Features / 15 October, 2020 / My Baba

10 Deliciously Wonderful Cake Recipes For National Baking Week

For the most part, we consider ourselves very healthy at My Baba. We have no excuse not to be – with so many healthy bloggers and experts within our the team sharing their recipes and advice. But… every now and then we think it’s OK to indulge – everything in moderation, right!? Exactly. So I’ve spent the morning finding the most delicious looking cakes online. Some are old favourites of ours, and some a new ones that we’ll be trying. We hope you enjoy this round-up of deliciously wonderful cake recipes, do let us know if you attempt any and send us the pics so we can share!

Rainbow Layer Cake

Prep: 1 hours 30 minutes
Bake: 45 minutes
Serves: 16


  • 375g butter (unsalted)
  • 675g plain white flour
  • 450g unrefined golden caster sugar
  • 9 eggs
  • 3 tsp
  • 3/4 tsp
  • 3 tsp
  • 6 gel or paste colours of food colouring

For the buttercream:

  • 350g butter (unsalted)
  • 700g icing sugar
  • 2 tsp vanilla extract


  1. Preheat the oven to 180c (fan 160c, gas mark 4). Grease and base line 2 20cm/8 inch round sandwich tins
  2. To make the sponge layers you need to split the ingredients into three. Put 125g butter, 225g flour, 150g golden caster sugar, 3 eggs, 1tsp baking powder, 1/4tsp salt, 1tsp vanilla extract in a large mixing bowl and beat until smooth. Next you need to split this mixture evenly into 2. It’s best to do this on the scales so you know it’s evenly split.
  3. Put the 2 halves of batter into separate bowls then add your chosen colour and mix. Keep adding the colour until you are happy you have the right shade.
  4. Then pour the batter into the prepared tin and place in the oven for 12-15 minutes or until a skewer comes out clean.
  5. Remove from the oven and leave to cool for a while then turn out onto a wire rack to cool. If you leave the sponges to cool upside down they should flatten out into even layers.
  6. Then repeat from step two twice for the remaining four layers, using the remaining colours.
  7. To make the buttercream, beat together the butter and icing sugar until pale and fluffy then add the vanilla extract.
  8. To construct the cake take a cake stand or cake board and smear a little of the buttercream onto the sponge, and then carefully place the next layer centrally on top. Repeat this with the rest of the layers. We started with red, then orange, yellow, green, blue and finally purple.
  9. Spread a thin, even layer of buttercream onto the sponge and then carefully place the next layer centrally on top. Repeat this with the res of the layers. We started the red, then orange, yellow, green, blue and finally purple.
  10. Finally cover the top and sides of the cake with a thick layer of buttercream using a palette knife, being careful not to get any crumbs in the buttercream.
  11. Leave the cake to set for about 1 hour before presenting or serving.


Lorraine Pascale’s Crouching Tiger, Hidden Zebra Cake

Prep time: 25 minutes

Time baking in the oven: 35 minutes
Makes: 12 wedges

Equipment: 23cm springform sandwich tin, large baking sheet, large bowl, medium bowl, zester,wire rack


  • 250ml sunflower (or other flavourless) oil, plus extra for greasing
  • 250g caster sugar
  • 100ml semi-skimmed milk
  • 4 medium eggs (at room temperature)
  • A few drops of vanilla extract
  • 300g self-raising flour
  • 1 tsp baking powder
  • 25g cocoa powder
  • 1 orange


