Tag

pink

“Hope is a rainbow of thought.”
Harley King

Rainbow Cake for Pinktober Rainbow Cake for Pinktober. Ever tried baking with an 18 year old. Maybe , I should rephrase that. Ever tried with an 18 year old teen like mine who has a rainbow baking obsession? It’s a LOAD of work! LOTS!! Beware … but the fruits are sweet! Cut a slice and you know it’s so worth all the dishes, the messy kitchen, the batter splattered walls with ‘Ooops I did it again Mama!’, ‘Can Coco lick the bowl? Please?’

Coco, our cocker spaniel‘I’m gonna make Papa a rainbow cake for his birthday!  Coco’s gonna help me!‘ Coco was game of course … and the day began tediously! First to get the child out of bed, then to get her out of a shower, then to get her off the phone. By the time I was at my wits end, she was ready to paint the kitchen in rainbow colours! ‘Let’s start now!!

Rainbow Cake for Pinktober

October 1st marks the beginning of breast cancer awareness month all over the world. American Cancer Society uses this time to boost their campaign to raise awareness to breast cancer and to inform people that there is now a 98 percent rate of survival if the cancer is detected early. October is the month where you will see pink ribbons everywhere, which has been the national symbol for breast cancer awareness since it was first introduced back in 1991.

It took us all day to get the cake going. Six layers and a small oven, only 2 baking tins and a load of power cuts, yet we marched on. Much to my chagrin, she took naps in between while I washed and cleaned the kitchen after every ‘round‘. Once again, be warned … there is tons of washing up!

Rainbow Cake for Pinktober Time for the frosting. We ‘amicably’ settled for a salted caramel butter-cream icing {after a battle of sorts of course}. It’s a delicious frosting and soon she was spooning more into her mouth than onto the cake. A few disagreements later, in this incessantly hot October, she  ‘splooshed’ the icing on. That was when the Dad called from work. ‘Is the cake PINK he asked? My cake is always the Pinktober cake.’

Rainbow Cake for Pinktober Next cue! PINK!! It’s nice to have a daughter who loves art. Also nice to have some marzipan on hand. She had fun doing the letters, the ribbon {that she was well aware of as it’s an annual feature} … the rest was a breeze. She did the whole cake on her own!

Rainbow Cake for Pinktober One slice later, the rainbow knocked our hearts away! This is the absolute joy of a birthday cake. Despite it being a butter rich cake, with an indulgent buttercream frosting, the Rainbow Cake is a fantastic ‘once in a while‘ baking adventure. A big {read greedy} slice is definitely on the sweeter side, but a thin slice hits all the right chords!

Rainbow Cake for Pinktober The cake tasted even better the next day, and being a butter cake, it keeps really well for a few days. However, the kids nibbled away at it and it was soon gone. The daughter later said that she was surprised I even let her make one! She knows that I barely ever make such heavily ‘buttery’ cakes. Then again, she has a thing for rainbows and a passion for baking rainbow cupcakes and cakes.

Rainbow Cake for Pinktober This cake was worth every dish I washed, worth the million times I cleaned the batter splattered counter and wall tiles, worth all the spoons she licked and all the piping bags she used up! It’s a fun cake to bake. You must try it for a special occasion bake!

[print_this]

Recipe: Rainbow Cake

your picture

Summary:  This is the absolute joy of a birthday cake. Despite it being a butter rich cake, with an indulgent buttercream frosting, the Rainbow Cake is a fantastic ‘once in a whilebaking adventure. We loved the  salted buttercream frosting. Cake adapted minimally from the Whisk Kid

Prep Time: 20 minutes
Total Time: 1 hour {plus cooling, chilling time}
Ingredients:

  • Cake
  • 360g plain flour
  • 4tsp baking powder
  • 1/2 tsp salt
  • 225g unsalted butter, room temperature
  • 450g cups sugar
  • 170g egg whites, room temperature {about 6}
  • 2 teaspoons pure vanilla extract
  • 350ml milk, room temperature
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • Filling
  • 400ml low fat cream
  • 100g icing sugar
  • few drops almond extract
  • Topping
  • 200g sugar
  • 2tsp water
  • 100ml low fat cream
  • 1/2 tsp salt
  • vanilla extract
  • 170g salted butter
  • 100g low fat cream
  • 200g icing sugar

