March 23, 2013

6-layer funfetti ombre cake

Long time no see! I haven't blogged for a whole month. I've been kind of busy lately, with the new blog and all. Now in English aswell! Or the recipes at least.
Christian appointed this cake to be one of the best cakes ever (and I can tell you he has tasted many) and I was actually so surprised when he said that. I mean yeah, it's an awesome cake and it looks great, but I'd never expected it to be his kind of cake. Anyway, he thought the texture was fantastic.
We couldn't eat it all by ourselves though so we gave the leftovers to a friends co-workers. They all agreed the pink frosting was the best (hehe).

You can find the macaron recipe over here!

 











Vanilla funfetti cake

100 g softened butter
400 ml sugar
250 ml milk
1/2 tsp vanilla extract
500 ml flour
1 tsp baking powder
Pinch of salt
2 large egg whites
100 ml confetti sprinkles

Heat oven to 175°C (350F).
Butter and flour two 5 inch (6 inch works too) baking pans. Set aside.
Beat butter and sugar until pale and creamy, about 3-4 minutes. Add milk and vanilla and mix until smooth. Set aside.
Mix flour, baking powder and salt in another bowl, then add it to the wet ingredients. Add egg whites and mix until smooth. Stir in confetti sprinkles.
Divide batter amongst baking pans and bake for about 30-35 minutes or until a cake tester comes out clean. Let cool.

Vanilla Swiss meringue buttercream
If the buttercream gets soupy or curdled, please please don't throw it away! I beg of you, just keep whipping and it will eventually come together! 

4 large egg whites
200 g sugar
250 g butter, softened but cool
1 tsp vanilla extract

Put egg whites and sugar in a clean and heat proof bowl. Put the bowl over a sauce pan with simmering water. Whisk the sugar end eggs with a whisk to prevent curdling. The mixture should be about 65°C, about 140-150 F. If you don’t have a thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot, it is done. Remove from heat, whip until you have a white, fluffy and cool meringue frosting. This step can a few minutes. When bowl is cool to the touch, start adding the butter, very slowly. Don’t worry if the mixture looks curdled and soupy, it’s easy to fix! If the buttercream is too cold, just put the bowl over simmering water for a few seconds and whip again. If it’s too hot, just put it in the fridge for a few minutes and then whip. Add vanilla extract and whip until smooth. Leave the frosting white for now.

Assembling the cake
When cake layers are completely cool, cut them so you have six layers altogether. Put the first layer on a cake stand and spread a layer of buttercream on it. Keep doing this until you've used all the cake layers. Spread a thin layer of white buttercream (crumb coating) all over the cake - make it as even as you can. Put the cake in the fridge while you color the rest of the buttercream.
Divide the remaining buttercream between three bowls and color frosting in preferred colors - I used pink, mint green and light turquoise. Frost the cake one color at a time, putting on a good layer of each color. I started at the bottom of the cake with the pink layer but you could start at the top too, if you like. Do take a look at this great video tutorial by Sweetapolita to see how she does it!
Sprinkle extra confetti sprinkles on top.

117 comments:

  1. I can't wait to make this for my baby's first birthday! Amazing!

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  2. Wish I could have even a small slice of this gorgeous cake! xxx

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  3. The cake is a tower! I'd like that monument in my belly!

    The Occasional Indulgence

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  4. Stunning!!!...no other word to describe this work of art!

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  5. Yeah, I have been waiting for your post :( And thanks for this post! Gonna try this out soon :)

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    1. Great! Let me know how it goes :-)

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  6. The cake looks so sweet! I'm a huge fan of your photos. Greetings Germany from Moni (www.kochzeremoni.blogspot.de)

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    1. Thank you! Very kind of you to say so :-)

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  7. You always amazing me. This cake looks absolutely perfect!

