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Rainbow cake. And happy birthday PHoonK

A hunka cake ©Cookaroo
Warning: This cake weighs 1,000 kgs. Ok am kidding. Just a humble 5.2 kgs

Last week, I blogged about making my sister two birthday cakes. The first cake was a decoy cake - a triple chocolate cake, the other cake was a mammoth cake - a rainbow cake. Six layers of vanilla cake with a filling of raspberry jam and raspberry mousse topped with Creme Ivoire icing and finally a white chocolate ganache.I am a big fan of Godiva's White chocolate and raspberry ice cream. I decided to replicate the flavours for this cake. Because of the sweetness of the white chocolate the slightly tart flavours of the raspberry was the perfect complement.

I wanted to make this cake for many reasons:
a. It was my little sister's birthday
b. I wanted to
c. I was challenging myself
d. I don't know how long I'm going to be around. (No, by that I don't mean I am going to die, but that I might be moving cities shortly).

The cake took me about two days to make. In the sense, I baked it on Saturday and filled and iced it the next day. And boy, can I please add, that was the most sensible thing I did.

I am not saying this was an easy cake to make. But all I am saying is that it's not that hard. I mean, there were so many blogs I checked out when I was going to attempt this cake which insisted that I used a box mix because "it would save so much time." Really? How hard can it be to make a cake batter? Assembly took about 15 minutes and the batter was ready in another 10, including the colours. So really, don't bother using a boxed mix. I used McCormick's Assorted colours because I don't really like what we get in India. There was no after taste and the cake tasted vanilla-ey.

Batter-ed up ©Cookaroo

The layers baked very quickly, 17 minutes to be precise. so I was actually done with them in under 2 hours. Cooling and storing them was another story. I also made the raspberry mousse the same day.

What took looooong, was filling and frosting it. Because firstly, the cake had to be chilled in between layers and secondly I ran out of frosting mid way. So had to run across to buy more white chocolate. (Note to self: never underestimate a 6-layer cake, it will take you down)

Clingy layers ©Cookaroo

Once I finished frosting/icing it, it took time to smoothen the edges and while it wasn't hard, it just took a lot of time. After smoothening it, I realised it looked super untidy, so I decided to make a ganache and pour over it, just to make it look pretty.

And truly, that did the trick, the cake looked shiny and drip-down edges looked lovely.

When I finished with the cake, I decided to weigh it, the cake weighed in at 5.2 kgs. Never had I made such a mammoth cake. Then I realised the bigger deal. We were going out for dinner. How on earth was I going to transport it?

I decided to put it on my cake stand and thankfully one of my cake domes worked well as a cover. A friend had lent me an ice box, so I bunged the stand into it and carried it everywhere we went.

The cake survived a trip down the stairs, a bumpy half-an-hour car ride, a wait for a table for 20 minutes and three-hours of being stared at hungrily by my sister's friends and fellow diners. Around 10.30 pm, after everyone had eaten and made merry, we decided to cut the cake.

Happy birthday PHoonK ©Cookaroo
The cake made a nice crack as the knife hit the Creme Ivoire and then was plunged into the softeness of the cake. You couldn't cut a small piece, the mammoth cake delivered mammoth slices. And a hit it was!

Cut me a piece too? ©Cookaroo
(I know my pictures are erratic, this is because the restaurant we were at, had extremely low lighting and by then my camera was running out of battery. So please excuse. And also I wanted to show you how it looked.)

I was right, the raspberry ensured that the cake wouldn't get too sweet and the white chocolate was fantastic flavour against it as well as the vanilla. The cake itself was light, moist and mildly crumbly.

I thought we were going to have a lot of leftover. But we didn't. Most of her friends wanted to take a doggy bag home (the restaurant obliged us by giving us takeaway boxes) and I got a large chunk to take back for my husband (who was working that night and couldn't come) and to photograph in the morning. And when I say a large chunk, I meant a super large chunk.

Piece treaty ©Cookaroo

Needless to say, it was gobbled the moment I was done photographing.

Rainbow cake with crème ivoire and raspberry mousse filling

White Velvet Cake. Recipe adapted from Rose Levy Bernabaum’s The Cake Bible. Available in India, US and UK

(I tripled this recipe since I needed 6 layers. Basically I made a 10 egg-white cake. For cake flour, from every cup of normal flour, I removed a tablespoon and added a tablespoon of corn flour.)


