Published On: Wed, Aug 8th, 2018

Vibrant rainbow cake

It’s so easy to bake your own vibrant rainbow cake with the new Cake Décor Rainbow Cake Colour Gels Kit!

Bring some colour to the table with this beautiful layered cake. White buttercream and subtle sprinkles make the rainbow of shades from the Cake Décor gels really pop – what a great surprise to find on cutting into the cake! Make your own using our tutorial below.

Finished and decorated rainbow cake

Ingredients

For the cake:

  • 440g (15½oz) self-raising flour
  • 440g (15½oz) caster sugar
  • 440g (15½oz) softened butter
  • 8 large free-range eggs
  • Cake Décor Rainbow Cake Colour Gels Kit

To decorate:

  • 540g (1lb 2oz) icing sugar
  • 260g (9oz) softened butter
  • 70g (2½oz) multi-coloured strands

Equipment:

  • 13x18cm (5x7in) round sandwich tins
  • large mixing bowl
  • 5 x small mixing bowls
  • spatula
  • hand mixer
  • wire rack
  • palette knife
  • icing smoother tool
  • baking paper

Images of steps A to F

Method

  1. Preheat the oven to 180°C/Gas Mark 4. Grease 13x18cm (5x7in) round sandwich tins, lining the bases with baking paper.
  2. Cream the softened butter and caster sugar in a large bowl until smooth. Add 4 eggs and 220g (8oz) self-raising flour to the mixture and beat until smooth. Add the remaining eggs and flour and continue mixing until smooth.
  3. Split the mixture evenly between 5 small bowls and add 10g (¼oz) of super-strength gel food colour from the Cake Décor Rainbow Cake Colour Gels Kit to each bowl, making sure to mix thoroughly. (A-B)
  4. Pour each coloured mixture into a sandwich tin and bake in the oven for 35-40 minutes, or until golden brown and a skewer poked into the middle comes out clean. (C-D)
  5. Leave the cakes to cool on a wire rack.
  6. To make the buttercream, gradually mix the icing sugar and softened butter in a bowl until creamy and smooth.
  7. Using a palette knife, smooth a thin layer of buttercream between each layer of cake to sandwich together. (E)
  8. Smooth a layer of buttercream over the top and sides of the rainbow cake and pop in the fridge to cool for 30 minutes. This will act as the crumb coat. (F)
  9. Add a second layer of buttercream to the cake and smooth with an icing smoother tool. (G)
  10. Carefully press the multi-coloured strands in a band around the bottom quarter of the iced cake, then arrange around the edges of the top of the cake. (H)

Images of steps G and H

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