When it comes to cakes, I’m all about something different. I love a “Wow” factor that gets people gasping and asking “How did she..?” You can always count on that with cakes that defy gravity! I’ve done a Milk and Cereal Illusion Cake
Today, I wanted to give you a cake that took rainbow to new heights with the Artist Paint Cake! This gravity defying cake has a rainbow drip, suspended paintbrush illusion and also has rainbow frosting on the inside! Beautiful!
- Spread a generous amount of flour onto your bench and roll out the cookie dough to about ¼-½ inch thickness. Place your pastry brush on the dough. Use a pizza cutter to trim the sides of the cookie dough to be about the same width as your brush, but can be a little wider at the bottom. Trim the bottom of the dough so that it’s as long as it can fit on the baking sheet.
- Transfer your cookie dough on the baking sheet with parchment paper. Use your fingers to add grooves to the dough to give a flowy illusion. Bake in a moderate oven (180–190°C/350–375°F) for 10-15 minutes. You’ll know it’s done when the edges begin to brown. In this case, it’s better to bake this a little longer so that it can be firm and supportive. Take the cookie out of the oven and let it rest on the baking sheet for 10 minutes. Then, transfer it to a cooling rack.
- Use your cake leveler to remove the top, brown part of your cake. Flip the cake over. Use a serrated knife to finely trim the bottom layer of the cake so that it is no longer brown. Leave the edges. Repeat this process with the remaining cake layers.
- Smear some white buttercream on your cake board, and place your first cake on top. Grab your purple piping bag and create a purple circle in the center of the cake. Go around that purple color with the blue. Then green, then yellow, then orange, and finally red on the very outside. Place the next layer of cake on top and repeat the frosting process with the rest of the cakes. Do not put the rainbow frosting on the exposed top layer of the cake.
- Add a thin layer of frosting to the entirety of the cake to create a crumb coat. Once completed, transfer the cake into the fridge for 20 minutes.
- Melt your white chocolate and disperse them in six bowls. Add food coloring to create red, orange, yellow, green, blue, and purple white chocolate mixes. Transfer each color to it’s own snap seal bag. Do not put all of the candy melts in the bag! You’re going to need it later to make a ganache.
- Place your cookie on a piece of parchment paper. Place your pastry brush about one inch on the top of the cookie. Once you’re happy with it’s placing, use your candy melts to secure the paintbrush in place. You’re going to start decorating starting in the middle. Grab your yellow candy melts and create two thin lines starting at the top of the brush to the bottom. Fill that line in with your candy melts. Paint the candy melts onto the brush, as well. Repeat this process with the rest of the colors. With the two outside colors (red and purple) make sure those colors cover the very outside edges so that you don’t see any cookie.
- Lightly paint the back of your cookie with white chocolate. This prevents the cookie from absorbing the frosting in your cake.
- Take your cake out from the fridge. Put plenty of frosting on your cake for your final coat. Use a scraper or metal ruler to evenly scrape the cake. Begin with the top of the cake, and then evenly scrape the sides. Once the frosting is even, place your cake back in the fridge for 20 minutes.
- With your leftover colorful candy melts, you’re going to make a ganache. Add ⅓ cup of whipping cream to each of the colored candy melts. Microwave each bowl for about 30 seconds to a minute at the most. After the colors are microwaved, stir generously! It may begin to look like it’s separating, or becomes to grainy or oily, but keep stirring and it will be so smooth and glossy.
- Place your cookie in the fridge for about five minutes so that everything can set. Remove both your cake and cookie from the fridge. Using a large knife, puncture the cake directly through the top of the cake in the middle. Move your knife from side to side to create a guide hole for your cookie. Then, carefully place the cookie paint illusion down through the guide hole.
- Place some ganache on your cake scraper to test if it’s ready to be dripped on the cake. It should drip slowly and smoothly. If ready, begin with your red ganache. Put a dollop of red ganache on the cake where it lines up with the red on the cookie. Spread it out towards the edge of the cake and let gravity create that dripping effect.
- Stir the next color of ganache quickly before placing your orange on the cake. You’re going to add orange ganache to both the left and right side of the red trip. Place a dollop of orange ganache on the cake and spread it to the edge of the cake and let it drip down the side of the cake.
- This will repeat with each color (yellow on the outside of each of the orange drips, green on the outside of each of the yellow drips, blue on the outside of each of the green drip. Purple will meet at the edge of the cookie, as the red did).
- For a decorative effect, you can dip a few small paint brushes into colors of ganache, and place them at the base of the cake board.
And that’s all it takes! This is the epitome of culinary art! 🎨🎨🎨
What You’ll Need:
- Five 7″ x 1″ high cake layers, trimmed and leveled
- A triple batch of buttercream frosting (divide in half; keep ½ white and color the rest red, orange, yellow, green, blue, purple. Place each color in it’s own piping bag)
- White compound chocolate
- Half a batch of my sugar cookie dough
- Candy melts or coloured chocolate (approx 150g each of 6 colours)
- 2 cups whipping cream (35% milk fat)
- Food coloring
- Cake board
- Serrated knife
- Cake leveler
- Offset spatula
- Cake scraper/metal ruler
- Pizza cutter
- Snap seal bags
- Pastry brush (that looks like a paint brush)
- Disposable piping bags
- Open piping tips (optional)
- Large knife
- Baking sheet
- Parchment paper
- Cooling rack
- Large pastry brush
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