Help with Unicorn Rainbow Cake (2 Viewers)

[clerahi]

So the birthday cake specification is in...

Our granddaughter's answer was chocolate, rainbow, rainbow on top, unicorn on top, maltesers on top. I think the first rainbow means inside, I've seen those and thought that's a step too far. Our son added that she doesn't like fondant, which rules out my idea of wrapping it in white fondant. Does that mean a buttercream or ganache topping?

Any ideas based on this?

 

[clerahi]

Excellent, thanks. So the chocolate goes in at the end instead of the vanilla in the video I watched.

 

[clerahi]

I received this video from The Cake Decorating Company last night and thought it was worth a share in here, seeing as you're making a layered cake.

I guess a downside of the cake liner is you need one for each cake size. I'll learn how to do it without using a liner first, so I can decorate any size cake.

 

[Angie]

Excellent, thanks. So the chocolate goes in at the end instead of the vanilla in the video I watched.

As I haven't made it, you'd be wise to go on youtube and just check out other videos of the chocolate one just to make sure they all use the same method. Either that or see if the person of the vid you've already watched has a vid of the chocolate one.

I guess a downside of the cake liner is you need one for each cake size. I'll learn how to do it without using a liner first, so I can decorate any size cake.

Yeah, that's fine; I only popped it on here for options for you or for other people. It just looked relatively simple; it was covering made easy, and judging from the video, they got such fabulous results with it.

 

[clerahi]

Is one upside that you don't need a crumb coat?

 

[Angie]

I received this video from The Cake Decorating Company last night and thought it was worth a share in here, seeing as you're making a layered cake.

Yeah, on the vid they are squirting the ganache at the outer plastic layer first and then backfilling so they aren't touching the layers (or mixing the crumbs) and are only filling in the spaces with the chocolate ganache so effectively locking them against the cake in one go. Normally when you cover the cake in buttercream, you are constantly touching/spreading and moving the cake in a backward and forward motion creating crumbs which is why you have to do the crumb coat; plus, it gives the cake an even structure to work with and you can fill any holes or imperfections with it. Whereas in the video, you just layer/stack and fill the cake, and the liner holds the structure of the cake in place. I'm really quite impressed with how it turned out, although I'm sure they measured and levelled out each layer first to make sure everything would turn out straight.

 

[Angie]

You're most welcome.

Aww, bless you when you get out and about, and the only thing you're thinking about is cake. (We've all been there).

I must admit I wasn't sure what to expect after reading the reviews, but I stuck with my tried and tested batter, and it worked out fine, thankfully. I still had a little bit leftover, but I wanted to make sure that I'd at least get a cake shape out of them on my second batch, and I wanted to weigh them all out, making sure they were all even.

I agree with a few more layers; it will be roughly about 9 cm, depending on the amount of filling you put in. As for the dome, yes, there is a slight one which there normally is with a Victoria Sandwich; however, to combat this, just turn the top layer over so the bottom of it becomes the top. If that makes sense? (This is what we normally do when making a cake because the bottom of the cake is flat). You could also slice off a little piece of the dome also if it's a bit wobbly and then turn it over. All you have to do then is sort the filling. I think at the minute, though, just getting a proper cake shape out of the tins would be your best bet and then we can look at trimming or fixing them afterwards.

I look forward to seeing how you get on; just remember don't put your tins near each other (no touching) because otherwise, the mix gravitates toward the other pan, and they'll be a bit wonky, so make sure there is space between the tins.

Good luck!