After crossing out countless cake ideas, I finally decided on baking a cake that everyone loves, a vanilla cake. I wasn’t ready for any kind of failures when it was a cake for such an important day of my life.
I decided to look for cakes that would sit close to my principle recipe of a moist, cake that would just melt in your mouth with a frosting that would be so light that it’ll remind you of an ice cream yet won’t harden even when refrigerated (for I had planned on preparing the cake one day prior to Pari’s birthday).
Without much a do I present to you the Summer Spring Cake I baked for Pari. It has the bright tones of the spring flowers that Pari absolutely adores and the bright yellow base has been used to mark the sunshine smile she steals every heart with. I made it a point to exclude all blues (and purple) and it’s tints (for I wanted the cake to resonate my wishes for Pari), hence I am not using the traditional name, a rainbow cake.
The recipe has been adapted from Sinamontales.
Summer Spring Birthday Cake:
Difficulty Level : Easy
- All Purpose Flour (Maida) – 1.5 cup
- Butter – 3/4 cup
- Sugar – 1 cup
- Baking Powder – 1 tsp
- Eggs – 3
- Milk – 3 tbsp
- Vanilla extract – 1 tsp
- Food Colors – 1 tsp each (I used red, green and yellow)
For Frosting :
- Unsalted Butter – 100gm
- Icing Sugar – 200gm
- Milk – 2 tbsp
- Vanilla extract – 1tsp
- Food Color for tinting -1 tsp (optional)
- Cadbury Gems – for decoration (optional)
- Heat oven at 180 degrees and grease an 8 inch round baking pan.
- Sieve flour and baking powder and set aside.
- Beat butter (at room temperature) and sugar till the mixture gets light and fluffy. It takes about 3 to 4 minutes.
- Beat one egg at a time alternating with the flour mixture.
- Add milk, vanilla essence and remaining flour till blended well.
- Divide the prepared mixture into equal parts (as many colors you wish to use). Add 1 tsp food color in each of the bowls and mix well. To prepare orange use half teaspoon of red and half of yellow.
- Use spoons of equal size to pour the mixture.
- Start pouring the mixture in the center of the baking tin, the colors will spread on it’s own as the batter flows.
- Once all the batter has been poured in the greased pan, tap the pan gently on the working bench to remove all air bubbles.
- Bake for 30 to 40 minutes till the toothpick comes clean.
- Make sure the cake is thoroughly cooled before frosting it. Once out of the oven let the cake cool for a while in the pan and then place it on a wire rack.
- In a bowl take unsalted butter at room temperature and beat till light and frothy.
- To this add sieved icing sugar in parts and continue beating well till all sugar is well dissolved.
- Add milk in parts to adjust the consistency.
- Add one teaspoon of vanilla extract and one teaspoon of food color of your choice (optional, I used yellow to give contrast) and beat till you get light peaks in your butter frosting.
- Using a spatula spread the frosting beginning in the centre of the cake and moving outwards. If it is too hot in your kitchen, stop midway, let the cake and frosting rest in fridge for a while before continuing.
- The frosting at times might feel too runny to handle, don’t panic and let it sit in the fridge for a while.
- Once cooled smoothen the frosting and decorate with gems and colored sprinkles.
Tip: This recipe can be used for any flavor cake of your liking (not for chocolate cake for obvious reasons) and using the color scheme as suggested.
For more recipes from my kitchen, visit my food corner.
Let’s have a birthday song to go with birthday cake recipe post.