What is Nick and Sam’s Rainbow Cake Price?
Nick and Sam’s Rainbow Cake Price is a humorous blog about the unpredictable future of our favorite cake. The blog offers a viewpoint on the many aspects of life and our society, from religion to social commentary. The blog covers topics such as economics, education, consumerism, politics and world history. But make no mistake: it’s not all serious stuff here at Nick & Sam’s. So I challenge you, dear reader, to try to stay sane while reading. That’s what this blog is for. It’s supposed to be fun. So sit back, relax and enjoy the ride with Nick and Sam at Sam’s Bakery!
Ingredients:
1 cup flour (up to 2 cups)
2 cups sugar (up to 3 cups)
1 tablespoon baking powder
2 teaspoons salt
3/4 cup canola oil (or other vegetable oil such as corn oil, sunflower oil or some combination thereof)
3 eggs (up to 4 eggs)
6 tablespoons milk*
1 teaspoon vanilla extract.
1 cup chocolate chips (up to 2 cups depending on the size of the chocolate chips). Many people replace milk with water and/or use vinegar. Please note that using vinegar in place of milk removes the need for eggs at all. Vinegar is used instead of milk in the recipes. In this case, don’t use extra eggs either. If you do use vinegar, make sure to use about 1/4 of the vinegar for the eggs and more for the milk so that everything does not curdle.
*Use raw eggs if possible. If using pasteurized eggs, there is no risk of salmonella poisoning from these baking ingredients.
Storage:
Cover your cake with plastic wrap before placing it in a cake tin (preferably an oval or square tin). If you are storing your cake for later, cover with an airtight container and place in the fridge.
Preparation:
(1) Preheat the oven to 350°F and line baking sheets with parchment paper or waxed paper.
(2) In a large mixing bowl, combine the flour, sugar, baking powder and salt. Set aside.
(3) In a separate mixing bowl, whisk together the eggs, oil and vanilla extract.
(4) Pour wet mixture into dry mixture and mix until a thick cake batter forms that does not drip when pouring from an eight-inch measuring cup.
(5) Add the chocolate chips by either breaking them up with your fingers or using a fork to break up individual pieces of chocolate. Note: A fork is preferred because it will break the chocolate up into smaller pieces thereby resulting in smaller chunks of chocolate in your cake batter. You can also use a whisk instead if you prefer (it is less messy).
(6) Add an extra splash of milk or fruit juice if the mixture is too thick for your liking.
(7) Beat the mixture batter so that it is smooth and aerated.
(8) Using an eight-inch measuring cup, pour batter into a cake tin. Place in the oven and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
(9) Remove from the oven and cool for 10 minutes before removing from the tin.
(10) Remove parchment paper or waxed paper and cool completely before cutting.
(11) Topping: You may top your cake with buttercream, ganache or fruit jam. However if you wish to frost your cake with some sort of frosting, make sure to do so when the cake is at room temperature and not too hot. The use of buttercream is optional. If you choose to use it, set aside in the fridge for at least 4 hours before serving.
Frosting:
If you are using a homemade buttercream such as this recipe , let it sit at room temperature until softened before using. In this recipe, we are using a cake that requires a lot of liquid, so it is important to use the tiniest amount possible when adding the frosting.
(1) If you choose to not use buttercream (and are also using a cake that doesn’t require much liquid like this one ), set aside in the fridge for at least 4 hours before serving.
(2) Place the cake on a plate and remove the parchment paper or waxed paper.
(3) Place the cake on a serving tray or cake platter. Place your hands underneath the bottom of the plate and turn it over so that the plate is now placed on top of your hands instead of in front of you. You may want to use oven mitts to protect your hands from getting burned.
(4) With a large spoon, scoop some buttercream out from a tub/container and place it on top of your cake, smoothing as you go. Alternatively, you can also pipe buttercream onto your cake if you have an icing bag.
This glorious cake will last for a week (at least), as long as it is kept refrigerated.
(1) If you don’t use buttercream, it is best to place the cake in an airtight container after cutting and covering with saran wrap.
(2) If you did use buttercream, place the whole entire cake in an airtight container. This process is necessary because of the amount of moisture that a homemade buttercream has compared to store-bought frosting.
