Baketopia Cake

Let's get started!

1. Preheat the oven to 325F. Grease five 6-inch round cake pans and line the bottoms with rounds of parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
3. In a stand mixer bowl, beat the butter and granulated sugar until light and fluffy, 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla and almond extract.
6. On low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture.
7. Divide the batter evenly in 5 bowls. Tint the batter purple, pink, orange, yellow, and blue.
8. Bake in the oven for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean.
9. Let cool in the pans for 15 minutes then turn out onto a wire rack to cool completely.
10. Level off the tops with a cake leveler to create five 1” cake layers.
11. Place the cake slice template on top of a cake layer and trim using the serrated knife. Repeat with all cake layers.

Time to decorate!

1. Scoop the buttercream frosting into two piping bags fitted with a #8 and #10 tip.
2. Take the blue cake layer and on the bottom of the cake, trace the edges neatly using the piping bag with the #8 tip.
3. Fill it in with a thin layer of frosting using the piping bag with the #10 tip. Use the offset spatula to spread evenly.
4. Place the blue layer, frosting side down onto the gold cake board.
5. Continue stacking the yellow and orange cakes by outlining the edges neatly and filling it in with frosting.
6. Insert the jumbo straws into the cake and cut the excess using the scissors.
7. Apply a dollop of frosting in between the straw and place the cake board on top. Outline the edges using the piping bag with the #8 tip.
8. Apply another dollop of frosting on the center of the board and continue stacking the pink and purple cake layers.
9. Frost the back and top of the cake neatly with frosting. Gently smooth using an offset spatula.
10. Chill in the fridge for 30 minutes or until the frosting is firm.
11. Mix together ¼ teaspoon of gold luster dust and ¼ teaspoon of lemon extract until smooth.
12. Use the small brush to paint the frosting in between the layers.
13. Use the big paintbrush to paint the back and top of the cake.
14. For the gold drizzle: using the gold cup, mix together the edible gold dust, powdered sugar and lemon extract until smooth.
15. Carefully pour on top of the cake starting on the edges to make the drizzle effect. If needed, use a spoon for better control.
16. Fill in the center and use an offset spatula to smooth it out.