Right! Sorry, been ironing and putting children to bed! Ill say this though before I start, you MUST use (as a lot of folks have rightly said) gel food colourants. They give a much more vibrant colour and they dont dilute your cake mix. Theyre only about £2 - £2.50 each online and they last for AGES (I use Sugarflair). Also, one of the comments on the photo mentioned the cream cheese frosting and having to refridgerate it etc. I did put the cake in the fridge overnight as it was too warm in the kitchen but I brought it out to get it back up to room temperature this morning. The cake wasnt at all dry and it did nothing bad to the texture/taste. I always use cream cheese frosting on my cakes as I prefer the taste to straight buttercream. You dont have to keep it in the fridge at all as the frosting has a really high percentage of icing sugar (stops bacteria or something scientific)! Rainbow Cake (serves 18 - 20) 4 x 7 cake tins (greased) Large Mixing Bowl 4 medium bowls 9 - 10 cake board (optional) Icing bag and nozzle (optional) Cake 18oz Stork 18oz Caster Sugar 9 medium eggs 18oz Self Raising Flour 2 teaspoons vanilla extract/essence 4 different gel food colours Frosting (these are the amounts if you want to put frosting all around the top and sides. If you want to cover in fondant, just half the amounts for the layers and crumb coat only) 3 tablespoons Butter (softened) 3 tablespoons Cream Cheese Up to 1.5kg Icing Sugar Milk as required to get to required consistency Preheat your oven to 170C (fan) - Cream together your marg and caster sugar - Add in 5 of the eggs and half the flour and gently mix in - Add in remaining 4 of the eggs, the rest of the flour and vanilla and gently mix until combined - I have to be honest, I eyeballed it when I separated the cake mix into the four bowls. You can weigh it if you want - Mix each colour into each of the 4 cake mixes. Keep adding more colour until youre happy with it. - Transfer to the baking tins - Everyones oven is different but I baked my cakes for around 25 - 30 minutes. Tested them with a skewer and if it comes out clean, youre fine. Also, if you gently press the top and it springs back, thats another good sign - Put the tins on a wire rack and wait for them to cool - Once theyre cool, take each one out and carefully with a knife remove any domed tops so each layer is fairly level (Ive frozen the leftover cake in case Im inspired with what to do with it)! - To make the frosting............mix together the cream cheese and butter until smooth. Add up to a kilo pack of Icing sugar and a little milk and then its basically a case of adding a little more icing sugar and milk until youre happy with the consistency (it does need to be pretty thick). - Decide what order youre laying the colours out in and put the bottom layer down first. Spread on a layer of the frosting but dont spread it out right to the edge. Leave at least a cm gap. Continue with the other layers. - I decided to put the frosting on the outside instead of using fondant icing so I always do a crumb coat first (PLENTY of videos on YouTube on how to coat a cake in frosting). Start at the top and using a palette knife, spread a smooth amount on the top of the cake. It will go over the sides so keep spreading more on top and evenly spread it around the sides too. Put it in the fridge for up to half and hour and then take it out and repeat. You should then get a lovely crumb free smooth finish! You can then basically do whatever you like to decorate as you have a blank canvas! I piped some flowers on, piped her name and age and added some pretty coloured sugar. I always pipe around the bottom to hide any gaps! You could put some ribbon on the bottom instead. I am a complete self taught novice! I would LOVE to know if, after seeing my cake today you go ahead and try to make it for someone. Rach :)
Posted on: Sun, 28 Sep 2014 20:40:01 +0000
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