Welcome to post 2 in Valentine’s week here and at Confessions of a Cookbook Queen!
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.
Rainbow Ganache Cake
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.
Just chop up some white chocolate fairly finely…
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.
Then separate your ganache into bowls in equal proportions…the amount depends on how many colors you are using.
- 4 oz white chocolate, chopped finely
- ¼ cup heavy cream
- 3 Tbsp light corn syrup
- candy coloring
- Chop your white chocolate and place it in a medium sized bowl.
- Heat heavy cream in microwave about 1 minute until it's very hot.
- Pour the heavy cream over the white chocolate and let it sit until the chocolate melts, stirring often.
- If the white chocolate doesn't fully melt microwave for an additional 20 seconds until melted.
- Add in corn syrup and stir until incorporated.
- Place mixture in the refrigerator for approximately 10 minutes until cooled.
- When chilled, separate into bowls and add color to each.
- Pour over top of the cake, pushing to edge allowing ganache to drip down over the side of the cake.
Now go check out the Chocolate Cherry Push Pops at Confessions of a Cookbook Queen!