Guys, would you believe me if I said that this is the easiest cake ever? Well it is!
This cake is like a super weird combination of simple recipes, put together to resemble a super fancy looking cake! We’ve got pink velvet cake as the base, lemon curd between the layers, marscapone frosting, and rainbow meringues on top… all which can be made by dumping the ingredients in one bowl (individually of course)! If you’re looking to wow some guests or a birthday pal, and aren’t exactly in the mood to spend all your free time on a cake, then definitely give this one a try.
My faith in cakes has been restored since trying this one bowl recipe for Pink Velvet Cake. I guess I’d just been really lucky the first few times I had made cake for the blog. They all turned out, for the most part, quite perfectly… Though there were a few mishaps here and there. Concerning cakes, I didn’t really understand the struggle and dedication that means working with a recipe till it is foulproof. As life would have it, last month I learned that cake-making really isn’t all unicorns and rainbows when three out of three cake recipes I’d attempted all turned into three giant cake fails. I tried again and again and eventually got one right (the Lavender and Vanilla Bean Cake), but the other two cakes I had been working on will be staying between the pages of my notebook for now. My disappointment left me with little desire to get back in the kitchen, much less try another cake! But I’m not even exaggerating when I say that this recipe right here has renewed my cake love.
Amanda is a cake goddess as are her wonderful cake recipes. This Pink Velvet cake was light, moist, and just might be the quickest and easiest cake recipe I’ve ever tried. But the best part is that it’s delicious… and, well, it’s also pink. So there’s that.
I hadn’t realized how completely and utterly fun making rainbow meringues would be. With all of these meringues piped out and sitting on my counter, it felt like a rainbow had just exploded in the kitchen! The meringue part is easy via my trusty kitchenaid and that helps to make the “painting” part that much more enjoyable. Plus clean up was even a little fun with all the colors swirling and mixing together in the sink! Yes, I just said that I had fun washing dishes.
My Mom visited for a few days and we had the best time eating, showing her around the city and seeing our family and friends that live in California. And yesterday we celebrated Roy’s mom’s birthday, which is who this pretty cake was for! I’m currently feeling pretty full on love and laughs, which will hopefully help me through the next week because it’s going to be a busy one. I’m starting school tomorrow and am 1000% nervous because it’s not high school or college but a graduate school and what do I even do. Can I not be a grown up for a little while longer, please? This year off has been full of relaxing, traveling, starting this little blog, and has really allowed me to focus on myself. I’m sad it’s coming to an end.
For this next week, I’ll be busy with school and am going to Coachella this weekend and don’t even know how we’re going to have time to fit all of this in. I’m hoping to be able to post the following week but I might be buried under a pile of pencils and drawing paper and still recovering from an inevitable sunburn via the Indio desert. Wish me luck! Hoping you all had a wonderful Easter this weekend and maybe a few chocolate eggs or two :3
P.s. I used this awesome print out for the Happy Birthday bunting on the cake. It includes all the letters in the alphabet, so you can make virtually any message you want!
Pink Velvet, Rainbow Meringues and Mascarpone Frosting
For the cake:
Adapted from Amanda @ I Am Baker
2 cups (250 grams) all-purpose flour
1 cup (200g) granulated sugar
2 tsp baking powder
pinch of salt
4 large egg whites (120 grams)
2/3 cup (161 grams) milk
6 tbsp (85 grams) unsalted butter, room temperature and cubed
2 tsp (10ml) vanilla extract
1/2 tsp (3ml) almond extract
red food coloring (I used 2 drops)
1. Preheat oven to 350F and grease two 6-inch cake pans. Set aside.
2. In the bowl of a standmixer fitted with the whisk attachment, mix the flour, sugar, baking powder, and salt on low speed until well combined.
3. Add in the egg whites, milk, butter, extracts, and food coloring, continuing to mix on low speed until mostly combined.
4. Increase the mixer speed to high and whisk for about 1 minute.
5. Evenly separate the batter into the two cake pans and bake for 25-35 minutes until a toothpick comes out clean. Let cool completely before frosting.
For the frosting:
8 oz. mascarpone cheese, room temperature
1 cup heavy cream
1/3 cup granulated sugar
1 tsp vanilla extract
pinch of salt
1. In a standmixer fitted with a paddle attachment, add in all the ingredients to the bowl.
2. Beat on low until the mixture is almost smooth (30-60 seconds).
3. Increase the mixer speed to medium-high and beat until the frosting has reached stiff peaks. Do not overbeat or the frosting will become slightly grainy.
4. For the ombre frosting, I split the frosting evenly into three bowls. I used a small bit of blue food coloring in two of the three bowls, to create a very light gradient from white to light blue. I piped each color in rings around the cake, starting at the bottom with the bluest color and ending with white at the top. Then I used my spatula to smooth out the frosting.
For the lemon curd:
1/2 cup butter (1 stick)
1 cup sugar
2 egg yolks
zest and juice of 3-4 lemons
1. In a mixing bowl, whisk together the butter and sugar until combined.
2. Add in the eggs, egg yolks, salt, lemon zest, and juice and mix.
3. Transfer to a saucepan and cook on medium heat, making sure to stir constantly with a wooden spoon.
4. Once the mixture thickens and can coat the back of the spoon without immediately dripping off, remove from the heat.
5. Strain through a mesh sieve into a bowl. Cover with plastic wrap, making sure the plastic touches the top of the curd and cool in the fridge.
For the meringues:
Adapted from Cupcake Jemma
2 egg whites
Double the weight of egg whites in caster sugar
Pinch of salt
Pinch of cream of tartar
1/2 tsp of vanilla extract
Food coloring (pink, red, orange, blue)
1. Use a paper towel dipped in a little vinegar to wipe the inside of your mixing bowl and whisk attachment. This will help to get rid of any leftover grease that can prevent the meringue from whipping up.
2. Place the mixing bowl on a scale and add in the egg whites, making sure to get absolutely no yolk inside. Remove from the scale and return bowl to stand mixer.
3. In a separate bowl, measure out double the weight of the egg whites in caster sugar. Add in a pinch of salt. Set aside.
4. Start whisking the egg whites on a low speed. Once the egg whites become foamy, increase the speed to high. As soon as the meringue begins to hold its shape but is still a bit foamy, begin adding the caster sugar and salt one spoonful at a time. Continue to whisk on high speed for around 5 minutes, until the meringue has turned very glossy. Check to see if the sugar has been completely dissolved by stopping the machine and rubbing a big of the meringue between your fingers. If you can still feel any granules of sugar, continue to whisk on high until fully dissolved.
5. Add in the vanilla extract and mix for another few minutes. Set aside.
6. Prepare a piping bag with a large round tip. Using a small paintbrush, paint lines of food coloring running from the narrow end to the wide end of the piping bag. I used red, orange, yellow, green, blue, and pink and made sure to keep an even amount of space between each colored line. I highly recommend watching the video from Cupcake Jemma for this part!
7. Carefully spoon the meringue mixture into the piping bag, making sure to it does not collapse on itself so the colors don’t mix. Use the first few squeezes of plain meringue to attach a piece of parchment paper to your baking sheet. Pipe out the rainbow meringues into little chocolate kisses shapes.
8. Bake them at 200F for 30-35 minutes. They’ll be done when they come off the parchment paper easily.