Method:

  1. Cake
  2. Preheat oven to 180C. Brush six 8-inch-round cake pans {or as many 8-inch cake pans as you have, reusing them as necessary} with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
  3. In a large bowl, whisk together flour, baking powder and salt; set aside.
  4. Cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  5. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes {working in batches if necessary}.
  6. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  7. Place the bottom layer on serving platter {or lazy Susan} and spread with about a cup of buttercream. Repeat for remaining layers.I placed an adjustable dessert ring around the cake to hold the layers in place.
  8. Refrigerate until set, about 30 mins to an hour.
  9. Using an offset spatula, cover cake again with remaining frosting.
  10. Salted Butter Caramel
  11. Place sugar and water in a deep saucepan and simmer undisturbed until the sugar caramelises to a golden brown. Add the cream {CAREFULLY as it will splutter}, take off heat briefly to mix in, then return pan until it all comes together to a smooth sauce.
  12. Take off heat, add salt and vanilla extract. Allow to cool completely.
  13. Frosting
  14. In a large bowl, beat together the salted butter, cream and icing sugar until smooth and fluffy.
  15. Slowly pour in the cold salted butter caramel and continue whipping until firm and smooth.
  16. Chill until required.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

“Laughter and tears are both responses to frustration and exhaustion. I myself prefer to laugh, since there is less cleaning up to do afterward”
Kurt Vonnegut

Ombre ... Almond Layered Cream CakeHappy New Year with an Ombre Almond Layered Cream Cake. Sorry I haven’t made an appearance yet. The beginning of the year is always BUSY! Call it bad planning, but the elder teen was born on the 2nd of Jan 17 years ago. In this absolutely freezing cold, where the temperature dips and the power trips, I’ve been baking birthday cakes every 1st January for the past 16 years.

Ombre ... Almond Layered Cream Cake 2We’ve broken ‘cold‘ records for the past 45 years this January. With a country not planned with central heating, we are surviving in ice boxes at 0.7 C temperatures. Absolutely bone chilling here these days. It’s one thing to shiver; another to shiver and bake!! Must be a glutton for punishment as I shiver through the process every year. I made an ombre cake a while ago for a dear friends birthday. It was TALL with many shades of pink. How the daughter whined! “You never make tall cakes in shades of pink for me”, “Why have I never got one like this”, “I WANT pink for my birthday”.

Ombre ... Almond Layered Cream Cake 3Then I saw this beautiful piece of art at BS in the Kitchen. Stunning and inspiring. I set off to replicate it but this January has been tougher than ever. Bitterly cold, power cuts galore … and if I may be allowed some more whining, cream that refused to oblige! I got down to whipping the low fat cream thrice … every single time we had a power cut. It usually obliges. Not this time though. I almost wept.

Ombre ... Almond Layered Cream Cake I should have made a buttercream; really should have. We don’t particularly love buttercream at home, so I decided to innovate. Lesson learnt: roses are made from firmer stuff i.e. buttercream! In sheer desperation, I began piping my frosting which was good enough to pipe roses on top, but played slip sliding roses on the walls of the cake. Thank heavens for lace collars. When all else fails, it seems to salvage the situation somewhat.

Ombre ... Almond Layered Cream CakeThe cake tasted great and the birthday teen loved it to bits, pink and all. It got over really quick. In all the running around that day, I never did manage a proper picture before it was cut. It was worth the heartache though, well worth it!

