1
Crack all the room temperature eggs into a bowl and whisk them well.
Ultraviolet Cake
A refreshing and soft pound cake made with blueberries and purple food coloring, capturing the 2018 trend color, Ultraviolet.
WesternDessert & Snack
📝 23 steps
What You'll Need
Room temperature eggs3
SugarAs needed
Grapeseed oilAs needed
Plain yogurtAs needed
Baking powderAs needed
Vanilla extractAs needed
BlueberriesAs needed
Cake flourAs needed
Parchment paperAs needed
Italian buttercreamAs needed
Purple food coloringAs needed
Filling creamAs needed
SprinklesAs needed
Silver dragéesAs needed
White ganacheAs needed
Instructions
2
Add the sugar in two batches and mix thoroughly.
3
Add the grapeseed oil, yogurt, and vanilla extract.
4
Sift in the dry ingredients, mix once with a spatula, then use a whisk to create a smooth batter.
5
Add the blueberries; about 1/3 of the batter's volume is best.
6
Mix well and divide the batter into two pans lined with parchment paper.
7
Tap the pans to remove air bubbles and bake in a preheated oven.
8
Let it cool completely.
9
Prepare the icing and filling cream using Italian buttercream.
10
Add purple food coloring little by little while whipping to achieve the Ultraviolet color.
11
Use the plain-colored filling cream, spread it to an appropriate thickness, and stack the cake layers.
12
Simply fill in the gaps and let it set in the freezer for a while.
13
Pipe the cream thickly in a zigzag pattern and smooth it out with a scraper.
14
Once the cake is fully covered, rotate the turntable while smoothing with the scraper.
15
Bring out the sprinkles and mix these two types to use.
16
We will also use the silver dragées.
17
Make the white ganache by heating it slowly with heavy cream over low heat; remove from heat once bubbles start to form, mix well with a spatula, then add butter and mix again to finish.
18
I don't know why I keep just collecting these sprinkles instead of using them.
19
Press them onto the sides of the cake.
20
Attach the silver dragées as accents.
21
Drizzle the white ganache over the edges.
22
Use a star tip to pipe fluffy dollops of cream on top.
23
Finish by generously topping with the sprinkles.