Hi everyone, it has been a while hasn’t it…
For Christmas I was given rainbow cake tins and gel colours, as in the past I have attempted to make a rainbow cake and it has not gone too well. Trust me the colours you can buy from the supermarkets really won’t do, the colours come out all murky and it looks kinda rubbish! The colours I used came from Lakeland and are Wilton brand (see image below), I am sure there are other similar brands selling gel colours. It is not however necessary to have specific rainbow cake tins, you can just use normal cake tins, however be careful to use 6in tins with this recipe, otherwise you will have a really wide and but small cake!
275g soft spread (I used stork)
275g caster sugar
275g SR flour
5 medium sized eggs
2 tsp baking powder
2 tbsp semi-skimmed milk
Icing colours, I used red, yellow, green, blue and violet. You could use a variation on this or try one colour, light to dark (ombre)
For the icing:
450g soft spread
900g icing sugar
A few splashes of milk
For the decoration:
Cake crumbs (taken from the cut offs)
- Preheat the oven 180°C/Gas 4 and grease 5 tins (or as many as you have) with spray oil or cake release.
- Break the eggs into a mixing bowl and gently whisk together. Then add the rest of the ingredients (excluding the colours) and whisk using a hand mixer until well combined, ensuring to sieve the dry ingredients.
- Divide the mixture into 5 bowls, be careful if you don’t have 5 bowls which weigh the same! Instead transfer the mixture into another large bowl over scales and divide this weight by 5. Then minus this number from the total weight, so you know how much to put into the first bowl. Continue to minus and add into the separate bowls until all 5 bowls are equally filled. If you have bowls of the same weight, you can just weigh into each bowl!
- Then add a pea sized amount of colour to each bowl and fold into the cake mixture, try not to mix to quickly as you will beat all the air out of the sponge. But make sure the gel colours are mixed thoroughly, otherwise once baked you will have a patch of food colouring! Keep adding until you reach the desired colour, but try to not go too overboard otherwise the cake will taste like food colouring!
- Carefully transfer the cake mixes into the 5 tins (or as many as you have!) and spread evenly inside the tin.
- Bake for 18 minutes or until a skewer comes out clean. I decided to cook 2 and then 2 and then the finally one. Try to avoid having to move tins around whilst they are cooking, as it is more likely your sponges won’t be flat!
- Whilst your cakes are cooking, make the icing by adding soft spread to a bowl and sieving icing sugar over the top. Carefully mix, to avoid icing sugar going everywhere! Add milk if the icing is too stiff. Once the icing sugar is mostly disappeared use a hand mixer to ensure soft and fluffy icing. Cover in cling film and leave to one side.
- As each cake comes out of the oven, leave to cool on a wire rack.
- Once all cakes have cooled, use a palette knife to remove from tins. Then using a cake leveller or sharp knife, cut the tops off the cakes (set tops aside) to leave a flat top. Then separate about half the icing into another bowl (for the crumb coating).
- To assemble, using a small palette knife spread a small amount of buttercream in the middle of a round cake board. Then place the red cake on top and spread icing over the top of the cake. Continue to assemble the cake until all five layers are together, then cover the whole cake in a layer of buttercream and leave to set in the fridge for 2 hours or overnight.
- Then using the rest of the buttercream (that doesn’t contain cake crumbs) cover the whole cake, so none of the cake crumbs are visible. Try to ensure all the sides are flat and the top has a slight ridge around the edge.
- To decorate, crumble up the cake tops into another bowl and carefully sprinkle around the edge of the top of the cake.
- Cut open to reveal the amazing rainbow effect and enjoy! 🙂
Thank you for reading and I hope you enjoy the cake 🙂