Okay, so I have to admit the first time I attempted a rainbow cake, it went straight into the trash. It was inedible. Inedible. The colours were awful, I can’t even describe the texture and each layer was as flat as a pancake. However, I do cut myself some slack. I used liquid food colouring, and that I tell you, is not the way to go. So, with a little (okay, a lot) of research, and some small but definitely needed purchases, I tried again. This time, gel food colours were the way to go.
I had some spare sugar crystals, and the cake was lacking that final touch, so why not? I would have done some buttercream swirls, but I had strict orders from mum to ‘not drown it in frosting’, and everyone knows you’ve got to keep mum happy 😉
This cake is huge by the way. Actually, it’s humongous. Ginormous. Gigantic. You get the gist. I mean, it’s six layers sandwiched together with layers of buttercream and jam, of course it’s going to be tall. You won’t be able to see over it!
And also, I’m still getting the hang of this ‘food photography’ business. Apparently, you can never ever use artificial light. Ever. So now, I’ve got to haul myself out of bed at ridiculous o’clock, decorate cakes and then take photos of them at noon when the sun is out. The life of a food fanatic!
A rainbow cake is pretty easy to make, just time and ingredient consuming, but it’s totally worth it in the end. Especially when you have an audience when you cut through it. The atmosphere changes, everyone is tense, and as you slide the first slice out, you can hear the harmony of a simultaneous ‘wow’ echo through the room. Dramatic I know, but trust me on two things, one, a six layer rainbow cake is a showstopper so it’s definitely going to have an excited audience, and two, I always deliver on the drama!
675g softened butter
675g caster sugar
12 medium eggs
1.5 tsp vanilla extract
1tsp baking powder
675g self raising powder
6 gel food colours
6 tbsp milk
1. Preheat the oven to 170 degrees (160 fan). Grease and line six 8 inch cake tins. If you don’t have six, then just bake in batches.
2. Beat the butter till it’s very soft and creamy
3. Add the sugar, and cream together till light and fluffy.
4. Add a tbsp of flour, this will stop the mixture curdling when you add the eggs.
5. Add the eggs slowly, beating between each one
6. Sift in the flour, and fold in very gently. I use the hand mixer on the lowest setting for this step.
Now for the fun part!
7. Separate the mixture into six parts
8. Add your colours each to a tbsp of milk. This will help with folding it in to the batter. Different brands of food colours require different amounts. I used the Wilton Colour Right system, so I added just a drop of each colour
9. Gently fold in each of your colours to the separated mixtures
10. Add the mixture to the prepared tins, and bake for 20-25 minutes, or until a skewer comes out clean.
11. Allow to cool in the tins before turning the cakes out.
I’ll be putting my buttercream recipe up soon, so keep a look out!