Happy Independence Day To You All
We are celebrating our 71st Independence day tomorrow and for the celebration, I made a tri colour cake along with video. I am sure the whole blogosphere will be filled with tri colour dishes and this is mine as a part of that. I used the three colours of our National Flag to make the sponges and also the icing with the same three colours. In this post I will be discussing about how to incorporate colours into any cake and cream frosting.
Watch the video how I have decorated the cake and I have also included the cake slicing in this video to reveal the inside of the cake. I hope this will be useful for you as I have included a number of techniques to get that perfect layered slice. If you like my video, visit YouTube, share the video with friends and subscribe to my channel to receive updates.
First let me give you the recipe for the cake. This recipe is my usual Best Eggless Oil Based Vanilla Cake (click for recipe). I have used three batches of the batter, one for each colour. I baked each colour in a 7″ cake tin so that the final cake have even layers.
For colouring the layers as well as the cream, I have used powder colours. You can use either gel colours or liquid colours if you have. Mixing the powder directly into the batter is not advisable. It will not create uniform colouring and will have speckles in the final cake. So it is better to mix it with a liquid and then add to the batter. In the cake, I am mixing it with milk before adding to the batter. For cream, I am first mixing the colour to a tbs of cream before adding it to the whole batch.
For the colours, I have mixed a combination of colours. For the green I used dark green and bright green together to get this shade. For saffron, I used raspberry red along with lemon yellow.
The cream I have used for this cake is Rich Non Dairy Whipping cream. I find this very stable and is so good for piping. You can also go for a brand which is available in your area. Using dairy cream would be wonderful if you can get high fat content cream. Unfortunately we don’t get it here in India.
Some Important Tips To get good finish in layered cakes:
Use same sized pan for different layers. It is better than making a single cake and slicing it for layers. The layers would be even if you bake them in different pans.
Use same amount of cream for every layer’s filling. This will show in the final cut.
Use a serrated knife to trim the top of the cake. Make sure it is even on top and the top is parallel to the base of the cake.
After layering, trim the sides so that the sides are perpendicular to the base. This way, you won’t get a sloppy cake.
Once the cake is crumb coated, make sure to refrigerate it for minimum 1 hour. This will make it firm and prevent the crumbs from coming to the final frosting.
Use a turntable, dough scraper for a neat finish on cake. I am not saying that you can’t do with out them, but those will make your life easier.
And finally for slicing, use a long sharp knife and slice it in a single cut. Do not use sawing motion.
Enjoy your well layered cake.
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