Wow I can’t actually believe I am writing this. 200 bakes, I have baked something different every week for 200 weeks, it’s just become habit now. I hope that people do still enjoy them and read the recipes and make them too! I know not all 200 are on here as it wasn’t until a little way in that I decided to put them on the blog, and it is hard to write the posts sometimes. It is fun doing the baking part as that is the bit I enjoy the most but by writing up the recipes it means I can share them with others. Especially during Corona it has been hard working our way through all the baking I have been doing, so drop offs to friends, family and neighbours has been required! This bake is a special one, a big rainbow cake with surprise centre, celebrating the end of pride month, also rainbows were a key symbol on many peoples windows and doors during this tricky time. I hope that you all enjoy this recipe.
Servings – loads I wouldn’t know how to count, a party full of people.
Ingredients for Cake
- 450g Caster sugar
- 450g Butter/Margarine
- 7 Eggs
- 450g Self Raising flour
- 2 tsp of Baking Powder
- 2 Drops of Vanilla bean paste
- Food colouring
- 2 packets of skittles or other coloured sweets or chocolate
Ingredients for Italian Meringue Butter Cream
- 500g Unsalted Butter
- 5 Egg whites
- 250g Caster Sugar
- Drop of Vanilla bean paste
- 1/2 tsp of cream of tar tar
- Pre- heat the oven to 180 degrees celsius line two baking tins with baking paper, cut 6 circles and places two in the tins and grease.
- In a mixer cream together the butter and sugar until light and fluffy add the vanilla bean paste beat until light and fluffy.
- In a jug beat the eggs together, then alternately add the egg and the self raising flour on a medium speed until all combined and light.
- Then split the mixture into 6 separate bowls and use food colouring to get your desired colours – my red is always way brighter than any of the others!
- Fill the cake tins and bake for 17 mins until light. Remove from tin and leave to cool fully. Grease tins and line again and fill and bake.
- Make the icing by adding the caster sugar into a medium sauce pan with 100ml of water.
- The aim is to heat the sugar mix gently until it reaches the soft ball stage on a sugar thermometer. If you don’t have a thermometer then using a spoon drop a small amount of the mixture into cup of cold water.
- Separate the eggs and add the egg white into a clean bowl and then whisk on high heat until forms soft peaks.
- Slowly poor the sugar mixture into the egg white whilst whisking on a medium heat.
- Then in small pieces add the butter and continue whisking until the mixture comes together and it lovely and smooth. It can look like its separating but continue to mix until smooth.
- Once all the cakes are cooked and cooled.
- Then using an 10cm cutter cut out the middle of the 4 layers – not the top and bottom.
- Using a small amount of butter cream spread between the layers then fill the middle with the sweets and place the top one on.
- Using a small amount of butter cream smooth round the cake this is called a crumb coating then place in the fridge and allow the butter cream to smooth.
- Then finish off with the second layer of icing and smooth. Decorate the outside of the cake how you wish. I left it pretty simple with just a little bit of piped icing round the edges and sprinkles on top.