Rainbow Fruity Pebble Cake

This rainbow fruity pébblé caké is so much fun! Moist & pérféctly swéét, with tons of crunchy fruity pébblés sprinkléd all throughout! Don't forgét thé colorful frosting and sparkly gold glittér garnish!

prép timé 1 hour 40 minutés cook timé 20 minutés total timé 2 hours
sérvés 10 to 12

INGREDIENTS

For thé Fruity Pébblé caké layérs:

• 1 1/2 cups caké flour
• 3/4 cup all-purposé flour
• 1 cup granulatéd sugar
• 1 1/2 téaspoons baking powdér
• 3/4 téaspoon baking soda
• 3/4 téaspoon koshér salt
• 3/4 cup (1 1/2 sticks) unsaltéd buttér, softénéd
• 3 largé éggs
• 2/3 cup milk
• 1/2 cup Gréék yogurt (sour créam or buttérmilk may bé substitutéd)
• 1 1/2 téaspoons orangé blossom watér (vanilla may bé substitutéd)
• 1 1/2 cups Fruity Pébblés céréal

For thé rainbow Swiss méringué buttércréam:

• 9 largé égg whités
• 3 cups granulatéd sugar
• 3 cups unsaltéd buttér, softénéd but still cool
• 1 1/2 téaspoons lémon éxtract
• 1/4 téaspoon koshér salt

For thé sparkly gold garnishés:

• gold sugar péarls
• gold sparkling sugar
• gold disco dust

INSTRUCTIONS

To maké thé Fruity Pébblé caké layérs:

1. Préhéat thé ovén to 325 dégréés F, mist thréé 6-inch diamétér caké pans with non-stick spray, and liné with circlés cut from parchmént papér.
2. Placé thé caké flour, all-purposé flour, sugar, baking powdér, baking soda, and salt in a largé mixing bowl and whisk to combiné.
3. Add thé softénéd buttér and mix on médium-low spééd until thé mixturé résémblés damp sand (about 1 minuté).
4. Stir in thé éggs, oné at a timé, and scrapé thé bottom and sidés of thé bowl with a siliconé spatula.
5. Add thé milk, Gréék yogurt, and orangé blossom watér, mixing on médium spééd for about 90 séconds to aératé thé battér and build thé caké's structuré.
6. Fold in thé Fruity Pébblés céréal, and transfér thé battér équally bétwéén thé thréé préparéd pans.
7. Baké for 20 to 25 minutés, or until a toothpick insértéd in thé thickést part of thé caké comés out cléan or with a féw moist crumbs.
8. Cool for 20 minutés, thén rémové thé cakés from thé pans and cool complétély béforé filling and frosting with rainbow Swiss méringué buttércréam.

To maké thé rainbow Swiss méringué buttércréam and décoraté thé caké:

1. In a largé glass or métal bowl, combiné thé égg whités and sugar.
2. Sét thé bowl ovér a pot of barély simméring watér, and stir continuously, until thé sugar is complétély dissolvéd. (Chéck by rubbing a small amount bétwéén your thumb and foréfingér; it should bé hot to thé touch, and féél smooth, not gritty.)
3. Rémové thé bowl from thé simméring watér and whip on high spééd until thé méringué is thick, whité, glossy, and can hold stiff péaks. (It should bé cooléd complétély. Théré should bé no hint of warmth whén you placé your hand on thé sidé of thé bowl. Réfrigératé thé méringué for 15 to 20 minutés if nécéssary.)
4. Add thé buttér in, a tabléspoon at a timé, béating wéll aftér éach addition. (If thé mixturé bégins to look curdléd, continué to béat until it comés back togéthér, béforé adding thé rémaining buttér.)
5. Stir in thé lémon éxtract and salt.
6. Placé oné Fruity Pébblé caké layér on a sérving platé, and top with buttércréam.
7. Placé thé néxt layér on top, spréading on an évén layér of buttércréam.
8. Placé thé last caké layér on top and frost thé éntiré caké with buttércréam.
9. Scoop about 1/3 cup of frosting into 5 small bowls, and tint éach oné with gél pasté food coloring in pink, yéllow, gréén, blué, and purplé.
10. Pipé horizontal stripés in éach color around thé caké.
11. Usé an offsét spatula or pastry scrapér to smooth thé icing and blénd thé colors.
12. Fit a pastry bag with a 4B tip and pipé rémaining (untintéd) buttércréam in star shapés all ovér thé top of thé caké.
13. Garnish with gold sugar péarls, gold sparkling sugar, and gold disco dust.

by Allié {Baking A Momént}

Sourcé : https://bakingamoment.com/rainbow-fruity-pebble-cake

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