3 Colour Rainbow cake

This cake ohh this cake it was an experience, so one of my friends asked me to bake a cake for his girlfriends birthday a rainbow cake sounds simple i thought why not. -__- this cake took me to hell and back lol. 5 cakes later with 3 only being able to be used and a total of 18 hours total baking the rainbow cake was born. I think my flatmates hated me after this lol i took over the kitchen from 6am to 12 am .

 SOO the three colours were turquoise, yellow and green the cakes turned out pretty good in the end, I was so frustrated with the whole baking process I didn't take any pictures. lesson for next time I guess. I did the usual to the cake did a crumb coat with Vanilla Buttercream Icing. Then the real fun began icing the cake wasn't too bad considering it was a 12 inch 3 layer cake. I decided to put some Buttercream roses on the cake

Considering it was my first time making ButterCream Roses that weren't on a cupcake i was rather chuffed with myself lol. They did stick to the flower nail alot though which meant I had to touch up the flowers on the cake but it wasn't a biggie. And for the finalllyyyyyyyyy I had a beautiful cake

Recipe

Equipment 

12 inch cake tin (preferably a spring form cake tin) 

2 mixing bowls

Spatula 

Sieve

Electric mixer

Cake Tester 

Measuring Spoons

Dr Oetker non stick cake tin spray 

Greaseproof paper 

Piping bags and nozzles 

14 inch cake board 

PME Cake scrapper

Rotating Cake Board 

   

Each Cake

Plain Flour - 600g 

Caster Sugar - 700g 

Unsalted Butter - 200g (room temp)

Whole Milk - 600ml

Eggs - 5 large 

Baking Powder - 2.5 Tbsp

Vanilla Essence 1.25 Tsp ( I use vanilla bean paste)

Wilton icing gel colouring

Method

Turn oven on at 180c

Cream butter and sugar in a large bowl until a smooth fluffy consistency (I prefer to do this by hand for a while before I use and electric mixer )

Sieve the Flour, Baking Powder and Salt into the creamed butter and sugar mixture until everything is well combined.

Pour in half the milk and mix again until everything is only just combined 

In a seperate bowl whisk together the Eggs, Vanilla essence (or in my case Vanilla Bean Paste) and the remaining Milk

Add the desired food colouring colour to the egg, vanilla and milk mixture until you achieve a slighty lighter pastel-ish version of the colour you wish to accomplish (remember this will darken while in the oven) 

Pour the Egg mixture into the Butter mixture and mix on a high speed until well combined, remembering to scrape the edges of the bowl so all mixture is well combined. (With my mixer i also have to scrape the bottom of the bowl as the whisk attachment does not reach the bottom of the bowl).

When combined spray the inside of the cake tin, place a round circle of grease proof paper at the bottom of the tin and spray on top and then proceed to pour the mixture into the cake tin 

Place in the oven for an hour after the hour check the cake and if the cake is very dark on the top but still wobbly and very liquid when poked with the cake tester lightly cover the cake with foil so the cake will cook in the middle and will stop browning on the top .

CHECK THAT THE CAKE IS THOROUGHLY COOKED BEFORE REMOVING FROM THE OVEN 

As this cake is so large the cake tester may come out clean however it may not be completely cooked (This happened to me TWICE and as the cake already started to cool I could not put it in the oven again)

When cooked remove from the oven and run a knife round the edge of the cake as it may have stuck to the edges 

Leave the cake to cool for a couple of minutes as if you try to take it out while still to hot it may fall apart 

Once cool enough turn the cake out onto a cake a cooling rack

Once the cakes are cool trim off the brown top of the cake and you should have the desired colour of the cake.

Repeat this 3 times for each cake just changing the colour each time 

Buttercream Icing and Decoration 

Ingredients total 

Icing Sugar -  3.75kg (1.25kg)

Unsalted Butter - 1200 g (400g) (room temp)

Whole Milk - 375ml (125ml)

1 tsp of Vanilla essence/ Vanilla bean paste

*I divided each of these by 3 and made 3 batches of icing due to the large quantity needed for this cake. these are the values in the brackets. 

Method

Place the butter in the mixer and mix for about 1 minute just till its soft 

Slowly mix in a bit of the icing sugar ( I prefer to mix it in by hand first so the icing sugar does not go everywhere as it is basically a powder or you can place a kitchen cloth towel over the mixer while mixing to also prevent this)

Once you have incorporated all the sugar into the butter it should look like fine sand add in the milk and Vanilla Essence / bean paste it should begin too thicken and be smooth. 

(You can alter how much milk you want depending on how thick you want the Buttercream)

Check all the cakes a cool completely 

Stack the cakes on the cake board on the rotating cake board placing a layer of butter cream between each layer.

Crumb coat the cake with a very thin layer of butter cream just enough to cover and keep the crumbs sealed in

Place the cake in the fridge or leave in a cold room until the crumb coat has set

Coat the cake with Buttercream using the PME cake scraper to achieve a smooth outside to the cake

You can then decorate the cake however you like you could use Sprinkles, Buttercream roses like i did or pipe a design onto the top of the cake with the Buttercream.

Hope You Enjoy The Recipe


Just a girl who loves to bake x