I have wanted to make a rainbow cake for the longest time and since it's officially spring, and I have a chance to bake that it was time to make it. I took a recipe from Tanya Burr's book - Tanya Bakes and set myself of making a 7 layer rainbow cake. This did turn out more rustic that what I wanted and didn't look exactly like the picture, but it tastes delicious. This is what I have now named a rustic rainbow cake or the leaning tower of Pisa with sprinkles!!
INGREDIENTS
For 7 sponges
675g butter
675g sugar
12 eggs
675g self-raising flour
3 teaspoons of baking powder
3 teaspoons of vanilla extract
7 food colourings
For the icing
600g butter
1kg icing sugar
4 teaspoons of vanilla extract
STEP 1
Preheat the oven to 180℃
STEP 2
Grease and one the inside of your baking tins
with baking paper or butter
STEP 3
Mix the butter and sugar together
STEP 4
Add the flour, baking powder and vanilla extract together
STEP 5
Then add in the eggs and the flour in slowly
STEP 6
Divide the cakes into 7 tins and add in the food colouring
STEP 7
Bake for 20 - 22 minutes
STEP 8
Transfer to a wire rack and allow to cool
STEP 9
Mix the butter and icing sugar in a bowl to create
your buttercream
STEP 10
Layer each cake with a thin amount of buttercream in between
STEP 11
Add an even buttercream to the outside of the cake
STEP 12
Decorate with sprinkles and rainbow decorations
STEP 13
Cut a piece out and eat to your hearts content
xoxo
Lea-Mai
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