Giving your cake some brilliant brushstroke flair is easier than you ever imagined.
Servings: 30 servings
For the cake:
9 cups cake flour
2 tablespoons baking powder
2 teaspoons salt
4 1/2 cups butter, softened
6 1/2 cups sugar, divided
1 tablespoon vanilla extract
3 cups whole milk
24 egg whites
For the buttercream frosting:
3 cups butter
12 cups powdered sugar, sifted
1/3 cup milk
2 teaspoons vanilla extract
Peach food coloring
1 cup pink candy melts
1 cup red candy melts
1 cup white candy melts
1 cup chocolate candy melts
Gold edible luster dust
Rose gold edible luster dust
Copper luster dust
2 teaspoons vanilla flavored vodka
Let's get Cooking...
For the cake: Butter three, 9-inch cake pans and four, 6-inch cake pans and flour them lightly. Line them with parchment rounds and set aside.
In a large bowl, whisk together the cake flour, baking powder and salt. Working in batches if necessary, beat the butter and 5 cups sugar until light and fluffy. Add vanilla.
Add the flour mixture and milk in 3 parts, alternating additions of each and beginning and ending with flour. Beat on low until mixture is uniform; set aside.
In a large bowl, beat the egg whites and remaining 1 1/2 cups of sugar until stiff glossy peaks form. Fold egg white mixture into the cake batter. Divide between prepared tins and bake for about 30 to 40 minutes, until sides of the cake begin to pull away from the tin.
For the buttercream frosting: With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Finally, add the milk slowly until desired consistency is reached. Tint the buttercream with peach food coloring as desired and mix well. Set aside.
For the brushstrokes: Line two large baking sheets with parchment paper.
Melt all candy melts and mix colors if desired until at least 4 tones are achieved.
Drop quarter-sized drops of melted candy melts in two lines on your prepared sheet tray, 4 inches apart. Before the candy melts set, pull the brush through the drop and create a 3 to 3 1/2-inch brush stroke with each candy melt drop. Set brushstrokes aside and allow the candy melts to set at room temperature.
When the candy melts are set, dip your paintbrush into the vanilla vodka and then into a bit of your desired luster dust. Brush the gold mixture onto some of the brushstrokes, experimenting with color combinations — the more tones you achieve, the more beautiful your cake will be!
Assemble the cooled cake layers by crumb coating both the 9-inch, three-layer cake and the 6-inch, four-layer cake. Reinforce the two cakes with straws to support the weight of the tier. Finish the final buttercream layer then stack the tiers.
While the buttercream is still wet on the cake, decorate it with the candy melts. Drizzle some candy melts over the cake and add sprinkles or chocolate shavings as desired over the two tiers. Apply the brushstroke candy melts in a cascade down the side of the cake. Serve immediately.