The Tye Dye Mini Cake

Hello Lovely,

The day of The Elevation Awards, I was pretty nervous. Depiste covering it last year, I didn't know what to expect this year because instead of being media, I was now a nominee. Win or lose, I couldn't believe I am now Elevation Award Nominee Life By Olivia. And if I had won....OMG! I don't know what I would do with myself. So to fill the seemingly endless hours before show time I tried to relax in front of the TV. Problem was, none of my usual shows were on. I ended up watching an hour of Antiques Roadshow (super boring could not get into it) before stumbling upon a show on The Food Network called, The Kitchen. I had never heard of the show before (I don't know where I've been) but I AM HOOKED!!!! I happened to catch the birthday episode with a ton of birthday recipes. Even though I don't eat steak, I was really impressed with the Cast-Iron Skillet Porterhouse Steak but what really blew me away was the The Tie Dye Cake .

I instantly looked up Melissa's cookbook on Amazon and just had to try the tye dye cake. Now I've never been good with decorating cakes because icing confuses the hell out of me, so I decided to make a two layered mini cake instead (even though the batter was enough for four layers). If this didn't work out, it wouldn't hurt me as much because it wasn't a lot of batter wasted.

Bear in mind I was nervous AF so I was randomly throwing together ingredients. My thought process was literally whatever I could get my hands on (hence the combination of coffee and orange zest). But you couldn't tell me I wasn't a celebrity chef while I combined everything. While mixing the food colouring to get just the right colour, I felt like a chemist! It was just so much fun! I was so nervous I forgot to spray the pans before pouring the batter and then I had to pull the pans out of the oven because I forgot to take a skewer to the middle to create a pattern with the colors.

Then it was time for the moment of truth. This is where I always mess up, but I learned where I was going wrong. I found an old bread knife in the drawer that we never use and that was perfect for levelling the cake. For once, I had an even layered cake. Decorating was starting to look, well, like a piece of cake! (Sorry I just had to do it). When I was done, I had finally successfully frosted a cake! I swear this is one of the biggest accomplishments of my baking career thus far! I was a little disappointed in how the colours inside the cake turned out, but now I know better for next time how to make pink to brighten up the mix. The orange zest is brilliant and you really can't taste the coffee, which I was afraid would overpower or compete with the zest. Here's the recipe!

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The Tye Dye Mini Cake

Ingredients

  • 1 1/2 cups all purpose flour
  • 4 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2 tablespoons orange zest
  • 1/2 cup chilled coffee
  • 1/2 cup coconut milk
  • 1/4 cup diary free milk
  • 1 teaspoon baking soda
  • Red, yellow, blue and green food colouring

Cake Decorating

  • 4 tablespoons vanilla frosting
  • pastel coloured sprinkles
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk

Directions

  1. Preheat the oven to 350 degrees F. Butter 2 5 inch baking pans. Set aside.
  2. Combine all of the ingredients for the cake except the cake colouring. Do not overmix.
  3. Divide cake batter evenly amongst four ramekin dishes. Add food coloring to each bowl--1 drop at a time--until the desired intensity of each color is reached. Scoop each color into a disposable pastry bag and snip the tip of the bag. I didn't want to waste pastry bags so I carefully scooped it into the prepared pans.
  4. Pipe the batter into the first pan, one color at a time, one over the next. (Remember you could also use a spoon, but the pastry bags might make this much easier.) Repeat until all the batter is gone.
  5. To make the tie dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
  6. Bake until the middle of the cake feels springy when you gently press your finger against it, 15 to 20 minutes. Set the cakes aside to cool completely before icing.
  7. Level the cakes with a serrated knife. Place one layer on a cake turntable and frost the top with the Vanilla Icing. Add the second cake layer and frost the top. From watching the show, I learned how to fully frost the cake. Continue to pipe icing in between the layers, then with the knife, go around the cake, smoothing out the frosting until the cake is completely covered.
  8. Mix the glaze (combine the powdered sugar and milk) then add pink food colouring or only two drops of red (it will make pink). Working with an offset spatula, spread pink glaze over the top of the cake and let it drip down the sides. Work quickly before the glaze starts to dry. Then top with sprinkles and serve!

The last time I made something so complex was my Cookies n Milk Cake (boy that was stressful). I usually shy away from recipes with too many steps, but I'm glad I challenged myself to this one. I ate my slice with a scoop of strawberry cheesecake ice cream (because cake and ice cream are the perfect couple) and it didn't feel too sweet.