Looking back I can see that the photos are certainly better now, the recipes are more improvised and Scotty’s design of the Chew Town logo and matching photo tabs have made a huge difference to the overall look at feel. There are a few things I’d like to add to the blog to refine it – but with a hectic work life, the blog is going to have to be content with a once or twice a week post schedule.
To celebrate my bloggy milestone, I wanted to make something special… and while looking for inspiration I realised that this past year I have never made a cake for the blog. Sure, I have made a few flavours of tasty cupcakes but never a cake. So today I made sure I rectified my cake oversight with the most celebratory and fun cake I could think of… a Rainbow Cake!
Using a tried and tested buttercake recipe, I made a double batch and divided it into five equal portions where I then added different colours and baked them individually in a single springform pan (I only had one so it meant five separate bakes). The individual layers turned out brilliantly moist and springy and put together with a tasty fluffy meringue frosting topped with 100s and 1000s it was a hit!
Scotty and I could only manage a piece each so I’ll definitely be sharing this around at work tomorrow.
RAINBOW CAKE WITH FLUFFY MERINGUE FROSTING
Ingredients:
CAKES
250g butter, softened
2 teaspoons vanilla extract
1 1/2 cups caster sugar
4 eggs, lightly beaten
3 cups self-raising flour, sifted
1 cup buttermilk
Blue, green, yellow, orange and red food colourings
FROSTING
8 eggwhites
4 cups caster sugar
1 teaspoon vanilla extract
100s and 1000s to decorate
CAKE – Preheat oven to 180 degrees Celsius. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk until combined. Divide mixture into 5 equal portions and colour each portion with food colouring as follows – blue, green, yellow, orange, red. Using a few 20cm springform pans (or one pan 5 times) bake each portion separately for 15 minutes until cake portion is light and springy.
FROSTING – Place eggwhites, vanilla, sugar and 1/4 cup cold water in a large heatproof bowl. Which to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form. Remove bowl from heat. Beat until cooled.
To assemble the cake, place the blue cake on the plate and spread with 1/2 cup frosting. Top with the green cake and repeat with remaining frosting and yellow, orange and red cakes using 1/2 cup frosting for each layer. Spread remaining frosting over top and side of cake. Sprinkle with 100s and 1000s and serve.
that is so beautiful! most beautiful rainbow cake i've ever seen!
Happy Blogversary!!! OMG OMG OMG this cake is amazing!!! I would die to have this cake for my birthday 🙂 Thanks for sharing!
Thanks Kat! It was great fun to make and got a great reaction from work colleagues yesterday who loved it.
It's certainly a great cake for a birthday as you have no idea what is inside until you cut it!
You can never go wrong with a rainbow cake 🙂 And what a way to celebrate your one year bloggiversary! Congratulations xx
Thanks Tina! 🙂 x
How utterly gorgeous! This makes me smile just looking at all the colours!
This cake looks fabulous. What a great one to make for kids' birthdays (Kids of all ages – that is)
Can't wait to taste it. Josie
Thanks Anna! I was trying to go for bright but on the side of pastel.
I'll have to make one for the girls if I'm ever in Perth for their birthdays! Or, maybe I'll just make it when I'm there in May just because! Looking forward to seeing you next month. xx
Gorgeous! I am not sure how to cook by weight (i.e…silly American) but I love your blog nonetheless!
Haha… it's easy Julie, just make an online conversion calculator your friend! Thanks for the nice comments.
This cake is too pretty to eat.
Let me tell you Peggy, it tastes just as good as it looks!
Can I ask what brand of food coloring and how much of the container you needed to get those bold colors? The cake is stunning!!!
Hi Susan, I just used the supermarket bought Queen brand. It was the box of colours found here: http://www.queen.com.au/products/show.php?categor…. Not sure how many drops I used… maybe 10 – 15. Thanks for your kind words about the cake!
Just to be clear… it was the plain rainbow food colours packet not the natural rainbow food colours.
hello, was just wondering how much sugar you used in grams? 🙂 thank you!
Hi Jen, you'll need 350g for the cakes and 900g for the frosting. 🙂
mouth watering:)yummmiiieieeeee i would like to eat this soon:)
can u please tell me the reaal name of 1000s or 100s???plzzz i dont know the real name of this sweet ballx.:) thankx:)
mouth watering:)yummmiiieieeeee i would like to eat this soon:)
can u please tell me the real name of 1000s and 100s? i don't know the real name of this balls which u garnished:)
I just made this cake, in a HUGE version (3x the recipe, 30cm pan) for my baby girl's 1st anniversary.
A bit too big, I'll admit, but gorgeous – and what a reaction!
Hi Komal,
I would suggest just using sprinkles. In Australia our 100s and 1000s are round but American sprinkles are basically the same thing.
Haha! I can't believe you tripled the recipe, it would have been MASSIVE!! It was already a big cake on its own. I'm delighted to hear that it turned out. Have you got a photo of it?
Hi can u pls tell me the recipe u list for the cake
Did you double what you have listed in the cake
recipe or have you fond that already? Thanks