Rainbow Cake

If you want celebrate #PrideMonth is style why not have a go at this fabulous recipe for a Rainbow Cake. It may take a little effort but the result is definitely worth it.

Method

Rainbow sponge

• Make each coloured sponge separately to make sure they are all even.
• Whip the egg and sugar together in a stand mixer until they are light and fluffy.
• Weigh out the plain flour and baking powder in a separate bowl.
• Mix the colour with the water, you want the sponge to have a strong colour in each sponge (see picture) so adjust the amount of colour accordingly.
• Spread out on a flat tray and bake in the oven at 150C for 12 min.
• Take a piece of parchment paper, lay out on a cool tray.
• Sprinkle caster sugar over and tip the cooked sponge onto the parchment paper.
• Carefully take off the parchment paper that the sponge was cooking on.
• Sprinkle the cake with caster sugar and cover with a new piece of parchment paper.
• This will keep the moisture in the cake.
• Repeat with all 6 sponges.

Baileys buttercream

• Dice the butter into smaller pieces and make sure they are soft and at room temperature.
• Sift the icing sugar into the bowl of a stand mixer,
• Add the butter and start at a slow speed to whisk the butter and icing sugar.
• Increase the speed once the sugar is incorporated to the butter.
• Whisk until soft and creamy.
• Add the Baileys Irish cream in small batches and continue to whisk until soft.

Assembling

• Lay the purple sponge at the bottom. Spread buttercream evenly on to it.
• Lay the blue one on top and repeat the process until all layers are on have been finished with buttercream on the top.
• Put in the freeze to let the cake set.
• Take out and portion in to roughly 65g portions.
• When serving the cake, garnish with whipped cream and ½ strawberry.