  1. Preheat the oven to 180°C, (fan 160°C), 350°F, Gas Mark 4. Grease the bottom of the sandwich tin with a little oil, line with baking parchment and oil again. Set aside on a large baking sheet.
  2. Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well. It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake.
  3. Pour out 400ml of this mixture (or 400g as it is the same in weight) into a medium bowl.
  4. Sift 175g of the self-raising flour into one bowl along with ½ teaspoon of the baking powder. Mix well and set aside. This is your vanilla mix.
  5. Sift the remaining 125g of self-raising flour and ½ teaspoon of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in, mix everything together well and set aside. This is your chocolate mix.
  6. Now, put a tablespoon of the vanilla mix in the middle of the tin. Then, using a clean tablespoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bull’s eye’ or ‘target board’ look. Each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin.
  7. Bake in the oven for 35 minutes.
  8. Check the cake is cooked by inserting a skewer into the centre. It should come out clean. If not, then return to the oven for another 5 minutes or so until cooked. Once cooked, remove from the oven and allow to cool for a few minutes in the tin. Then carefully remove from the tins and leave to cool completely on a wire rack (but it is also fine to eat it warm!).
  9. Cut the cake into six wedges to reveal its spongy gold. Arrange on a cake stand or platter and serve.


Martha Stewart’s Applesauce Cake


  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cardamom
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups packed light-brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups Basic Applesauce, or store-bought chunky applesauce
  • Nonstick cooking spray
  • Confectioners’ sugar, optional


  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
  2. In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
  3. Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top.
  4. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
  5. Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.


Swiss Roll Ice Cream Cake


Yield: 12-14 servings.

  • 2-4 Large Swiss cake rolls
  • 2 pints vanilla ice cream, softened
  • 3/4 cup hot fudge ice cream topping
  • 2 pints chocolate ice cream, softened


  1. Line a 2-qt. bowl with plastic wrap.
  2. Cut each cake roll into slices; place in prepared bowl, completely covering the bottom and sides.
  3. Cover and freeze for at least 20 minutes or until cake is firm.
  4. Spread vanilla ice cream over cake.
  5. Cover and freeze for at least 1 hour.
  6. Spread with fudge topping.
  7. Freeze for at least 1 hour.
  8. Spread with chocolate ice cream.
  9. Cover and freeze for up to 2 months.
  10. Just before serving, remove from the freezer and invert onto a serving plate.
  11. Remove bowl and plastic wrap.
  12. Cut into wedges.


Lorraine Pascale’s I Can’t Believe You Made That Cake


  • vegetable oil or oil spray
  • 200g/7oz butter, softened
  • 200g/7oz caster sugar
  • 4 free-range eggs
  • 140g/5oz plain flour
  • 60g/2½oz cocoa powder
  • pinch salt
  • 2 tsp baking powder

For the buttercream

  • 250g/9oz butter, softened
  • 500g/1lb 2oz icing sugar100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled

For the decoration

  • 3 packs of chocolate fingers
  • Fresh Strawberries and blueberries


  1. Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil.
  2. Cream together the butter and sugar in a large bowl until they begin to go pale.
  3. Add half of the eggs and half of the flour and mix well.
  4. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform.
  5. Dollop into the prepared tin and bake in the oven for about 30-40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin.
  6. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy.
  7. Add the cooled, melted chocolate and whisk for a further two minutes.
  8. Once the cake is completely cool (I left mine a couple of hours), remove it from the tin.
  9. Carefully cut the top flat with a large serrated knife.
  10. Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top.
  11. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream.
  12. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible.
  13. Put it in the fridge to set before doing another layer – this makes it much easier to get neat squared-off edges.
  14. Gently push the chocolate fingers vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. Cover the top with fresh fruit (or your choice of topping).



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Strawberry and Malted Layer Cake

Fresh strawberry and a hint of malted flavour make a great combination for a delicious treat.

