Saturday, August 10, 2013
KitKat Rainbow Swirl Cake
I've always been quite hands-on when it comes to SO's birthdays. This year was no exception and I thought I'd make her a birthday cake. I've never been a good baker, but there's nothing I wouldn't do for my daughter. I wanted her to have a super special birthday cake this year and I wanted to be the one to give it to her. This past year, I've seen many KitKat Cakes online and I told myself I'd love to try this on a special occasion. When I became a mother, nothing was more special than celebrating my child's date of birth. Not only do I have the memories of birthing pains, I laugh about it now but it really hurt (!!!), I am also reminded of how quickly our only child is growing up! And then at the last minute, I thought of the rainbow swirl idea. Now, this was a very special birthday cake!!! :)
First, preheat your oven to 160 degrees Celsius.
In a large bowl, add 275 grams of flour, 1 tablespoon of baking soda, and 220 grams white sugar. Mix together. Make a well in the middle and add 3 eggs, 225 ml sunflower oil, and 225 ml of milk. Using an electric hand mixer, I mixed together until smooth.
Next, I poured an equal amount of cake batter in 4 different bowls. With food coloring, create and adjust to make the color of your choice for each batter. The food coloring I used had instructions in the back of the box.
Grease your baking pan. Today I used my brand new springform pan. Pour the cake batter one by one. Bake for 40 minutes. Insert a skewer in the middle of the cake and if it comes out clean, then it's ready. Take it out of the oven and let it cool for 10 minutes then transfer to a wire rack to cool completely.
Up to this point, everything was going well for me. The decorating part was the trickiest!
While the cake cools, prepare the chocolate ganache. In a sauce pan, slowly heat 400 ml of heavy cream and add a 200 grams plain chocolate bar. Stir until the chocolate melts and there are no lumps. Remove from the heat and set aside to cool.
Next, make whipping cream. In a bowl, add 1 cup whipping cream and 2 tablespoons of icing sugar. Beat until the soft peaks form. Be careful not to overbeat as it will make butter. I added some food coloring to make it pink in color. Set aside in the refrigerator. To help whip the cream quickly, you can chill the bowl and whisk / beaters in the freezer for 10-15 minutes.
Now, slice the cake in half horizontally. Transfer the lower layer to the serving plate. Spread whipping cream on top. Put back the top layer. Prepare the KitKats and Smarties. Spread chocolate ganache on top of the cake and on the sides. Stick the KitKats all the way around the cake and cover the top of the cake with the Smarties. I had a lot of extra Smarties so I put some on the sides too. To finish it off, I decorated with birthday candles, a thin white tie, and a happy birthday sign. It was beautiful, according to my 5 year old daughter and her guests.
Pleasing to the eye and to the stomach! <3