Sunday, March 25, 2012

Rainbow Cake!

Just looking at the rainbow cake we made almost a month ago makes me smile! I for one, love colours, so it's definitely pleasing to my eyes and of course, cake! Who doesn't love cake? Everyone's been asking for the rainbow cake recipe and how to do it ever since we posted our instagram pictures (@weiyens @angelinasaw) and we're happy to say, the wait is over! Believe me we wanted to do this for quite some time, just that we unfortunately left our recipes at home and didn't have much time.We sincerely apologize for neglecting the blog a little due to adjusting to university life here in Melbourne.

Basically, the rainbow cake is just a simple butter cake, in this case it's actually my great grandmother's butter marble cake recipe we were using. It's moist, just the way it should be and it's sweet enough to balance out the little bitterness colouring tends to gives out. When you have a delicious cake that puts a smile on your face (even if just a little) looking at it, that, my friend, is the recipe to happiness.

  • 1 pound flour
  • 1 pound sugar
  • 1 pound butter
  • 10-12 eggs
  • 3-4 tsp of vanilla essence
  • 1 can evaporated milk
  • Colouring (Here we used red, yellow, green and blue; the purple was a mix of red and blue)
  • Salt
Velvety cake mix.
  1. Separate egg whites from yolk.
  2. Sieve salt and flour.
  3. Whip egg white until fluffy, this can be done by hand or using a mixer if you like.
  4. Cream butter, sugar and add yolks. 
  5. Fold in flour into mixture and add the evaporated milk.
  6. Add egg whites and finally vanilla essence.
  7. Separate the mix into five bowls and add colouring accordingly to each mix, drop by drop until you get your desired colour. 
  8. Butter the baking pan and pour mix and cook separately. Ensure that each colour mix has the same amount for even layers. (When put into a 10 inch tray, our mixture was roughly 1-2 inches high)
  9. Put each tray of coloured cake mix into an oven of 180 degrees. Cook for 10-20 minutes depending on size and volume of cake mix in each baking tray. 
  10. Once they come out of the oven, the top may look a little brown-ish but fret not, this layer can be easily pulled off or you can cut the top using a sharp knife if it rises outward.
Colourful pieces of butter cake which may not look so appetizing at this point but just wait until you're done!
Buttercream icing.
  • 1 cup unsalted butter
  • 2 tbsp milk
  • 3 cups of sugar
  • 1 tbsp vanilla
  1. Whip butter and sugar together. add milk, vanilla and salt.
  2. Place in the fridge for 45 minutes to an hour for a nice consistency and then you're ready to ice the cake!
  3. For each layer, put 2.5 to 3 tbsps of icing.
  4. The icing of the cake is pretty explanatory through the pictures. There are captions below. 
  5. A few note-worthy tips that you should note is that we placed parchment paper below the first layer and pulled it out when we were done so it wouldn't be so messy and give a cleaner finish. We also used a lazy susan so the icing work would be much easier and give a smooth finish.
Place 2.5 to 3 tbsp of icing between each cake layer and spread evenly.

For the top and final layer, put the remaining icing and spread evenly.
Pull out the parchment paper from below and you're done!
You can even put a dainty daisy design on the top.
Beautiful layers of happiness.

1 comment:

  1. just started following your blog, i love all your photos <3 i really love that flower design you put on top of the cake <3