Prep time: 30 minutes plus cooling

Cooking time: 25-35 minutes

Serves: 14-16


  • 345g plain flour
  • 3tsp (3 sachets) Dr. Oetker Baking Powder
  • 75g ground almonds
  • 225g unsalted butter, plus extra to grease
  • 260g (plus 3tbsp) golden caster sugar
  • 4 medium eggs
  • 1tsp (5ml) Dr. Oetker Natural Madagascan Vanilla Extract
  • 7tbsp malted drink powder
  • 225ml milk
  • 450g strawberries
  • 400ml double cream
  • Dr. Oetker Mini Wafer Flowers
  • A small bunch of thyme


  1. Heat the oven to 170C, 150C fan, gas 3. Grease 3 x 18cm cake tins and double line the bases sides with baking parchment. Mix the flour, baking powder and ground almonds in a bowl, leave aside.
  2. Beat the butter and 260g of the sugar until creamy and pale, gradually beat in the eggs then mix in the vanilla extract and 3tbsp of the malted drink powder. Fold in the flour mixture, followed by the milk. Divide between the tins, smoothing the tops. Bake in the oven (lower shelf) for 25-35 mins or until an inserted skewer comes out clean. Once cool enough to handle remove from the tins to a wire rack to cool completely.
  3. Meanwhile roughly chop and put 100g of the strawberries in a small saucepan along with the remaining sugar, roughly mash with a potato masher then set over a medium heat, bubble for a few mins until syrupy. Pass through a sieve discarding the pulp. Leave the syrup to cool then roughly chop 175g of the strawberries and mix in the syrup, halve the remaining strawberries and keep the smaller ones whole.
  4. Whisk the cream with the rest of the malt extract until holding its shape. Put one of the sponges on a serving plate, spread over a third of the cream and half the chopped strawberries and some of the syrup then top with another sponge, and add repeat the decoration. Set the last sponge on top then spread with the remaining cream and halved and whole strawberries, drizzle over a little more syrup. Add the thyme leaves and mini wafer flowers.

Recipe from Dr. Oetker

Deliciously Moist Chocolate Cake

Makes: 2 x 20cm/8” round cake tins, parchment lined

Free from soya and nuts

Suitable for vegetarians

Cooking time: 25-30 minutes

Equipment: 2 x 20cm/8? round cake tins, parchment lined and mixing bowl

Temperature: 180°C, Fan 160°C, 350°F, Gas 4



  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 3 tbsp cocoa
  • 200g Self Raising White Flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • Filling
  • 100g unsalted butter
  • 150g icing sugar
  • 2 tbsp cocoa


  • 50g chocolate
  • 25g butter
  • 1 tbsp golden syrup



  1. Line 2 x 20cm/8” round cake tins with parchment and pre-heat the oven.
  2. Put the butter and caster sugar into a mixing bowl and beat together until light and fluffy.
  3. Beat in one egg followed by a spoon of cocoa.
  4. Beat in the second and third eggs, adding a spoon of cocoa after each one. Beat in the final egg.
  5. Sieve the flour into the bowl then stir it into the mixture.
  6. Add the milk and vanilla and stir to create a batter that just drops off a spoon.
  7. Divide the mixture between the two prepared tins and smooth the tops.
  8. Bake for 25–30 minutes.
  9. Leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack and leaving to cool completely.


  1. To make the filling, put the unsalted butter into a bowl and beat until it softens.
  2. Sift the icing sugar into the bowl and mix until it is combined.
  3. Sift the cocoa into the bowl and beat that in too.
  4. Spread the filling over one cold cake layer then place the other cake layer on top.


  1. Put the chocolate and unsalted butter into a bowl and gently melt them together.
  2. Stir, allowing the mixture to cool, then stir in the golden syrup.
  3. Slowly pour the icing over the top cake, allowing it to run down the sides a little

Recipes from Doves Farm

Ginger and Lime Galaxy Mirror Glaze Cake

Give your cake the ultimate look! Try this galaxy inspired mirror glaze decorated with Midnight Magic sprinkles

Prep time 45mins, plus setting

Cooking time 25mins

Serves 16


For the cake

  • 250g Unsalted butter, softened and cut into cubes
  • 100g Light muscovado (or light brown) sugar
  • 100g Caster sugar
  • 4 Medium eggs
  • 1tsp Dr. Oetker Madagascan Vanilla Natural Extract
  • 275g Plain flour
  • 2 tsp Dr. Oetker Baking Powder
  • 1 tsp Ground cinnamon
  • 1tsp Ground ginger
  • 90ml Whole milk
  • 2tbsp Blackberry, blueberry (or preferred) jam

