White chocolate rainbow swirled skittles cake
How was the White chocolate rainbow swirled skittles cake born?
A white chocolate and skittles cake, came my eldest’s reply when I asked him what kind of cake he wanted for his 13th birthday.
Let us keep in mind that baking is my weakest area of cooking…
I only started trying to actually lean in October just before my Birthday.
Since then I have done three large cakes and countless cupcakes.
Nothing outrageously complicated.
My son is severely Autistic and Has Global Developmental Delay,
He still believes in magic and that his mum can perform miracles. No pressure…
But if there ever was a little boy, who deserved the most colourful, exciting cake I could come up with, it would be him!
My son believes in me so much, I knew to pull off the cake I wanted to make for him
I would have to step outside my comfort zone.
As the saying goes there is a fine line between insanity and genius, I set to work.
Even now I don’t know what side of the line I ended up on!
I have never made any kind of marbled sponge, never attempted chocolate work and I have atrocious decorating skills…
So obviously I had to try all three of these techniques and throw them at one cake
Told you there is a fine line, didn’t I…
White chocolate rainbow swirled skittles cake I thought, But could I actually make it!
He also asked me for chocolate orange cupcakes for all of his friends at school, so he could celebrate his special day with them.
And of course, I will be sharing those with you guys as well. Once I have finished editing the videos, that I put on hold, for this very special occasion!
The cost of this cake worked out ridiculously cheap, finishing up at £8.80. Thanks in part to my well-stocked store cupboard. So I had all of my flavourings and colourings.
Well apart from red… Onhand, just waiting to be used!
And that was Its own challenge in itself. Quick side note do not ever bother using Dr Oetker. They are terrible!
I am a member of a few baking and cooking on budget groups on Facebook, Lots stated you can get cheaper white chocolate from Aldi and Lidl.
But because I had to temper the chocolate it needs to have a good quality ratio of fats and solids for it to remain stable.
If any of my readers give this a try with the Aldi or Lidl chocolate, let me know how you get on! It would be good to know for future reference.
This is a huge recipe. And It can be intimidating to try so many new things.
Especially on a special occasion, But I can promise you.
It is so worth it, to see someone you love. Light up the way mine little boy did.
And even if yours doesn’t go perfect, who cares! The person you have given it to is going to have a bloody gorgeous tasting cake.
Regardless of if it looks like it hit a wall in the process.
I always tell my readers to not be afraid to try new things.
This is the recipe that puts all of that into practice.
I hope you enjoy the recipe and feel free to check out my other cakes
White Chocolate and Skittles Rainbow swirl cake
- Mixer (optional)
- Two Sandwich tins
- Cake smoother
- Hollow orb mould
- Pallet Knife
- 4 medium eggs
- 400 g Plain Flour
- 400 g sugar
- 175 g Butter or margarine
- 60 ml oil any
- 230 ml semi skimmed milk
- 1 tbsp Vanilla
- 3 lemon Zest
- 1 tsp salt
- 1 tbsp Baking powder
- Food colouring Red, purple, green, orange, yellow, blue
White chocolate Buttercream
- 400 g white chocolate
- 500 g icing sugar
- 500 g Butter room temp
- 120 g white Chocolate
- 3 egg whites
- 300 g icing sugar
- 2 tbsp lemon juice
- food colouring Red, purple, green, orange, yellow, blue
- in short bursts melt 3/4 of the chocolate calletts/ chips in the microwave until they reach 110 °f / 44°c then add remaining chocolate to bring the temperature down
- once the chocolate has cooled to around 30°c we can pour it in to one half of our mould
- seal it up and rotate all the chocolate around
- keep rotating for 10-15 minutes to ensure an even coverage
- place into a cool room to finish setting
- I am leaving mine overnight
- Mix flour, baking powder and salt in a bowl
- start to cream together your butter, oil and sugar in a separate bowl, until light and fluffy
- Slowly add the eggs one or two at a time and allow to mix through
- Add any liquid flavourings
- begin adding the dry ingredients bit by bit
- alternating with the milk when the mix begins to look too dry
- Add the zest of 3 lemons and fold through
- split into 6 bowls one for each colour
- line your baking tins
- Start dolloping random colours of the batter into the sandwich tins
- Tap on the counter to get rid of any trapped air bubbles
- swirl the colours together a few times with a cocktail stick
- bake in the oven on 180 °c for 20-25 minutes
- once cooked turn out onto cooling rack
- leave to one side
back to the orb
- now that this is completely set gently remove from its mould
- rest the orb into a smaller bowl for stability
- Using a metal spirit measure or similar melt a generous opening into the bottom
- keep hold of the disk to fill the hole again after we have filled the orb with sweets
- Place back into a cool room so it doesnt melt
White chocolate buttercream
- melt the white chocolate in short bursts in the microwave and leave to one side to cool
- in a mixing bowl beat the butter until light and fluffy
- slowly add in the icing sugar this will take a few minutes
- then slowly start beating the white chocolate through adding it very slowly
- continue to beat until fully mixed and fluffy
- my cakes have baked very flat so i do not have to trim the top, if yours have domed slightly, using a serrated knife starting from the lowest point on the cake, cut across as evenly as you can to flatten the top
- Using a bowl as a guide I am going to trim the edges where the baking paper has left ridges
Stack cakes and crumb coat
- place a small amount of icing onto your cake board and place one layer of the cake down
- Then slather on a layer of buttercream
- Place the other layer on top of that
- Repeat for the top two layers
- once all layers are stacked do a generous crumb coat and place in the fridge to set for about an hour
- Begin beating 3 egg whites until they start to foam
- slowly add in the icing sugar
- Add the lemon juice
- Mix through until thick and glossy (ribbon stage)
- Split into six bowls and colour the same way we did for the cake mix
Second icing coating, place back into the fridge to set 1 hr
3rd and final coating of buttercream no need to set this one
- I chose to do an uneven line of sprinkles on the bottom of my cake, in my sons favourite colour
- to do this you place spinkles into the palm of your hand and press them very gently into where you want them to go
- Using the sharp edge of your smoother divide the top of the cake into 6, this is to guide you on colour placement
- Using a smoother and a pallet knife in two of the groves we have just made create a barrier between one section and the next
- then add your coloured icing to each section of the cake, teasing it slowly off the edge to create a drip
Add the sweet filled orb to the top
- Using the cut out disk from the chocolate earlier place it inside the ball to seal up as much of the hole as you can
- then place the sweet filled orb on the top of your cake
- some skittles may fall out, simply remove carefully and repair any icing damage they may have caused