Ombre Cake...Orange

Ini pertama kalinya aku mencoba buat ombre cake secara dimana-mana aku ketemu ombre cake terus. Dengan sisa butter cream yang ada di rumah aku buat ombre cake nuansa orange. Sejujurnya gak pede juga memposting ombre cake ini karena perkiraan warnanya yang masih kacau sehingga gradasi warnanya kelihatan aneh. Tapi tetep semangat ahh...namanya juga baru belajar.

Base cakenya sponge cake resep dari Mbak Dyna S...Cakenya lembut dan dibuat dengan ukuran diameter 22 cm sebanyak 6 layer.

Berikut resepnya:

Rainbow Cake (ala mbak Waty)

10 btr telur utuh
6 btr kuning telur
180 gr gula pasir halus
20 gr emulsi

260 gr terigu
25 gr susu bbk
25 gr maizena
1/2 sdt BP
6 gr vanila larome

380 gr mentega cair
18o gr SKm

1. Kocok sampe kaku telur gula emulsi
2.masuk tepung2an
3. Masuk cairan
4.bagi 6 adonan
5. Panggang

Rainbow Cake buat Dinda

Cake ini aku buat untuk ulang tahun keponakanku Dinda. Ini dibuat waktu lagi heboh-hebohnya Rainbow Cake jadi ini Rainbow Cake pertamaku ukuran diameter 20 cm dengan resep aslinya dari Martha Stewart yang tanpa kuning telur jadi warnanya bisa benar-benar keluar gonjreng :). Untuk hiasannya aku pakai white Ganache yaitu Whipcream dicampur White Cooking Chocolate.

Silahkan ini resepnya :

Rainbow Cake by Martha Stewart

Ingredients

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder (aku pakai 1 sdt baking powder)
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar (aku pakai 325 gr)
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract (aku pakai vanila susu dari L'arome)
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-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.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, 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.
3. 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).
4. 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.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.