This fun cake has fresh citrus flavours and is perfect for a birthday party.
For the frostings, whisk room temperature cream cheese and butter. Sieve sugar and add vanilla, whisk until smooth. Divide in 3 bowls. Soak gelatin leaves in cold water to soak. Put juice and zest from the grapefruit in a saucepan and bring to boil. Take the gelatin leaves out from the water and add it to the boiling juice. Place the saucepan in cold water to cool the mixture. Add the juice to one of the bowls with the cream cheese and butter mixture. Add food colour until the frosting gets a light red grapefruit colour. Place half of the grapefruit frosting in an addition bowl and place in the freezer. Add more red colour to the rest of the grapefruit frosting and place in the freezer. Repeat with the orange juice/zest, this frosting will have a light orange and darker orange color. Repeat again with the lemon that will have 2 shades of yellow. Place all 6 bowls in the freezer. Should set in 1 hour. Put oven on 180°C.
For the sponge, beat egg and sugar until it’s fluffy. Sieve flour, almond meal and baking powder in the batter. Melt the butter and add the milk. Add vanilla and zest from all the 4 fruits and fold it carefully together. Add the melted butter with milk into the batter and carefully whisk it together by hand. Fold 3 24x16 cm tins out of baking paper and place on matching size baking trays. Take out 1 ½ cup of the batter and put in a clean bowl. Add yellow colour. Spread even in one of the tins and bake in the middle of the oven for around 15 min. Place on cooling rack. Take out another 1 ½ cup of the batter and add yellow and a little red colour. Bake. Add red and a little yellow colour to the rest of the batter, bake. Place all sponges on cooling racks and put in the freezer to cool.
For the decoration, bring some water to boil in a medium sized sauce pan. Put half of the white chocolate melts in a bowl and carefully melt by placing the bowl in the steam from the boiling water. Place melted chocolate in a piping band with small round nozzle. Fold aluminum foil into a long triangle stand. Draw outlines for butterflies with the white chocolate on baking paper. Place a toothpick in the middle of the butterfly that will be the cake topper. Place half the butterflies on top of the foil to create a 3D effect. Melt the other half of the white chocolate melts and add some yellow and red colour. Carefully add dots to fill out the empty space in the butterfly wings. Leave out to set.
Take out the sponge from the freezer and cute every colour into one 15x15 cm square and one 10x10 cm square. Start with the darkest sponge at the bottom and spread the darkest frosting on top of it. Add the orange sponge and spread the matching frosting on top of it, finish with the yellow sponge and spread the matching sponge on top of it. Take a medium colour and spread a thin crumb coat on the sides of the cake. Repeat with the small cake. Place the little cake on top of the big one in an angle and place all in freezer for 5 minutes.
Fill a piping bag with a small round nozzle with the darkest frosting. Start piping dots all around the bottom of the big cake and the little cake. Repeat with all the frostings working from red at the bottom of the cake, orange to yellow at the top. Cool in freezer. Place the butterflies on the cake.
This recipe has not been edited or tested by the Bake Off Food Department.
Trending This Week