So I finally got round to creating a rainbow cake, but I don’t think I predicted the size of it! Even though it may look complicated, this cake is actually very simple but will most definitely test your patients.
Here is the recipe…
For the cake:
- 350g self raising flour
- 350g non salted butter (at room temperature)
- 350g caster sugar
- 6 eggs
- 1 tablespoon vanilla extrat
- Up to 40ml semi-skimmed milk
You will also need 6 sponge cake tins, I bought a couple of packs of round foil trays as this was the cheapest and easiest option because they cost about £2 and there is no washing up!
For the cream cheese frosting:
- 100g soft butter
- 250g cream cheese e.g Philidephia (at room temperature)
- 600g icing sugar, sifted
NOTE: when I made this cake I underestimated the size of it, if you want to make a smaller version then simply divide the recipe in two (cake and frosting).
Now the FOOD COLOURING is very important because the liquid ones of your childhood won’t give you that vibrant WOW colour that you want. What you need are GEL FOOD COLOURINGS. You can buy these from the internet or recently I have seen them in most large supermarkets (ASDA, TESCO). I bought mine from Amazon and after searching for a price that would fit my student budget I went for the ‘Squires Kitchen’ food pastes.
I bought the primary colours (plus green).
To make the Orange: mix yellow with very little red
To make Purple: mix red with very little blue.
Preheat your oven to 180 degrees.
- First cream the butter and sugar until combined, then add the eggs one by one followed by a little of the flour an mix well before adding the remaining flour and vanilla extract. If your mixture is a little thick gradually add the milk a tablespoon at a time until you have a creamy smooth consistency.
- Next divide the mixture evenly into 6 different bowl. Now here is the tiring part, in each bowl add about a 1/4 of a teaspoon of gel colouring and mix, add as much as you like until you have the vibrant shade your happy with. At this point your arm will be seriously aching, mine definitely was so I called in for a little help from my friend Alice.
3. Transfer each mixture to a baking tin/foil tray and your beautiful rainbow cake batters are ready. Pop them in the oven for roughly 20 minutes, keeping a close eye on them. Take them out as soon as a skewer to the centre comes out clean.
4. Mix up the cheese cream frosting ingredients and when the cakes are completely cool its time to stack and decorate! Use the purple cake as the base and spread a little amount of frosting on top (just enough to stick them together). Then add the blue cake and so on. Remember to not mix your colours, the order from the bottom to the top should be purple, blue, green, yellow, orange, red.
5. Next apply a rough coat of frosting covering the entire cake and put in the fridge to set and firm up for about 30 minutes.
After 30 minutes, apply a second coat of frosting so no colour is peeking through the icing and then decorate as you wish. I used coloured sprinkles, which I covered the entire cake in.