The trick is to have the right ratio of water and agar-agar to achieve a very soft almost running gel. When I first saw these raindrop cake (which in my opinion it is not a cake per say, cake in my view should contain flour or its substitutes) I was fascinated by its shape and the notion of its pureness…upon reading the ingredients, I immediately could imagine its textures as I had worked with agar-agar, both in the kitchen and in the lab. To create the clouds, simply pipe a sideways "s" or squished "m.How can a dessert made of almost 99.8% of water be so trendy? The answer…it is all in its texture… 8.Īgain, positioning yourself as close to eye level with the cake as possible will make it much easier to pipe onto the side of the cake. Place your white frosting into a piping bag fitted with the Wilton #10 tip. 7.Īfter you've piped all the rainbows onto the side of the cake, it's time to pipe the clouds. It will be much easier for you to pipe if you're as close to eye level with the cake as possible. For best results, place your cake on a tall cake stand and the place the cake stand on your turn table. To create the rainbow, simply pipe a half circle onto a frozen or chilled cake. You'll then place the wrapped buttercream into the piping bag fitted with the Wilton 1M tip. On the other end, cut the plastic wrap close to the buttercream. 5.Īfter you've wrapped the buttercream, twist one end of the plastic wrap so the buttercream doesn't come out. Be gentle as you fold the buttercream over so that you don't smash the frosting and create uneven lines. Carefully fold the plastic wrap and buttercream to create a circle of colors. 4.Īfter you've piped all six colors, take the end of one side of the plastic wrap and begin to lift it up. Try to create equal amounts of frosting in each line.
Make sure the colors line up and touch one another. On plastic wrap, pipe a line (about 6-inches long) of each color. Place each color of frosting into a zip-top bag and cut a corner off each bag. Tint six of the bowls of frosting your rainbow colors and leave one bowl of frosting white for the clouds. 5.Īfter the crumb coat is set, continue to frost the cake with the final coat of frosting.ĭivide the remaining frosting into seven bowls. 4.Īpply a thin coat of frosting around the entire cake to lock in the crumbs. Repeat this step until you get to the final cake layer, which you will lay top side down.
Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Spread over the cake layer as evenly as possible. 2.Īdd about 1/2 cup of frosting on the cake layer. Divide frosting equally into two portions, half for frosting and half for decorating. The frosting will become lighter in color and texture. Turn the mixer to medium-high speed and beat for an additional 5-7 minutes. With mixer on medium speed, add whipping cream, vanilla and salt.
With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition. This will soften the butter without it having to be warm. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. 7.īake the cakes for about 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it. 6.ĭivide batter evenly between the four pans. With the mixer on low, alternatively add the flour mixture with the strawberry puree, starting and finishing with the flour mixture. 4.Īdd the eggs and egg whites, one at a time, and mix well after each addition. Add the oil and beat for another 2 minutes, until light and fluffy. In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes. In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried strawberries. Spray each of the four 6-inch pans with cooking spray.
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