| Ingredient | Method |
| Vanilla Cake: 360g AP flour 2 tsp baking powder 2 tsp baking soda 1/2 tsp salt 500ml hot water (apprv 448g) 365g sugar 85g unsalted butter, melted 2 tbsp vegetable oil 1 tbsp vanilla extract 2 A eggs (apprv 90g) | 1. Preheat oven to 180C, top and bottom heat. 2. Butter 7 inch square cake pans. Set aside. 3. In a medium bowl, whisk together flour, baking powder, baking soda and salt. 4. In a medium bowl, combine water and sugar and stir until sugar dissolves, about 1 minute. 5. Add melted butter. Let cool slightly. Then whisk in vegetable oil and vanilla extract. 6. Beat in eggs. 7. Whisk in dry ingredients, until smooth. 8. Pour into prepared pans and bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans until cool to the touch 9. Slice the cake into 2 layers. |
| Chocolate Cake: 100g cake flour 140g caster sugar 30g Cocoa powder 1 tsp baking soda 1/2 tsp salt 50g beaten egg (1 kampung eggs) 95g homemade buttermilk 80g vegetable oil 1 tsp vanilla 80g boiling water | Chocolate Cake: 1. Preheat the oven to 180C. Prepare 7 inch square cake pan by greasing and flouring them. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 20-25 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. |
| Frosting: Swiss Buttercream colour flavor: few drops of red, yellow and orange food coloring | |
| Assembly 1. Place one layer of the vanilla cake on a cake board. 2. Spread about buttercream evenly over the top. 3. Add the second layer of the chocolate cake and do the same for third layer of vanilla cake. 4. Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake with an offset spatula. Work your way around the sides until the entire cake is covered with a thin layer of frosting. A turntable is helpful when frosting a layer cake. Let the crumb coat set in the fridge for about 30 minutes. 5. Once the crumb coat has set, using a small off-set spatula, smooth out the buttercream on top of the cake 6. Place plain color in a piping bag fitted with a plain round tip. Starting at the bottom, pipe rings of icing around the cake and continue around until you reach the top of the cake. 7. Try aiming to get an even amount of buttercream on all sides. 8. Once all are on, begin smoothing out the buttercream. Start by just using an off-set spatula held perpendicular to your turntable. Remove any excess frosting, but do not worry about getting things perfect just yet. 9. Take your icing smoother and continue to even out the icing. Place the smoother lightly on the cake, with the bottom touching the turntable, and rotate the cake around. 10. Carefully smooth out the top edge with an off-set spatula, as you would with icing a regular cake. 11. For making petal: Fill the zip lock bags(plain round tip) with each individual color of buttercream. Piped dots around the cake in one horizontal layer and then took a small spatula and pushed it onto the dot and pulled it away. It’s like smearing a pat of butter on toast. 12. Continue make a second layer between the dots of the first layer. Keep the pattern going in concentric circles until the middle of the cake top is reached. (remember to wipe spatula clean, but I took the spatula with the previous dot’s color and pulled the next dot that made a beautiful variegated dot with the original dot base color and an overlay of the previous dot.) | |
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