Rustic rainbow cake


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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