Rainbow Tie-Dye Swiss Roll with Strawberry Buttercream – Delishar

This is my first time making a roll cake and i’m pretty darn excited that it turned out well and crack free!! 
As pretty as the roll cake looks, it is pretty labour intensive! 
I made this with my LGBT friends in mind. This is especially dedicated to them, because they are such positive, happy, and awesome people! 🙂

Ingredients (Makes a mini 8 inch roll)

  • 5 egg yolks
  • 5 egg whites
  • 2/3 cups cake flour
  • 2/3 cups sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 food colouring
  • 3 tbsp melted butter
  • 6 ziplock bags
  • 6 plastic cups
  • 55g salted butter
  • 3/4 – 1 cup icing sugar
  • 1/3 cup strawberry puree/reduced sugar jam (I use jam)

 

Preheat oven to 180*C
Time to get messy! Line your 8×12 pan with wax paper. 
Sift the flour, salt, and baking soda together.

Beat your egg yolks on high, add vanilla extract, and gradually add 1/3 cups sugar

 

Continue beating until yolks thickens and turn to pale yellow colour.

 

In another mixing bowl, whisk your egg whites, and gradually add the other 1/3 of sugar.

 

Continue whisking for about 5 mins.

Until you get firm peaks like this.

Gently fold in your egg yolk mixture.

 

Like this.

Fold, fold, fold.

 

Until well blended

 

 

Now add half the flour mixture and fold… 
Then the next half.
And fold in melted butter.

 

Separate batter into 6 cups

 

Tint them with food colouring, add according to how intense you want your colours to appear.
Fold it in, and as much as possible try not to deflate batter too much.

Fitting your ziplock into a cup helps to hold it in place when you pour your coloured batter in.

So pretty, I’m grinning from ear to ear just looking at the colours!

 

 I couldn’t take pictures here as i had to work rather quickly. 
Cut a 1/2 cm slit on the ziplocks and pipe the colours line by line onto the baking pan.
It helps when you have empty cups around to hold the bags that you aren’t using, with the cut opening facing upwards. 
When you are done, pop it in the oven for 10-12 mins. 

 

The cake should be firm to touch. 

When the pan is cool to touch, flip the cake onto another wax paper laid on the counter top.

 

Carefully peel off the top wax paper.
Flip the cake around again, and with the help of the wax paper, roll it up tightly.

Leave to cook on a wire rack.

 

While it is cooling, we can prepare the strawberry buttercream.
Beat the butter until creamy and pale yellow.

 

Gradually add the sifted icing sugar.
Don’t forget to scrape the sides of the bowl!

The consistency should look like this. I used about 3/4 cups of powdered sugar.

 

Add in your 1/3 cup of strawberry jam.

 

Unroll the cake and spread the strawberry buttercream on the cake to about an inch of the cake all around. Roll it up with the help of the wax paper and chill for an hour.

 

 

 

Trim off the ends before serving.

If can add some pink food colouring to your buttercream if you want it to have a darker pink tinge. 

 

Have fun making this! 
Next time I will probably make the batter thicker so it forms nice straight lines, and the shape holds when I pipe it on the tray. Although, this batter gives you a nice tie-dye like effect! 

Bon appetit!

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Rainbow Mille Crepes Cake – Delishar

A friend of mine, tagged me on a Milo Mille Crepe video that inspired me to create this gorgeous piece of beauty! It wasn’t an easy one I have to admit. It took me about 2.5 hours of standing to cook the crepes layer by layer and assemble 30 layers of paper thin crepes.

I’m sure with more practice and using 2 pans, you will be able to complete it in a shorter period of time. I used fresh cream to fill the layers between each crepe. Reviews from friends were fantastic, and I’m really really glad they enjoyed it. They said that it was different, light, and they liked it that it wasn’t overly sweet. It’s a pretty tall cake, so cutting it into thinner slices per portion will be helpful. This cake can easily serve 10-15 pax. Oh did I also mentioned that the kids loved it?!

I’m dedicating this cake to the LGBT community. You people are one of the most sincere people I’ve known and loved. Keep being who you are, because you rock!

 

In a large mixing bowl, beat eggs until combined.