For the buttercream

  • 250g Unsalted butter, softened and cut into cubes
  • 1-2 Limes (very finely zest 1 and squeeze to get 1 ½tbsp juice)
  • 250g Cream cheese
  • 650g Icing sugar

For the glaze

  • 150g Dr. Oetker Fine Cooks’ White Chocolate, finely chopped
  • 4 x Dr. Oetker Leaf Gelatine soaked in 100ml of cold water for a few mins to soften
  • 250g Caster sugar
  • A few drops of Dr. Oetker Food Colour Gel in Blue, Black and Violet)
  • 150ml Double cream

To decorate:

  • 1 x 110g Pack of Dr. Oetker Midnight Magic Sprinkles


  1. Heat the oven to 180C, 160C fan, gas 4. Grease and then line two 18cm tins with baking parchment. Beat 250g of the butter with the brown sugar and 100g of the caster sugar until creamy and pale. Gradually beat in the eggs, then mix in the Vanilla Extract. Mix the flour, Baking Powder, cinnamon and ginger then sieve into the bowl with the butter mixture, gently fold together. When almost combined add the milk and continue to fold until smooth. Divide between the tins, smoothing the tops, bake for 25mins or until an inserted skewer comes out clean.
  2. For the buttercream; beat the remaining butter and icing sugar until smooth and creamy. Add the lime zest, juice and cream cheese, gently whip until combined (don’t overmix or it may become runny). Set aside in the fridge.
  3. For the glaze; put the White Chocolate into a jug and set aside. Put the Gelatine in a small bowl and cover with cold water, leave to soften for 5mins. Put the remaining caster sugar in a small saucepan with 100ml of water, mix then put on a low heat to dissolve. Bring to the boil, then allow to bubble for 1min (it should be just over 100C). Take off the heat, squeeze the excess water from the Gelatine then stir into the sugar mixture, and then mix in the cream until smooth. Pour this over the White Chocolate then blend or carefully mix until very smooth. Strain through a sieve then divide between five bowls – making one with just over a third of the mixture and the rest even. Dye the larger portion with a few drops of the Black Food Gel; the others with varying amounts of the Blue or Purple Gels to make light and dark shades (though not too dark so they show against the black). Set aside to cool and firm up, stirring now and again (if it goes too solid just pop in the microwave for a few secs).
  4. Meanwhile, spread the jam over the top of one of the sponges, with a palette knife, spread a layer of buttercream then press the other sponge on top. Palette the remaining buttercream around the sides and top of the cake ensuring it is smooth. Set aside on a wire rack placed over a tray.
  5. Once the glaze is thick enough to pour, pour the black into the bowl with the darker blue or purple. Then dispense this over the cake and drizzle over the other colours, concentrating mostly on one side. Use a spatula to cover any bare patches. Gently swirl the colours together with the palette knife. Scatter the Midnight Magic sprinkles across one half of the top of the cake and down one side. Leave to set before transferring to a serving plate.

Recipe from Dr. Oetker

Lorraine Pascale’s Vanilla and White Chocolate Cake with Almond Flowers

Lorraine Pascale’s vanilla and white chocolate cake with almond flowers has to be the perfect cake for any birthday party. It looks utterly divine and I can’t wait to try my hand at baking it. You can also use blackberries for this cake and, of course, redcurrants, blueberries (maybe even sneak in some chocolate chips!)


