| Ingredient | Method |
| Cake: 175g LP flour 1 teaspoon baking soda 10g cocoa powder 1/2 teaspoon salt 60g unsalted butter, softened 125g granulated sugar 50g light brown sugar 125ml vegetable oil 2 A eggs, room temperature and separated 1 Tablespoons vanilla extract 1 teaspoon white vinegar Option1: (preferred, to reduce the usage of food coloring) 1/2 teaspoon blue food coloring 22.5 ml blue pea flower water (80 blue pea flower +60ml water, cook til color strong enough) 115ml homemade buttermilk, room temperature Option2: 125ml homemade buttermilk 1tbsp blue food coloring | Cake: 1. Preheat oven to 180C. Lined a 6" cake pans and with baking paper at bottom. Set aside. 2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside. 3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. 4. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 5. Add the oil and beat on high for 1 minutes. The butter may not completely combine with the oil. This is normal and ok. 6. Add egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food colorings. 7. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. 8. Whisk the egg whites using mixer in high speed mode until thick and hard peak form, about 2 minutes. 9. Fold egg yolk batter into meringue in 1 batch with a rubber spatula or wooden spoon. 10. Pour batter into cake pan. Bake for 60-65 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as judged by wet crumbs on the toothpick, bake them for longer. However do not overbake; your cakes may dry out. 11. Remove from the oven and allow cakes to cool in the pans set on a wire rack. Cool them completely. |
| Cream Cheese frosting 100g butter 155g cream cheese 80g icing sugar 1 tsp vanilla 1 tbsp milk/heavy cream Painting: 1 pc of Edible glutinous rice paper 食用糯米纸 1 pc of Transparent plastic sheet 透明 塑料片 2-3 pc of Binder clips 1 pc of A4 printed design paper some chocolate ganache (15g dark chocolate + 1tsp butter, melted) Piping gel 3 tsp of homemade piping gel 3-4 scoop of icing sugar blue, yellow and red food coloring | Cream Cheese frosting 1. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. 2. Add the icing sugar and 1 Tablespoons of milk. Beat for 2 minutes. 3. Add the vanilla and 1 more Tablespoon milk if needed to thin out. 4. Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet. Painting: 1. Follow the order sequence: printed design paper -> transparent plastic sheet (to prevent the rice paper get polluted) -> edible rice paper by using binder clips to fix it. 2. Fill the chocolate ganache into a small piping bag. 3. Use chocolate ganache to draw all the outlines of the design. 4. Cut out the excess rice paper as close to the edge of the design. Set aside Piping gel 1. Mix well according to the respective colors. |
| Assembly: 1. Once completely cool, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface, then slide into 3 layers. 2. Stack the cakes, cut side down on a cake circle (or plate, or cake platter, whichever you have). Add a bit of frosting to the bottom to make sure the cake doesn't go anywhere as you ice the cake. 3. Cover the top with frosting. Place the second layer on top of the first. Repeat for the third layer, then ice the top and sides, 4. if desired, crumble the thin pieces of cake you sliced off in a large bowl. Decorate the sides and top edges of the cake with these crumbs. 5. Carefully place the painted rice paper onto the cake (must make sure with the right position, and cannot be re-place if wrong placed.). 6. Use a brush to flat the rice paper. 7. Use chocolate ganache to bold all the outlines of the design if not enough bold. 8. Color the design carefully with piping gel and add some simple decor on the cake. 9. Chill for 4 hours before served. | |
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