Spirograph Cake

Ingredients:

Decor with spirographs

• 220 g of white mastic
• Powdered sugar, as needed
• Pastry markers with a thin nib in various colors

Chocolate cake

• Flour-based cooking spray to spray the pans
• 170 g unsalted butter, softened
• 1 and 1/3 cups granulated sugar
• 2 tablespoons of vegetable oil
• 2 large eggs
• 3/4 cup unsweetened dark cocoa powder
• 1.5 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 0.5 cup sour cream
• 1 cup hot coffee

Butter cream

• 450 g unsalted butter, softened
• 900 g of powdered sugar
• 1 tbsp clear vanilla extract
• 1/3 - 2/3 cup heavy cream
• Pink, orange, and lavender food coloring
• Multicolored sprinkles
• Special equipment: Spirograph, round cookie cutters of various sizes, 3 15cm diameter molds or 2 20cm diameter molds, a large pastry bag, a pastry spatula and a scraper

Preparation:

1. Decor:
   
   Knead the fondant until it becomes smooth and pliable. If the fondant is sticky, add a little powdered sugar and knead until it becomes elastic and non-sticky. Roll the fondant between two sheets of parchment paper until it is 0.5 cm thick. Remove the top sheet of paper and let the fondant rest until the surface is hard and dry. This can take anywhere from 2 to 4 hours (or up to overnight), depending on the humidity in the room. To check if it is ready, place a spirograph on it and begin drawing, applying light pressure with a edible marker. If the tip of the marker sinks in, the fondant is not dry enough and needs more time to dry. If the pen glides across the surface, it is ready to decorate.
2. Practice with the spirograph on paper first. Then choose a design you like and reproduce it on fondant.
3. Place the Spirograph on the dry fondant and use edible markers to draw patterns of varying sizes. You'll need about 14 patterns to cover the entire cake. Let the designs dry for 10 minutes, then cut them out using cookie cutters. Store the circles in a single layer between two pieces of plastic wrap.
4. Chocolate cake:
   
   Preheat oven to 350°F (175°C). Spray three 6-inch round cake pans (or two 8-inch round pans) with cooking spray.
5. Using a mixer, beat the butter and sugar. Add the vegetable oil; add the eggs, one at a time, mixing well after each addition.
6. In a large bowl, combine the cocoa powder, flour, baking soda, and salt. Add the flour mixture to the butter mixture, alternating with the sour cream (beginning and ending with the flour). Add the hot coffee at the end and mix on low speed until the batter is smooth, scraping down the sides of the bowl as needed.
7. Divide the batter among the prepared pans, filling each no more than three-quarters full. Bake for 30-35 minutes, or until the cakes spring back when pressed in the center. Transfer the cakes to a wire rack and let cool. Once the cakes are completely cool, trim off any domed tops with a large serrated knife to create a smooth finish.
8. Butter glaze:
   
   Using a mixer on low speed, beat the butter and powdered sugar. Once the powdered sugar is incorporated, increase the speed to high and beat until light and fluffy, about 3 minutes. Turn off the mixer and add the vanilla extract and 1/3 cup heavy cream. Beat until the frosting is light and fluffy, about 3 more minutes. Add more heavy cream if the frosting is too thick to spread easily.
9. Place 1 cup of buttercream in a medium bowl. Cover the bowl with a damp towel to prevent the icing from drying out. Set aside.
10. Place the remaining frosting in a large pastry bag. Assemble the cake, sandwiching the layers with frosting, and completely cover the top and sides with a thin layer, pressing in any crumbs. Smooth the frosting with an offset spatula or bench scraper. Refrigerate the cake until the frosting sets, about 30 minutes.
11. Meanwhile, divide the remaining 1 cup of frosting into 3 separate bowls and tint each portion with one of the three gel food colors.
12. Once the first layer of frosting has set, apply a second layer of white frosting and smooth the edges of the cake with a bench scraper. Using a spatula, apply strokes of pink, orange, and lavender frosting (top and sides). Gently run the scraper over the surface. The colors will blur and blend, creating a watercolor effect. If desired, add more colored strokes and repeat the process. Refrigerate the cake until the frosting has set.
13. Once the cake has set, use the remaining frosting to attach patterned fondant circles to the sides of the cake. Pipe the remaining frosting around the edge of the cake and sprinkle with colorful sprinkles. If desired, place one design on top of the cake.