My family and I celebrated my aunt’s birthday and I wanted to make her a colorful tall cake that incorporated my favorite drip/abstract design. This Abstract Sherbet Cake is my summery take on this fun trend.
Now let me be clear. There isn’t any actual sherbet in this cake but the colors have a sort of sherbet feel. Just wanted to get that out of the way! On the cake!
To start, I baked up 2 6 inch layers of vanilla bean cake and 1 6 inch layer of coconut cake which I cut in half and filled with Italian meringue buttercream and lemon curd. I then added a thin layer of buttercream as my crumb coat and let the cake chill.Next, I separated the rest of my buttercream into 3 bowls. I knew I wanted a watercolor effect so I had to leave one of the bowls white. To the other bowls, I added some food gel to get a pastel yellow and orange. I noticed while mixing the colors that I needed to use a good amount of food gel to get the color I wanted. I attribute this to the Italian meringue buttercream since it is very thick and buttery. Not a bad thing at all.Now the fun part! To get that watercolor effect, I added spoonfuls of each color of buttercream and ran my spatula around the cake to smooth it out. Since I had a few patches that started to blend together, I added some more white buttercream to add some contrast. What I was left with is a gorgeous, rustic semi naked cake!For the drip portion, I decided to use a combination of yellow candy melts and heavy cream to get a really bright yellow ganache. This is the first time I’ve used candy melts and I was really happy with the consistency and the end result.I let my cake chill in the fridge for about an hour before I applied the ganache. Then I let my imagination run free! Pretty right?!
I had some multicolored buttercream left over so I decided to pile up some pretty rosettes with my 1M star tip to get some more height on one side of the cake. I also had some leftover lemon curd which I used as little accents all around the cake. To create some more balance on the top, I used some fresh lemon slices which really elevated the design of this Abstract Sherbet Cake!
Italian Meringue buttercream is probably one of the easiest buttercreams to work with. I love how it holds up when I pipe it and I love how smooth my cakes look after I ice them. Lucky for you, here’s the recipe I used! Keep in mind this recipe elminates 1/4 cup of sugar and is less sweet than normal buttercream.
- 1 cup sugar
- 1⁄4 cup water
- 5 egg whites at room temperature
- 1 pound of butter at room temperature, cut into tablespoons
- 2 tablespoons of vanilla bean paste
- 1/4 teaspoon of salt
- In a medium pot, add the sugar and water and heat until the mixture starts to boil. Add your egg whites to a bowl of a stand mixer with a whisk attachment and whisk on high until soft peaks form and continue beating.
- Remove the sugar syrup from the heat when a candy thermometer reads 245 F degrees and slowly pour into the egg whites. Beat on high until the bowl is cool about 8-10 minutes.
- Once the bowl is cool, add your butter 1 tablespoon at a time, followed by the salt. Mix the buttercream until thick and smooth. Remove the bowl from the mixer and fold in your vanilla bean paste until combined.
Till next time!