So today’s Tasty Tuesday is the recipe for making a rainbow cake. I first tried rainbow cake in Dubai at The Humming Bird bakery and it was immense! I never thought I would be able to make one because it looks so impressive and complicated…BUT…one of the lovely parents of a child I taught in Dubai is a crazy talented baker and she sent me a recipe and you know what, it’s actually not that difficult, if I can do it – you can too!
You will need:
For the cake:
- 12oz self-raising flour
- 12oz caster sugar
- 12oz salted butter
- 6 eggs
- drop of vanilla extract
- gel food colouring
For the icing:
- 250g butter
- 500g icing sugar
- Cream the fat and sugar together until white and fluffy.
2. Gradually add the flour until well combined.
3. Whisk the eggs in a separate bowl and then pour in a little at a time.
4. Divide the mix into six bowls – I do this by eye to start with and then use scales to check that the measures are roughly even.
5. Add gel food colouring to each bowl. Using gel colouring is important as it doesn’t change the consistency of the mixture. I used to use Dr Oetker gel initially which is fine, but have recently discovered Wilton gel colouring pots which allow you to only need a tiny bit on the end of a toothpick to give you amazing colour.
6. Pour each mixture into round 18” tins and bake in the oven at 175 for 16 minutes or until a skewer comes out clean.
**note** when the cakes come out, don’t be alarmed, they will look brown, especially the blue and green ones – we always say they look like scouring pads! But when you ice them and cut into them the colour is perfect! The cakes will also be rather thin but again, that’s fine due to the amount you will be layering up.
If you want to freeze the cakes you can but pop a piece of grease proof paper between each one first.
7. Mix together the butter and icing sugar to make the buttercream – leave it mixing for 5-7 minutes to make it a whiter colour.
8. Pop the bottom layer onto the plate of stand you will be using as once it’s done it’s a tricky cake to move! Put the buttercream between each layer to the thickness you like.
9. Once the top layer is on, gently put a thin ‘crumb layer’ (thanks Catherine for the tip) over the whole cake and leave for 10-15 minutes. This makes it easier to ice the cake to a better finish as it catches and sticks all of the crumbs!
10. Put a final layer of icing on the cake and decorate as you like.
11. Serve up to discover the amazing, show stopping cake inside – delicious!
And that’s it – cake done! It is time-consuming but I sit down to do all the mixing and colouring and I must admit, it’s quite a therapeutic cake to make! It’s Spring now so colours are starting to emerge in nature so why not bring a little bit of colour into your house – go on, I dare you!