Ultimate Rainbow Cake

2013-05-29 21.13.30


This recipe is for a basic butter cake, but I’ve added a few flavoured goodies to make it deliciously colourful!

In order to make this cake you going to need a lot of time, patience and ingredients as you going to be making 2 cakes in total (don’t be scared, I’m here to help you through it).


INGREDIENTS

For one cake: (you going to be making 2 of these)

200 grams unsalted butter
360 grams white sugar
10 ml vanilla essence/extract
4 jumbo eggs
520 grams cake flour
10ml baking powder
1ml salt
250 ml milk
1 squeeze of red gel food colouring
1 squeeze of orange gel food colouring
1 squeeze of yellow gel food colouring
1 squeeze of green gel food colouring
1 squeeze of blue gel food colouring
1 squeeze of purple gel food colouring

For the butter icing:

300 g white butter, softened
500 g icing sugar
10 ml vanilla essence/extract
50 ml milk


EQUIPMENT

A food mixer,
2 X 20 cm round cake tins (if you don’t have 2 you’ll just have to wait for the one cake to finish baking)
6 bowls for the coloured mixtures and some creativity.


Preheat oven to 180 ° C.

Coat the round cake tins with cooking spray and wax paper and set aside.

1. Cream butter and sugar in the bowl of a food mixer and beat until light and creamy in colour.

2. Add the vanilla essence/extract.

3. Add the eggs one at a time, beating after each addition.

4. Sift the flour, baking powder and the salt into a separate bowl.

5. Add the flour alternatively with the milk to the butter mixture.

6. Here comes the fun part: spoon the mixture evenly between the 6 bowls.

7. Squeeze 1-2 drops of the different gel food colours into each bowl. It will look like this.

2013-04-12 15.47.10

8. Then starting with the red mixture pour it into the tin, followed by the orange and so on until all of the mixtures are in the tin.

2013-04-12 16.45.48

9. Place a mug of water in the oven (to stop the cake from cracking).

10. Bake for 45 minutes OR until a skewer inserted in the middle comes out clean, check after 30 minutes (don’t worry about opening the oven door, this recipe won’t flop). The time might vary according to your oven, so just keep a close eye on it!

If you don’t have two cake tins you will need to start from step 1 and repeat through to step 10- this may seem like a mission but I promise it is SO worth it.

To make the icing:

11. Cream the butter, icing sugar and vanilla essence/extract in a food mixer.

12. Add sufficient milk to make a smooth icing.

To assemble:

13. When both cakes have cooled, cut the top of one of the cakes off (this will be the bottom one) and set it aside.

14. Sandwich both cakes together with some icing.

15. Then coat the entire cake with the left over icing and the part of the cake that was cut off, crumble it into little balls and sprinkle them on top. (If there is any left over icing, freeze it).

With love & assistance from my best friend Bilett ❤


 

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