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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:

RainbowCakeStep1
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.
Add eggs and flour and combine all the ingredients together. Slowly add the food colour and mix to achieve the desired shade.
Step 2
Add eggs and flour and combine all the ingredients together. Slowly add the food colour and mix to achieve the desired shade.
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 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.
Leave to cool in the tin for a few minutes then turn out onto a cooling rack. Leave to cool.
Step 4
Leave to cool in the tin for a few minutes then turn out onto a cooling rack. Leave to cool.
Repeat the process for the remaining colours.
Step 5
Repeat the process for the remaining colours.
Beat the the butter, sifted icing sugar and vanilla flavour together until smooth to make the buttercream.
Step 6
Beat the the butter, sifted icing sugar and vanilla flavour together until smooth to make the buttercream.
Trim and level your cakes. Layer each colour using buttercream.
Step 7
Trim and level your cakes. Layer each colour using buttercream.
Coat the cake with the remaining buttercream.
Step 8
Coat the cake with the remaining buttercream.
Decorate and enjoy! Tag @pmecake so we can see your amazing cakes!
Step 9
Decorate and enjoy! Tag @pmecake so we can see your amazing cakes!
Tips
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!
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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
Melt White Chocolate
Step 1
Crush biscuits and mix in melted butter, Pour into 8” loosebottom/springform tin and press firmly into an even layer.
Mix Cream Cheese & Icing Sugar
Step 2
Melt white chocolate and leave to cool slightly.
Combine Melted Chocolate & Cream Cheese Mixture
Step 3
Mix together cream cheese and icing sugar until combined. Add in the melted chocolate to the cream cheese mixture.
Add Double Cream & Mix Till Thick & Creamy
Step 4
Slowly pour in double cream whilst mixing so it gets whisked in until thick and creamy.
Divide Mixture & Colour With Paste
Stpe 5
Divide mixture into seven bowls and colour using the rainbow kit.
Pour Coloured Mixtures On Top Of Each Other Freezing Between Adding Layers
Step 6
Pour in first colour and freeze for 20 minutes. Continue with the rest of the colours, freezing between each layer.
Optional: Top Off With Melted Chocolate, Whipped Cream & Sprinkles
Step 7
OPTIONAL: Top off with melted white chocolate, whipped cream and sprinkles.