Rainbow Sherbet Cake with Lime and Orange Curd and Strawberry Buttercream

One of my son’s is famous for requesting elaborate birthday cakes.  I guess that is what I get for letting him watch Food Network before bed with me every night.  This cake is a combination of several recipes in my attempt to create the cake my son Caleb envisioned. 

Note: I prepared the orange and lime curd the night before so they would have time to set.  Then I made the cake, frosting, and glaze the morning of his birthday party.

Ingredients:

Cake–

2 boxes white cake mix

1 cup unsweetened applesauce

3 large eggs, 3 egg whites

2 cups water (may vary depending on brand)

1.5 ounces or 3 tablespoons lime flavored gelatin

1.5 ounces or 3 tablespoons orange flavored gelatin

1.5 ounces or 3 tablespoons strawberry flavored gelatin

Cake Directions:

1. Preheat oven to 350 degrees. Prepare 3 9 inch cake pans with flour and baking spray or butter.
2. Add cake mix, water, and applesauce to a large stand mixer.  Beat on low to mix then increase to medium for 1 minute.
3. Add eggs and beat 1 more minute.
4. Divide mixture into 3 bowls.  I had about 3 cups of mix in each bowl.
5. Gently fold in the gelatin mixture to the three bowls.
6. Transfer cake batter to 3 pans.
7. Cook according to package directions approximately 20-25 minutes until a cake tester in the center comes out clean.
8. Let cool on a wire rack for 10-20 minutes before removing from pan.  Run a knife along the edges to loosen any places it may have stuck.  I placed a cutting board on top and then flipped my pans over.  I tapped on the bottom and the cakes came out.  Then I used another cutting board to flip cakes over the right way to allow them to cool the rest of the way.
9. Once cakes are cooled place the orange cake on the bottom.
10. Place a ring of the strawberry frosting along the edges of the cake.  Then fill in with the orange curd.
11. Place in the refrigerator to allow the frosting and curd to set for 30 minutes if you have time.
12. Next add the lime layer.  Place a ring of frosting along the edge and add the lime curd.  Let cake set in the refrigerator for 30 minutes.
13. Finally add the strawberry layer. 
14. Frost the cake using the strawberry frosting.
15. Place the cake in the refrigerator for at least 30 minutes before adding the glaze. 

Lime Curd–

¾ cup sugar

4 teaspoons lime zest and ½ cup lime juice (3-4 limes)

3 large eggs, plus 3 egg yolks

4 tablespoons cold unsalted butter cut into small pieces

Lime Curd Directions-

1. Whisk the sugar, 1 tablespoon lime zest, lime juice, and salt in a medium saucepan.  Whisk the whole eggs and yolks in a small bowl.  Gradually whisk the eggs into the lime mixture.
2. Cook the mixture over medium heat whisking constantly until it is thick like a pudding in 6-8 minutes.
3. Remove from heat and whisk in the butter a few pieces at a time until incorporated.
4. Strain the mixture through a fine-mesh sieve into a small bowl pushing it through with a rubber spatula.  Press plastic wrap onto the surface to prevent a skin from forming.  Let cool to room temperature.
5. Stir in the remaining lime zest.
6. Cover and refrigerate until completely set in 4 hours or up to 5 days in advance. 

Orange Curd–

Ingredients:

2 oranges

¾ cup sugar

4 tablespoons unsalted butter at room temperature

2 eggs at room temperature

¼ cup freshly squeezed orange juice

Zest from 1-2 oranges

Orange Curd Directions:

1. Add the orange zest and sugar to a food processor.  Pulse to mince and mix the zest.
2. Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/zest mixture and mix until light and fluffy.
3. Add the eggs, one at a time, then add the orange juice and salt.  Mix until combined.
4. Pour the mixture into a 2 quart saucepan and cook over medium heat until thickened about 10 minutes stirring constantly. 
5. The orange curd will be ready when it coats a spoon and registers 175 degrees. Be careful not to overcook.  Remove from heat and refrigerate.

Strawberry Cream Cheese Frosting–

Ingredients:

8 ounces reduced fat cream cheese

2 sticks unsalted butter

¼ cup freeze dried strawberry powder

4 cups confectioners sugar

1 teaspoon strawberry extract

Milk if needed to thin frosting

Strawberry Frosting Directions:

1. Add cream cheese and butter to a stand mixer.  Beat with a paddle attachment on medium for 2 minutes until it looks creamy and fluffy.  Use a spatula to scrape down the sides. 
2. Add powdered sugar and freeze dried strawberry powder.  Beat on low until powder incorporates.
3. I didn’t end up using the strawberry extract but if you want another punch of flavor go for it.
4. I added another cup of powdered sugar to thicken the frosting a little.
5. Transfer frosting to a piping bag or frosting tool. 
6. Use a large round tip to pipe a ring of frosting on the edge of the two bottom layers before filing in with the orange and lime curd.
7. Make rings of frosting along the edges of the cake.  Then use an off set spatula or icing spreader to spread the icing while rotating the cake.
8. Frost the top of the cake and smooth the sides. 
9. Refrigerate cake for at least 30 minutes before adding the glaze.

Rainbow glaze-

Ingredients:

2 cups confectioners sugar

4 tablespoons whole milk at room temperature

Food coloring

Glaze divided into 3 bowls-

¼ teaspoon Strawberry extract or 1-2 tablespoons freeze dried strawberry powder

Zest of 1 lime 2 teaspoons lime juice

Zest of 1 orange 2 teaspoons orange juice

Glaze Directions:

1. Add the sugar and milk to a medium size bowl.  Use a whisk to combine.
2. Divide the glaze into 3 bowls.
3. Add food coloring to get desired colors.
4. Add strawberry powder/extract, lime juice and zest, and orange juice and zest to the 3 bowls.  Mix to combine.
5. Drizzle the glazes around the edges of the top cake layer and let the glaze drip down the sides.  Drizzle the glaze on the top of the cake and gently spread it to cover the frosting. 
6. Refrigerate cake to allow glaze to set before serving.
7. Store finished cake in the refrigerator until ready to serve.