  • 2 x 20cm sandwich tins
  • A food processor


For the sponge

  • Spray oil
  • 125g soft light brown sugar
  • 100g unsalted butter softened
  • 100g low-fat creme fraiche
  • 2 eggs, lightly beaten
  • 250g self-raising flour
  • 1 egg white
  • 2 tsp baking powder
  • Seeds of 1 vanilla pod or 1 tsp vanilla extract
  • Finely grated zest of 1 unwaxed lemon

For the icing

  • 75g white chocolate
  • 300g low-fat cream cheese, at room temperature
  • ?2 tbsp icing sugar, sifted
  • Seeds of 1 vanilla pod or 1 tsp vanilla extract
  • Sugar syrup
  • 2 tbsp caster sugar

For the decoration

  • 250g raspberries
  • About 50g baked almonds (unbroken flakes, preferably), toasted (you will need about 210 flakes in total)


  1. Preheat the oven to 180°C, (Fan 160°C), 350°F, Gas Mark 4 with the middle shelf at the ready.
  2. Grease two 20cm sandwich tins with spray oil, line the base of each with baking parchment and set aside on a baking sheet.
  3. To make the cake, beat the sugar, butter and creme fraiche in a large bowl until smooth and uniform. Then add two-thirds of the beaten egg and half of the flour and beat together again.
  4. Add the remaining egg and flour, the egg white (whisked until light and frothy), baking powder, vanilla seeds or extract and lemon zest and stir everything together well.
  5. Divide the mixture evenly between the two tins, levelling the tops with the back of a spoon. Bake in the oven for 20 minutes or until the cakes feels spongy to the touch and a skewer inserted in the centre comes out clean.
  6. Meanwhile, prepare the icing. Tip the chocolate into a small heatproof bowl. I like to melt chocolate in a microwave in 30-second blasts, stirring between each blast. Alternatively, melt the chocolate in a bowl that just sits on top of a medium pan with a little bit of boiling water. Just make sure the bowl doesn’t touch the water as this could make the chocolate grainy. Leave the chocolate to sit until it melts, then put aside to cool to room temperature but not set.
  7. Meanwhile, beat the cream cheese, icing sugar and vanilla seeds or extract in a large bowl until smooth. Add a little bit of the cream cheese mixture to the cool melted chocolate and stir together gently. Then fold this white chocolate mixture into the cream cheese mix. I do it this way so that the white chocolate mix does not seize or go all grainy. Cover and refrigerate until ready to use.
  8. Prepare the sugar syrup about 5 minutes before the cake is ready. Simply put the sugar into a mug, add 2 tablespoons of boiling water and stir until dissolved. As soon as the two halves of the cake are out of the oven, brush them liberally with the sugar syrup and then leave them to cool in the tin.?This will keep them nice and moist. Once cool, remove them from the tin and put one half on a serving plate.
  9. Dollop about a quarter of the filling on the cake half and spread the icing evenly over it. Pick out about 30 of the smallest raspberries and reserve them for the lower decorations. Then scatter the remaining raspberries over the icing and pop the other cake half on top. Spread the remaining icing all over the cake sides and top to give a smoothish finish. Spread it around so that the edges are kind of straight and flat.
  10. To decorate, put one of the reserved raspberries on the cake and place about seven baked almonds around it so that the cakes stick up and out like ‘petals’ (rather than sitting on the cake) and as if you have put an actual flower on the cake. Repeat this with the fruit and almonds to make flowers all over the cake, spaced apart on the top and sides. Then serve! Keep this in the fridge if not serving straight away.

For more Lorraine Pascale recipes, click here.

This recipe is taken from A Lighter Way To Bake. Click here to buy.


