I almost gave up on this peacock cake when the “feathers” started giving me all sorts of trouble but I persisted! What do you think?? You know I’m not usually so bright with my colors but it’s not a peahen cake now is it? The cake is vanilla but the buttercreams are flavored with a hint of orange blossom water! I Love it, so aromatic and unexpected.
This cake uses two batches of buttercream by the way an American variety for the filling and crumb-coat and Italian for the exterior. You don’t have to follow my lead on that as it is a bit of extra work, regular buttercream will work just fine for the whole cake.
A vibrant show-stopping cake that's delicious and surprisingly easy to make!
- 1 2/3 cup all-purpose flour
- 1 cup cups sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup unsalted butter room temperature
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- food coloring
- 1 cup butter
- 5 cup confectioners' sugar
- 1/4 cup heavy whipping cream
- 2 tsp orange blossom water
- food coloring
- 4 egg whites
- 1 1/3 cups sugar
- pinch kosher salt
- 16 ounces unsalted butter room temperature
- 1 tsp vanilla extract
- 1/4 tsp cream tartar
- 1/2 cup candy melt white, melted
- Preheat oven to 350 degrees.
Sift the dry ingredients together in a large bowl. Beat the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined.
Evenly divide batter into 6 different batches. Color each with drops of food coloring until desired color is reached.
Transfer batter to piping bags. Use 3 buttered and flowered 6-inch cake pans.
Pipe in dollops of the batter, alternating the colors. You can swirl with a skewer around batter as desired.
Bake for 30 minutes. Let cool for 5 minutes.
- Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix.
- Divide evenly into batches and dye with food coloring.
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form. In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
Run mixer until meringue is cool/tepid. Add room temperature butter into running mixer one tablespoon piece at a time. Add the salt and vanilla.
Beat until butter is combined and mixture has reached a silky consistency.
Reserve about 1/3 cup. Add food coloring for watercolor piping step later.
Add dollops of candy melt to parchment paper. Color with a few drops of food coloring. Using a spoon, spread to achieve a feather like shape.
Pipe vanilla buttercream between the cake layers, alternating colors.
Once the cake has chilled, pipe Italian buttercream on the outside of the cake. With a steady hand, work your way around the cake until it is completely covered.
Tint with 5 different colors. Dollop on colors with a spoon. Smooth out for a watercolor effect.
Add feathers to the cake.