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Tri Colour Butter Cream cake

Tri Colour Butter Cream cake

Cooking Time

Preparation Time : 180

Cook Time : 30

Total Time : 210

Ingredients

Serves 10

  • 2 1/4 cup Maida

  • 2 teaspoon baking powder

  • 3/4 cup melted Butter

  • 1 cup castor sugar

  • 1/2 cup milk

  • 6 tablespoons curd

  • 1 tablespoons of vinegar

  • 3/4 teaspoon baking soda

  • 1 teaspoon of orange essence, divided

  • 1 teaspoon of orange food colour, divided

  • 1 teaspoon mint essence, divided

  • 1 teaspoon of green food colour, divided

  • 1 teaspoon of vanilla Essence, divided

  • 1/2 teaspoon white food colour

  • 200 grams unsalted butter

  • 500 grams icing sugar

  • 2 tablespoons cream

Directions

  • 01

    Preheat oven @180C for 15 minutes.

  • 02

    Grease 3 round 6 inch cake tins.

  • 03

    Keep all ingredients ready at room temperature.

  • 04

    Sift together flour, baking powder and soda

  • 05

    In a mixing bowl beat together milk, curd, butter sugar and vinegar. Mix dry and wet mixture.

  • 06

    Divide batter in three equal parts. Mix 1/2 tsp green food colour and 1/2 tsp mint essence in one part. Pour in one cake pan.

  • 07

    Mix 1/2 tsp vanilla essence in one part. Pour in one cake pan.

  • 08

    In the third part add 1/2 tsp orange food colour and 1/2 tsp orange essence. Pour in one cake pan.

  • 09

    Bake cakes in the oven for 20 minutes.

  • 10

    Check if cakes are cooked by inserting a skewer in the middle. It should come out clean.

  • 11

    Cool the cakes on wire rack for some time. Cling wrap and refridegrate to cool for 1 or 2 hours.

  • 12

    For butter-cream frosting keep butter on kitchen counter for atleast 3 hours to soften naturally. Do not heat or melt the butter.

  • 13

    Sift icing sugar for lumpfree and smooth butter cream.

  • 14

    Take butter in bowl and beat till light and fluffy for atleast 8-10 minutes.

  • 15

    Now add icing sugar spoon by spoon and let it incorporate and keep beating on slow speed. Till you add all the icing sugar.

  • 16

    Divide the butter-cream in three portions. Keeping more for orange colour if you are following my design.

  • 17

    Add 1/2 tsp orange essence and 1/2 tsp Orange food colour to the larger portion and mix

  • 18

    Add 1/2 tsp green food colour and 1/2 mint essence to one bowl and mix.

  • 19

    For white I added some white food colour as the buttercream looks pale in colour. You may avoid using if you want.

  • 20

    Assembling the cake. Slice the uneven top part of cake using a serrated knife or leave it as it is, if you like.

  • 21

    Apply buttercream on cake board so the cake sticks properly and does not slide while decorating.

  • 22

    Place the green mint sponge. Apply mint butter cream and spread evenly making a thin layer of frosting.

  • 23

    Place white vanilla sponge and apply vanilla buttercream and spread.

  • 24

    Over this place orange sponge and spread white buttercream all over cake. To crumb coat the cake with thin later of frosting.

  • 25

    Keep the cake to chill for 10-15 minutes in refridgerator.

  • 26

    Fill the buttercream in different disposable piping bags and keep them ready.

  • 27

    To make rossets like I have done you will need nozzle N2.

  • 28

    Prepare a piping bag with the nozzle fitting. Place green frosting bag first to pipe green rossets. Try one on a plate and then start working on cake.

  • 29

    Go antilock direction with steady hands.

  • 30

    Now take white butter cream and repeat the same design. Try to make rossets in the centre of the earlier 2 green ones, so no gaps can be seen.

  • 31

    Repeat with the orange buttercream and cover the whole cake. Try to do it as even as possible.

  • 32

    Tri Colour Butter Cream cake is ready to serve

Review

5

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