Kootek Desert Sunset Mini Two Tier Cake
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@whiskworthtasting
Makes a two layer 6 inch & two layer 4 inch two tier cake (feeds about 15)
Total time: 3 hours
Bake time: 40 minutes
Prep & Decorating time: 2 hours 20 minutes
Piping tips: K36, K48, T17
Mini Two Tier Cake, shows you the sunset of the desert. Join us to create your own sunset.
285g cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
330g granulated sugar
5 large egg whites, at room temperature
120g sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
1 cup (80g) sweetened shredded coconut
2 cups (4 sticks) unsalted butter, softened to room temperature
1,000g confectioners' sugar
1/2 cup heavy whipping ream, room temp
3 tsp pure vanilla extract
1 tsp coconut extract
salt, to taste (I use 1 full tsp)
Preheat oven to 325F and spray two 6 inch round pans and two 4 inch round pans with baking spray.
Whisk the cake flour, bp, bs, & salt in a medium bowl and set aside. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for 5 minutes. Add the egg whites, sour cream and vanilla, mix, then scrape the sides of the bowl and mix on medium speed for 2 minutes. With the mixer on the lowest speed, slowly add in the flour mixture, then the coconut milk and coconut. Do not overmix.
Pour into prepared pans and bake for approximately 30-40 minutes or until the centers of the cakes spring back when touched. Let cool completely before frosting.
Beat butter in stand mixer fitted with paddle attachment on med-high until light in color & fluffy, about 7 minutes. Add remaining ingredients. Mix on low until incorporated then scrape and increase speed to med-high for 2 mins. Taste and add more salt or vanilla if needed. Stir on lowest speed for 5-10 minutes to remove air bubbles.
Once cooled, level the tops of the cake layers so they are no longer domed. Using a 10 inch cake drum, stack, fill and crumb coat the two 6 inch cakes, then the two 4 inch cakes immediately on top. Since this was a mini two tier cake, I did not add any dowels, but you may if you wish to add extra support. Let the crumb coated cake chill in the fridge for 30 minutes.
Mix an equal amount of orange, pink and purple frosting, and place into piping bags, and clip the ends about 1/2 inch up from the point. Pipe onto the cake in even rows, starting from orange at the bottom, pink in the middle and purple on top. Use an offset spatula to blend the colors, then a smoother to smooth roughly, and then a textured cake comb to add texture.
Mix two shades of green frosting for the cacti and pipe using K36 and T17. Use K48 to make the little flowers on top of the cacti.
Add crushed graham crackers around the cake drum, on top of the first tier, and the top for a desert vibe. Enjoy!
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