[print_this]Recipe: Almond Layered Cream Cake 
your picture

Summary: A light almond flavoured sponge sandwiched and frosted with an equally light almond whipped buttercream. Inspired from here. Serves 8

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • Sponge X 2 {to make 4 round cakes. Each portion makes 2 X 7″ cakes}
  • 4 eggs
  • 110g raw sugar {or powdered}
  • 1 vanilla bean, scraped
  • 4 drops almond extract
  • 80g plain flour
  • 25g almond meal
  • 1tsp baking powder
  • 1/2 tsp salt
  • 2 tsp light olive oil
  • Pink colour
  • Filling and frosting
  • 100g unsalted butter, room temperature
  • 400g low fat cream, chilled
  • 150-200g icing sugar {adjust according to taste}
  • Few drops almond extract

Method:

  1. Sponge {each portion of batter makes 2 cakes}
  2. Line the bottoms and sides of 2 7″ round tin. Preheat oven to 180C.
  3. Sift the flour, almond meal, baking powder and salt together. Reserve.
  4. Beat the eggs and sugar over simmering water on high speed for about 10 minutes until the mixtures becomes thick and mousse like, tripling in quantity {Thermomix, Speed 4, Butterfly insert, 37C, 10 minutes or more}
  5. Take off water, add vanilla bean almond extract and continue beating for 3-4 minutes until it cools down a bit. {Thermomix, Speed 4, Butterfly insert, 3-4 minutes}
  6. Gently fold in the flour mixture in 3-4 goes. {Thermomix, Reverse Speed 2}, followed by the olive oil.
  7. Divide batter into two {approximately 200-210g per portion}.
  8. Pour one plain white portion into tin nbr 1. Add 2 drops of pink to the next. Repeat for another portion of batter but increase the amount of pink in the next two. You could use a drop of purple additionally in the 4th portion to get a darker hue.
  9. Bake for 30-35 minutes until the sponge springs back when touched lightly, or a tester comes out clean. {Don’t overbake els the sponges will get dry}
  10. Cool on rack for 5 minutes, remove from tin and cool completely.
  11. Filling and frosting
  12. Whip the cream and sugar to medium peaks. Add the butter and almond extract and whip until light and fluffy. {You cannot pipe roses with this}
  13. Sandwich the layers with this, then frost the top and sides with remaining cream. Pipe rosettes on top if desired.
  14. Chill for 2-3 hours for flavours to mature.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

“Almost all words do have color and nothing is more pleasant than to utter a pink word and see someone’s eyes light up and know it is a pink word for him or her too.”
Gladys Taber

Almond Raspberry Quark Layered CakeAlmond Raspberry Quark Layered Cake for the pink time of the year on PAB! It’s become an annual feature on my blog. Every October I bake Mr PAB pink birthday cake in support of national breast cancer awareness month. Pinktober cakes have become a quintessential part of his birthday, so much so that the terrible tiresome teen always asks about PINK a day before!Almond Raspberry Quark Layered Cake She was away for a school trip in the Himalayas this year, but came back late in the night and dug into her share. “Breast cancer?” she reconfirmed at 2am, then was back to devouring her share. “This is good“, she declared between hungry bites, “Really, really good! So pretty too.” Some things are worth the effort. This certainly was!Almond Raspberry Quark Layered CakeMan Friday came grinning from ear to ear with a bunch of flowers for the mister! Always remembers! It was a mad rush that morning so the cake was simple, very basic. A simple almond sponge cake with a dash of olive oil to add lightness and moistness. It’s an original recipe that I have developed over the years; it holds up well and tastes good too. Almond Raspberry Quark Layered Cake‘Ombre’ {n. A French term meaning “shaded.” Usually a multicolored stripe, with colors graduating from light to dark.} was on my mind but time wasn’t my friend. Hasn’t been of late so I cheated on the layers. I baked both colours in one single cake. First ladled light pink batter into the tin, then added a few more drops of pink to the remaining batter and poured it over.Almond Raspberry Quark Layered CakeArtisan ombre? Probably. Tada! Once baked, I sliced them into separate colored layers and alternated them with the cream filling. I did a light, dark, light, dark and kept the filling/frosting white. Such fun!Almond Raspberry Quark Layered Cake Not perfect but perfectly good for me. It worked kind of alright in the big cakes {my notes prior cutting the cake} and rather well actually in the small cake. Will improve the technique next time, maybe use a slightly smaller tin. Got different coloured layers that looked pretty with the white quark cream contrast.