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  8. Looks delicious and your pics are amazing! Glad to have you back! :)

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    1. Thank you dear Liz! Happy to be back :-)

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  9. Wow, this looks gorgeous! Loads of people seem to by making tall lots of layers colourful cakes at the moment! I think it's about time I made one myself! xxx

    http://rainingcakeandcookies.blogspot.co.uk/

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    1. Thank you! Yes, it's just that time of year I think! x Linda

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  10. Pastel ombre AND funfetti. So pretty and the photos look so fun, I love it !!

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    1. I know!! Haha. Thank you Irene :-)

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  11. wow it looks so amazing and i love the setup so much!!! Yay to English!! Have a beautiful sunday and love to you!

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    1. You are so sweet! Love to you too!

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  12. This cake is a whole bundle of crazy! It looks fantastic :D

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  13. That's the tallest cake I've ever seen! Beautiful.

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  14. Replies
    1. Men vad gullig du är! Tack snälla Sabina :-)

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  15. Oh my, this is just such a fun set of images...

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  16. oh my god .. this looks soooooo supersweet ! i'm very impressed of this cake !
    Thanks for sharing the recipe !
    Melanie from vienna

    PS: Lovely pictures ... as usual !

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  17. looks so yummy! and the styling is fantastic.

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  18. wow wow wow fantastic photos, super fantastic Cake....*yummy*

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  19. That cake looks sooo decadent and delicious. The frosting is beautiful - perfect spring colors! I received a book recently called Health on Your Plate that has inspired me to make a lot of positive changes to my lifestyle, but it includes a lot of advice on changing up recipes to make them healthier. I think I might try this with different colored berries in the batter and maybe make it with whole-grain flour. Thank you for sharing!

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    1. Thank you Dahlia! Let me know how it turns out!

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  20. You had me at funfetti. No seriously, your blog is so beautiful! I love everything about it :)

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  21. I'm really excited to make this cake but I'm a bit confused by some of the ingredient measurements. Is it possible that for the dry ingredients (ex flour and sugar) you meant to write in grams instead of milliliters? I'm not sure how to measure 500 ml of flour. Thank you!

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    1. Hi Meghan!
      No, the measurements are correct! I have some info under my FAQ or you could just google 500 ml/5 dl to cups and you will get the exact measurement :-)

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  22. I made this cake according to the instructions.... major shank!! Not impressed...

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    1. Please share what went wrong! I've made this recipe so many times and it works every time for me :-)

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  23. Nice cake :D Should i make this for me wife heh

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  24. Wow gorgeous cake..where do u buy the confetti?

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    1. Thank you! I buy confetti sprinkles at Panduro :-)

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  25. Hi I'm new at this! How are you getting six layers out of two cake pans? Are you cutting each in three slices?

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  26. so I'm thinking a 5 in cake pan is different from the measurement you actually mean?! haha

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    1. Nope, it's a 5 inch (wide) cake pan! :-)

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  27. So, so, so, so lovely & beautiful !

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  28. Wow your cake looks amazing, your photos are just so stunning!

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  29. Vilken sagolik kaka! Som en pastellfärgad dröm. Så duktig du är! Vackert att den är så hög också=) /Suzanne

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  30. So cute it hurts! >_<. The cutest cake I've seen in a long while Linda! And I'm sure it tastes like heaven.
    Drooling all over the keyboard, hehe. The pictures you take are so so beautiful. I like a lot the wooden green box, such a cool idea!

    www.cinnamongirldelights.blogspot.com

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  31. Helt fantastiska bilder! Försökte mig på den här igår kväll men det ville sig inte riktigt... för det första lyckades jag inte vispa smöret och sockret vitt och fluffigt, försökte till och med två ggr! jag gräddade bottnarna i två 23 cm-formar men de steg knappt, kanske var det för lite smet? tänkte göra ett nytt försök snart igen! :) din blogg är fantastisk <3

