Wednesday, 6 March 2013

Taste the rainbow

Its rainbow cake time! silver-starr and I had a go at making a rainbow cake and this was the result. Okay so it isn't a full rainbow as we did six layers without the orange layer but you get the idea. Here are all the ingredients you will need:

3 cups plain flour
4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
2 1/3 cups sugar (we used caster sugar)
5 large egg whites 
2 tsp vanilla extract
1 1/2 cups milk
gel food colouring 

We found these crazy blue eggs which apparently come from a South American breed of chicken called Araucana. There is no other difference between them and brown eggs though, except maybe look a bit prettier.  

Preheat oven to 200C. Grease the cake tins with some butter. In a bowl, mix the flour, salt and baking powder and put to one side.

 Cream together the butter and the sugar. 

Gradually add the egg whites and vanilla, then mix well. 

Then add the flour mix and milk to the mixture, alternating like so: flour, milk, flour, milk. Mix well.

You will need enough bowls to separate the mixture for each colour.

We used a ladle to make sure they all had equal amounts of batter.

How they looked when we took them from the oven. 

Some of the food colouring went into little spots and sunk to the bottom so it had a speckled effect. This doesn't really matter though as you won't see this part of the cake once it is layered up. 

We used vanilla buttercream frosting to put in between each layer. 

After all the layers had been put together we spread rhubarb jam around the cake to act as glue for the icing to stick to. You can use any kind of jam though.

Get the icing ready to roll onto it.

Then cut the excess icing off around the cake. We contemplated using the extra icing to mould into something else to go on top but decided not to (less is more I believe)

Decorate as you please. We used silver balls and sugar polka dots.

The buttercream did melt a bit inside the cake but I think it just added to the moistness.

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