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Cake. Bake. Party!
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CHRISTMAS AND NEW YEAR
CLOSURE INFORMATION
Our office will be closed from 24 December - 1 January.
We will only prepare orders received up to 18 December. Orders placed after
this will be processed when operations commence on 2 January.
Set of 3 Cattleya Orchid Stainless Steel Cutters - CO220
Rainbow Cake
Ingredients:
Recipe for sponge each colour:
- 150g butter or margarine at room temperature
- 150g caster sugar
- 150g self raising flour
- 3 medium eggs
- 1-2 tsp food colour
Vanilla Buttercream:
- 500g butter at room temperature
- 800g icing sugar, sifted
- 1-2 tsp vanilla flavour
Method:
Step 1
Preheat oven to 160ºC / 180ºC fan/Gas Mark 3.
Place butter and sugar into a bowl and beat until light, fluffy and pale in colour.
Step 2
Add eggs and flour and combine all the ingredients together. Slowly add the food colour and mix to achieve the desired shade.
Step 3
Pour cake mixture into the prepared cake tin and bake in the centre of the oven for 30-35 minutes until well risen and firm to touch.
Step 4
Leave to cool in the tin for a few minutes then turn out onto a cooling rack. Leave to cool.
Step 5
Repeat the process for the remaining colours.
Step 6
Beat the the butter, sifted icing sugar and vanilla flavour together until smooth to make the buttercream.
Step 7
Trim and level your cakes. Layer each colour using buttercream.
Step 8
Coat the cake with the remaining buttercream.
Step 9
Decorate and enjoy!
Tag @pmecake so we can see your amazing cakes!
Tip 1
To avoid a wonky cake, make sure your layers are neatly trimmed. For a straight top use a cake leveller and for the sides place a cake board slightly smaller than the cake and trim off the cake crust using a serrated knife!
Tip 2
Test bake your colours with a cupcake to help you decide on a shade of colour!
Rainbow Cheese Cake
Cheesecake Base:
- 200g Digestives
- 150g Butter, Melted
Cheesecake Mix:
- 600g Cream Cheese
- 150g Icing Sugar
- 500g Double Cream
- 400g White Chocolate
Step 1
Crush biscuits and mix in melted butter, Pour into 8” loosebottom/springform tin and press firmly into an even layer.
Step 2
Melt white chocolate and leave to cool slightly.
Step 3
Mix together cream cheese and icing sugar until combined. Add in the melted chocolate to the cream cheese mixture.
Step 4
Slowly pour in double cream whilst mixing so it gets whisked in until thick and creamy.
Stpe 5
Divide mixture into seven bowls and colour using the rainbow kit.
Step 6
Pour in first colour and freeze for 20 minutes.
Continue with the rest of the colours, freezing between each layer.
Step 7
OPTIONAL: Top off with melted white chocolate, whipped cream and sprinkles.