Kootek Vintage Easter Cake

Directions

Vanilla Cake:

1. Preheat your oven to 350 degrees F. Spray three 6-inch cake pans with non-stick spray.

2. Sift cake flour, baking powder, baking soda, and salt in a bowl.

3. In a stand mixer with a paddle attachment, beat the butter and oil together for 3-4 minutes until they blend.

4. Incorporate sugar into the mixture and beat on medium to high speed until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl.

5. With the mixer on low speed, add the egg whites. Scrape down the sides and add the vanilla. Beat on high until the mixture is smooth and light in color, about 1 minute.

6. With the mixer also on low speed, alternate the flour mixture with buttermilk, ending with the flour mixture into the bowl, and mix until just combined. Scrape down the bowl. Do this three times (1/3 each time). Do not overmix, or your cake will become dense.

7. Distribute the cake batter evenly between three 6-inch cake pans. I weigh my batter to ensure uniform size.

8. Bake for 30-35 minutes or until the knife comes out clean. Set your timer to 3o minutes and check every 5 minutes to ensure it doesn't overbake.

9. Cool the cake pans on a cooling rack for 10 minutes before inverting and removing cakes from the cake pan to cool completely.

Vanilla Buttercream:

1. Pour pasteurized egg whites into a stand mixer bowl with a whisk attachment, weighing them to 110g.

2. Next, sift the powdered sugar and dump it into the bowl, weighing the powdered sugar to 453g.

3. Mix on a low speed to incorporate everything. Scrap down the sides to make sure all of the powdered sugar is combined. Mix again to combine everything.

4. Dump room temperature butter into the mixer and mix on a medium speed.

5. Change the attachment to a paddle attachment, mix on high for 5 minutes, and mix on low for 5 minutes to get rid of air bubbles.

Cake Decorating Instructions:

1. Color half of the buttercream batch turquoise.

2. Fill and stack the 6-inch cake layers. Crumb coat the cake with the turquoise buttercream, then apply the final coat of buttercream. Refrigerate the cake for an hour.

3. Split the remaining buttercream into four bowls.

4. Color the buttercream with purple, pink, yellow, green, and orange. To create a lavender color, you will only need 2-3 drops of purple. Do the same for the rest of the colors.

5. Fill the piping bags. (1)T17 with pink buttercream; (2)T05 with yellow buttercream; (3)K10 with a coupler and white buttercream; (4)K15 (to be switched with K10); (5)K47 with orange buttercream; (6)K49 with neon green buttercream; (7)K54 with purple buttercream.

6. Begin with the piping tip K54 (purple buttercream). Point the tip at the bottom of the cake but do not press against the cake. Begin to squeeze the piping bag AND turn the turntable at the same time to create a ruffle skirt.

7. Grab the pink piping bag with T17 piping tip. Begin to pipe a large shell border.

8. Use a large cookie cutter to create an outline for the half circles on the top of the cake.

9. Grab the white piping bag with K10 piping tip. Point the long slanted tip down and create half circles on the cake.

10. Use the neon green piping bag with the grass tip (K49 piping tip) to create a grass effect on top of the white half circles.

11. Use a small bunny cookie cutter to create a bunny outline.

12. Grab the white piping tip with the K10 piping tip. Switch the tip out with the K15.

13. Start piping to fill in the outline with small star dots.

14. Continue the process until you have done the entire cake.

15. Place Easter chocolate eggs between the half circles.

16. Grab the yellow piping bag with piping tip T05 and begin to pipe large swirls on the top of the cake.

17. Sprinkle the top of the cake with some Easter sprinkles.

18. Grab the grass piping tip to fill in gaps on the top of the cake with more grass buttercream.

19. Enjoy! Make sure to refrigerate the cake before serving.