Dory & Nemo Cotton Checkerboard Stained Glass Cake

Ingredient	Method
Blue pea Cake: 40g veg oil 70g LP flour, divided used 3 A egg yolks 15ml milk / soya milk / santan 25ml blue pea flower water 3 A egg whites 2 drop rice vinegar 60g caster sugar	Blue pea Cake: 1. Heat 40-60 blue pea flowers with 50ml water, and reserve 25ml to use. (The more flowers to cook, the blue color more strong and dark) 2. Heat up the veg oil and then pour into the flour and stir until combined, no lump until smooth. Set aside 3. Whisk the egg white and vinegar until bubble stage. Gradually add in sugar and continue beat until medium peak form. 4. In another bowl, mix egg yolks, whole egg, 40g flour, blue pea flower water and milk until well combined. 5. Mix step 2 into step 4 and mix well. 6. Fold 1/3 meringue into egg yolk mixture to lighten it. Fold in the remaining meringue using rubber spatula. 7. Pour the batter into  6" cake pan lined with parchment paper in bottom. Tap the tin to remove bubble. 8. Baked at preheated over 180C top heat at first 8 minutes. Adjust the heat to top/bottom at 160C for the rest of about 40-45 minutes. 9. Remove from oven and revert the tin to cool completely before un-mould.
Dark sugar Cake: 40g veg oil 70g LP flour, divided used 3 A egg yolks 40ml milk / soya milk / santan 3 A egg whites 2 drop rice vinegar 60g dark sugar	Dark sugar Cake: 1. Heat up the veg oil and then pour into the flour and stir until combined, no lump until smooth. Set aside 3. Whisk the egg white and vinegar until bubble stage. Gradually add in sugar and continue beat until medium peak form. 4. In another bowl, mix egg yolks, whole egg, 40g flour, blue pea flower water and milk until well combined. 5. Mix step 2 into step 4 and mix well. 6. Fold 1/3 meringue into egg yolk mixture to lighten it. Fold in the remaining meringue using rubber spatula. 7. Pour the batter into  6" cake pan lined with parchment paper in bottom. Tap the tin to remove bubble. 8. Baked at preheated over 180C top heat at first 8 minutes. Adjust the heat to top/bottom at 160C for the rest 40-45 minutes. 9. Remove from oven and revert the tin to cool completely before un-mould.
Frosting: 200g butter, soften 130g icing sugar 55g sour cream	Frosting: 1. Beat the butter and icing sugar until light and smooth. 2. all sour cream into it and continue beat until become creamy and light.
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) Stained Glass Piping gel: homemade piping gel 3-4 scoop of icing sugar (for reduce transparency effect) food coloring	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. Stained Glass Piping gel: 1. Mix well according to the respective colors.
Assembly: 1. Cut the domes off the tops of two cakes. 2. Halve each cake into two equal layers using a sharp knife or floss. 3. Position the different sized cutters on top of a cake layer. Place larger cutter about an inch from the edge, and then the smallest cutter "inside". Make sure cutters are centered and evenly placed from each other. 4. Gently press down on cutter or using knife until cake is cut. Set aside. Repeat with the next cutter. 5. Alternate the colors for each layer: 2 of blue-brown-blue-brown & 2 of brown-blue-brown-blue. 6. Frost between each circle layers. Set aside. 7. Spread & coated the frosting over the cotton cake. Chill for 30 minutes or more to hardness it. 8. Carefully place the painted rice paper onto the cake (must make sure with the right position, and cannot be re-place if wrong placed.). 9. Use a brush to flat the rice paper. 10. Use chocolate ganache to bold all the outlines of the design if not enough bold. 11. Color the design carefully with piping gel. 12. Chill for 4 hours before served. P/S: ~this is for a 6-inch, 4-layer stacked cake. ~At least 3 circular objects of varying diameter that can be used as guides to make concentric circles on the cakes (i.e. cookie or biscuit cutters, cups, lids etc.)