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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 1 10 1/2 by 15 1/2 by1-inch sheet cake made with basic white cake in a buttered pan lined with parchment paper.
- 2 recipes Vanilla Buttercream divided into 5 bowls and colored red, orange, yellow, blue and green.
- 1 recipe Strawberry Coulis in a squeeze bottle, recipe follows
- 3 cups whipped cream
- Confetti sprinkles
- 1 pint strawberries, cleaned and hulled
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon lemon juice
Method
- Remove the cake from the pan and leave it on the parchment paper.
- Using the colored buttercream, spread stripes of the frosting lengthwise on the cake.
- Using parchment to lift and push forward, roll the cake lengthwise as tightly as possible.
- Once the cake is rolled, place on a large platter, seam side down.
- Shortly before serving, frost the cake with the whipped cream.
- Spread the whipped cream on generously and create swirls using a palette knife.
- To make the cloud-like swirls, lightly drag the palette knife through the whipped cream and gently pull up to make peaks.
- Decorate the platter outside of the cake with strawberry coulis and sprinkle the whole thing with confetti sprinkles.
- As the cake is sliced, a "rainbow" of frosting will be revealed on the inside.
- Combine the strawberries, water, sugar and lemon juice in a saucepan and cook over medium heat until the sugar is dissolved and the strawberries are quite soft.
- Puree the mixture in a blender.
- Strain through a fine strainer and cool.
