Birthday Cake

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Birthday Cake

Image may contain: dessert and foodImage may contain: dessert and food
Cake (this recipe is from a Martha Stewart website and the cake came to perfection....if you google Martha Stewart pastel cake, it available online...I used half the recipe with a smaller cake tin... hence lesser layers)
6 1/2 cups/789 g cake flour (not self rising), sifted
3 tablespoons baking powder
1/2 teaspoon fine grain sea salt
2 1/4 cups/500 ml whole milk
2 tablespoons pure vanilla extract
1 1/2 cups plus 4 tablespoons/395 g unsalted butter, room temperature
2 1/2 cups/490 g granulated sugar
10 large egg whites
A few drops of each of food colour of your choice
Preheat the oven to 350 degrees. Grease six 8-inch round cake pans, and line the bottoms with parchment. If you don't have six pans (understandably so) use as many as you have, and plan to wash them between baking cake layers.
Sift the flour, baking powder and salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until smooth. With the mixer running, gradually add the sugar and beat until the mixture turns pale and fluffy, about 3 minutes.
Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk. Begin and end with the flour mixture. Beat until just combined. Do not over-mix.
Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in three additions.
Place two cups of batter in six separate bowls. Tint each bowl of batter with a little of the food color. Add food color a little at a time until the desired pastel tint is achieved. Fold the color in well with a rubber spatula until no streaks of white cake batter remains.
Spread the batter into the prepared pans and bake for 18 to 20 minutes. Let the layers cool completely on a wire rack. Run a knife around the edges of the cakes and the pans before turning them out.
Level the tops of the cake with a knife and freeze the cakes
Buttercream Icing
100 gms butter room temperature
500 gms powered sugar
A few drops of vanilla essence
4 tablespoons of milk
Sift the powdered sugar. Beat the butter till smooth and add in the sugar and essence....add the milk a tablespoon at a time, till the icing is smooth
Chocolate Drip
On a double boiler add 250 gms chocolate chips and two tablespoons of band heat till the chips begin to melt
Once the chips have melted, switch off the stove and stir the chocolate adding milk a tablespoon at a time till you get a smooth consistency.....at some point it will look like a gooey mess with the butter floating like oil on one side but keep stirring and it will become smooth and glossy (I used about 4 tablespoons of milk)
Putting it all together
Layer the cake alternating the cake and buttercream... smooth it all out. Add the funfetti on the sides...then put it back in the fridge....then make the chocolate drip....spoon a tsp of the chocolate on the edges of the cake letting it drip...then add the chocolate on top top and smooth it out and decorate the top with chocolates of your choice.

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