Gummy Bear Layer Cake
(cake recipe from Martha Stewart, makes a 5-layer 18-20cm round cake, serves 30 dish people)
For the cake: (You can halve this recipe to make a smaller cake)
- 3 cups (about 385g) plain/all-purpose flour
- 2 &1/2 cups (about 560g) sugar (I used caster/superfine but white/granulated is fine too)
- 1 tbsp baking powder
- 2 tsp baking/bicarb soda
- 1 tsp salt
- 1 & 1/2 cups unsweetened cocoa powder, preferably Dutch-process
- 340g (3 sticks) butter, melted
- 1 & 1/2 cups (about 360ml) buttermilk
- 4 large egg
- 4 large egg whites
For the icing:
- 500g (about 4 1/3 sticks) salted butter, softened
- 500g (about 4 cups) icing/confectioner's sugar, sifted
- 1 tsp pure vanilla extract
- 2-3 tbsp milk
- Optional: Green, yellow, red food colouring
- 375g (3 & 1/3 sticks) salted butter, softened
- 375 (3 cups) icing/confectioner's sugar, sifted
- 1/2 tsp pure vanilla extract
- 1-2 tbsp milk
- 4 packs (700g) of gummy bear candies
Methods For Cake:
- Preheat oven to 180°C (350°F). Grease and line three 18-20cm round cake tins
- Line a standard cupcake tray with papers.
- In a large mixing bowl, combine flour, sugar, baking powder, bicarb soda, and salt; set aside.
- With an electric mixer, combine cocoa and 3/4 cup hot water until a thick paste forms (this process intensifies the chocolate flavor).
- Add butter, buttermilk, eggs, and egg whites; beat until combined.
- Whisk in flour mixture until smooth.
- Pour mixture into tins, distributing to make 5 layers (2/5 in two of the tins and 1/5 in the 3rd, or if using two tall tins; 3/5 in one and 2/5 in the other).
- Bake until a skewer inserted in the center of cake comes out clean, about 45-60 minutes.
- Cool in tin for 10 minutes then carefully remove from tin and cool completely on a wire rack.
- Using a long serrated knife, cut cakes into 5 even layers and trim off any doming that may have occurred during baking.
Methods For Icing:
- To fill the cake layers and crumb coat the cake, place the 500g of butter in a large mixing bowl and beat until light and fluffy.
- Gradually add 500g sifted icing sugar while beating on low speed until combined, then add vanilla extract and beat on high until fluffy.
- Add milk 1 tbsp at a time while beating on high until you achieve desired icing consistency.
- Icing should be very fluffy and light in colour, easy to spread but stiff enough to hold its shape.
- Split mixture into 5 equal portions.
- Add food colouring to four of the portions, green, yellow, orange and red.
- Sandwich coloured icing between the 5 layers of cake.
- Use the remaining icing to crumb coat the outside of your cake.
- Chill in fridge for at least an hour, can be left overnight.
Prepare more icing using the remaining ingredients and repeating the steps above, without adding food colouring. Using a spatula, spread icing smoothly over the top of the crumb coat. Decorate cake with gummy bears. Serve immediately or store in an airtight cont
References from: Raspberri Cupcakes