Comments on: Rainbow Pride Party Cake

By: Too too almond cake - Olivia's Blog - Butler University

Too too almond cake - Olivia's Blog - Butler University — Fri, 02 Jul 2010 01:24:37 +0000

[...] again, I drew inspiration from 17 and Baking. This time, I admired Elissa's gorgeous, gorgeous Rainbow Pride Party Cake. (I’m including a screenshot because I can’t force you to follow the link, and I [...]

By: Vivienne

Vivienne — Thu, 01 Jul 2010 00:25:46 +0000

Thanks Elissa, you are doing a great job, and I bet your Dad is very proud. Continue to inspire as you grow older! Looks like there will be many great things to come in your life.

By: Elissa

Elissa — Wed, 30 Jun 2010 19:16:12 +0000

Vivienne – One thing that really helps is to freeze the cakes. After the cakes bake, I turn them out onto wire racks, leaving the parchment paper on. Then, after the cakes have cooled enough to not melt plastic, I level the tops, triple wrap them in plastic wrap, and put them in the fridge. Fifteen minutes in the fridge will make the cakes very easy to handle. These cake layers are so thin – it would definitely be harder if they were as thick as a normal layer of cake! Then when assembling the cake, I put each layer cut side down. This way, the parchment paper helps keep the cake together, and I peel it off after the layer has been set.

Hope this made sense!

By: Vivienne

Vivienne — Wed, 30 Jun 2010 17:14:38 +0000

Hi Elissa,

Just now found your blog. This is great and love the surprise effect when you cut into it. Could you tell me how to put the layers on? I will look around on your site to see if you have instructions somewhere. I would be worried that the cake layer would fall aprt when I try to stack it on there, so there must be a good technique that you use!

Thanks!

By: Elissa

Elissa — Thu, 24 Jun 2010 14:33:09 +0000

Emily – Just made this recipe again yesterday! A tablespoon of baking powder is the right amount (it does sound like a lot.)

By: Emily

Emily — Thu, 24 Jun 2010 08:10:54 +0000

hello! just wondering if the measurements are right…1 tablespoon of baking powder seems an awful lot :S

my friend and i are making this cake right now, hope it turns out alright! :)

By: Elissa

Elissa — Tue, 20 Apr 2010 04:09:41 +0000

me – This cake uses a cream cheese frosting and whipped cream filling, both of which need to be refrigerated, but fondant will crack in the fridge. I suggest you either use a different kind of frosting/filling (a buttercream, probably) if you want to cover the cake in fondant, or eat the cake immediately after decorating so that it doesn’t sit in the fridge.

By: me

me — Tue, 20 Apr 2010 04:06:16 +0000

can i use this cake for fondant cake? will the frosting be hard?

By: Elissa

Elissa — Mon, 19 Apr 2010 03:58:43 +0000

Mariam – I don’t have much experience baking layers in a jelly roll dish… I’m sure it’s possible, I’m just worried about whether they’d be dry. I really like using the 9″x13″, especially for this recipe, but there are a lot of genoise recipes that call for a jelly roll dish. :( Wish I could be more helpful, but I’m not sure how this recipe would adapt. I’m sorry! Go for the tiered cake, you can do it! :)

By: Mariam

Mariam — Mon, 19 Apr 2010 03:12:30 +0000

I smiled so big when i saw this! stunning. tiered cakes intimidate me, i might have to call a friend to help me with this one. might baking layers in a jelly roll dish be a possibility?