If you've
not seen it already go and check out the Double Rainbow Cake I made
last month as I have used the same recipe this time too. The recipe
is from Cupcake Jemma's YouTube channel where she showcases some
seriously incredible cakes as well as sharing some handy baking tips. If
you've seen the double rainbow cake I made last time you'll know it
was covered with rainbow stripes on the outside as well as the
inside. This time however I decided not to add food colouring to the
buttercream, but instead left it white and dusted the top with
colourful crumbs. I am incredibly happy with how it turned out as I
think it has a bit more elegance to it and makes the sponges on the
inside pop a bit more when it's cut open.
Having
had the experience of making the Double Rainbow Cake already, I was
more confident this time around. I was able to achieve better colours
and a smoother finish around the outside of my cake. As I mentioned
last time, I haven't had much experience using a cake scrapper or
leveller so I was happy to see an improvement during my second time
using them.
Cake
Ingredients:
9 tbsp –
Whole Milk
1 ½ tsp –
Vanilla Extract
6 different
food colourings
750g –
Unsalted Butter
750g –
Caster Sugar
9 – Large
Eggs
750g –
Self-raising Flour
Buttercream
Ingredients:
400g –
Unsalted Butter
900g –
Icing Sugar
6 tbsp –
Whole Milk
1 tsp –
Vanilla Extract
- Into a measuring jug measure out 9 tablespoons of whole milk and 1 ½ teaspoons of vanilla extract, you will then need to divide this mixture by 6 (which is 1 ½ tablespoons) and pour it evenly into 6 mixing bowls. Once you have picked the 6 different colours you would like to apply to your sponges, add the food colouring to the 6 portions of milk and stir well using a mini whisk or a metal spoon.
- Add 750g of unsalted butter (room temperature) to a stand mixer and mix until lighter in colour, thick and creamy. Then add the caster sugar and mix on a high speed until light and fluffy.
- Crack 9 eggs into a small mixing bowl and lightly whisk (similarly to how you would if you were preparing an omelette or scrambled eggs). Whilst your stand mixture is set on a low speed gradually add the eggs to the butter and sugar. Once all of the eggs have been added, set your mixer to a medium/high speed for approximately 2 minutes.
- Sift your flour into the stand mixer and gradually mix on a low speed until all the flour has been added and fully incorporated.
- Divide the cake batter evenly into the 6 mixing bowls that contain the milk and food colouring that you prepared earlier. Using a metal spoon carefully fold the coloured milk into the cake batter.
- Now that you have 6 differently coloured portions of cake batter place each one into a lined and greased 8 inch baking tin and bake for approximately 25 minutes or until a cocktail stick comes out clean. I only had two baking tins so I did this step 3 times, so don't worry if you also only have two tins, it is still do-able, it just takes a little bit longer.
- Once all of the cakes have fully cooked and cooled you can now trim your cakes to ensure each layer is the same thickness and size. To do this, I used a cake leveller to slice off the very top of each cake. I then placed a 7 inch cake board onto the top of each layer and used a knife to trim around the circumference of each of the coloured sponges. This will create a smooth surface area for when you are applying your buttercream.
- It's now time to make the buttercream, to do this you will need to mix all of the unsalted butter in your stand mixer until pale and fluffy (this should take about 5 minutes), then add sifted icing sugar in two stages, mixing between each stage until fully incorporated.
- Gradually add the milk and vanilla extract into the stand mixer whilst it is on a low speed, once all of the milk has been added you can beat the mixture at a high speed for a further 2 minutes.
- Place your first layer onto a cake turntable and apply an even layer of buttercream onto the top, repeat this process for all 6 layers before applying a crumb coat to the outside and top of your cake. To apply a crumb coat use a small amount of butter cream to completely cover your stacked layers (I used a pallet knife to do this).
- Place the cake in the fridge for about an hour, this allows the crumb coat to harden and to securely lock in all of the crumbly bits.
- When the crumb coat has hardened you can apply the rest of the buttercream using the same method but creating a thicker layer this time before smoothing the sides with a cake scrapper.
- You will now need to smooth down the top of your cake use a pallet knife as best you can to wipe away any excess buttercream and to flatten the top.
- Lastly, using the cut offs from trimming your cakes earlier crumble some colourful crumbs round the outside rim of the top of your cake.
I hope
you enjoyed reading about my most recent baking experience and that
it has inspired you to give this recipe a try. It definitely has the
wow factor and you might even land yourself a Paul Hollywood style
handshake from your family and friends, it is Bake Off season after all.