Baketopia Cake
Welcome to Baketopia! Here is an edible rainbow gold drip cake that looks like the Baketopia Trophy - the Baketrophia - from the HBO Max show.
Yield: makes one 5-layer 6" inch cake
Things you'll need
Baketopia Trophy Cake- 2 cups all purpose flour
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups buttermilk
- Food coloring: purple, black, pink, orange, yellow, blue,
- Buttercream frosting
- ¼ teaspoon edible gold luster dust
- ¼ teaspoon lemon extract
- 3 teaspoons edible gold luster dust
- 2 teaspoons powdered sugar
- 4 teaspoons lemon extract
Equipment
- Stand mixer
- Five
- Spatula
- Five medium bowls
- Large serrated knife
- 8” gold cake board
- Piping bags
- Piping tips: #8, #12
- Offset spatula
- Scissors
- Cake board, for support
- Jumbo straws
- Gold cup
- Large and small paintbrush
Let's get started!
- Preheat the oven to 325F. Grease five 6-inch round cake pans and line the bottoms with rounds of parchment paper.
- In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
- In a stand mixer bowl, beat the butter and granulated sugar until light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla and almond extract.
- On low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture.
- Divide the batter evenly in 5 bowls. Tint the batter purple, pink, orange, yellow, and blue.
- Bake in the oven for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean.
- Let cool in the pans for 15 minutes then turn out onto a wire rack to cool completely.
- Level off the tops with a cake leveler to create five 1” cake layers.
- 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!
- Scoop the buttercream frosting into two piping bags fitted with a #8 and #10 tip.
- Take the blue cake layer and on the bottom of the cake, trace the edges neatly using the piping bag with the #8 tip.
- Fill it in with a thin layer of frosting using the piping bag with the #10 tip. Use the offset spatula to spread evenly.
- Place the blue layer, frosting side down onto the gold cake board.
- Continue stacking the yellow and orange cakes by outlining the edges neatly and filling it in with frosting.
- Insert the jumbo straws into the cake and cut the excess using the scissors.
- 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.
- Apply another dollop of frosting on the center of the board and continue stacking the pink and purple cake layers.
- Frost the back and top of the cake neatly with frosting. Gently smooth using an offset spatula.
- Chill in the fridge for 30 minutes or until the frosting is firm.
- Mix together ¼ teaspoon of gold luster dust and ¼ teaspoon of lemon extract until smooth.
- Use the small brush to paint the frosting in between the layers.
- Use the big paintbrush to paint the back and top of the cake.
- For the gold drizzle: using the gold cup, mix together the edible gold dust, powdered sugar and lemon extract until smooth.
- Carefully pour on top of the cake starting on the edges to make the drizzle effect. If needed, use a spoon for better control.
- Fill in the center and use an offset spatula to smooth it out.
Written By Rosanna Pansino