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    1. Hej Lisa! Tusen tack för alla snälla fina ord <3
      Smöret och sockret blir liksom aldrig riktigt ljust och fluffigt, mer ljust och krämigt. Se till att smöret är riktigt mjukt (ställ det ovanpå spisen när du värmen ugnen exempelvis) så går det mycket lättare att vispa ihop med sockret. Viktigt är också att äggvitorna är helt rumsvarma, och även mjölken annars kan det hända att bottnarna inte reser sig så mycket. Testa att dubbla receptet när du bakar i 23cm-form så blir det nog bättre. Kram, Linda

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  32. Your cakes are the most beautiful I've never seen before and I'm sure in the future.
    Love them!

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  33. Your work is just simply devine!!!

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  34. I like your style of presenting your work! It always looks delicious and some kind of art! Great!!!

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  35. I like your style of presenting your work! It always looks delicious and some kind of art! Great!!!

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  36. Gorgeous pictures as always, thanks for sharing!

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  37. Oh my Goodness!! What a beautiful cake!!! =)

    Ergo - Blog

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  38. Hej Linda! Först och främst vill jag bara säga att du är en stor inspiration i fotoväg! Kan du inte skriva mer om just fotografering när det kommer till mat och hur du sparar ner dem till webben? Dina bilder är så otroligt fina och skulle verkligen uppskatta mer "teoretisk" foto i din blogg!

    Ha en bra dag!

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  39. I'm so excited to make this cake for my 3 year old daughter's birthday! Are the egg whites not beaten to stiff first?

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  40. I'm so excited to make this cake for my 3 year old daughter's birthday! Are the egg whites not beaten to stiff first?

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    1. Hope it went well Chester! Nope, they're not beaten to stiff first!

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  41. You take seriously beautiful foodie photos!

    http://polaroidsandpuds.blogspot.co.uk/

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  42. Så underbart galet vackert motiverande inspirerande och fascinerande bilder och bakverk... Jag blir alldeles salig. TACK!

    Kram Jes

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  43. Your photos are seriously beautiful! And obviously so is your baking! Can only hope to produce food photography like this one day! x

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  44. Amazing! This is such a gorgeous cake, LOVE! :)

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  45. Beautiful colors ! I guess you also like these pretty cups : http://on.fb.me/10RIZfo

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  46. This is the most beautiful cake I've ever seen! I keep the tab open, and just look at it during the day! I love your foodstyling too! The colors and textures in the photos are just stunning! Thanks for the inspiration (and the recipe!) :)

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    1. Aww, so happy to hear that! Thanks Rachel! :-)

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  47. Perhaps I missed it, but could you post the link to the English version of your blog...or is that Call Me Cupcake? Thanks!

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    1. Yes, this is my blog in English so to speak, but I also post recipes in English at blogg.amelia.se/lindalomelino
      :-)

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  48. OMG these are to die for. Seriously I have never seen anything like this before nice job guys, keep sending in your recipes and the photos are marvelous

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  49. gtfo , these are super duper amazingly awesome , keep it up and pleeeeeeeaaaaaaaassseee keep us updated , even looking at the pictures makes me hungry , and i thought jamie oliver was good but he's not anymore , cause you are !

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  50. Made this today,absolutely delicious! Just one question,the confetti in UK is quite pale coloured and didn't show up,it just melted into the sponge?
    Finally mastered the SMBC on 4th attempt!

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    1. So happy to hear that! Yes, you have to choose a super colorful one or it will just melt into the sponge as you say.
      The smbc is quite tricky but once you get it right, you will never fail again :-)

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  51. Hej Linda! Funkar det med vanligt svenskt karamellströssel i tårtbotten tro?

