Monday, 26 March 2012

Rainbow Cake


Martha Stewart’s website would probably be the first hit when you search for ‘rainbow cake’. I didn’t feel like using a total of 18 eggs for my cake when I wanted to make a rainbow cake for Paul’s birthday, so I went with the classic pound cake recipe instead of Martha Stewart's. However, I did get the Wilton gel food colouring, which definitely gave some good results where colours are concerned without diluting the cake mix.

Ingredients

450g butter (or margarine)
450g sugar
450g self raising flour
1 tsp baking powder
1tsp bicarbonate of soda
½ tsp salt
2 tsp vanilla essence
Gel food colouring in yellow, red, blue, orange*, purple* and green*

* These can be mixed using the primary colours

For icing
500-600ml double cream
Sprinkles


Mix the flour, baking powder, bicarbonate of soda, and salt in a bowl. Beat the butter and sugar well in a different bowl. Add egg and some flour alternately until all the eggs and flour are incorporated into the butter mixture, stirring well after each item is added. Flavour the cake mixture with vanilla.

Divide the mixture into 6 bowls to make six different coloured cake mix using the gel colouring. You will only need a drop or two to get the most vibrant of colour, so it’s best to add a little at a time until you get the desired intensity.

You will need six 8 or 9” round cake tins (I improvised with various stainless steel and pyrex ware) to bake all six layers at the same time. Line these tins with baking parchment, pour the mixture in, gently flatten with a spatula and bake at 180ºC for 25-30 minute. Poke the cake with a toothpick to check if it has cooked- the toothpick will come out clean if it has. It is best to leave the cakes to cool overnight before icing them.

To assemble the cake, remove the baking parchment from the cakes and lightly spread some butter/ margarine on their surface. This ensures the crumbs will not come loose when you try and ice the cake.

Whip the cream until it forms soft peaks. Starting with the purple layer, spread the cream over the top and sides of the cake, and place the blue layer on it. Repeat the same and follow with green, yellow, orange and finally, red layer. Use up all remaining cream on the cake, using a spatula to level all over and decorate with sprinkles.

Photo credit: Chris and Steffi Nash


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