Monday, 11 June 2012

Rainbow Cake

You have probably been living under a rock if you haven't noticed the sudden wave of Rainbow cakes taking over the internet.

The first time I saw one I thought it looked really funky but automatically my brain threw it into the "too hard" basket. All those layers must take forever, plus the mountain of frosting needed to cover this towering rainbow.

Well wasn't I wrong. After seeing a pretty straight forward tutorial on Retro Mummy, I came to the conclusion that I could do this. And if by chance I have an epic fail then only me and Deacon will know. Mwuhaha!

To begin with there are two options in making this cake. You can make a butter cake from scratch or cheat and use packet mix. To make things a little easier for myself I decided to use packet mix. Ultimately with this cake its the aesthetics that are going to make people "Ooohhh" and "Aaahh" rather then the lovely cake.
Also don't stress if you only have one cake tin, just means a little more washing and drying in between baking.
And finally don't feel like you have to create a traditional rainbow, you can use different shades of the same colour or just a mix of your favourite colours.

2 packets pre-mix butter cake
Food colouring: Red, Yellow, Green and Blue

8 egg whites
4 cups sugar
1 tsp vanilla essence
1/4 water
Sprinkles to decorate

1. Pre heat oven to 180°C. Grease and line 3 20cm round cake tins. Prepare 1 cake mix as per packet instructions. Divide the cake batter into three bowls. Tint one with red food colouring, one yellow, and using red and yellow food colouring, tint the third batter orange. Pour into cake tins. Place in the oven and cook for approximately 7 minutes, or until skewer inserted in the center comes out clean. Remove from the oven, cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

2. Wash and dry the bowls and cake tins. Prepare the second cake mix as per packet instructions. As per step one, divide the cake batter between three bowls. Colour one blue, one green and using the red and blue colouring, tint the third purple. Pour into cake tins and bake for approximately 7 minutes, or until skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

3. Meanwhile to prepare the frosting, add the egg whites to a large (and I mean large) bowl, pour in the sugar, water and vanilla. Whisk until just combined. Sit the bowl over a saucepan of simmering water. Making sure the water doesn't touch the bottom of the bowl. Using an electric beater, beat the egg white mixture for 15 minutes or until stiff peaks form. Remove the bowl from over the saucepan and continue to beat until cooled down.

4. Place the purple cake on a cake stand or plate. Spread 1/2 cup frosting over the top. Layer the blue cake on top and spread with 1/2 cup frosting. Repeat until all cakes are layered (Tip: I remember the rainbow from the following acronym ROYGBIV). Once all the cakes are layered, spread a thin layer of frosting over the entire cake. This will help to catch any crumbs. Repeat with the remaining frosting, making sure the entire cake is covered. Top with sprinkles.

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