The weather has been terrible here for the last few days. We’ve not had any lovely snow like the rest of the country, it’s just been rain and freezing winds. Dull.
So, what do you do when you need a little ray of sunshine? You bake, of course; and everyone knows what you get when the sun shines through the rain… RAINBOWS!
I’ve always been a fan of those beautiful rainbow layer cakes but I don’t really DO big cakes myself… So, I set out to create my own version using something I know very well, a Nordic Ware bundt tin!
OK, so it’s not really layered as such but it’s definitely multi coloured and there’s even a bit of a rainbow shape going on too. I love it.
I’ve flavoured this lovely cake with Panettone flavouring by Beau and finished with marshmallow buttercream and some deliciously retro ‘hundreds and thousands’ which I think suit the cake perfectly.
You’re going to need to use paste or gel colours in this cake. The liquid ones in little bottles from the supermarket will either appear dull when baked or will taint the flavour and alter the texture of the cake as you’ll need to use large quantities. I used the Wilton paste icing colours which I bought from Lakeland, but I believe Asda now sell a range of them too. Sugarflair are the cake decorator’s ‘go to’ but they can be quite expensive if you don’t need to use them often. The most ‘pure’ colouration will come from buying the correct colours in, but you could just buy red, yellow and blue and mix the others up if you want to keep the cost down.
The eagle eyed among you may be able to see that there are some colours missing from my rainbow… I ditched indigo and violet and just tried to mix up a generic purple. It was all going well until I remembered I’m actually colourblind and can’t see purple! I ended up with another blue, so Chris tells me, so there’s no purple at all in this! Oops!
It does take a lot of time and effort to get the colours right, and there IS a lot of washing up; I think it’s completely worth it though to bring sunshine into your kitchen on a dull day.
Rainbow Bundt Cake
A delightfully bright bundt cake, with a rainbow inside!
For the cake:
- 6 medium eggs
- The same weight in self-raising flour
- The same weight in golden caster sugar
- The same weight in butter or baking spread
- 1-2tsp natural flavouring of your choice
- An assortment of paste or gel food colours For the frosting:
- 75g butter
- 150g icing sugar (I used golden icing sugar for colour and flavour)
- 100g marshmallow fluff or marshmallow creme To finish:
- Assorted rainbow sprinkles!
1. In order to bake a perfectly light and airy sponge cake, you need to use equal quantities of eggs, flour, butter or baking spread and sugar. The easiest way to do this is to weigh the eggs and then add the same weight of the remaining ingredients. Place all in a bowl and mix together until combined and smooth. Add the flavouring and stir to incorporate.2. Divide the mixture equally between 7 bowls, adding colouring to 6 of the bowls and leaving the 7th without any colour.3. Once the colours are mixed, start to add them to your greased and floured pan starting with the plain mix. You need to make sure that each layer completely covers the previous one in the tin; I found the best way was to dollop a layer all over and smooth around the tin with the back of a spoon.4. Once all the colours are in, give the tin a few sharp taps on a cloth on the worktop to release any large air bubbles in the mixture. Bake at 160ºC for 45-60 minutes or until cooked through.5. When cooked, remove from the oven and leave to cool for 10 mins in the tin then turn out onto a cooling rack and leave until completely cold.6. For the frosting, just combine all the ingredients with a mixer (or by hand if you’re feeling strong!) until light and fluffy and there are no lumps.7. When the cake is completely cold, smear the frosting over as desired and decorate with sprinkles!
DetailsPrep time: Cook time: Total time: Yield: 1 bundt cake
Now, who’s doing the washing up ?!
For more great recipes for multicoloured cakes, take a look at: