Home Made Butter Cream Party Cake with Watercolor

We all love to create something special that left everyone surprised. I was planning for a cake which would be the heart of the moment. My anniversary was around the corner so I decide to make cake at home. Almost everyone nowadays tries to make cake at home, but a cake with watercolor is something unique and I never tried it before, so, I decided to make a party cake with watercolor. Usually I love chocolate flavor cake, but something new in quick time is always delightful. The idea of making this cake is that it is quick and easy to make, but adding your personal touch with something exceptional factor. This cake hardly takes 30 minutes to prepare.

·         We require only an instant super fluffy single bowl whisked vanilla bean frosting and the ever moist, dark chocolate one bowl cake layers,

·         Spread the frosting to create the lovely painted effect.

·         Use butter cream poofs and little medley of sprinkle to top it.

·         I also added a few bits of edible gold l leaf for adorable look which is mandatory according to me.

For the color on the top of the cake I took pink and gold, which is my favorite, I choose my favorite color if you wish to use different frosting and color you can use. There would be plenty of style  for making this cake exceptional, it’s up to you how creative you are You can have all the ingredients  or cake online by placing online cake delivery in gurgaon and other cities at your place..

Ingredients: -

·         2 and 1/3 cups 285 gram all-purpose flour

·         2 and 1/3 cups  450 gram superfine sugar

·         1 cup 120 gram dark unsweetened cocoa powder

·         1 tablespoon baking soda

·         1 and 1/2 teaspoons baking powder

·         1 teaspoon salt

·         1 1/2 cups (360 ml) buttermilk, room temperature

·         1 cup (240 ml) hot coffee use  hot water in alternative of coffee

·         3/4 cup (180 ml) vegetable oil

·         2 teaspoons pure vanilla extract

·         3 eggs normal temperature

For the frosting:-

·         1 cup 227 gram unsalted butter, softened

·         1/2 cup vegetable shortening

·         Pinch of salt

·         5 cups 620 gram confectioners' sugar

·         2/3 cup (160 ml) heavy cream

·         1 tablespoon warm water

·         2 teaspoons vanilla bean paste

·         Bright pink food coloring

·         Edible gold leaf, optional

·         Pink sprinkles, optional

Instruction:-

Cake layers:-

Preheat oven to 180°C. Color the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Keep it separate.

In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.

Add liquid mixture to dry ingredients and beat until won’t get smooth, about 1 minute. Divide batter equally among the three cake pans.

Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with an only a few crumbs, about 20 minutes. Let cakes cool in pans on a wire rack for 12 minutes, and then turn onto the freeze to cool it completely. Repeat with the other cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.

 Frosting:-

 Whip the butter, shortening, and salt on medium speed until very smooth and creamy, 10 minutes.

Decrease the speed and gradually add the confectioners' sugar, heavy cream, vanilla bean paste and water. Increase the speed and whip until very light and fluffy around 7 minutes.

The frosting will keep in an airtight container in the refrigerator for up to 3 to 4 days. Bring chilled frosting to room temperature and beat it slowly until soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.

Assembling the Cake:-

Exchange around 3 measures of the icing to another bowl and tint medium pink- - this will be for your cake filling and the pink outwardly of the cake. Put a smirch of icing in the focal point of a 8-inch round cake board (or cake plate) or 10-inch scalloped cake board.

Put your first cake layer top-up on the cake board or plate, and spread around 1/4 measures of the pink icing uniformly crosswise over layer. Put the second cake layer to finish everything and rehash with another layer of icing. Put the last cake layer top-down. Ensure that your layers are straight and agreed with the ones underneath.

Utilize a turntable, if conceivable, ice whole outside of cake with a thin layer of the untainted icing to seal in the pieces. Chill until the point when the icing starts to solidify, around 30 minutes. In the mean time, tint the staying pink icing (there ought to be around 1/2 container) a splendid pink.

Bring out the cake from the refrigerator and return it to the turntable. Use a medium straight knife, spread small patches of the bright pink frosting around the cake. Cover the rest of the cake with the untainted frosting as usual. Using your knife again, smooth the frosting around the cake, which will blend the bright pink just enough to create a watercolor effect. If you are worrying about the ingredients and not able to make this at home so, there are several online sites that provide free online cake delivery at your choice of place. Just Bake it or order it, I am sure you never want to miss this lovely recipe.