Name: Oneness Cake | Eggless Orange-Vanilla-Mint Butter-cream Frosted cake recipe by PV Iyers Kitchen at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 10
Ingredients: For Cake; 2 1/4 cup Maida; 1 1/2 teaspoon baking powder; 1/4 cup orange juice; 1/2 cup water; 3/4 cup melted Butter; 18 tablespoons sugar; 6 tablespoons curd; 1 tablespoons of vinegar; 3/4 teaspoon baking soda; Few drops of orange essence; Few drops of orange food colour; Few drops mint essence; Few drops of green food colour; Few drops of vanilla Essence; For Butter-Cream; 200 grams unsalted butter; 500 grams icing sugar; 2 tablespoons cream; 1 teaspoon vanilla essence; Few drops of green food colour; Few drops white food colour; Few drops of orange food colour; Few drops of orange essence; Few drops of mint essence; For topping; 50 grams white Fondant; Few drops of food colour of your choice

ABOUT Oneness Cake | Eggless Orange-Vanilla-Mint Butter-cream Frosted cake RECIPE

"Oneness Cake", Why this name? BetterButter had completed 3 years as a group which brings together people from all parts of India and abroad, where all can showcase, share and learn various culture and traditional food recipes. This great oneness needs a Celebration. As Bharat has completed 71 years of its Independence from 1947 to 2018, I couldn't stop myself from making this beautiful cake which represents, Sacrifice, peace, nature and hard work. Despite being ethnically and culturally so diverse by nature, Bharat still holds together as one, which is really great. The topping in the centre is a concept which depicts that, just like any food that we eat fills our stomach and become one with us, same way any religious path we follow leads us to same destination. Wishing Better Butter many more successful years to come. Happy and sweet 3 rd birthday to all of us in the group.

Instructions

Preheat oven @180C for 15 minutes.
Grease 3 round 6 inch cake tins. Or any shape heart or square as you like.
Keep all ingredients ready at room temperature.
We are making 3 different flavoured cakes so divide all ingredients for cake in 3 portions and keep everything ready.
Divide flour and baking powder in 3 equal parts and sift 3/4 cup maida and 1/2 tsp baking powder.
In three seperate bowls divide 1/4 cup butter and 6 tablespoons sugar and mix well.
For mint cake in a bowl add 2 tablespoons curd, 1/2 tablespoon vinegar, 1/4 cup water, 1/4 tsp soda, mint essence and green colour and mix with one part flour and one part butter mixture. Mix and pour in pan and keep in pre-heated oven for 30 minutes.
For vanilla cake in a bowl add 2 tablespoons curd, 1/2 tablespoon vinegar, 1/4 cup water, 1/4 tsp soda, vanilla essence mix with one part flour and one part butter mixture. Mix and pour in pan and keep in pre-heated oven for 30 minutes.
For orange cake in a bowl add 2 tablespoons curd, 1/4 cup orange juice, 1/4 tsp soda, vanilla essence mix with one part flour and one part butter mixture. Mix and pour in pan and keep in pre-heated oven for 30 minutes.
Check if cakes are cooked by inserting a skewer in the middle. It should come out clean.
Cool the cakes on wire rack for some time. Cling wrap and refridegrate to cool for 1 or 2 hours.
For butter-cream frosting keep butter on kitchen counter for atleast 3 hours to soften naturally. Do not heat or melt the butter.
Sift the icing sugar for smooth result.
Take butter in bowl and beat till light and fluffy for atleast 8-10 minutes.
Now add icing sugar spoon by spoon and let it incorporate and keep beating on slow speed. Till you add all the icing sugar.
Divide the batter in three portions. Keeping more for orange colour if you are following my design.
Add orange essence and food colour to the larger portion and mix
Add green food colour and mint essence to one bowl and mix. I get green by mixing yellow and blue. Used these edible colours. 1-2 drops goes a long way so add carefully.
For white I added some white food colour as the buttercream looks pale in colour. You may avoid using if you want.
Assembling the cake. Slice the uneven top part of cake using a serrated knife or leave it as it is, if you like.
Apply buttercream on cake board so the cake sticks properly and does not slide while decorating.
Place the green mint sponge. Apply mint butter cream and spread evenly making a thin layer of frosting.
Place white vanilla sponge and apply vanilla buttercream and spread.
Over this place orange sponge and spread white buttercream all over cake. To crumb coat the cake with thin later of frosting.
Keep the cake to chill for 10-15 minutes in refridgerator.
Fill the buttercream in different disposable piping bags and keep them ready.
To make rossets like I have done you will need nozzle N2.
Prepare a piping bag with the nozzle fitting. Place green frosting bag first to pipe green rossets. Try one on a plate and then start working on cake.
Go antilock direction with steady hands.
Now take white butter cream and repeat the same design. Try to make rossets in the centre of the earlier 2 green ones, so no gaps can be seen.
Repeat with the orange buttercream and cover the whole cake. Try to do it as even as possible.
Using a rolling pin roll some white fondant and cut it into a round using a cookie cutter.
Then paint with edible food colour as and which design you like. Place it over the middle of the cake.
I also prepared a tag with white fondant by simply rolling it into long strip and cutting into ribbon like. Then painted the message.
Wishing Better Butter many more successful years to come. Happy and sweet 3 rd birthday to all of us in the group.

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