Gel food coloring is easier to work with than liquid. Particularly when coloring cake batter, icing, or frosting. It can be found in all the same locations as the clear vanilla extract listed above! Level the cake rounds. Level each of the cake rounds, then spread a small amount of buttercream beneath where the center of the cake will sit to hold it in place. Put the first cake layer on top on your serving plate or a turntable. Add polka dots. Using water, apply your cut polka dots to the fondant covering the cake. Allow them to dry while you apply any other desired trim or decorations.

Make layers. In your prepared 8-inch cake pans, layer the colors by adding a spoonful of each color into the center. The colors will spread and push out to form the rainbow layers on their own. Repeat until you have used all of the cake batter. Freezing: For long term storage, cover the cake tightly with plastic wrap then foil and place it in the freezer for up to a year (again dependent on any spoilable toppings and/or fillings). When ready to eat, thaw it in the fridge overnight then set it out to come to room temperature before you slice and serve.At Rainbow High, students follow G.L.A.M (Grit, Love, Action and Moxie), and flaunting their true colors and making bold new innovations. At Shadow High, they are tired of lurking in the shadows, and want to shine. Of course, there is some major drama along the way! Once you have layered each sponge you need to do a crumb coat by using as little buttercream as possible around the edges to seal in the spare crumbs from the sponges! I then chill the cake for a while to firm it up before adding another layer of buttercream on top. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes.

I love all things cake, we all know this, but a rainbow cake is something else. The absolutely insanely bright colours, the sweet taste, and all things cute take it to a different level entirely! It is just glorious. The oven temperature is a bit lower than normal, as I don’t want the sponges to brown too much. This also comes somewhat from the brands of colours that you use! Red food colouring, orange food colouring, yellow food colouring, green food colouring, blue food colouring and purple food colouring. for the sponge mixtures! This one pan method for making brightly colored rainbow cake is super easy to bake and just as easy to assemble and decorate! My cake is topped off with a buttercream frosting crumb coat, then a layer of marshmallow fondant before we added more rainbow colored fondant polka dots! Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess.Mix dry ingredients. In a large mixing bowl or the bowl of your stand mixer, add all of the dry cake ingredients (2 ¼ cups all-purpose flour, 1 ⅓ cups sugar, 3 teaspoons baking powder, and ½ teaspoon salt) and mix them together. Storing: A fondant covered cake can be kept in a storage container at room temperature for up to 3 days or refrigerated for up to a week (depending on your choice of fillings and/or toppings). So… I will say from the beginning that this recipe uses lots and lots of ingredients, and it is a humongous cake! Like, its 6 layers of cake, and all the buttercream in-between the layers, and all the decor on top! Add second layer. Set your second cake round on top of the first and even it out until it is securely in place. Frost the sides and top in a thin ¼-inch layer. Place the cake in the fridge before covering it with fondant.

Add wet ingredients. Add your wet ingredients (1 cup milk, ,½ cup butter, 2 large eggs,1 teaspoon vanilla extract, and ½ teaspoon almond extract) to the dry ingredients and mix on medium speed for about 2 minutes, or until smooth. Make sure to scrape the sides and bottom of the mixing bowl.

Ingredients

I made the cake a 600g mix, so that it’s super easy to split into two batches. The best way is to weigh 5-6 medium eggs, and get as close to 300g as you can, for example 312g, and then match the butter, sugar and flour to that weight.

Once my sponges are baked, I leave them to cool completely and freeze them wrapped in clingfilm over night so that they are easier to decorate the next day – but this bit is completely optional of course!! For this cake, I did make probably the biggest one tier cake ever. It’s about 8-9” in height, and uses so many ingredients. Because it is a six layer cake I decided to make it in two batches. So three layers at a time, so therefore you still only need three tins! I add a little at a time and keep beating it very well to make sure its really white and bright to contrast against the colours of the sponge! Making the buttercream whiter is completely optional of course though. Just as I have finished the buttercream I carefully press in some rainbow sprinkles to the bottom of the cake for a bit of colour and I just love the design – be warned, sprinkles will fall off at this point so beware! After this, I chill the cake again!Feel free to lend a hand and assist the wiki, but make sure you use your best grammar when making edits. This is an all-ages friendly wiki so inappropriate behavior will not be tolerated. Pipe buttercream. Pipe buttercream frosting around the outside edge of your cake. Then either continue to add buttercream to make an even layer in the center of your cake, or fill it with a flavored filling of your choice.