Here’s the Rainbow Cake recipe I made for the school cook off competition by International Hotel School! ❤
Ingredients for the cake batter:
350g self raising flour
350g soft soft butter
350g caster sugar
Half tsp baking powder
6 medium sized eggs
1 tablespoon vanilla extract
100 ml full cream milk
For the frosting
600g icing sugar, sifted
1tsp vanilla extract
For the cake
First, preheat your oven to 170°C and mix up your cake batter in the usual way – cream your butter and sugar until combined, add eggs one at a time followed by a little of the flour and mix well before adding remaining flour and vanilla extract. If your mix is a little thick as mine was, add up to 100ml full cream milk – adding a tablespoon at a time and stopping when you get to a consistency that you’re happy with.
Next, divide your mix into 5 bowls (including your original bowl) to do your colours. I divided my mix by eye, not bothering to weigh my mixture and divide it exactly equally.
Drizzle on some of your pink gel colour and mix in. Keep adding and mixing a little until you have the vibrant shade you want. I used pink, blue, green, orange and yellow but you can play around with your colors if you like and do unique ones!
Pop them into the oven and keep a close eye on them – you don’t want them to get overly browned. I rotated my cakes on the oven shelves throughout the cooking time (mine took around 20 minutes total), taking them out as soon as a skewer to the centre came out clean.
When your cakes are cool, preferably wrap them in clingfilm and pop them into the fridge for a day. This will really make the cake much easier to decorate.
For the frosting::
Melt the butter in a heat proof bowl in the microwave for 20-30 seconds, until on its way to being completely melted. Thoroughly whisk the butter until no lumps remain. Prepare your icing sugar, and then sieve it into the butter mixture. Add approx 1 tbsp freshly squeezed lemon juice (if you have it) – it won’t make the frosting taste lemony, but it will just cut through the overwhelming sweetness.
When all the icing sugar is incorporated, pop the frosting into the fridge to chill. As with the cakes, ideally, do this the day before you want to decorate the cakes.
Put a little of the frosting on the plate or cake stand you’ll be using to adhere the first layer of cake. Pop it onto the centre of the plate, and then frost and put on the next layer. Careful not to use too much frosting, as the weight of the cake will push it out the sides of the cake- just a thinnish layer is best. Continue stacking the cake, taking care to position the layers as evenly as possible, so that the sides of the cake are as straight as they can be.
Once the whole cake is covered with frosting, blow over sprinkles around and ontop of the cake.
Then use a piping bag to pipe a few extra dollops of icing on the top to decorate and cover the top with astros.
Hope you enjoyed this recipe!