Over the Rainbow
Over the rainbow
Somewhere over the rainbow
Way up high,
there’s a land that I heard of
once in a lullaby.
Somewhere over the rainbow
Skies are blue,
and the dreams that you dare to dream
really do come true.
Someday I’ll wish upon a star
and wake up where the clouds are far
behind me.
Where troubles melt like lemon drops
Away above the chimney tops,
that’s where you’ll find me.
Somewhere over the rainbow
Bluebirds fly.
Birds fly over the rainbow.
Why then, oh why can’t I?
If happy little bluebirds fly
beyond the rainbow
why, oh why can’t I?
So, my littlest sister was 20 3 months and a day ago. This was my way to let her know that I <3 her so much!
The original cake post can be found here
Ingredients
226 g butter, room temp
2 1/3 c sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c flour
4 tsp baking powder
½ tsp salt
1 1/2 c milk
Gel food color
Directions
Originally the recipe calls for red, orange, yellow, green, blue and purple GEL food coloring. I actually used only red, blue and yellow and mixed to create the others.
Preheat the oven to 180◦c. Oil and line how ever many 22cm cake pans you have (I ended up with 7 layers).
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites one by one. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Divide the batter amongst bowls, and then whisk the food color into each bowl (for strong shades you’ll need a lot of it!). Pour into the pans and bake for 15 minutes each.
When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly. I need to hide the cake so I stashed them on top of each other outside the refrigerator for overnight stay.
Swiss Meringue Butter-cream for frosting
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp (which ever flavor) extract
“While beating, cook the egg whites and sugar over medium heat until the sugar is completely dissolved. Transfer to a stand mixer and whip on high speed until it cools down. Then, on a medium-slow speed, add the butter one piece after the other. Once all the butter has been added, turn the mixer back to high speed and whip until it has come together. Finally, add the extract and whisk briefly.
It should be thick fluffy Meringue. If it doesn’t seem so then, refrigerate for couple of minutes (I waited till the bowl seemed cold) and whip until it becomes fluffy.”
So originally the butter-cream was for filling and frosting. But it seemed to me like a lot of well everything (the amounts were humongous) so I used it only for the frosting. Definitely a mistake on my behalf, because the whipped cream I used as a filling wasn’t that strong to hold the whole thing together.
Here is a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips. I couldn’t look at it before starting since I had a kid in curfew using my computer. I just hoped for the best that my intuition (and skills) would be right. Luckily it did.
here’s also a video over Martha Stewart website.
Oh, If we were allowed to throw a party this could have been a great inspiration…
