Rainbow Cake
Hello! I was supposed to post last week but it is taking me longer to sort out than I thought... So instead I decided to share this 'How to make a rainbow cake' recipe, which I made for my mum for mothers day. Unlike other recipes this one just happens to be my own- it turned out better than I thought it would. Originally it was supposed to be a layered rainbow cake but it didn't go to plan and turned out with more of a marble effect which I personally think is nicer.
I want to apologise for the images, they aren't the best quality but I am still trying to save up for a camera.
You will need- For the cake- 3 eggs, 6oz of self raising flour, 6oz of caster sugar, 6oz of butter, 1 tsp of vanilla essence, food colouring of your choice, grease proof paper and a cake tin.
For the icing- Icing sugar, butter, cocoa powder and a piping bag & nozzle.
First pre-heat your oven to 160 degrees Celsius and line your cake tin with the grease proof paper.
Cream the butter and sugar together in a bowl. For this you can either use a wooden spoon or an electric whisk/mixer- which ever this better for you. After the butter and sugar has formed a smooth, creamy mixture, crack the eggs in to the bowl, add the vanilla essence and combine until it is a smooth liquid. Fold in the flour carefully, to prevent flour clouds, until the flour has been fully combined.
Split the mixture into four bowls and add one drop (of however many you want) in to a bowl each. Mix the food colouring into the cake mix. Layer each colour on top of the other in the cake tin in what ever order you want to until you run out of cake mix. Put it the the oven for about 45 minutes. If it needs any longer, which it probably will do but this is just a safe time, then put it in for ten minutes at a time until it is fully cooked. You can test this by using a tooth pick (or an actual cake tester if you own one) if it comes out clean then the cake is ready.
Leave it to cool for about ten minutes before cutting it in half.
Leave this until it is fully cooled. Once it has cooled you can start making the icing. I don't have exact measurements for this so I did have to repeatedly make up icing. Combine the icing sugar, cocoa powder and butter in a bowl until you are happy with it. Smooth is in the middle, around the edge and on the top of the cake. You can pipe and decorate the cake however you want- this is how I did it:
Let me know what you think and if you tried it!
Love you all xoxo
I want to apologise for the images, they aren't the best quality but I am still trying to save up for a camera.
You will need- For the cake- 3 eggs, 6oz of self raising flour, 6oz of caster sugar, 6oz of butter, 1 tsp of vanilla essence, food colouring of your choice, grease proof paper and a cake tin.
For the icing- Icing sugar, butter, cocoa powder and a piping bag & nozzle.
First pre-heat your oven to 160 degrees Celsius and line your cake tin with the grease proof paper.
Cream the butter and sugar together in a bowl. For this you can either use a wooden spoon or an electric whisk/mixer- which ever this better for you. After the butter and sugar has formed a smooth, creamy mixture, crack the eggs in to the bowl, add the vanilla essence and combine until it is a smooth liquid. Fold in the flour carefully, to prevent flour clouds, until the flour has been fully combined.
Split the mixture into four bowls and add one drop (of however many you want) in to a bowl each. Mix the food colouring into the cake mix. Layer each colour on top of the other in the cake tin in what ever order you want to until you run out of cake mix. Put it the the oven for about 45 minutes. If it needs any longer, which it probably will do but this is just a safe time, then put it in for ten minutes at a time until it is fully cooked. You can test this by using a tooth pick (or an actual cake tester if you own one) if it comes out clean then the cake is ready.
Leave it to cool for about ten minutes before cutting it in half.
And this is what it looked like:
Love you all xoxo
Comments
Post a Comment