How to make WATERCOLOUR SPONGE CAKE recipe

Prep time: 40 minutes
Baking time: 20-25 minutes
Decorating time: 30 minutes
Ingredients
• 300g soft salted butter (room temperature)
• 300g golden caster sugar
• 1 tsp Dr. Oetker Madagascan Vanilla Natural Extract
• 6 medium eggs
• 300g self-raising flour
• 2 tsp Dr. Oetker Baking Powder
Ingredients for buttercream frosting
• 500g soft unsalted butter
• 1 tsp Dr. Oetker Madagascan Vanilla Natural Extract
• 1 kg icing sugar
• A selection of Dr. Oetker Gel Food Colours (We used purple, yellow, pink and blue)
Recipe
1. Preheat the oven to 180C (fan)
2. Grease and line two 3 x 8” round cake tins on the base and sides
3. Whisk together the flour and baking powder
4. Beat the butter, vanilla and sugar in a bowl until light, pale and creamy - for this, a stand mixer bowl with a paddle beater is ideal
5. Scrape the bowl down as needed throughout
6. Add the eggs, one at a time and beat until combined
7. Add the flour in increments of 3, beating very slowly until only just mixed. Do not overbeat
8. Put a third of the batter mix into each tin and bake for around 20-25 mins until the sponges are light, springy and golden
9. Leave to cool in the tin for 5 mins, then turn out onto a cooling rack
10. Remove the paper and allow to cool
11. While cooling make your frosting
Recipe for buttercream frosting
1. Place the butter and vanilla in a bowl and beat for a minute or so until creamy and smooth
2. Gradually add the icing sugar a quarter at a time along with a tablespoon of freshly boiled water, mixing slowly and gradually increasing in speed. This will result in a more creamy and fluffy buttercream
3. Once mixed, swiftly beat for a minute or so
4. Continue until you have a light and fluffy buttercream
5. Set aside and cover with cling film or a damp clean cloth to prevent crusting
To assemble
1. Once each sponge layer has cooled, trim off the tops to level
2. Place the bottom layer onto your stand and spread over a layer of frosting
3. Top with a second sponge layer and repeat with another layer of frosting
4. Place the last sponge layer on top and generously spread frosting around the sides of the cake with a palette knife - applying gently in a back and forth motion
5. Once the sides are covered, spread an even layer over the top of the cake in a circular motion to even out the top coating.
6. Once the whole cake is covered, clean the palette knife and go around the cake again to smooth off any excess covering
7. Put into the fridge to chill for an hour
To decorate
1. To create the watercolour effect, take 3 tablespoons of butter cream in a small bowl and add a small amount of food colouring
2. Repeat this in four other small bowls with different shades of food colouring
3. Randomly splat chunks of coloured and white buttercream around the top and sides of the cake - maintaining a similar thickness with each
4. Once the whole cake is covered, go around the top with a pallete knife in a circular motion to flatten and drag the colours across to create the watercolour effect
5. As the buttercream builds up on the knife, wipe off into a spare bowl as you go
6. Then go all around the side with a side scraper or palette knife in a singular sweeping motion to flatten over and swirl the colours. Try not to go around more than twice or the effect could become lost
7. Neaten off any edges with a palette knife
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[@sweetmarry2622]

u need a better spinner stand for this

[@Lara-tv2hc]

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