Preheat oven to 325°F. Prepare two, 9-inch round cake pans by coating with non-stick spray and lining with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream together butter, granulated sugar and brown sugar for several minutes until light in color and fluffy. While the mixer is running, add one egg at a time, making sure each is fully incorporated before adding the next egg. Scrape down the sides and bottom of the bowl. Add both egg yolks, vanilla extract and almond extract. Mix for 30-60 seconds.
In a separate medium bowl, sift together cake flour, baking soda, baking powder and salt. Slowly mix one-third of the dry ingredients into the creamed butter mixture. Mix in half of the milk, then another one-third of the dry ingredients. Scrape down the sides and bottom of the bowl. Continue mixing and add the remaining milk, then add the remaining dry ingredients.
Evenly divide batter into prepared cake pans, taking care to level the batter. Bake for 30-35 minutes until golden brown or a toothpick inserted into the center comes out clean. Cool cakes for 10 minutes in the pans. Unmold from pans, remove parchment paper and finish cooling on a rack before frosting.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
In a medium saucepan with a lip, bring water, granulated sugar and salt to a boil over medium heat. Continue boiling until mixture reaches 233°F on a candy or probe thermometer, about 5-7 minutes. Continue to boil syrup while whipping egg whites on high speed to stiff peaks.
Once syrup reaches 244°F, remove pan from heat and lower mixer speed to medium. Place the lip of the saucepan on the edge of the mixing bowl and slowly pour syrup down the inside of the bowl into the whipped egg whites. This process should take about 60 seconds.
Turn speed back to high and continue whipping until meringue mixture has cooled and the bowl no longer feels warm to the touch. Scrape down the sides and bottom and add vanilla extract. Lower speed to medium and gradually add 1 tablespoon of butter at a time, letting the butter fully incorporate before the next addition. When all the butter is added, turn speed up to high and mix for 60 seconds. Transfer buttercream to a covered container and set aside until ready to use.
To frost cake, place one cake flat side down on a cake board, adding a dollop of frosting in the middle of the board to help it stick. Using an offset spatula, smooth roughly 3/4 cup frosting over cake. Add the second cake layer, flat side up, so the entire cake is level on top. Smooth remaining frosting on top and sides of cake with the offset spatula. Place cake in the refrigerator for about 30 minutes to harden the frosting, or place in the freezer for about 5 minutes.
Set up your splatter station. Splattering works best on a counter that lines up with the wall or backsplash as it tends to splatter past the cake. Cover counter with parchment paper or plastic wrap. Repeat the process to cover your wall or backsplash, taping up if necessary.
Place a 1/2 cup of powdered sugar into as many separate small bowls as colors you’re making. Add 1 tablespoon water per bowl and color your icing using natural food colors to desired hue.
When icing is ready, place cake in splatter station. Gather a small amount of colored icing on an offset spatula, fork or small paint brush. Using a hard flick of the wrist, splatter icing onto the cake. Rotate cake manually or with a cake turntable to splatter all sides of the cake.
Both the cake and buttercream can be made in advance. Store tightly wrapped in the refrigerator for up to two days, or the freezer for up to a week. Bring to room temperature and soften before using.
Splatter Icing: Always keep icing covered with a damp cloth/paper towel when not using to prevent it from drying out. The ideal consistency of the icing should be soft peaks. Check the consistency by dipping in the tip of an offset spatula and lifting the spatula up. If the icing peaks are sticking straight up, it’s too stiff. Adjust by adding more water a ½ teaspoon at a time. If the icing is not holding any type of peak or if it’s runny, it’s too wet. Adjust by adding sifted powdered sugar 1 tablespoon at a time.
Preheat oven to 165°C. Prepare two, 23-centimeter round cake pans by coating with non-stick spray and lining with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream together butter, granulated sugar and brown sugar for several minutes until light in color and fluffy. While the mixer is running, add one egg at a time, making sure each is fully incorporated before adding the next egg. Scrape down the sides and bottom of the bowl. Add both egg yolks, vanilla extract and almond extract. Mix for 30-60 seconds.
In a separate medium bowl, sift together cake flour, baking soda, baking powder and salt. Slowly mix one-third of the dry ingredients into the creamed butter mixture. Mix in half of the milk, then another one-third of the dry ingredients. Scrape down the sides and bottom of the bowl. Continue mixing and add the remaining milk, then add the remaining dry ingredients.
Evenly divide batter into prepared cake pans, taking care to level the batter. Bake for 30-35 minutes until golden brown or a toothpick inserted into the center comes out clean. Cool cakes for 10 minutes in the pans. Unmold from pans, remove parchment paper and finish cooling on a rack before frosting.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
In a medium saucepan with a lip, bring water, granulated sugar and salt to a boil over medium heat. Continue boiling until mixture reaches 112°C on a candy or probe thermometer, about 5-7 minutes. Continue to boil syrup while whipping egg whites on high speed to stiff peaks.
Once syrup reaches 118°C, remove pan from heat and lower mixer speed to medium. Place the lip of the saucepan on the edge of the mixing bowl and slowly pour syrup down the inside of the bowl into the whipped egg whites. This process should take about 60 seconds.
Turn speed back to high and continue whipping until meringue mixture has cooled and the bowl no longer feels warm to the touch. Scrape down the sides and bottom and add vanilla extract. Lower speed to medium and gradually add 15 grams of butter at a time, letting the butter fully incorporate before the next addition. When all the butter is added, turn speed up to high and mix for 60 seconds. Transfer buttercream to a covered container and set aside until ready to use.
To frost cake, place one cake flat side down on a cake board, adding a dollop of frosting in the middle of the board to help it stick. Using an offset spatula, smooth about 100 grams of frosting over cake. Add the second cake layer, flat side up, so the entire cake is level on top. Smooth remaining frosting on top and sides of cake with the offset spatula. Place cake in the refrigerator for about 30 minutes to harden the frosting, or place in the freezer for about 5 minutes.
Set up your splatter station. Splattering works best on a counter that lines up with the wall or backsplash as it tends to splatter past the cake. Cover counter with parchment paper or plastic wrap. Repeat the process to cover your wall or backsplash, taping up if necessary.
Place 56 grams of powdered sugar into as many separate small bowls as colors you’re making. Add 1 tablespoon water per bowl and color your icing using natural food colors to desired hue.
When icing is ready, place cake in splatter station. Gather a small amount of colored icing on an offset spatula, fork or small paint brush. Using a hard flick of the wrist, splatter icing onto the cake. Rotate cake manually or with a cake turntable to splatter all sides of the cake.
Both the cake and buttercream can be made in advance. Store tightly wrapped in the refrigerator for up to two days, or the freezer for up to a week. Bring to room temperature and soften before using.
Splatter Icing: Always keep icing covered with a damp cloth/paper towel when not using to prevent it from drying out. The ideal consistency of the icing should be soft peaks. Check the consistency by dipping in the tip of an offset spatula and lifting the spatula up. If the icing peaks are sticking straight up, it’s too stiff. Adjust by adding more water a ½ teaspoon at a time. If the icing is not holding any type of peak or if it’s runny, it’s too wet. Adjust by adding sifted powdered sugar 1 tablespoon at a time.
Madagascar Bourbon Pure Vanilla Extract
Pure Almond Extract
