Rainbow cake

2013-02-03 14.02.12

Now this is one homemade cake I am particularly proud of, I had been meaning to make it for a long time.  So with the help of my husband (as this is quite a time consuming cake and with a baby as well I just wouldn’t of got it made).

Here is the recipe and method, its courtesy of www.goodtoknow.co.uk/recipes

Ingredients

  • 500g sunflower spread (not low-fat), at room temperature
  • 500g caster sugar
  • 500g self-raising flour
  • 10 eggs, at room temperature
  • Gel paste food colours in blue, green, yellow, orange and pink

For the buttercream icing:

  • 400g icing sugar
  • 200g butter, softened
  • Coloured sprinkles, to decorate

Method

  • Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of 2 or more 18cm diameter sandwich cake tins. You’ll need to bake 5 cakes in total but the tins can be reused.
  • Place the sunflower spread, caster sugar, flour and eggs in a large mixing bowl and whisk together using an electric mixer until soft, smooth and creamy.
  • Divide the mixture equally between 5 bowls. Add a small amount of food colour to each bowl, mix to colour evenly, adding more colouring if necessary to get vibrantly coloured mixtures. Spoon a coloured mixture into each tin and spread level with the back of a spoon. Bake for 30-35 mins until well risen and just firm to the touch. Cool in the tin for 5 mins then turn out onto a wire rack to cool. If reusing the tins, wash, grease and line with clean paper before adding the next mixture.
  • For the butter cream beat the butter with an electric mixer until smooth. Add the icing sugar, about one-third at a time, whisking well between each addition until smooth. You need a soft spreading consistency so if the butter cream is too stiff add 1tbsp freshly boiled water from the kettle and whisk again until light and fluffy.
  • To assemble, place the pink cake on a plate or board and spread with a thin layer of butter cream. Top with the orange cake then the yellow, green and blue, spreading a thin layer of butter cream between each one. Using a round bladed knife spread the remaining butter cream over the top and sides of the cake, swirling it slightly. Decorate with coloured sprinkles over the top.

Here is the finished article, I hope you like it!

                                      2013-02-03 14.10.53          2013-02-03 14.11.47

I thought this was the easiest recipe to follow, why not give it a go yourself, you will be very pleased with yourself and all the hard work is worth it!