Rainbow Sherbet Cake – Tender yellow cake layers with raspberry lime curd and orange buttercream.
Classic Yellow Cake
Rainbow Sherbet Cake
HOW TO MAKE BUTTERCREAM FROSTING
To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM
These steps are written up for my vanilla buttercream, but are supposed to be applied for my orange buttercream or any other buttercream on my page.
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step.
COLORING TIPS: I wanted to mimic the ice cream we all know and love. I used pink, electric green and orange food gels from Americolor.
How to Cake It: Help Stacking Tips
Using a soft filling like a curd can be tricky when stacking your cake. Here’s a few tips to make sure your cakes with fillings maintain structure and don’t slide around:
- Always put frosting between the curd and the cake layer so the curd doesn’t seep into the cake. You want distinct layers.
- Pipe a rim of frosting around the edge of the cake to create a barrier around the filling. This will ensure your filling doesn’t ooze out the sides as you stack more cake layers on top. The rim of frosting also helps support the next cake layer.
- Don’t overfill your cake with the soft filling. Putting too much filling in between the layers will cause it to slide around, even with that frosting border. Instead, add just enough for a thin layer and then save the rest of the filling to scoop onto the plate as you serve each slice of cake.
HOW TO CAKE IT: PERFECTING LAYERS
Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.