Thursday, 17 October 2013

Rainbow Cake

I love this cake. If someone was to ask me to show them only one cake that I made, it would always be this one. There's just something about it that's so me. It's deceptively simple. It has that wow factor that people want in a cake, but it can be whipped up in no time.

I went with a vanilla sponge with vanilla buttercream for this one and kept the layers pretty thin as I wanted to make sure I included all the colours. I love using chocolate for decoration. It's great at hiding all the mistakes and tastes amazing.

225g butter, softened
225g caster sugar
4 medium eggs, beaten
225g self-raising flour
1/2 tsp baking powder
2 tbsp semi-skimmed milk
1 tsp vanilla extract
1 tsp glycerine
Food coloring

Preheat the oven to 180ºC and line four baking tins. Whisk the butter and sugar together until pale and fluffy. Whisk in the egg gradually, adding a teaspoon of flour with each addition. Add the remaining flour and baking powder into the bowl, then gradually whisk in the milk, vanilla extract and glycerine. Split mixture into four bowls and add a different colour to each. Pour the mixtures into the baking tins and bake for approximately 10-15 minutes, keeping an eye on them as they are very thin. Cool on a wire rack

Vanilla Buttercream
300g unsalted butter, softened
459g icing sugar
4 tbsp hot water
2 tsp vanilla extract

Beat the butter until light and fluffy, then beat in the icing sugar and hot water in two batches. Add the vanilla extract.

You will also need:

To assemble, stack the cake filling each layer with buttercream. Cover the whole cake in buttercream and stick KitKats around the outside. Pour M&Ms on top and tie with a ribbon. 

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