My Favorite Rainbow Cake Recipe
Welcome to post 2 in Valentine’s week here and at Confessions of a Cookbook Queen!
My Favorite Rainbow Cake RecipeA Homemade Rainbow Ganache CakeHow to Make White Chocolate Ganache:Get the Recipe
I guess this cake isn’t really Valentinesey… But it totally could be…I mean, just use red and pink ganache… The idea for this cake came from all those cute Melted Crayon Art projects all over Pinterest. Have you seen those? SO fun! And even though rainbows aren’t your typical Valentine’s symbol I’m thinking that no one would be UPSET if a rainbow happened on Valentine’s Day. Rainbows are basically love in the sky, so I think this totally makes sense.
A Homemade Rainbow Ganache Cake
This cake is pretty darn easy…I mean as far as cakes go. I am by no means an expert cake decorator…as a matter of fact I have grown to moderately despise cake decorating. After one too many disasters, I decided my patience level in not suited for cake artistry. I am more of a slap it together kind of girl. So this cake is perfect for me…simple frosting, drippy ganache, and swirled colors. Basically you can’t mess it up… Just bake your cake. I made chocolate…but I am sure there are you girls out there who would take this whole cake to the next level with a swirled cake inside, or a rainbow layer cake. Go for it. I “crumb coated” the cake…which is a thin layer of frosting that you smooth on first and let set. It just prevents you from getting cake crumbs in your final product. It seals in all the crumbs. Then I went over the crumb coated layer with a a smooth layer. I used my recipe for buttercream.
How to Make White Chocolate Ganache:
After you’ve frosted the cake, go ahead and make your white chocolate ganache. Just chop up some white chocolate fairly finely… Now place your chopped white chocolate in a bowl and pour some nearly boiling heavy cream on top. Stir the cream and white chocolate together until it melts. If you need to, you can microwave it slightly so all the white chocolate melts. Next add some light corn syrup to the ganache. This helps give it a little shine. Then separate your ganache into bowls in equal proportions…the amount depends on how many colors you are using. I used Candy Coloring to tint the ganache…with the white chocolate in there, I was worried that regular food coloring wouldn’t work. I just added a little bit until I got the colors that I wanted. Then start with one color at a time. Place a nice spoonful in the center of the cake and using an off-set spatula, or large spoon push the ganache to the edge, letting it drip down the sides itself. Continue around the cake cake alternating colors…
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