Who remembers my first ever blog post? Ahhh the old ‘Monster Rainbow Cake’! It actually makes me cringe looking back at the terrible photography, bad layout and shockingly complicated instructions. I have been meaning to update my rainbow cake post for quite some time but in all honesty, it being my first post and all, I never want to change it! It is a reminder of how much I have developed as a baker and a blogger and therefore it will stay forever.
BUT….. when I was asked to bake a rainbow cake for a friend of a friend’s birthday I was thrilled! Now I had a reason to bake a new one and also I could create a brand new Rainbow Cake post!!!
So what’s so different about it this time? Well, I’ve limited my cake to 4 layers rather than 7* and sandwiched them together with vanilla buttercream rather than cream cheese frosting! It’s not much of a change but it’s a completely different taste and in my opinion much tastier. Oh & the extra film-themed decor was a personal touch for the birthday girl, it was incredibly easy to make so I have given instructions below. The beauty of this cake is that you can use it as a base birthday cake and decorate it however you wish, it’s completely up to you. Now, let’s get baking!
* If you would prefer to make a 7 layered traditional rainbow cake then simply split the plain vanilla sponge mixture into 7 bowls and colour rather than 4.
Ingredients (makes 1 cake)
For the cake:
350g self raising flour
350g Stork tub (straight from the fridge)
350g caster sugar
6 eggs (beaten into a jug)
1 tablespoon vanilla extract
1 tbsp semi-skimmed milk
Food Colouring: now this is the important part do NOT use liquid colourings as these will give you dull sponges. Gel pastes are the way forward… I recommend either Squires Kitchen or Sugarflair. These can be bought online or in cake supply shops.
You will also need 4 (or 7 if your going for a traditional rainbow cake) round cake tins. The best option is to buy round foil baking dishes from the supermarket, they cost about £2 for 5 and will save you a lot of time on the washing up.
Now for the vanilla buttercream*, it may seem like a ridiculous amount of frosting but trust me you will use it all up:
400g unsalted butter (at room temperature)
750g icing sugar, sieved into a bowl
2.5 tsp vanilla extract
1 tbsp semi-skimmed milk
* if would prefer cream cheese frosting click here to find the recipe.
Preheat the oven to 180 °C and lightly grease your foil dishes with a little unsalted butter.
1. In a large bowl make your cake mix by first creaming together the Stork and caster sugar until fluffy. Sieve your flour into a separate bowl. Now pour in a 1/4 of the beaten eggs along with a little flour and mix. Repeat this until all of the eggs have been added. Finally add in the vanilla extract, milk and remaining flour and mix together until fully combined.
2. Divide your cake mix evenly into 4 separate bowls (or 7 if you’re creating 7 layers), add red colouring to one, blue to the other, then green then yellow. Add as much as you want until you have 4 bright coloured cake mixes. Now transfer them to your greased foil dishes. Place them in the oven and bake for 17-20 minutes. Test one of your cakes by inserting a skewer into the centre of it, if it comes out clean then take your cakes out of the oven and leave to completely cool.
3. Once your cakes are cool, make your buttercream by first creaming together the butter and half the icing sugar until light, fluffy and pale in colour. Add in the remaining icing sugar and vanilla extract and beat together. If your buttercream is too thick then add the milk and beat again.
4. Take your blue cake and place it on a plate/cake board, spread a layer of buttercream over the top of the cake and now place your green cake on top. Repeat until you have all of your cakes stacked. Now apply a thin layer of buttercream on the sides and the top. Place your cake in the fridge for 30 minutes to firm up.
5. Take your cake out of the fridge and spread the rest of your buttercream all over the cake, filling in any holes. Use a frosting spreader to get a smooth finish and always apply the buttercream in one direction.
Now you have your iced rainbow cake, it’s time to decorate. Try rainbow sprinkles, glitter or chocolate buttons. The choice is yours!
If you would like to recreate my film cake then see below for instructions on how to create a film reel and board from sugar paste.
Roll out white sugarpaste until it is 30cm in length and 30cm in height and 3mm thick. Using a ruler and a knife cut out a 2. 5x 2.5cm square, repeat this until you have 16 squares all together. Now cut out 8 diagonal rectangles (as shown below). Now cut out 3 13cm long and 2mm in length white strips. Place these on a non stick surface to harden.
Now roll out a piece of black sugarpaste until it is 13cm length and 11cm height and 5mm thick. Cut this into a square. Roll out another piece of black sugarpaste until it is 30cm long and 6cm in height cut this into a long rectangle (as shown below) repeat this until you have 3 long black strips.