Then add sugar, warm milk, butter, and vanilla extract.

Mix well!

In another bowl whisk salt, cake flour, and plain flour together.

 

Whisk in your flour mixture in 3 parts. Make sure there is no lumps.
Pour the batter through a sieve to remove any lumps. (optional)

Divide batter into 6 equal portions. (5 x 1/4 cup)
And dye with food colouring until desired colour contrast.
Cover and chill for at least 1 hour. You can make it 24 hours before.
Chilling relaxes the gulten to make the crepes more pliable.
Remember to stir before use!

Heat 8″ pan on Med heat.
Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.
Pour 1/4 cup of batter into pan while swirling.
Watch video demo.

When the sides starts to dry up a little as shown above.
It’s done. There is no need to flip it, the crepes cook through fine like that.

Carefully release the sides with a spatula, and flip it out on a cooling rack.

You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.
Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.
Whip until firm, it should hold its shape and not fall out when you turn it upside down.
Take part of the cream out for layering and keep the other chilled.
Top up when needed.

Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.
Lay another crepe on top of the cream.
Try to lay it as straight as possible.

Continue with layering each crepe with cream then crepe.

mille crepe 2

 

Top with last piece of crepe.
At this point you can chill for at least 4 hours, or serve it as it is.

mille crepe 3

 

I had extra cream that I didn’t want to go to waste so I frosted the sides of the cake and piped in very simple stars and shell borders. Remember to chill it. The cream soften quite quickly in room temp. Chilling it makes it easier to cut. You will need a VERY sharp knife to make clean cuts. No sawing or using a serrated knife. I cut it into quarters then 3 portions per quarter. Then enjoy the beautiful rainbow layers!

Rainbow Mille Crepe Cake

Delishar

Makes a 30 layers, 8″ cake

Crepe Batter

  • 6 tbsp butter melted
  • 3.5 cups fresh milk warmed in microwave
  • 6 large eggs
  • 3/4 cup cake flour
  • 3/4 cup all purpose flour
  • 7 tbsp sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • some butter to grease pan
  • 6 food colouring

Fresh Cream

  • 800 ml non-dairy pastry cream I used pour n whip
  • 3/4 cup + 2 tbsp icing/powdered sugar
  • 2 tsp vanilla extract
  • In a large mixing bowl, beat eggs until combined.

  • Then add sugar, warm milk, butter, and vanilla extract.

  • Mix well!

  • In another bowl whisk salt, cake flour, and plain flour together.

  • Whisk in your flour mixture in 3 parts. Make sure there is no lumps.

  • Pour the batter through a sieve to remove any lumps. (optional) Divide batter into 6 equal portions. (5 x 1/4 cup)

  • And dye with food colouring until desired colour contrast.

  • Cover and chill for at least 1 hour. You can make it 24 hours before.

  • Chilling relaxes the gulten to make the crepes more pliable.

  • Remember to stir before use!

  • Heat 8″ pan on Med heat.

  • Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.

  • Pour 1/4 cup of batter into pan while swirling.

  • Watch video demo.

  • When the sides starts to dry up a little as shown above.

  • It’s done. There is no need to flip it, the crepes cook through fine like that.

  • Carefully release the sides with a spatula, and flip it out on a cooling rack.

  • You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.

  • Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.

  • Whip until firm, it should hold its shape and not fall out when you turn it upside down.

  • Take part of the cream out for layering and keep the other chilled.

  • Top up when needed.

  • Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.

  • Lay another crepe on top of the cream.

  • Try to lay it as straight as possible.

  • Continue with layering each crepe with cream then crepe.

  • Top with last piece of crepe.

  • At this point you can chill for at least 4 hours, or serve it as it is.

Adapted from whatscookingamerica

rainbow-mille-cake-2

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Rainbow Ruffles Chocolate Sponge Cake – Delishar

3 days ago was Melody’s 4th birthday. When I asked her 2 weeks before what kind of cake she wanted, she shared that she wanted a Disney Frozen cake. I went about preparing for her cake by looking at pictures and gathering ideas on how to dress the cake up. I was also toying with the idea of either baking her a chiffon cake or a genoise cake. In the end, I found this recipe which uses a genoise method by whisking whole eggs to ribbon stage, but still producing a light and moist cake, similar to a chiffon cake. I was thrilled, and was all set to bake Melody her Frozen cake.

