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This 24-layer Rainbow Crepe Cake Is The Birthday Cake Of ... - ABC News

It's the stuff cake dreams are made of: an epic 24 layers of pure cream, crepe and rainbows.

Stefano's, located in Laguna Hills, California, is the restaurant behind this Instagram sensation.

The crepe cake has four layers of each color of the rainbow: red, orange, yellow, green, blue and purple.

Stefano started making the cake about two years ago after he got ideas from seeing crepe cakes online. He said he started blending different cake concepts and thought a rainbow would present in a special way. The restaurant says the cakes are in high demand, and they need at least a 72 hour notice for pre-orders.

Rainbow Crepe Cake by Stefano's in Laguna Hills, California

stefanoslagunahills/Instagram

It takes about four hours to make the cake, without stopping, but it's a full day's work overall to produce a single cake.

"GMA" found out how to make the stunning sweet treat. Warning: the recipe isn't for amateurs.

Get the full recipe with step-by-step directions below.

(MORE: Happy Birthday Oreo! We're celebr-eating with this dad's creative cookie designs and recipes) Directions: Crepe Batter

8 eggs

10 tbsp granulated sugar

2 cups milk

1 cup melted butter

4 tsp vanilla

2 cups all purpose flour

Pinch of salt

Put everything except the flour in a blender, and pulse until combined. Gradually add flour to the blender until everything is combined. Chill for one hour.

Vanilla Chantilly Cream

1 vanilla bean

2 cup heavy whipping cream

4 tablespoons superfine sugar

1 teaspoons vanilla extract

A Strawberry Crepe Cake Is Exactly What Mom Wants To Wake Up To

Dessert or breakfast? They are crepes, but it's a cake… it's an excuse to eat cake for breakfast and breakfast for dessert!

What mom wouldn't love to eat cake for breakfast on Mother's Day?

I love crepes and created a recipe that had all the wonderful classic ingredients along with some of my favorite flavors. Brown sugar, cinnamon and vanilla are three flavors that just make me melt. The best part about this is that the crepes aren't over Related story The Pioneer Woman Calls Her New Sweet Breakfast Mashup 'Magical', &amp; 'Completely Irresistible'

Crepes are tricky little things. A word of caution… don't freak out when the first one… or 4… don't turn out well. The trick is that you don't need much else besides a hot non-stick pan. If you add too much oil the batter won't stick to create that paper-thin crepe. Start with good ingredients and mix them up in the blender. This creates a really light batter. Then let it sit for at least 15 minutes. You can do this ahead of time and let it sit in the fridge.

Once you are ready, heat your pan to a medium-high heat and pour in a small amount of batter (about 1/4 cup depending on the size of your pan) and swirl the pan around to create a round shape. If you have a crepe maker… then by all means use it, but don't worry if you don't. These can be made and eaten with a number of items from eggs to Nutella or you can take the time to cook them all up, let them cool and create the cutest cake ever. I will say that this can take a good amount of time, but it's totally worth it. I layered mine with strawberry jam and homemade whipped cream. You can use any combinations you like! If you feel ambitious you can make a pastry cream or chocolate mousse. Just look how beautiful this is!

Brown sugar crepe cake with strawberries and cream Ingredients:

3 cups whole milk

6 eggs

1-1/2 cups flour

1/3 cup brown sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon salt

1 pint strawberries, sliced

8 ounces heavy cream, cold

1 jar good quality strawberry jelly or jam

Directions

Whisk together the eggs and milk.

Place them into a blender (I've done this with an immersion blender as well). Add in the flour, sugar, vanilla, cinnamon and salt. Blend until smooth and light. If you don't have a blender you can still do this by whisking very very well.

Allow the batter to sit for at least 15 minutes; if you want you can make this ahead of time and allow the batter to sit in the fridge even the day before making them.

Heat a non-stick skillet over medium/high heat; around 9 inches or whatever size you like.

When the skillet is hot, add in about 1/4 cup of batter and swirl the pan around until the batter has coated the bottom in a very thin layer. The edges will look thin and lacy. Use a small spatula to assist in lifting the edges of the crepe up. When they are bubbly and slightly golden, you can use your fingers to lift and flip the crepe over to cook on the other side for a much shorter time, just until it's lightly golden. Don't worry if your first couple don't turn out… it takes a couple times to get the feel of it!