Rainbow Sprinkle Pinata Cake


For the recipe Rainbow Sprinkle Pinata Cake

For the sponge:

  • 330 g margarine
  • 330 g caster sugar
  • 6 medium eggs (beaten)
  • 15 ml Madagascan vanilla extract (1tbsp)
  • 330 g self-raising flour
  • Pink extra strong food colour gel (1/2 tsp)
  • Yellow extra strong food colour gel (1/2 tsp)
  • Green extra strong food colour gel (1/2 tsp)
  • Blue extra strong food colour gel (1/2 tsp)
  • Violet extra strong food colour gel (1/2 tsp)

For the buttercream:

  • 500 g unsalted butter
  • 1000 g icing sugar
  • 30 ml Madagascan vanilla extract (2 tbsp)
  • 60 ml whole milk (4 tbsp)
  • Pink extra strong food colour gel (1 1/2 tsp)
  • Yellow extra strong food colour gel (1 1/2 tsp)
  • Green extra strong food colour gel (1 1/2 tsp)
  • Blue extra strong food colour gel (1 1/2 tsp)
  • Violet extra strong food colour gel (1 1/2 tsp)

To decorate:

  • Unicorn confetti sprinkles (2 jars)


For the sponge

  1. Preheat the oven to 180°C/ 160°C fan oven/ Gas Mark 4. Grease and line 5 x 7” cake tins – if you do not have enough cake tins bake the sponges in batches.
  2. In a bowl cream together the margarine and sugar using a free standing or hand held mixer.
  3. Add the eggs and vanilla extract and mix until smooth – if the mixer begins to curdle add a spoonful of flour.
  4. Sieve the flour on top and fold into the mixture until all combined.
  5. Divide the mixture between 5 bowls and add a different colour gel to each bowl and mix until each colour is evenly mixed through the batter.
  6. Put a different coloured batter into each prepared cake tin and place in the oven. Bake the cakes for 20 -25 minutes until risen and a skewer inserted into the centre comes out clean. Once baked leave to cool in the tins for 10 minutes and then remove and place on a cooling rack to cool completely.

For the buttercream

  1. Whilst the cakes are cooling make the buttercream. Place the butter in a bowl and beat with a freestanding or hand held mixer until smooth and glossy. Add the icing sugar in four stages making sure the icing sugar is mixed into the butter before the next addition.
  2. Add the milk and whisk the buttercream until it is light and fluffy – you might not need to add all the milk add 1 tbsp at a time until the desired texture for the buttercream is achieved.
  3. Divide the buttercream into 6 bowls. Leave one bowl white and colour the other 5 bowls with a different coloured buttercream. Stir the colour through each bowl of buttercream until colour is evenly mixed through. – you want pastel shades of colour rather than bright colours.

To assemble the cake

  1. Level each layer of sponge, using a sharp knife to cut off any domes on top of the sponge.
  2. Using a round cutter about 8cm in diameter cut a hole in the centre of the blue, green and yellow sponge. – this is to create the piñata inside of the cake.
  3. Place a small blob of buttercream onto your cake board/ serving plate and place your purple sponge layer on top.
  4. Place a spoonful of white buttercream on top of the purple sponge and using a palette knife spread the buttercream evenly over the sponge.
  5. Place the blue sponge on top and cover with buttercream, repeat with the green and then yellow sponge.
  6. Pour the unicorn confetti sprinkles to fill the hole in the centre of the cake. Leave a few spare to sprinkle on top of the cake once you’ve finished decorating.
  7. Sandwich the pink sponge layer on top of the cake and crumb coat with the remaining white buttercream. Place the cake in the fridge to set for 30 minutes.
  8. Once your cake has chilled remove from the fridge. Starting with the purple buttercream palette a band of buttercream around the bottom of the cake – don worry about smoothing out the buttercream at this stage. Palette a band of blue buttercream above the purple, then green and yellow. Cover the top of the cake with pink buttercream and the remaining edge towards the top of the cake.
  9. Using a cake scraper smooth the sides of the cake so the buttercream colours merge together – not too much as you want the defined rainbow colours.
  10. Place the left over coloured buttercream into piping bags fitted with a star nozzles or no nozzle of you don’t have enough – you can cut the end of the piping bag and create buttercream kisses. Pipe buttercream swirls in alternating colours around the top of the cake.
  11. Finish the cake by scattering with unicorn confetti sprinkles and your ultimate rainbow cake is ready to enjoy!

Recipe from Dr. Oetker


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