Watercolor Cake
User Reviews
5
Watercolor Cake
Description
Watercolor Cake is made with a vanilla-flavored batter containing all-purpose flour, sugar, baking powder, baking soda, salted butter, egg whites, vanilla extract, sour cream, and milk to produce tender layers. The batter is divided and baked in three 6-inch pans until cooked through. The results are moist, even layers suited for decorative frosting.
The frosting is an Italian meringue buttercream crafted by beating egg whites until soft peaks form, then slowly incorporating a hot sugar syrup until the meringue cools to body temperature. Unsalted butter is then added piece by piece to produce a silky, smooth buttercream. Portions of this frosting are reserved and colored with various food colors to apply a watercolor effect on the cake's exterior after a crumb coat.
Applying the buttercream requires smoothing the cake sides with a bench scraper while using an offset spatula to create crisp edges. Colored dollops are swiped lightly to blend the colors without mixing completely, preserving the watercolor pattern. Chilling briefly between steps helps maintain consistency.
Italian meringue buttercream tends to be soft; chilling the cake after applying the crumb coat helps it set for easier decorating.Use a turntable and offset spatula for smooth sides and sharp edges when frosting.If the buttercream is too soft or "soupy," refrigeration followed by whipping will restore texture before use.
Ingredients
For the Cake:
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup butter 170g, salted
- 3 egg white
- 3 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
For the Italian Buttercream:
- 4 egg white
- 1 1/2 cups sugar
- 1/3 cup water
- 1 pinch salt
- 16 oz butter 32 tablespoons unsalted butter, room temperature cut into 1-inch pieces, unsalted
- 1 tsp vanilla extract
Instructions
For the Cake:
- Butter and paper three 6" pans and heat oven to 325f.
- Sift and mix dry ingredients in a large bowl.
- Add wet ingredients into a medium bowl and mix.
- Add wet to dry ingredients and mix until combined
- Pour into prepared pans and bake for 20 to 25 minutes.
For the Buttercream:
- Beat the egg whites and 1/3 cup of sugar until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat. Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately.
- Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
- Reserve about a cup and a half of the buttercream, which you will color in various hues for the outer watercolor effect.
For Decoration:
- For best results do a thin crumb coat after first assembling the layers, allow to set in the fridge for 20 minutes or so then add a nice thicker coat of white buttercream and smooth it out.
- Add dollops of the colored buttercream on the surface, and give a quick smooth to get the watercolor effect. Don't try to get a perfect surface and continue smoothing past a couple spins as the color will become indistinct.
- Use an 869 tip to pipe the dollops on top. Any large star tip will do a nice job.
Notes
- Chill the cake after the crumb coat to help the soft Italian meringue buttercream set.
- Use a turntable and an offset spatula for smooth edges and easy frosting application.
- If the buttercream becomes too soft, refrigerate briefly and then re-whip to regain consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 79g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 2.5g | 125% |
| Cholesterol | 40mg | 13% |
| Sodium | 250mg | 10% |
| Sugar | 31g | 62% |
| Vitamin A | 200IU | 4% |
| Calcium | 40mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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