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Read the blog post here: http://cookiescupcakesandcardio.com/?…
See how to decorate this cake: http://youtu.be/a-1YDNLiY9k
Learn how to skittles poke cake with skittles buttercream in this collaboration video with “My Cupcake Addiction” .
Skittles Syrup
Ingredients:
• 1/4 cup (65g) each of red, orange, yellow, green, blue and purple skittles
• 1/4 cup (60mL) water for each colour
Procedure:
1. Place one colour of Skittles and water in a small saucepan and heat over low-medium heat until Skittles have completely dissolved.
2. Stir throughout heating process.
3. Once Skittles have dissolved, remove from heat, and place syrup in a small jar or heat proof container as it is very hot.
4. Set syrup aside and repeat for remaining colours.
5. A waxy film may develop on top of the syrup while it cools. If this happens, pour the syrup through a fine strainer.
Skittles Buttercream
Ingredients:
• 1/2 cup (105g-135g*) powdered Skittles (from 1/2 (135g) cup one colour) *It is difficult to get the Skittles to grind 100% to powder.
• 1/2 cup butter (120g)
• 3 cups icing sugar (300g)
• 2-3 tablespoons milk (30-45g)
Procedure:
1. Using a food processor, grind Skittles until a fine powder forms. Separate the chunks from the powder by using a find sieve placed over top of a small bowl.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until fluffy.
3. Add Skittles powder and 2 cups of icing sugar. Mix on low speed until mixed.
4. Gradually add 2 tablespoons of milk and continue to mix.
5. Add the remaining cup of icing sugar, mix, and add the remaining tablespoon of milk if desired for a softer buttercream.
Assembling the Poke Cake
1. To make the poke cake, place one 8" cake layer on a cake board and "glue" the cake to the board with a small dollop of buttercream.
2. Using a sharp, narrow, round object (ie. candy thermometer-pointy end-, chop stick etc,) poke holes throughout the layer of cake. A fork can also be used, but the holes will not show the syrup as well as the larger utensils allow.
3. Spoon 1-2 tablespoons of syrup over the top of the cake, into a hole.
4. Repeat with each colour until all of the holes have syrup.
5. Apply a thin layer of buttercream on top of the first layer of cake, and place the second layer of cake on top of the buttercream.
6. Repeat poking and syrup additions to the second layer.
7. Once finished, cover the entire cake in a layer of buttercream.
8. Serve when desired. This cake can be stored in the fridge for 2-3 days.
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