The Rainbow Cake Challenge

A friend of mine posted a rainbow cake recipe on his Facebook timeline and I got challenged. You see I do not bake cake much. I have attempted to bake buttermilk, chiffon and sponge cakes before and they turned out not too bad but not that great either. I am a fan of fancy cakes with intricate icings and frosting. I like the ones with marbled effect or layered. The photo of the rainbow cake on my friend’s wall was just so impressive that I got challenged to whip up one. Now with the hundreds of rainbow cake recipes, how do you choose which one to bake? I chose the one with the prettiest photo πŸ™‚

So, this one is the layered rainbow cake. The recipe calls for either two 340g packets of buttercake mix or two quantities of homemade buttercake. Of course I made my own mix.

For one quantity of the homemade buttercake, you will need the following ingredients.

  1. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk until combined.

Beat butter, vanilla and sugar until light and fluffy.

Add eggs, 1 at a time beating after each addition.

Stir in flour and milk.

You will need food colorings – blue, green, yellow, orange, pink and red. You can be creative with the colors by mixing them to produce another color. You can use the guideline on the bottle or carton labels. For the fluffy meringue frosting, you will need :

  • 8 egg whites
  • 4 cups caster sugar
  • 1 teaspoon vanilla extract

But first, preheat your oven to 180C degrees/160C degrees fan-forced. Grease three 4cm-deep, 20cm(base) round cake pans. Line bases and sides with baking paper. Now here is a great tip I got from watching Jamie Oliver. Wet the baking paper with water as if you are washing it. Then scrunch it to get rid of water. I find this an easy way to line greased pans and the paper sticks well on to the pan.

Grease and line pans with wet baking paper.

Divide one quantity of homemade batter among three bowls. Now release the child in you and tint one portion blue, 1 portion green and remaining portion yellow. Spread 1 portion into 1 prepared cake pan. Repeat with remaining two portions and prepared pans. Smooth surfaces. Bake for 25 minutes or until cooked through.

Tint the batter portions and spread among cake pans smoothing the surfaces.

Stand cakes in pans for 5 minutes then turn into wire rack to cool completely. Wash and dry cake pans, grease and line with baking papers then repeat method with remaining cake mix and food colorings.

Now to make the frosting, place the eggwhites, vanilla, sugar and 1/4 cup cold water in a heatproof bowl. Whisk to combine.

Whisk eggwhites, sugar, vanilla and 1/4 cup cold water in a heatproof bowl.

Place the bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture until stiff peak forms. This will take about 15 minutes.

Place bowl over a saucepan of simmering water.

Beat with electric hand mixer for about 15 minutes or until stiff peak forms.

Remove bowl from heat and continue beating until cooled.

Your fluffy meringue frosting is ready.

If you are serving this at a birthday party, you can use a 30cm round cake board which are available at baking stores. To assemble the layers, place the blue cake on the board or serving platter in my case. Spread with 1/2 cup frosting. Top with green cake. Repeat with remaining frosting and cakes, using 1/2 cup frosting for each layer. Spread the remaining frosting over top and side of cake.

Assemble layers of cake with each layer topped with 1/2 cup frosting.

Sprinkle with 100s and 1000s. Serve and enjoy!

Serve and enjoy!

This entry was published on January 20, 2012 at 2:23 pm. It’s filed under desserts, food, recipes and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “The Rainbow Cake Challenge

  1. awesome rainbow cake:) and nice logic on which recipe to choose hehe:)

  2. Pingback: Sweets For My Sweeties « Food Safari

  3. Pingback: Strawberry Heart Shortcake Cupcakes « Food Safari

  4. Seriously amazing! Great photos, too!

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