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    1. Det tror jag, men misstänker att färgerna inte blir lika framträdande då! Jag köpte mitt på Panduro :-)

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    2. Jag har provat vanligt strössel, det är bara färgat på ytan så de försvinner. I din vanliga matbutik finns säkert en blomströssel i gult, grönt och rosa, den typen av strössel ska du ha. :-)

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  52. Hej Linda, blir bara såå inspirerad av dina vackra bilder och recept!
    Har en liten fråga om det går att dubbla receptet för bottnarna? Tänkte använda större formar men vill gärna behålla höjd på tårtan, kände mig osäker på om det bara går att dubblera rakt av eller om man får baka i två omgångar ist.

    Ska testa att baka denna till min brorsons 1års dag om 2veckor så jag blir väldigt glad för svar, annars får jag pröva mig fram (; brukar lösa sig!

    Tack för finfina bloggar, både denna och den via amelia.se!
    /Linn

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    1. Hej Linn! Jag missade din kommentar tyvärr :-( Hoppas det löste sig för dig! Och tack för fina ord!

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  53. gosh did i already comment on this?? in my mind i did! and i've pinned it a few times... IT IS SO AWESOME!!! i love the styling, such fun photos ... beautiful cake as always! xo

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  54. I love your cakes and other recipes and photos. I have a question about the measurements, you mention 400 ml sugar and 500 ml flour, do you work in ml for these two? Because I cannot seem to find the right conversion into grams. Thank you so much. Romy

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    1. Thank you Romy!
      Yes, usually we measure both flour and sugar in ml (or rather in dl). 400 ml sugar would be about 380-390 grams and 500 ml flour would be 300 grams. Good luck! :-)

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  55. Häftig tårta!! Vad är det för nåt i tårtbottnarna som är färglatt? Ska göra en 1-års tårta snart till sonen och det ser ut att vara nåt man kanske ska testa... Tacksam för svar!

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  56. Oh god how are you so perfect

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  57. Jag funderar lite på förvaring av smörkrämen... Kan man göra den en dag innan servering? Bör man isf montera den på tårtan eller ska man vänta med det tills strax innan man serverar?Kan man förvara den i kylskåpet? Om så, hur länge?

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  58. Am trying to make this right now but am still having problems with the frosting. Have just put it back in the fridge for a while to see if this helps, but so far cannot get it to thicken up no matter how much i whip it! Advice please? thanks!

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  59. Jag tror att det är lite fel med måttet. 500ml vetemjöl var ca. 800gram när jag gjorde det på min elektriskt våg och det var bara tur att jag misstänkte att det var väl lite för mycket mjöl för en tårta. Jag la in nog lite för mycket mjöl ändå tror jag så det blir ganska kompakt tårta...Kanske det skulle vara så? och 100 ml konfetti - en förpackning från Panduro är 90g vilken motsvarar 65 ml (på vågen). Du menar väl inte att man ska använda hela förpackning och mer för en sats tårta? Jag tog kanske 1/2 dl eller kanske 10 ml?? I alla fall var det lite förvirrande...bättre att det skrevs i gram istället för ml. Annars tack för en inspirerande blog, bilder och recept!

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    1. Hej! 500 ml mjöl väger cirka 300 gram så det måste blivit något fel där. Tårtan må vara liten men den är också väldigt hög! :-) Och ja, den blir ganska kompakt, mer som en amerikansk tårta. Jag använde 1 dl konfettiströssel, har för mig att jag använde en hel förpackning och att den var köpt på panduro. Låter som att det kanske är fel på din våg!? ;-) Tack för kommentaren!

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    2. Hej igen Linda, tack för svar! Jag var tvungen att kolla igen och det visade så här - 300 gram mjöl är samma som 300ml mjöl som motsvarar 5dl (Jag satt en mått kop på vågen och nollställde för att kunna jämföra). Så om receptet ska ha 300g mjöl, då är det 300ml som ska stå i receptet - inte 500ml. När jag provade receptet då vägde jag 500ml mjöl som blev ca.8dl därför hade jag för mycket!! Jag ska prova baka den med rätt mått för min sons kalas nästa helg :) /Stephanie

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Thank you so much for leaving a comment! :-)