i always anticipate to make something good food and 'wow' people around me, and i am someone who is a perfectionist. i often expect perfect outcome although most of the time i made careless mistake but with my 10% of luck, i managed to cover up some of those flaws that i made.
although it was my first trial for baking an rainbow cake, i spoilt my precious mixer and i ended up using hand whisk. lucky it was really a manageable recipe that i obtain from Kerry's blog, a quick and easy step by step recipe that she had shared. and because i wanted to bake a rainbow cake, i invested in a new set of food coloring by americolor (student kit) which i bought from my local bakery store. it was a brand that most of the bloggers and tutorial had been using for their rainbow cake, i like the way how the packaging were as it does not leaves any mess behind, all you have to do it to gently squeeze it and the liquid gel will come out from the tip of the cover. though it may be a little costly as compared the commercialise food coloring, but well it's up to individual preference to use the ingredients that you preferred.
ps: i had modified some of the ingredients for a healthier choice.
i usually preferred using aluminum tray when i bake layer cake, this is a lazy way but you are sure to have even layers of cake, however make sure they are evenly spread out. unless you are baking a normal layer cake then try using various method for cutting which i will share in my other post. okay, not too much of words and let's start baking!
- 350g self raising flour
- 350g soft soft butter
- 300g caster or light brown caster sugar
- 6 large free range eggs
- 1 tablespoon vanilla extract
- up to 40ml semi-skimmed milk
- any 6 food coloring (red, orange, yellow, green, blue, purple)
for the frosting
- 100g butter, soft
- 250g cream cheese, at room temperature
- 250g icing sugar, sifted
- some lemon juice and zest (optional)
instructions:
for the cake -
- first, preheat your oven to 170 degrees/360 degrees Fahrenheit (i uses fan mode so that my cake does not brown on the surface but it may take a little longer time), cream butter and sugar until combined, add eggs one at a time followed by a little of the flour and mix well before adding remaining flour and vanilla extract. If your mixture is a little thick, you can add up to 40ml of semi-skimmed milk - adding a tablespoon at a time and stopping when you get to a consistency that you desire.
- next, divide your mixture into 6 bowls and ready for adding colors. i used a 1/3 cup and each mixture gets about 2 of those cup.
- take any of the coloring as a gauge by mixing it to a desire color and use the same method for the rest of the color. for me, i had 3 drops of the liquid which gives me a pretty vibrant coloring.
- put the mixture into the oven and bake for about 15 - 20 minutes or slightly brown, taking them out as soon as a skewer to the centre came out clean.
- set it aside to let them cool.
for the frosting -
- melt the butter in a heat proof bowl over hot or slight boiling water (water bath), until on its way to being completely melted. whisk the butter until no lumps remain then add in cream cheese and mix well till combine.
- sieve in icing sugar into the cream cheese mixture and stir well till there are no viable lumps in it. you may add lemon juice to balance up the sweetness yet adding a touch of citrus taste to the cream mixture.
to assemble -
- spread a little of the cream cheese frosting on the plate or cake stand you'll be using to adhere the first layer of cake. place the first layer of cake in the middle of the plate, and then frost the next layer evenly but not over spread too much of cream. by spreading too much cream onto each layer may result of it sliding off and you may have difficulties in putting them into place. try using a few skewers to set it.
- apply a crumb coat of frosting to the cake, filling any gaps between layers. chill for 1 hour.
- apply a second coat of frosting. chill for 1 hour.
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| now it's ready to eat! |
