Colour me happy!
Today I attempted to make the infamous ‘Rainbow Cake’. Starting with a quest to find the all important food colouring gels, that are like gold dust (unless you’re patient enough to order them online), I actually chanced my luck and found them in my local Morrison’s! The ‘Home2Bake’ gels were actually cheaper than the Sugarflair choices at a bargain price of £1.98.
Here’s a run down of what you’ll need for the magnificant coloured cake:
For the cake, you’ll need -
- 350g self raising flour
- 350g soft soft butter
- 350g caster sugar
- 6 free range eggs
- 1 tablespoon vanilla extract
For the cream cheese frosting, you’ll need -
- 100g butter, soft
- 250g cream cheese, at room temperature
- 600g icing sugar, sifted
I also purchased some disposable foil flan tins from Morrison’s too as these seemed to be the perfect diameter and depth for the cake.
Preheat your oven to 180 Degrees Celsius
1. Begin by creaming together your butter and sugar, adding your beaten eggs one at a time. Warning – this makes a lot of cake mix, so make sure you have a big enough bowl to begin with.
2. Add in your vanilla extract.
3. Sieve in your flour, making sure you fold this with a metal spoon – after all your hard work, it would be a shame to end up with a biscuit tower – so keep it fluffy!
4. Once you’re ready, grab yourself 5 additional bowls (cereal bowls are fine for size) and split your mixture into even servings so that you have a total of 6 bowls ready to be punk’d!
5. You will only need a very small amount of the colouring gels to colour your mix, so I used the edge of a butter knife to sample the colour into the mix. Mix the colours in and load up the tins!
6. There’s no need to butter the tins as you can just peel them off if they stick – whack them in the oven and wait patiently (for around 20mins)
7. Be careful not to let them brown too much, so bring them out when they’re just about ready. Leave to cool completely.
8. While you’re waiting for the beauties to cool – start with your frosting! It’s so easy and totally foolproof. Basically add all the ingredients together (be careful to add the icing sugar a serving at a time. This is only because it’s dusty and you can lose half of it by the time it hits the cake). Alternatively get your pinkies involved and use your hands to mix this bit.
9. You’re now ready to build your cake! Work out your colour combo – be careful to position contrasting colours next to each other or if you’re doing a bunch of tints from the same shade, put them in some kind of order – keeping all things pretty. I used around 1.5 tablespoons of frosting per layer and this seemed to be perfect. Finish off the cake by frosting all the way around it and over the top.
Leave frosting the top until last so that you can re-position the beast if need be.
10. Finish off with some sprinkles or bespoke decorations!