It is sunny and warm in LA!! We are in LA again for a week of filming and workshops at YouTube Space LA, and it has been so nice to escape the dreary winter weather we’d been having up in Canada. It feels like paradise right now . . . short sleeves, bare legs . . . American Target. Life is good! All I need now is a sprinkle covered cupcake and it would be complete. As I alluded to last post, it’s not all happiness right now, my friend on-screen and off, Beth from the YouTube channel CookingandCrafting, is going through some very challenging times with a sick family member. If you know Beth you will know how close she is with her family. They need your help. If you can donate any amount, please consider sending it to her brother Scott to help him on his road to recovery. The link to the medical fundraiser is here- http://www.youcaring.com/medical-fundraiser/help-scott-get-better-/133503.
I’ve had a day to reconnect with YouTube colleagues who are now my friends I’m happy to say. It has been so exciting to be a part of something that has had this much time to develop real relationships. I think that if this had been a one week program instead of the 6 month/3 week program that it is, we definitely wouldn’t have been able to learn so much from each other. I’ll get to post more about that later as the week goes on! I’m even going to get to meet a real life cyber friend on Thursday! I’ve invited Miki from Miki’s Pantry to come and join us at our wrap party! She’s the soothing voice behind the YouTube channel Miki’s Pantry. We’re bound to like each other in person as we’ve been having conversation via computers since 2011 . I’ll post more about that later too. Anyway, that’s the update that is happening in LA . . . so . . . on to the cake!
I set out to make this cake in traditional black and white zebra pattern, but while I was practicing version one (there’s usually 3-4 versions of a cake prior to a video) something about it screamed PINK PINK PINK to me! The black and white looked too, well, black and white.
I started with putting a pink border around the outside. Yep, that definitely added the punch of colour I was looking for, but it still wasn’t PINK enough. When I sliced into the cake to see how the stripe effect worked out, I realized THAT was it!! I had to somehow get pink in the middle too! So I started baking version two . . . by the time it was ready for filming I had version three mastered as well.
Pink Zebra Cake
2 ½ cups all purpose flour (300 g)
2 cups sugar (400 g)
¾ cups vegetable oil (180 mL)
1 teaspoon vanilla (5 mL)
2 ¼ teaspoons baking powder (~11 mL)
1/2 teaspoon salt
1 cup milk (240 mL)
white, pink, and black gel paste
Wilton tip 1A
*white colouring is optional if you wish to have a lighter batter, you can use the batter as is
*you may also choose to omit the pink portion, and just use it as black
Preheat oven to 350F/170F. In the bowl of a stand mixer combine, flour, sugar, baking powder, vegetable oil and vanilla on low/medium until ingredients are mixed together. Add the eggs one at a time, mixing on low in between additions. Slowly add the milk while the mixer on and mix until all ingredients are completely combined. Divide batter into three different bowls with one bowl having half of the batter and the other two have a quarter each. Colour the large bowl with white colouring, and the smaller two with black and pink respectively. Mix colouring until no light streaks remain. Spray two 8” pans with non-stick spray and line bottom with parchment/baking/wax paper. Place four tablespoons of white batter into the center of each pan. Then, directly into the middle of the white batter, place two tablespoons of black batter. Directly into the centre of the black batter, place two tablespoons of pink batter. Repeat white/black/pink batter additions until all the batter is used up or pans are ⅔ full. Place pans into oven and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack.
Once cake is cooled, level, stack and cover in white buttercream. To cut the fondant pieces, roll fondant out very thinly and using a rolling cutter (pizza or pastry) slice long, narrow stripes and arrange on white cake as desired. To finish the cake off, using the pink buttercream with Wilton 1A tip, pipe a small beaded border along the bottom of the cake.