjoyed this blog immensely. Every day when I am going about my daily routine I find that food is always in my head in minor or major roles. I am thinking about food styling, photo shoots, food pairings, and “is this blog worthy” or not and just jotting down ideas on sticky notes for later. Sometimes things come from it and sometimes not; but one thing that I notice resonates with me is I love a good challenge. Occasionally the food I pick is a real challenge; but for me it’s all about the journey and what I learn from it. Even when my recipe becomes a lemony letdown it’s ok, because this is just step one in a journey to master what I am trying to achieve. One day I will get there no matter how many attempts it takes me.

Thanks for reading and enjoying my blog so far as I love hearing the comments and even the requests to try something new.

Happy 1 Year Anniversary Candy Coated Culinista

Yield/Serving: 10
Prep Time: 30 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
Cake
• 3 ½ cups cake flour, sifted
• 4 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, at room temperature
• 1 ½ cups granulated sugar
• 4 egg at room temperature
• 2 tsp pure vanilla extract
• 1 cup 2% milk, at room temperature
• Sprinkles, confetti quinns, to decorate

Frosting
• 2 cup unsalted butter, softened
• 5 cup confectioners’ sugar
• 2 tsp pure vanilla extract
• Food colouring

Assembly
Cake
1. Preheat oven to 350°F.
2. Line two 9” round cake pan with parchment paper and grease and flour the parchment paper.
3. Sift flour, baking powder and salt into a medium bowl.
4. Using an electric stand mixer with the paddle attachment beat butter until soft, 1-2 minutes.
5. Add ½ cup of sugar and beat until light and fluffy, about 5 minutes and scrape down the sides of the bowl.
6. Add eggs and the vanilla extract and beat until combined.
7. On low speed continue add in the flour mixture and the milk alternating in three parts, ending with the flour and let mix until just combined.
8. Divide the batter into the two prepared cake pans and smooth the top.
9. Bake for 25 minutes or until a cake tester inserted in the center comes out clean.
10. Let cool in pan until completely cooled.
11. Use a cake leveler and shave of excess if needed.
12. Place frosting on top of the first cake and frost, then place the second cake on top.
13. Frost the remaining sides of the cake.
14. Decorate with sprinkles
Frosting
1. Using an electric stand mixer with the whisk attachment cream butter on high until light and fluffy.
2. Add vanilla extract and beat until combined.
3. Add confectioners’ sugar one cup at a time until well combined.
4. Add in vanilla extract and food colouring and combine.
5. Decorate the cake.
6. Serve immediately or store in an airtight container for up to 3 days.

Tips
• If your frosting is too thin, you can add more icing sugar a few tablespoons at a time until you achieve desired consistency.
• Wrap each cake in plastic wrap and place in the freezer for 1 hour to allow the frosting to adhere well.

Please Enjoy

My thoughts
This was my second layered cake ever and I was quite pleased that my frosting this time wasn’t hard and it was easy to spread and decorate. I did find my cake to be dry and too crumbly though and I have to re-vamp this recipe. I still gave pieces to my friends as they have to suffer through the bad along with all my perfectly edible treats they get all the time. I told them upfront that “It’s a little on the dry side but you get all the good treats so you have to at least take a bite and chuck the rest. There is ten dollars in buttercream and that isn’t going to waste.” This is how you guilt people into eating your food and for my friends it works. My next attempt I think I will be to make a simple syrup to pour over the cake to help it stay moist and possibly find a cake decorating class in town. I also had issues moving the cake from the decorating table to the cake stand. I am such a novice I know I am missing some key important steps to make this whole process easier. I was still super proud of myself and almost a year from my first attempt at making a layered cake to today the results have vastly improved and for that I am truly thankful.

I received many compliments on my buttercream as it wasn’t overly sweet and had the perfect texture. I was even asked to make a batch for God-son’s mother. She was making cupcakes for her God-son and wanted my buttercream. Yippee! She is a wonderful cook, baker, seamstress, hairstylist basically anything creative she is great at; she even made my wedding, bridal shower and bachelorette party cakes. This made me feel totally amazing.

**** I did some quick research and it could really be anything : the oven temperature is too high, too much of an ingredient, not enough of another, over baked, the recipe itself, the flour, too many eggs or butter, not enough fat, too much sugar. These could all be the reason why my cake turned out poorly. It’s a great starting point but this is basically means any and possibly this entire recipe was wrong. I think it’s time to try another recipe and see what happens. I will decorate a cake again one I have achieved the perfectly moist cake.

Happy 1 Year Anniversary Celebration Cake - Candy Coated Culinista

Happy 1 Year Anniversary Celebration Cake – Candy Coated Culinista

Happy 1 Year Anniversary Celebration Cake - Candy Coated Culinista

Happy 1 Year Anniversary Celebration Cake – Candy Coated Culinista

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