Set aside and allow to cool.

Repeat with the rest of the batter and allow the crepes to cool completely; if making ahead of time you can then put them in the fridge for later use.

In a stand mixer with whisk attachment (or using a hand mixer), begin to whip the heavy cream and a teaspoon of vanilla on medium. As it starts to thicken, raise the speed a bit until the cream is thick and holds soft peaks; careful, if you over-whip it will be too thick.

Slice the strawberries into thin slices.

Start assembling the cake on a cake stand or wherever you want it to be displayed, because you will not be able to transfer it once it's together.

Start by placing one crepe on the cake stand. Scoop about 1 tablespoon of jelly onto the crepe and smooth it out with a knife (I like using an offset spatula), leaving about 1/2 inch border.

Top that with a tablespoon of the whipped cream and spread it out with the knife, leaving about a 1/2 inch border. Leaving that 1/2 inch border creates a pretty frilled look on the outside of the cake.

Repeat with all of the crepes.

Top with whipped cream and the sliced berries.

Allow to set up in the fridge for at least an hour.

Slice like a cake and serve!

'The Pioneer Woman' Ree Drummond Blackberry Crepe Cake

Notable People

The Pioneer Woman showed home cooks how to make a delicious dessert. Here's how to make Ree Drummond's blackberry crepe cake. Ree Drummond's blackberry crepe cake Drummond refers to this cake as "party worthy." She starts by making the crepe batter. For this recipe, she makes the batter in a blender. She uses milk, eggs, …

Published on August 7, 2022

2 min read

The Pioneer Woman showed home cooks how to make a delicious dessert. Here's how to make Ree Drummond's blackberry crepe cake.

Ree Drummond's blackberry crepe cake Stephen Colbert and The Pioneer Woman Ree DrummondScott Kowalchyk/CBS via Getty Images

Drummond refers to this cake as "party worthy." She starts by making the crepe batter. For this recipe, she makes the batter in a blender. She uses milk, eggs, sugar, flour, and a pinch of salt.

"I don't usually make pancake batter in a blender, but for crepes it's a really great way to make it," says Drummond on The Pioneer Woman show. She recommends blending the mixture until it's completely smooth.

After mixing the batter, Drummond places it in the refrigerator. She says this is "essential" when you're making crepe batter because it gets rid of air bubbles. She says bubbles can be "catastrophic" for crepes. Drummond says life is just too short to have a crepe catastrophe.

For the next step, Drummond brushes melted butter inside a non-stick pan. She then pours some of the batter inside the pan. She recommends moving the batter around until it barely coats the pan's surface. After a few seconds, she flips the crepe over. She advises home cooks to cook the crepe until it no longer sticks to the sides of the pan.

"You don't want crepes to be really dark brown," says Drummond. "I like to pull them off when they're still kind of eggy and kind of barely cooked."

Building the crepe cake

Drummond says it takes time to build the crepe cake but it's not complicated. She starts by putting one crepe on a cake platter. Then, she spreads whipped cream with powdered sugar on top.

If you're concerned about how your cake will turn out, don't worry. Drummond says there is no one way to build a crepe cake. "This by no means is a perfect process," says Drummond. "You don't have to be meticulous about the way you assemble it."

Next, Drummond adds a small scoop of blackberry jam. She says it isn't necessary to do a perfect layer of jam. "You don't have to do a perfect layer," says Drummond. "Every single layer will be totally random, and by the end of the cake, you'll kind of have this pretty evenly distributed situation going on."

For the next step, the second crepe is placed on top of the first. Then, she adds cream and lemon curd. "Think of this as a pancake cake," says Drummond. "I mean, how bad can that be?" Drummond continues to build the cake layers, alternating between the blackberry jam and lemon curd.

The finishing touches

Once the cake has been placed in layers, Drummond tops it with cream. She recommends chilling the cake for at least one hour in the refrigerator. After the cake has chilled, Drummond places lemon slices and blackberries on top for garnish. You can find the ingredients list and directions on the Food Network website.

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