For the cake
3 large egg whites, at room temperature
2/3 cup milk, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups cake flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 cup unsalted butter, softened
Food colourings

For the filling
½ cup plain raspberry jam. Recipe here

Raspberry mousse
200 gms cream cheese
200 double cream
2/3 cup raspberry jam.
½ sugar

For Crème Ivoire Or White chocolate butter cream.
Recipe adapted from Rose Levy Bernabaum’s The Cake Bible
650 gms of white chocolate
¾ scant cup oil

For the White chocolate ganache
175 gms white chocolate chopped
100 ml fresh cream

For the decoration
1 Red ribbon
Three fresh pansies from my garden

For the cake

1. Spray, line with parchment paper, and spray again a 9x2 pan. Heat the oven to 350 degrees.

2. Whisk together egg whites, vanilla, and three tablespoons of the milk.

3. In a stand mixer, combine flour, sugar, baking powder, and salt on low speed. Add the butter and the remaining milk. Mix til the dry ingredients are moistened, then raise the speed to medium and beat for 90 seconds, scraping down the bowl.

4. Gradually add the eggs on a slightly higher speed. Scrape down the sides of the bowl.Scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

5. Separate the batter into six different bowl. Add the colouring according to what you want.

5. Bake til golden brown for 17 minutes, a skewer inserted in the centre comes out clean, and the cake springs bake when pressed in the center. The cake should start to shrink from the sides of the pan only after removal from the oven, remove gently from the pan, and cool completely. Wrap in cling film and set aside for 24 hours. If you're eating the cake plain, it's best eaten the day it's made. Otherwise will stay refrigerated for 4 days.

For the raspberry mousse
1. Soften the leaves of gelatin in water.

2. Soften the cream cheese. Add 2/3 cup  jam to it. Stir well

3. Add the softened gelatin leaves.

4. Whip the cream and add sugar to it.

5. Fold into the jam mix.

6. Let it cool for at least 4 hours or overnight is best

For the crème ivoire
1. Chop the white chocolate. Melt over a double boiler. If using the microwave then do it in 20 second spurts. Stirring each time.

2. Keep your mixer handy. As soon as the chocolate melts. Stir in the oil. Beat on a high speed for 5 minutes till the chocolate and oil mixes well.

3. Let it cool. If while frosting the chocolate mixture cools down and hardens, microwave for a couple of seconds and use again

For the white chocolate ganache
1. Heat the cream in a small saucepan until it boils.

2. Add it to the chopped chocolate. Stir till it melts. Use immediately.

Assembling the cake
1. YOU WILL MAKE A MESS. So don’t be afraid.

2. On a cardboard stand, apply a thin layer of mousse. Put on the first layer.

3. On the first layer, put a thick layer of jam followed by the mousse.

4. Repeat for the next two layers

5. Let it rest in the fridge for at least half an hour before you proceed. It will get easier to fill now.

6. Jam. Mousse. Layer 4. Repeat for 5 and 6. Put back in the fridge. Rest for at least 1 hour

7. Take a palette knife and start frosting with the crème ivoire. If it cools in the middle and hardens, don’t worry, it’ll be easier to smoothen. This should take you minimum half an hour (I never said it was easy)

8. With your palette knife smoothen out the edges and make it as smooth as possible without disrupting the layers.

9. Pour the ganache from the top. The cake should now look shiny with a ivory finish. Put the flowers on top to set them

10. Let it cool.

11. Finish with a pretty red ribbon.

Note: This cake can be kept at room temperature until it is cut that is 8 hours. The frosting leaves the cake inside moist and there’s a nice crack to it when you cut it. Once cut. Refrigerate covered at the earliest. Eat at the earliest too. Will last for two days post cutting. 

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  1. Fabulous ! What a cook you are Ms. Hoon! Reading your blog is so totally worth the time I waste doing it :)...keep up the great work . Shivani

  2. the cake looks splendid begin a bakery!! what are you waiting for??

    1. Thanks Anusha! I've been told a million times, just wrong time and wrong place I guess :)

  3. It look Fan-tabulous.......love the colors .....
    I want it now ......

    1. Amritaaaaaaa..... danks... now I am going to bake the next one on your birthday

  4. WOW! Ruchira.. can I be ur sister too? Pretty please?


  5. The cake bible is my bible of cakes :) You did a six layer cake.. you ROCK big time...and it looks so very beautiful.

    Also.. I am with you on NOT doing a cake box cake .

    1. Anshieeeeee.... thanks yaaa so sweet you are... what's cooking next?

  6. Lovely work..the cake looks gorgeous :-)

    Aparna from Square Meals

  7. Hi, May i ask for these ingredients ..
    2/3 cup milk, at room temperature
    2 cups cake flour
    1 cup sugar
    1/2 cup unsalted butter, softened
    Exactly how many grams are there in One Cup ?

    1. Hey Kim, so I used granulated sugar the normal kinds u get in the grocery store and I used table salt.

      1 cup of sugar is 200 gms while 1 cup of cake flour is 125 gms. And one cup of butter is 227 gms.

      Hope this helps

    2. Yes, It does. It actually saved my day. I've searching for a good recipe for this cake and I found yours. Thanks!

  8. Oh, I'm so sorry, May I know what type of salt and sugar you used?