Then the night before, I reminded her that she will be having her little party in school, and we will come with her cake. At this point, the cake was baked, crumb coated, base frosted, and was waiting to be decorated. She then asked if she will be getting a cake with ‘Magical Unicorn’ which really is My Little Pony. Don’t try to correct her, she gets really upset when someone pops her bubble and tell her that they are not magical unicorns. I suppose it’s not that bad that she has a little magical imaginative mind! 🙂 So anyway, I reminded her that she requested for a Frozen cake. And oh that disappointed look on her face broke my heart! I knew then that I had to change my plans. Rainbow colours came to mind, then I also thought ruffles. But I have never pipe ruffles before, neither have I piped a whole cake with fresh cream! And where do I get ‘Magical Unicorns’?!

As the husband and I walked over to get some last minute stuff for the party, I wandered into a store that sells all sorts of stuff. There I saw 3 little rainbow ponies staring right back at me at one of the display window. My problem solved, as I knew I can use them as cake toppers. Got back home, searched on youtube on how to pipe ruffles. This is the VIDEO I watched, twice. Then I whipped up my non-dairy cream (they hold up better), coloured them with gel colours, crossed my fingers, and piped the ruffles. The only thing I did differently was to pipe from the bottom up. If you prefer to use buttercream, here is a recipe for Swiss Meringue Buttercream. I’ll share the recipe of the cake. There really isn’t any recipe for the cream though. I used Topping Pride for this cake. All you need to do is pour and whip it up till you get stiff peaks, you can flavour it with essence or extract while whipping.

I’m so glad everyone liked the cake! That beautiful smile on Melody’s face and the excitement she exuded that day was just priceless. She now goes to bed every night, holding her ‘magical unicorns’ in her hands. It was worth every effort. 🙂 Happy birthday once again my lovely first born! Mummy, daddy, and Peighton love you to bits.

I made 2 x recipe and sliced it in half to make a layer cake.
Chocolate Sponge Cake (makes a 9 inch cake) adapted from Nasi lemak lover
Ingredients:

  • 4 whole large eggs + 1 egg yolk (235g in total)
  • 130g sugar
  • 21g ovalette (Original recipe called for glucose but I didn’t have any)
  • 1g salt
  • 32g corn oil
  • 21g whole milk
  • 1 tsp baking soda
  • 96g cake flour
  • 31g good quality cocoa powder (valrhona)
  • 3-4 cups non-dairy whipped cream 
  • 6 food gel colours
  • 1 cup buttercream icing (I used my Swiss Meringue Buttercream)
  • 250g korean strawberries, sliced (optional)

Warm corn oil in saucepan over low flame, remove from heat, and stir in cocoa powder until combined.
Beat all the eggs, yolk, sugar, and salt on high speed until foamy.
Add ovalette, and continue to beat on medium speed until ribbon stage.
Sift in baking soda, cake flour, and cocoa powder and beat on low for 1-2 secs, and high for 2 secs.
Hand fold in any remaining flour, then add 1/3 of the batter into the cocoa mixture.
Mix until combined then add into remaining batter together with milk.
Fold until combined.
Pour into bottom lined 9 inch pan (do not grease, but you can line the sides if you want to.)
Bake for 35 mins.
Once you take it out of the oven, immediately drop it on the countertop from at least 20cm height.
Shocking the cake stops the cake from shrinking while it cools.
Allow to cool for 10 minutes, then remove from pan to cool completely before slicing it length-wise for layering.
Whip 2 cups of your cream.
Assemble cake by layering cream and strawberries in between.
Apply a thin layer of buttercream frosting to crumb coat the cake, and chill for 30 minutes.
Alternatively, you can put the cake in the freezer for 30 minutes so it firms up, and makes it easier for you to frost with your whipped cream.

Whip remaining cream.
Frost your cake with the white whipped cream. 
Divide the cream into 6 portions and colour them accordingly.
Pipe ruffles as per video instructions, but try to work your way up. 
Decorate as you please with sprinkles, words, or toppers. 🙂 

Bon appetit!!

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