Happy Friday! Though the summer may be well and truly behind us we couldn’t resist sharing this bright and sunny rainbow cake with you. The cake in question made its debut in the Rock My Wedding Magazine. Even if you’re not planning a wedding I guarantee you’ll be bowled over by the pretty so please head over and take a look.

Speaking of magazines and blogs, we all wanted to say thank you for the overwhelming comments on Charlotte’s identity crisis post earlier in the week. We still might not know how to define ourselves in a succinct way but we now know you like what we do. This makes us very happy indeed. Now back to this cake.

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{Ingredients}
    You’ll need 3 x these ingredients for six sponges

  • 125g butter, softened, plus a little extra for greasing
  • 225g plain flour
  • 150g caster sugar
  • 3 medium eggs (very important to use the correct size)
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla extract
  • Edible food colouring – red, orange, yellow, green, blue and purple

    • For the icing

  • 1 tsp vanilla extract
  • 3 x 250g tubs cream cheese or mascarpone
  • 350g icing sugar

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{Method}
  1. Preheat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment.
  2. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
  3. Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave!
  4. Scrape the different batters into the tins, trying to spread and smooth as much as possible. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.
  5. Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 this time using another 2 colours.
  6. Repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
  7. To make the icing, very briefly beat the vanilla and cream cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get so try not to over mix.
  8. Stack your sponges in the desired order with a layer of frosting in between each.
  9. Spread the remaining icing thickly all over the sides and top of the cake.

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It may seem as though a large volume of ingredients is required for this cake but essentially it’s three sponge cakes positioned together creating six layers.
You can use whatever colours you like from brights to pastels or even just one colour in different ombre shades to create a variety of looks. To achieve the best look it is recommended that you use gel colours, Charlotte from Buttercream & Dreams recommends Sugarflair. If you want to do a bright red then use Dr Oetker Natural Red or Sugarflair red extra as these will ensure you have a bright colour.