Tequila Sunrise Cake with an Isomalt Sail

I used the cupcake recipe from The Cake Blog to create this delicious cake that
features the flavors of tequila, orange, and grenadine.  To top it off, I added a
beautiful isomalt sail!

Course Dessert
Cuisine American
Keyword Birthday, Cake, Frosting

Prep Time 30 minutes

Cook Time 20 minutes
Assembly Time 30 minutes
Total Time 50 minutes

Servings 14 slices
Calories 470kcal

Ingredients
Cake
6 Tbsps unsalted butter room temperature
3/4 cups sugar
6 Tbsps sour cream room temperature
1/4 tsp vanilla
1/2 Tbsp orange zest
3 egg whites room temperature
1 cup all- purpose flour
1/4 cup cake flour
2 tsps baking powder
1/2 tsp salt
1/4 cup orange juice freshly squeezed
2 Tbsps tequila
2 Tbsps milk

Buttercream Frosting
1 1/4 cups unsalted butter softened
pinch of salt optional
5 cups powdered sugar sifted
1 Tbsp tequila
1 tsp orange zest
2 tsps orange juice freshly squeezed
5 tsps grenadine
orange gel food color

Isomalt Sail
15- 20 nibs pre-cooked isomalt (depending on size of sail)
gel food color optional
pearl dust optional
4 oz white chocolate ganache or melted white chocolate
Instructions
Cake
1. Preheat the oven to 325℉.  Spray four 6 inch cake pans with Baker's Joy.  Set aside.
2. Using your stand mixer, cream butter and sugar together until light and fluffy, about 5
minutes.  Scrape down the sides as needed.  While the mixer is beating, sift your flours,
baking powder, and salt into a medium bowl and set aside.
3. Add sour cream, vanilla, and orange zest to the bowl of the stand mixer. Beat until combined. 
Add egg whites one at a time, beating well after each addition.  Scrape down the bowl.
4. In a measuring glass, combine the orange juice, tequila, and milk.  The mixture will curdle a
bit.  Add half of the dry ingredients to the bowl of the stand mixer and beat (start on low and
go to medium) until just combined.  Add the liquids, beat to combine, then add the remaining
dry ingredients.  Beat until just combined.  Scrape down the bowl and finish by hand if
necessary.
5. Pour 3/4 cup of the batter into each of the prepared cake pans.  Bake for 17- 20 minutes. 
They will pull away from the edge of the pan and spring back when poked once they are done.
. Cool in the pans for 5- 10 minutes before turning out onto a cooling rack.  Cool completely
before wrapping in plastic wrap. Chill the cakes in the fridge for 30 - 60 minutes.  Once firm,
trim the edges.  Wrap again and place back in the fridge.  Now let's make the frosting.

Frosting
1. Beat the butter until pale and fluffy, about 4- 5 minutes.  Add half of the sifted powdered
sugar, beating well to combine.  Scrape down the bowl as necessary.
2. Add the tequila and beat, starting on low and going to medium, until combined.  Add the rest
of the powdered sugar and beat until combined and smooth.  The frosting will be thick.
3. Divide the frosting (a kitchen scale helps!).  In the stand mixer, beat one half of the frosting
with the orange juice and orange zest until smooth.  In another bowl, combine the remaining
frosting with the grenadine using a hand mixer until smooth.  
4. Place the frostings into two separate piping bags and snip off the tips.  You can use a piping
tip if you wish, but it's not necessary.

Assemble the Cake

1. Smear a bit of frosting on your cake board.  Place your first layer down.  Pipe concentric
circles, alternating frostings.  If necessary, use an offset spatula to smooth it out.
2. Top with the next layer and repeat until you reach the final layer.  I alternated which color I
started with for each layer.
3. Place your final layer upside down and pipe concentric circles on top.  Pipe one or two lines of
pink frosting around the bottom of the cake (one on top of the other).  Now pipe one or two
lines of orange frosting.  Repeat until you reach the top of your cake.
4. Use a bench scraper to smooth out the sides of your cake.  Patch and fill in any bald parts and
repeat until you are satisfied.  Smooth out the top of the cake as well.  Chill for 30 minutes.

Isomalt Sail
1. Melt isomalt nibs in silicone bowls in 30 second increments until melted and bubbly.  Use a
toothpick to stir in any gel color or pearl dust.  Microwave for another 30 seconds. 
2. Wait for the bubbles to subside.  Pour melted isomalt onto a silicone baking mat.  Carefully lift
it up by the edges and tilt and swirl the molten sugar to cool it down.  Aim for an irregular blob
in the center off your mat.
 3. Once the isomalt is beginning to set, gather the edges of the mat, causing the isomalt to form
a wonky bowl shape.  Place in a bowl to hold the shape and clip the top of the mat.
4. Wait for the isomalt to set, about 30 - 60 minutes.  You can pick up the mat and touch the
bottom to check.  If it's still warm, it's not done.  Once the sail is set, gently peel the mat away
from it.
5. Pour white chocolate ganache or melted white chocolate on the cake, creating a drip effect. 
While the chocolate is still tacky, place the isomalt sail on top.  Allow the chocolate to set.

Notes
Separate the egg whites while still cold.  Place them in an airtight container and let them sit
on the counter for about an hour.
You can make the isomalt sail in advance.  If you do, you may want to spray it with an edible
food glaze to help lock out moisture.
Don't place the sail on the cake too far in advance because the moisture will cause it to
change and potentially melt if left on long enough.
One small bottle (50ml) of tequila is enough for the cake and the frosting.