RAINBOW BUNDT CAKE

                                              

                                   RAINBOW BUNDT CAKE

 

Baking is such a joy. Every time I bake something and the results are up to my expectations my joy has no bounds. I feel on cloud 9. 

 

I baked this beautiful Rainbow Bundt Cake for my Hubby’s B’Day. A simple vanilla flavored cake in bundt pan.

 

Need not to say just a look brought a bright wide smile on his face.

 

The colors, the layers, the texture, the ganache everything came out so well and so perfect,I think I need a pat on my back.

 

                                             

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. As such theres no specific or particular recipe for a Bundt cakes ; however their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or “chimney” which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking. 

                                                

• 3 cups-All purpose flour/maida
• 2 tsp-Baking powder
• A pinch of salt
• 1 cup-Water
• 1 cup-Melted butter or Oil
• 1.5 cup-Sugar
• 6 tbsp-Yogurt/curd+ 2tbsp water
• 2 tbsp-White vinegar (substitute is 1 tbsp lime juice)
• 1 tsp- Baking soda
• 2 tsp-Vanilla essence
• Few drops of colors of your choice 

                                                   

• Just keep everything ready as you have to be quick enough to mix the batter
• Preheat the oven to 180 degrees C.
• Prepare the Bundt Pan by spraying or applying oil generously and dusting with flour. 

                                                      

• First sift the all purpose flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan. 

                                                         

• Now take butter and melt it in a small pan or microwave.
• Just melt the butter, there is no need to heat it.
• When the butter is still warm, add the sugar to the melted butter.
• (If using oil just warm it a little bit).

                                                          

• Stir and mix well. Keep aside.
• Now  whisk the 6 tbsp yogurt + 2 tbsp water till smooth.
• Add 2 tbsp vinegar.
• Then add the baking soda and stir.This mixture will be frothy n bubbly. 

                                                          

• Pour the butter+sugar mixture, 1cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
• Add vanilla extract. 

                                                          

• Be quick enough to fold and make a lump free batter. Do not over fold. 

                                                           

• I wanted a Rainbow Cake so divided the batter in 6 parts and added few drops of each color to the batter.
• Violet(Mixed Red & Blue in the ratio of 2:1)
• Blue
• Green
• Yellow
• Orange
• Red 

                                                            

• Pour the batter one by one in the bundt pan till 3/4th.
• Start with Red colored batter followed by Orange then Yellow,Green,Blue and in the last Voilet.

                                                             

• Shake and tap the sides of the tray so that air bubbles are released. 

                                                            

• Place the pan in the preheated oven in the center rack.
• Bake at 180 degrees C for 25-30 minutes or till a skewer inserted in the cake comes out clean. 

                                                             

                                                              

• Once done let the pan stand at room temperature for 10-15minutes.Gently run a knife along the edges. Don’t forget to run the knife in the centre of the pan
• Invert the pan on a plate or a wire rack.
• If you have greased n floured the pan well the cake will glide out smoothly.
• Enjoy it as it is or can pour some ganache.
• I’ve poured some white chocolate ganache over it.
• In a bowl break the pieces of chocolate n melt in Microwave for 20-30 secs.
• In a separate bowl warm butter and cream together for 30-40 secs. Just warm it and not boil it.
• Mix together melted chocolate n cream butter mix.
• Pour it over the cake.
• Garnish the cake with colorful sprinkles and some fruits.
• Enjoy.  

                                                 

 

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                                   RAINBOW BUNDT CAKE

 

Baking is such a joy. Every time I bake something and the results are up to my expectations my joy has no bounds. I feel on cloud 9. 

 

I baked this beautiful Rainbow Bundt Cake for my Hubby’s B’Day. A simple vanilla flavored cake in bundt pan.

 

Need not to say just a look brought a bright wide smile on his face.

 

The colors, the layers, the texture, the ganache everything came out so well and so perfect,I think I need a pat on my back.

 

                                             

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. As such theres no specific or particular recipe for a Bundt cakes ; however their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or “chimney” which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking. 

                                                

• 3 cups-All purpose flour/maida
• 2 tsp-Baking powder
• A pinch of salt
• 1 cup-Water
• 1 cup-Melted butter or Oil
• 1.5 cup-Sugar
• 6 tbsp-Yogurt/curd+ 2tbsp water
• 2 tbsp-White vinegar (substitute is 1 tbsp lime juice)
• 1 tsp- Baking soda
• 2 tsp-Vanilla essence
• Few drops of colors of your choice 

                                                   

• Just keep everything ready as you have to be quick enough to mix the batter
• Preheat the oven to 180 degrees C.
• Prepare the Bundt Pan by spraying or applying oil generously and dusting with flour. 

                                                      

• First sift the all purpose flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan. 

                                                         

• Now take butter and melt it in a small pan or microwave.
• Just melt the butter, there is no need to heat it.
• When the butter is still warm, add the sugar to the melted butter.
• (If using oil just warm it a little bit).

                                                          

• Stir and mix well. Keep aside.
• Now  whisk the 6 tbsp yogurt + 2 tbsp water till smooth.
• Add 2 tbsp vinegar.
• Then add the baking soda and stir.This mixture will be frothy n bubbly. 

                                                          

• Pour the butter+sugar mixture, 1cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
• Add vanilla extract. 

                                                          

• Be quick enough to fold and make a lump free batter. Do not over fold. 

                                                           

• I wanted a Rainbow Cake so divided the batter in 6 parts and added few drops of each color to the batter.
• Violet(Mixed Red & Blue in the ratio of 2:1)
• Blue
• Green
• Yellow
• Orange
• Red 

                                                            

• Pour the batter one by one in the bundt pan till 3/4th.
• Start with Red colored batter followed by Orange then Yellow,Green,Blue and in the last Voilet.

                                                             

• Shake and tap the sides of the tray so that air bubbles are released. 

                                                            

• Place the pan in the preheated oven in the center rack.
• Bake at 180 degrees C for 25-30 minutes or till a skewer inserted in the cake comes out clean. 

                                                             

                                                              

• Once done let the pan stand at room temperature for 10-15minutes.Gently run a knife along the edges. Don’t forget to run the knife in the centre of the pan
• Invert the pan on a plate or a wire rack.
• If you have greased n floured the pan well the cake will glide out smoothly.
• Enjoy it as it is or can pour some ganache.
• I’ve poured some white chocolate ganache over it.
• In a bowl break the pieces of chocolate n melt in Microwave for 20-30 secs.
• In a separate bowl warm butter and cream together for 30-40 secs. Just warm it and not boil it.
• Mix together melted chocolate n cream butter mix.
• Pour it over the cake.
• Garnish the cake with colorful sprinkles and some fruits.
• Enjoy.