Almond Raspberry Quark Layered Cake The filling was a joy to make. For all the ‘low fat cream anguish‘ of the years gone by, homemade quark is to the rescue. I’m having a field day with it. Used it to fill and frost the cake, and what a beautiful combination this turned out to be. Finger lickin good, thick like whipped cream and well behaved too!Almond Raspberry Quark Layered Cake Beautiful balance of flavoure and least expected goodness. Since quark is a curd cheese it is slightly tangy and pairs beautifully with fruit. Moist soft sponge layers matched by the sweet tartness of the quark raspberry filling, the slight hint of almond teasing the palette with texture and taste! For a simple cake, the flavours were unexpectedly very good; the layers stood out pretty too!Almond Raspberry Quark Layered CakeThe cake was a huge hit, with seconds being requested for even though we were just back from quite a filling Indian dinner out – chicken tikka & paneer tikka, rogan josh, butter chicken … with naan, tandoori roti and Rampuri parathas. We thought we could eat no more! {I had made the little cake topper for the teen just in case there was no cake left for her. Spot on. The cake disappeared really fast.}Almond Raspberry Quark Layered CakeA light, sweet, tangy Pinktober cake that was a delectable end to our meal! I had warned everyone that it was just a simple plain cake baked on the trot earlier that day. Plain it certainly wasn’t and I was HAPPY!

October 1st marks the beginning of breast cancer awareness month all over the world. American Cancer Society uses this time to boost their campaign to raise awareness to breast cancer and to inform people that there is now a 98 percent rate of survival if the cancer is detected early. October is the month where you will see pink ribbons everywhere, which has been the national symbol for breast cancer awareness since it was first introduced back in 1991.

Think PinkHave you gone PINK this October?

[print_this]Recipe: Almond Raspberry Quark Layered Cake your picture

Summary: Moist soft sponge layers matched by the sweet tartness of the quark raspberry filling, the slight hint of almond teasing the palette with texture and taste! For a simple cake, the flavours were unexpectedly very good; the layers stood out pretty too!

Prep Time: 15 minutes
Total Time: 1hr 30 minutes
Ingredients:

  • Sponge
  • 6 eggs
  • 120g raw sugar
  • 75g plain flour
  • 40g almond meal
  • 1 tsp baking powder
  • Pinch salt
  • 1/2 tsp vanilla powder
  • 1/4 tsp almond extract
  • 2 tbsp olive oil
  • Pink food colour, few drops
  • Filling
  • 400ml low fat cream, chilled
  • 400ml quark
  • 50g raspberry fruit filling {Del Monte}
  • 50g raw sugar
  • 1/4 tsp almond extract

Method:

  1. Sponge
  2. Line the bottoms and sides of on 8″ spring form tin. Preheat oven to 180C.
  3. Sift the flour, almond meal, baking powder and salt together. Reserve.
  4. Beat the eggs and sugar over simmering water on high speed for about 10 minutes until the mixtures becomes thick and mousse like, tripling in quantity {Thermomix, Speed 4, Butterfly insert, 37C, 10 minutes or more}
  5. Take off water, add vanilla bean powder and almond extract and continue beating for 3-4 minutes until it cools down a bit. {Thermomix, Speed 4, Butterfly insert, 3-4 minutes}
  6. Gently fold in the flour mixture in 3-4 goes. {Thermomix, Reverse Speed 2}, followed by the olive oil. Add colour and blend in gently. Turn half batter into prepared tin, add 2-3 drops of colour to remaining batter and pour over the first batter {You can bake in two tins if you like}
  7. Bake for 30-35 minutes until the sponge springs back when touched lightly, or a tester comes out clean.
  8. Cool on rack for 5 minutes, remove from tin and cool completely. The cut into horizontal layers. {I did 4 layers and it was slightly fiddly}
  9. Quark Raspberry Cream {Filling & Topping}
  10. Beat the cream and sugar until medium peaks, then beat in the quark and raspberry fruit filling until smooth and light. Taste and adjust sugar if required.
  11. Assembling
  12. Reserve a little butter cream for piping rosettes if desired.
  13. Place first layer on serving platter and sandwich the layers with half the butter cream.
  14. Frost the sides an top with the remaining butter cream.
  15. Chill for 2-3 hours for the flavours to mature and cake to become moist.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India