COTTON CANDY CAKE

It all started with a container of pretty pastel cotton candy that I saw in the check out line at Homesense. I didn’t know exactly what I was going to do with it, or how I would turn it into a cake exactly, but the colors were so pretty I just had to have it. Impulse purchase was made.
It all started with a container of pretty pastel cotton candy that I saw in the check out line at Homesense. I didn’t know exactly what I was going to do with it, or how I would turn it into a cake exactly, but the colors were so pretty I just had to have it. Impulse purchase was made.


INGREDIENTS
Cotton Candy Cake:
  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp cotton candy flavouring
  • 1 cup whole milk room temperature
  • fuchsia color gel
  • sky blue color gel
  • violet color gel

Cotton Candy Buttercream:
  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 1 tsp cotton candy flavouring

Assembly:
  • fuchsia color gel
  • sky blue color gel
  • violet color gel
  • cotton candy
  •  

INSTRUCTIONS
Cotton Candy Cake:
  1. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add cotton candy flavouring and mix well.
  4. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  5. Separate batter equally into four bowls (I use a kitchen scale). Color 3 of the bowls of batter with fucshia, sky blue, and violet gels respectively. Spoon batter randomly into each of the 3 pans, swirl once or twice with a bamboo skewer to marble.
  6. Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
  7. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Cotton Candy Buttercream:
  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  5. Add cotton candy flavouring and whip until smooth.


Assembly:
  1. Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  2. Frost the top and sides of the cake and smooth with a bench scraper.
  3. Divide the remaining frosting into 4. Leave one batch white and color the remaining three fuschia, sky blue, and violet.
  4. Doing one color at a time -- scrape a bit of colored frosting onto the back of a small offset spatula and spackle this onto the cake in a random pattern. Repeat with the other colors until they are evenly, but roughly, dispersed.