Mia's Recipe: Rainbow Cake with Kinder Bueno Cream Cheese Buttercream Frosting

Yes, we're getting onto the rainbow cake trend, like.... a couple years later? 

Nevertheless, you will know that such a 'big (tedious) baking project' will not be my solo work. Yup, this is another #bakingdate with J and L! 

First, let's get over with the ingredients. For a small sized cake, about 6 inch in diameter and 6 inch tall, you'll need:

150g unsalted butter

200g caster sugar

(you may use 250g if you prefer sweeter cakes)

3 large egg white

280g cake flour

240ml milk

1 vanilla pod 

(or 1.5 tsp vanilla extract)

2.5 tsp baking powder
6 food colourings of your choice

for the cake frosting, you'll need:

1 block cream cheese (240 - 250g)

120g soften unsalted butter

500g icing sugar

milk 

(a couple tbsp, to tweak the consistency)

kinder bueno chocolate bars (6 packets)

The idea of the frosting, is to have half the amount of butter to your cream cheese paired with about twice the amount of icing sugar to your cream cheese. However, you can vary the ratio however you like to get the right sweetness level and consistency to your preference. 

Since I do not like frosting in general, we've use the bare minimum possible, just to get the cake layers to stick together, which is why you see almost no 'white frosting layers' in between the coloured cake layers. 

We've used:

1/2 block of cream cheese (eyeballed it)

60g soften butter

190g icing sugar 

(feel free to increase if you prefer sweeter frosting, and then you'll probably need milk)

6 packets of kinder bueno chocolate bars 

(could have used more if we had more)

So to make the cake, make sure that you have enough bowls in the house (and cake tins too) for you'll definitely need 6 of them. For insufficient cake tins, you can get the paper (muffin cup like) cake tins at $2 for 3 at daiso.

First up, cream the soften butter and sugar until it turns pale and fluffy and add in the egg whites, bit by bit and mixing it in. Slice up the vanilla pod and scrap out the insides, adding them into the mixture. Finally, add in baking powder to the cake flour and sift in the dry ingredients in 3 batches, alternating with the milk, mixing until just combined.
Divide the cake batter into 6 small bowls and mix in food colouring of your choice.

Bake at 180 degree Celsius for 12 to 15 minutes (depending on your oven). Best is to check on your cake at 10 minutes with a toothpick to see if it comes out clean, and then at every other minute if it's still not done. You wouldn't want your cake to brown.
To prevent too much browning, bake your cake in a water bath by pouring water onto your baking tray and set your cake tin in the water before you send your cakes into the oven to bake.

Once the cakes are cooled enough to handle, flip them out of your cake tins (very important to flip them out ASAP especially if you're using the paper cake tins from daiso) and let them cool completely on a wire rack before you put them all together.

So while waiting for your cakes to cool, get your frosting ready by first giving the soften cream cheese a quick whip to loosen it up before whipping in the soften butter, and then the icing sugar in small batches. If you find your frosting too thick and un-spreadable, add in teaspoons of milk, bit by bit and tweak the consistency to your preference. Likewise, if you find your frosting too watery, add in more icing sugar to thicken it.
And also, add all your kinder buenos into a ziplock bag and smash away!

If you have a cake leveler or have very steady hands, you might want to level our your cakes and also trim off the sides to make layering and frosting the cake an easier job. 

Yes, I know it looks like a stack of colourful pancakes!

And after frosting the entire cake with the cream cheese buttercream frosting, take out your crushed kinder bueno from your ziplock back and smack them all over your frosted cake.

Yes, the crushed chocolate will cover up your entire cake so there's no need to fret when you can't get the frosting to go on smoothly due to too much crumbs from the cake layers. 

TADAA~ And you're done!

Till then,

Mia Foo