food coloringpurple, pink, dark purple, blue, and black
Instructions
Preheat the oven to 350 F. Grease sides of 8 inch round cake pans with soft butter and lined the bottom with parchment cake liners.
With an electric mixer, whisk beat butter and sugar till creamy texture -about 5 minutes.
In a large bowl combine flour, baking powder, and salt.
In a medium bowl, whisk eggs, milk, and vanilla.
In 1/3rds, add flour and egg mixture alternately to butter mixture. Mix on low and scrape sides of the bowl with a silicone spatula between each addition until thoroughly combined.
Weight cake batter on the kitchen scale. Pour 1/6 of the batter into each cake pan.
Bake for 30-35 minutes until a toothpick comes out clean from the middle of the cake.
Let it cool for 10 minutes. Wrap each layer into the press and seal wrapper. Place on a small baking sheet and freeze.
Add the butter to the bowl of a stand kitchen mixer and beat for 5 minutes until doubled in volume.
Gradually add the sugar 1/2 cup at a time and beating between each addition.
Gradually add vanilla and milk. Beat on high 3 minutes, until combined.
Divide buttercream evenly into 5 bowls and another small bowl with 3 tablespoons. Add different food coloring (purple, pink, dark purple, and blue) to each mixing bowl. Add black food coloring into a small bowl.
With a large serving spoon, add buttercream into a large piping bags.
Cake Assembly
Place cake drum on the revolving cake stand. Put a dollop of buttercream on the cake drum. It will help the cake from sliding.
Place 1 frozen cake layer in the center of the cake drum. Spoon 1 cup of buttercream frosting on top and spread evenly with a cake spatula.
Place the second frozen cake layer upside down on top of the first layer. Spoon 1 cup of buttercream frosting on top and spread evenly with a cake spatula. Repeat the process till all layers are stacked.
Place cake assembly in the refrigerator for 30 minutes.
Crumb coat cake assembly with a thin layer of buttercream frosting. Spread evenly over the cake. That will create a cake coat for frosting the cake—place the cake back into the refrigerator for 30 minutes.
After the base of the cake is set, frost with a thicker layer of buttercream icing.
Pipe different color rosettes to create a mane. Draw eyes with black icing.
Check the volume of your kitchen mixer bowl before starting on mixing ingredients. You might need to combine them in 2-3 batches. I use a KitchenAid 6 Quart Mixer, which allows me to mix everything in one set.
The cake layer could be stored for up to 3 months in a freezer. They will need to be wrapped in an additional layer of kitchen foil. I like to make my cake layers a few weeks ahead.