This cake was nothing short of staggering. Bekah made it for Chloe's birthday and it was glorious. It looks fantastic, it tastes fantastic. It is a winner. What's more, it is not even that tricky. It just takes time and care! Beautiful.
Bekah:
In an endeavour to make a ‘not-your-typical’ birthday cake, I thought I’d make a rainbow cake. It’s incredibly easy to make and pretty much just a twist on the classical Victoria Sponge cake.
Bekah:
In an endeavour to make a ‘not-your-typical’ birthday cake, I thought I’d make a rainbow cake. It’s incredibly easy to make and pretty much just a twist on the classical Victoria Sponge cake.
Ingredients:
For the cakes:
(This does seem like absolutely mammoth quantities, but you are making five separate cakes and stacking them)
For the buttercream:
Method:
1. Preheat the oven to 190°C/fan 170°C/gas mark 5. Butter and line two equal sized round baking tins. You will eventually need to make five cakes so if you have more of these tins, line them all or else you will be washing them and re-lining them as you go on.
2. This is the easy part; add all the cake ingredients together at once and beat with an electric whisk. You can do this by hand but I thoroughly recommend finding a mixer to save you time.
3. Separate out your mixture evenly into five separate bowls. These don’t have to be exact but within about 20g of each other is ideal
4. Add a different tube of food colouring to each of your five mixtures. It may seem like a lot but if you want to get a really vivid colour, it’s necessary. Mix together until you’ve achieved the colour you want.
5. Add two of the mixtures from the bowls into the pre-lined baking tins. Bake for 20 minutes or until a skewer comes back clean.
6. ALLOW THE CAKES TO COOL SLIGHTLY. Then turn them out, clean, and re-line the tins, and repeat until all of the cakes have been baked.
7. While waiting for the cakes to cool, you can start making your buttercream. Mix together the butter and icing sugar in a bowl using an electric whisk.
8. Then add the milk and vanilla extract, turning the mixture up to a high speed. Continue whisking for about five minutes until the frosting is thick, stiff and fluffy.
9. When the cakes have cooled, start to assemble your rainbow cake. Place down your desired first colour and then add a generous layer of buttercream on top, spreading it evenly. Stack the next cake on top and continue in the same manner until all the cakes are stacked.
10. Once the cakes are stacked, spread buttercream on the top and outside, spreading it evenly using a palette knife.
11. Eat the cake!
It’s a pretty long process for a cake but the finished product looks great, it’s really easy, and it tastes amazing! Happy baking guys!
For the cakes:
- 500g caster sugar
- 500g softened butter
- 9 eggs
- 500g self-raising flour
- 2 ½ tsp baking powder
- 5 tbsp milk
- Five different food colourings (I recommend Dr. Oetker’s Gel Food Colouring which you should be able to find in most supermarkets. I strongly recommend that, in order to get the colour, you DO NOT use supermarket own brand)
(This does seem like absolutely mammoth quantities, but you are making five separate cakes and stacking them)
For the buttercream:
- 500g icing sugar
- 160g butter (at room temperature NOT melted)
- 50 ml milk
- Drops of vanilla extract
Method:
1. Preheat the oven to 190°C/fan 170°C/gas mark 5. Butter and line two equal sized round baking tins. You will eventually need to make five cakes so if you have more of these tins, line them all or else you will be washing them and re-lining them as you go on.
2. This is the easy part; add all the cake ingredients together at once and beat with an electric whisk. You can do this by hand but I thoroughly recommend finding a mixer to save you time.
3. Separate out your mixture evenly into five separate bowls. These don’t have to be exact but within about 20g of each other is ideal
4. Add a different tube of food colouring to each of your five mixtures. It may seem like a lot but if you want to get a really vivid colour, it’s necessary. Mix together until you’ve achieved the colour you want.
5. Add two of the mixtures from the bowls into the pre-lined baking tins. Bake for 20 minutes or until a skewer comes back clean.
6. ALLOW THE CAKES TO COOL SLIGHTLY. Then turn them out, clean, and re-line the tins, and repeat until all of the cakes have been baked.
7. While waiting for the cakes to cool, you can start making your buttercream. Mix together the butter and icing sugar in a bowl using an electric whisk.
8. Then add the milk and vanilla extract, turning the mixture up to a high speed. Continue whisking for about five minutes until the frosting is thick, stiff and fluffy.
9. When the cakes have cooled, start to assemble your rainbow cake. Place down your desired first colour and then add a generous layer of buttercream on top, spreading it evenly. Stack the next cake on top and continue in the same manner until all the cakes are stacked.
10. Once the cakes are stacked, spread buttercream on the top and outside, spreading it evenly using a palette knife.
11. Eat the cake!
It’s a pretty long process for a cake but the finished product looks great, it’s really easy, and it tastes amazing! Happy baking guys!
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