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Recipes & Prep Lists - PRIVATE

Le Dolci Rainbow Cake

Le Dolci Rainbow Cake

Vanilla Cake - YIELD 6 x 6 Vanilla Cake Layers 

- 188 g Oil

- 375 g Sugar

- 4 PC Eggs

- 338 g Flour

- 12 g Baking Powder 

- 5 g Salt

- 150 g Milk 

- 1/2 Tbsp Vanilla 


- In a stand mixer, combine oil, sugar, and vanilla 

- Add eggs one at a time and mix

- In a bowl, add flour, baking powder, salt 

- Alternate between dry ingredients and milk 

- Divide batter into 6 bowls (Purple, Blue, Green, Yellow, Orange, Red) 

- Add colour to each bowl and gently fold the batter 

- Scoop 200 g batter in each tin 

- Bake at 350 degrees F for 10-12 minutes or until skewer inserted into the center comes out clean 

Swiss Meringue Buttercream 

- 40 g between each layer 

- Approximately 250 g - 300 g for the outside of the cake 


Swiss Meringue Buttercream

  • 2 cups or 400g of granulated sugar
  • 4 Egg whites or 1/2 cup or 120g of Egg whites
  • 2 pounds or 4 cups or 908g of Butter (soft and unsalted)
  • 2 teaspoons of vanilla 
  • Pinch of salt


  1. In a large bowl over a double boiler on medium to high heat, combine egg whites and sugar.
  2. Slowly whisk the mixture together until sugar begins to melt and egg white becomes frothy. Be careful of hot steam from the double boiler. I like to wear oven mitts while mixing.
  3. The mixture is ready when the sugar is dissolved (no gritty sugar). The mixture will also be much more runny from when you started the process of cooking.
  4. Transfer the mixture to a bowl of a stand mixer fitted with a whisk attachment. Starting on medium low, mix until mixture has cooled down.
  5. Once there's no visible steam coming from the mixture, turn the mixer to medium-high speed and continue mixing.
  6. The mixture will triple in volume and will become white, fluffy and glossy. You can now add the butter.
  7. Add softened butter gradually and whip until incorporated, then add the salt and vanilla or the flavours of your choice.
  8. Flavour the buttercream however you like, whip in extract, melted chocolate, fruit purees or even Oreo crumbs, let your creativity shine!!!

Buttercream Troubleshooting 

The number one problem with buttercream is splitting, if this happens try one of the following solutions.

With heat – Warm Buttercream slightly, this can be done by microwaving it of 10 second blasts whisking each time until it comes together.  Alternatively, remove a tablespoon of the mixture, melt it completely in the microwave and add it back to the mixture until it comes together.

With friction – Continue to whip buttercream in a stand mixer, sometimes it can take approximately 10 minutes to come back together.

With butter – Add more room temperature butter, do this 1 tablespoon at a time until the mixture comes back together.


Chocolate Ganache (For the Drip)

- 35% Whipping Cream (120g)

- Chocolate Chips (350g)


  • In a pot, bring cream to a simmer 
  • In a bowl, add chocolate chips
  • Pour hot cream over chocolate and let it sit for 2 minutes
  • Stir to combine - Strain and use for drip