Thursday, July 31, 2014

Rainbow Cake with Cream Cheese Frosting

Note the list of ingredients required.  Note texture and colour of butter while creaming.


For the cake -
350g self raising flour
350g soft soft butter
350g caster or light brown caster sugar
6 large eggs
1 tablespoon vanilla extract
For the frosting -
100g butter, soft
250g cream cheese, at room temperature
600g icing sugar, sifted


  1. First, preheat your oven to 170 degrees/360 degrees Fahrenheit and spray 6 cake tins measuring 7" round.
  2. Cream your butter and sugar pale and smooth. Crack 1 egg at a time into the batter, mixing well after each addition.
  3. Add flour in 5 separate portions and finally add in vanilla extract.
  4. Next, divide your mix into 6 bowls (including your original bowl) to do your colours. Each portion should weigh approximately 220g
  5. Drop different colour in different bowl and mix well. Keep adding and mixing a little until you have the vibrant shade you want. But don't add too much at once.
  6. Pop them into the oven and bake for 20-25mins and keep a close eye on them, taking them out as soon as a skewer to the centre came out clean.
  7. When your cakes are cool, preferably wrap them in clingfilm and pop them into the fridge for a day. This will really make the cake much easier to decorate.

For the frosting

  1. Melt the butter in a heat proof bowl in the microwave for 20-30 seconds, until on its way to being completely melted. Thoroughly whisk the butter until no lumps remain. Whisk in your cream cheese, again until no lumps remain. 
  2. Prepare your icing sugar, and then sieve it in to the cream cheese mixture 150g at a time, stirring gently with a wooden spoon between each addition.
  3. When all the icing sugar is incorporated, pop the frosting into the fridge to chill. As with the cakes, ideally, do this the day before you want to decorate the cakes.



  1. Put a little of the cream cheese frosting on the plate or cake stand you'll be using to adhere the first layer of cake. Pop it onto the centre of the plate, and then frost and put on the next layer. Careful not to use too much frosting, as the weight of the cake will push it out the sides of the cake- just a thinnish layer is best. After the first three layers, put the cake into the fridge for thirty minutes to chill. 
  2. Continue stacking the cake, taking care to position the layers as evenly as possible, so that the sides of the cake are as straight as they can be.
  3. Apply a crumb coat of frosting to the cake, filling any gaps between layers. The colours of the cake will be very apparent, but don't worry. Chill for 1 hour.
  4. Apply a second coat of frosting. Chill for 1 hour.
  5. If necessary, apply a third coat.

Serves 12

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