Rainbow Cake- By Sylvia Lin
Frosting Ingredients
3 x 250gm Cream cheese – softened
125gm unsalted Butter – softened
600gm powdered sugar
Juice from 2 lemons
Milk to thin out Frosting
3 x 250gm Cream cheese – softened
125gm unsalted Butter – softened
600gm powdered sugar
Juice from 2 lemons
Milk to thin out Frosting
Every oven has different thermostat, you may have to adjust the temperature and timing to suit your own oven.
Recipe as follows: Makes 1 x 8-inch cake
Prep time: Baking 15mins x 3, frosting ½ hour x 3, Chilling Overnight x 2
Cake Ingredients
350 gm Self raising Flour
350gm unsalted butter – softened
300gm Castor sugar
6 Eggs – room temp
40ml Milk
1 tablespoon Vanilla Essence
7 types of Food Coloring (I used Bake King liquid colors)
7 disposable round tins (8 inches)
baking parchment
Halved Strawberries
Canned peaches – Sliced and drained
Day 1 Cake Preparation:
Butter and lay baking parchment for the baking tins, set aside.
Preheat oven to 170 Celcius / 360 Farenheit.
Cream butter and sugar together until creamy.
Add in 1 egg at a time, beat well after each addition.
Add in Vanilla essence, beat well.
Add in self raising flour to mixture in 3 batches. Fold in well after each addition.
Add in milk and fold well.
Divide batter into 7 bowls. Color individual bowls of batter with Liquid food coloring.
Pour Colored batter into the prepared baking tins. (1 tin for 1 colored batter)
Put 3 tins to bake at the same time. Rotate tins during half time. Bake for a total of 15 minutes.
remove cakes from Oven once toothpick test is clean.
Cool in tin for 3 minutes and remove to cooling rack to cool further.
Once cakes are fully cooled, scrap of the top cake skin, stack 4 layers to a tin with baking parchment in between, wrap entire layers in cling film and chilled in fridge for overnight.
Day 2 Frosting Preparation:
Cream Cheese and butter together till well mixed, Add in powdered sugar in batches.
Add in lemon juice, combined well, add in milk to thin out to frosting consistency.
Day 2 Assembly:
Take out cake layers from fridge. Lay them out on the table in the following order:
Purple, Blue, Green, Yellow, Orange, Pink, Red.
Crumb frosting
Put 1 tablespoon of frosting on the serving plate as “glue” to secure the bottom level.
Lay the 1st layer purple on the glue, add on 1/3 cup of frosting onto layer and spread out to cover till edge of cake, try to make the spread level so to avoid “dome” effect for other layers.
Follow the same for the balance 6 layers.
Fill in the gaps on the side with frosting, no need to be pretty as this is the “crumb” frosting.
Chill in the fridge for ½ hour.
Actual frosting – part 1
Frost entire cake with frosting and even out surfaces nicely.
Chill entire cake for ½ hour.
Actual frosting – part 2
Frost entire cake with frosting and even out surfaces nicely.
Arrange cut fruits on the top.
Cover with cling film and chill cake overnight.
Day 3 Serving
Thaw slightly before serving.
Cut into wedges and serve with fruits
No comments :
Post a Comment