Rainbow cakes are still such a popular choice for birthday cakes – they are ALL OVER the internet! I mean, who doesn’t like multi-coloured food?! So here’s another addition to the millions already out there 🙂
This cake was for my brother’s girlfriend, and as a Despicable Me fan, the marzipan models were a must. This was the first time I’ve made any type of model using marzipan (or fondant-like material) and I have to say, it is so much fun! You can make just about anything with the stuff! I’ve always steered away from them since I didn’t want to put a lump of sugar on a cake that no-one would eat. But for a fun birthday cake, it adds so much joy!
Many recipes I came across used pre-made cake mix, but that is something that I never buy, so here is my made-from-scratch rainbow recipe:
Vanilla Rainbow Cake
Makes one 6 layer, 8 inch cake. Adapted from Hummingbird Cakes
- 250g all-purpose flour
- 250g sugar
- 2.5 tsp baking powder
- 1/4 pinch salt
- 84g butter
- 240ml milk
- 2 eggs
- 2 tsp vanilla extract
- Food colouring: purple, blue, green, yellow, orange, red
- Put the flour, sugar, baking powder, salt and butter in a mixing bowl and beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half the milk and beat until the milk is incorporated.
- Whisk together the remaining milk, egg and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for another 30 seconds until batter is smooth. Do not overmix.
- Divide batter into 6 (I weighed them because I’m paranoid), and put your desired food colouring in each bowl.
- Divide batter amongst 8 inch baking pans (if you don’t have multiple pans, you can do this in batches) and bake at 170C for about 15 to 20 minutes or until a skewer inserted in the centre comes out mostly clean. Cool before frosting.
Swiss Meringue buttercream
This was not enough to cover the top (hence the cheeky chocolate ganache 😉 ) so I would use 1.5 times this recipe to allow for added decorations. For the piped decorations, I used a peppermint and chocolate chip buttercream by replacing the vanilla extract with peppermint extract.
- 110g egg whites
- 183g sugar
- 250g butter
- 1.5 tsp vanilla extract
- Whisk egg whites and sugar over a bain marie until 64C or sugar has dissolved.
- Take off heat and whisk until thick and glossy and bowl feels neutral.
- Add butter one at a time until all is incorporated.