Monday, October 4, 2010

What happens when a White Cake collides with a Rainbow...

Here's a new twist on your favorite white cake recipe (my new favorite is listed at the end of this post). All you need is some gel food colouring. A little gel food colouring goes a long way and the colours are way more vibrant than the regular food colouring. Use a toothpick to extract a bit of food colouring at a time.

This Girl is Living it UP! Check out her blog titled Whisk Kid
Rainbow Cake:

My Kitchen: Orange and black cupcakes for
my daughter's halloween party on Friday :)
Icing/Decorating TBA

Have fun experimenting with colours, layering
and adding different ingredients.

Billy Reece of Billy's Bakery in New York City (from hereMakes about 30 cupcakes 
Diary52 notes in red - 12 big cupcakes or 1 - 9"x13" or 2 - 8"x8"
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • I use 3 cups regular flour instead, works fine
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs - I think all of these eggs make it a no fail cake
  • 1 cup whole milk - I use 1%, works fine
  • 1 teaspoon pure vanilla extract - I use imitation, works fine

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. Combine flour(s), sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

  1. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  2. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. I had to bake longer when I did 12 big cupcakes instead of 30.
  3. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

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