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Thursday, July 10, 2014

Gummy Bear Rainbow Cake



Ingredients:

Gummy Bear Layer Cake:
 
(cake recipe from Martha Stewart, makes a 5-layer 18-20cm round cake, serves 30ish people)
 
For the cake: (You can halve this recipe to make a smaller cake)
 
3 cups (about 385g) plain/all-purpose flour
2 &1/2 cups (about 560g) sugar (I used caster/superfine but white/granulated is fine too)
1 tbsp baking powder
2 tsp baking/bicarb soda
1 tsp salt
1 & 1/2 cups unsweetened cocoa powder, preferably Dutch-process
340g (3 sticks) butter, melted
1 & 1/2 cups (about 360ml) buttermilk
4 large egg
4 large egg whites

Directions:

Preheat oven to 180°C (350°F). Grease and line three 18-20cm round cake tins (if you have taller cake tins you can do this in two tins, don't risk it if your tins are shallow like mine as the batter may overflow). Line a standard cupcake tray with papers. In a large mixing bowl, combine flour, sugar, baking powder, bicarb soda, and salt; set aside. With an electric mixer, combine cocoa and 3/4 cup hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, eggs, and egg whites; beat until combined. Whisk in flour mixture until smooth. Pour mixture into tins, distributing to make 5 layers (2/5 in two of the tins and 1/5 in the 3rd, or if using two tall tins; 3/5 in one and 2/5 in the other). Bake until a skewer inserted in the center of cake comes out clean, about 45-60 minutes.Cool in tin for 10 minutes then carefully remove from tin and cool completely on a wire rack. You can chill the cakes at this point to make them easier to cut. Using a long serrated knife, cut cakes into 5 even layers and trim off any doming that may have occurred during baking. (I used this trick to help my cakes bake more evenly)

Source: raspberricupcakes.com

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