One of my most favourite things to do is bake, so today I thought I’d share my favourite recipe to make my rainbow cake! So fun and colourful it’s perfect for birthday celebrations and it looks impressive. It’s so easy to put together even though it does take about 3 hours! It’s based on this recipe.
What you will need (note that you need 3X these amounts for a 6 tier)
125 g softened butter
225 g plain flour
150 g golden caster sugar
3 medium eggs
1 tsp baking powder
A pinch of salt
1 tsp vanilla extract
Food colouring of your choice – I use soft gel paste as this gives the best colour pay off; in yellow, orange, pink, green, blue and purple
For the buttercream:
400 g butter
1 kg icing sugar
1 tsp vanilla extract
The first step is to pre-heat the oven to 180C/160C fan then grease 2X20 cm cake tins and line the bottom with baking parchment.
As I said before, it’s super easy to make the cake, literally just measure out your ingredients and put into a mixing bowl (minus the food colouring) making sure to sift your ingredients, then mix with an electric whisk until it’s smooth.
You then need to weigh your mixture and divide it evenly into two bowls to make each cake as even as possible. Then pick a colour for each bowl. You should only need a small amount of colouring if you use a gel to get a vibrant colour. Evenly spread into your cake tin and bake on the same oven shelf for 12 minutes, until a skewer comes out clean. Then leave on a wire rack to cool thoroughly.
Whilst they’re baking it’s a good idea to now clean out your bowls, and start prepping for your next two cakes. If you’re making a six tier cake like mine you’ll need to repeat steps 2 and 3 until you have all your colour cakes.
To start your buttercream, weigh out your butter, and then mix with an electric whisk for about 5 minutes until it is a lot paler than before. It should nearly be white. Then add half of your icing sugar, mix until smooth, and then add the other half and whisk for a further 5 minutes.
Add the vanilla extract and whisk until smooth for about 3 minutes.
To assemble the cake and avoid any toppling over you want all your cakes to be exactly the same size. Get a slightly smaller cake tin and place it on top of one of your cakes exactly in the centre. Cut the excess cake off from under it and repeat for every layer. All your cakes will now have exactly the same diameter.
Then use a cake leveller to get exactly the same height on every cake. Use a serrated knife if you don’t have one just to cut the top off and make them all even.
You now need to start building up your cake. Start with the purple layer and put a large blob of buttercream on it. Spread out evenly right to the edges and place the blue layer on top. Repeat until all the layers are stacked.
Now it’s time to crumb coat the cake, which locks in all the crumbs so there’s none floating in the final layer of icing. Spread a thin layer of buttercream all around the cake, top and sides just to cover it. Place in the fridge to set for at least 10 minutes.
When the buttercream has gone slightly firmer take it out of the fridge, and apply the final layer of buttercream so it is thick and opaque. And then decorate however you wish!
What’s your favourite sweet treat to bake?