Rainbow Carnival Cake

Ingredients

For the recipe Rainbow Carnival Cake

For the sponge:

  • 15 large eggs (large)
  • 375 g caster sugar
  • 375 g self-raising flour
  • 25 ml Madagascan vanilla extract (5 tsp)
  • 2.5 g violet extra strong food colour gel (1/2 tsp)
  • 2.5 g pink extra strong food colour gel (1/2 tsp)
  • 2.5 g yellow extra strong food colour gel (1/2 tsp)
  • 2.5 ml green extra strong food colour gel (1/2 tsp)
  • 2.5 g blue extra strong food colour gel (1/2 tsp)

For the buttercream:

  • 300 g unsalted butter (softened)
  • 800 g icing sugar
  • 150 ml double cream
  • 10 ml Madagascan vanilla extract (2 tsp)

For the sugar glass:

  • 125 ml water
  • 195 g caster sugar
  • 60 ml liquid glucose
  • 0.5 g cream of tartar sachets (1/8 tsp)
  • 1.25 ml green extra strong food colour gel (1/4 tsp)
  • 1.25 g red extra strong food colour gel (1/4 tsp)
  • 1.25 g yellow extra strong food colour gel (1/4 tsp)

To decorate:

  • About 15 g bright and bold 4-cell (1 tbsp)

Preparation

For the Sponge

  1. Preheat oven to 180°C (160°C fan/Gas Mark 4). Take 2x swiss roll trays/baking trays measuring approx. 30cm x 20cm and grease and line them with non stick baking paper then also grease the paper.
  2. Crack 3 of the eggs in a large bowl then add 75g of the caster sugar, 1x tsp of vanilla extract, and the violet food colour gel. Whisk the egg mixture together using a freestanding mixer or electric hand whisk. Whisk for about 5 minutes until the eggs are thick and pale and the mixture has roughly doubled in size. This is called the ribbon stage as the mixture will fall like ribbons when dropped from a spoon.
  3. Take 75g of flour and sieve 1/3 of it into the egg mixture then using a large metal spoon gently fold in the flour until incorporated. Repeat with another third of the flour gently folding in so as not to knock out too much air. Repeat with the remaining flour.
  4. Once all the flour is incorporated, divide the mixture between the two trays and smooth out evenly. Bake in the oven for 7-9 minutes until lightly golden on top. Once the sponges are baked, immediately turn out onto a sheet of baking paper that has been generously dusted with icing sugar, then leave to cool.
  5. Repeat the above sponge making process using each of the colours. You should end up with 10 layer of coloured sponge (2 layers of each colour).

For the buttercream

  1. Place all the ingredients in a large mixing bowl and whisk together using a freestanding mixer or electric whisk until light and fluffy.

To assemble the sponge layers

  1. To layer your sponges, place one violet sponge on a sheet of baking paper that has been generously dusted with icing sugar and placed on top of a chopping board. Thinly spread the sponge with some buttercream then place a sheet of the pink sponge on top. Thinly spread buttercream on top of the pink sponge then place a yellow sponge on top. Spread thinly with buttercream then place a green sponge on top. Spread thinly with buttercream then finally place a sheet of blue sponge on top. Repeat the above with the other 5 sponges so you will have two rectangles of layered cake. Put the cakes into the fridge to firm up and chill.

To make sugar glass

  1. Grease and line two flat trays with baking paper then grease the paper with oil. Take a large heavy based saucepan and add the sugar, liquid glucose, water and cream of tartar. Stir to combine.
  2. Put the sugar thermometer in the pan then put on a high heat. Boil the sugar without stirring for about 15 minutes until it reaches 150°C. Meanwhile take 3 heatproof bowls and add the food colouring to each bowl.
  3. Once your sugar mixture has reached 150°C carefully divide the hot sugar between the 3 heatproof bowls. Quickly mix the food colouring in each bowl so you will have a bowl of red caramel, yellow caramel, and green caramel. Working quickly before the sugar sets, spoon out the caramel onto the baking trays in the shape of feathers for the headdress. Put to one side to set.

To assemble the cake

  1. To assemble the cake, take a plate or cake stand at least 8 inches in diameter. Take one of your stacked sponges and trim the edges. Cut the rectangle in half to make two rough squares. From each square cut three fingers equal in width – approx. 5 cm. Repeat with the other rectangle of stacked sponge.
  2. To stack the cake, make a layer of 3 fingers with the middle finger on its side – glue together with a thin layer of buttercream. Spread the top of the layer with a thin layer of buttercream. Repeat for the second layer but have the two outer fingers on their side with the blue layer facing outwards. Repeat with the third layer but lay the fingers the same as the first layer. You should have 3 fingers spare.
  3. Finish the top of the cake with a layer of buttercream then pipe buttercream kisses around the edge of the cake. Sprinkle the middle with some Bright and Bold Sprinkles then stand in some of your sugar glass feathers so they resemble a carnival headdress.

Rainbow Heart Brownies

Ingredients

For the Brownie:

  • 150 g 72% Extra Dark Chocolate
  • 200 g Unsalted butter
  • 150 g Light Brown Sugar
  • 3 Medium Eggs (beaten)
  • 10 ml Madagascan Vanilla Extract (2 tsp)
  • 15 gFine Dark Cocoa Powder
  • 5 g Baking Powder (1 tsp)
  • 150 g Ground Almonds
  • 100 g Milk Chocolate Chunks

To Decorate:

  • 400 g Vanilla Buttercream Style Icing (1 tub)
  • Red Extra Strong Food Colour Gel
  • Orange Extra Strong Food Colour Gel
  • Yellow Extra Strong Food Colour Gel
  • Green Extra Strong Food Colour Gel
  • Blue Extra Strong Food Colour Gel
  • Violet Extra Strong Food Colour Gel

Preparation

For the Brownie

  1. Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line a 20cm x 30cm baking tray.
  2. Break the Extra Dark Chocolate into pieces and place in a heatproof bowl, add the butter. Place in the microwave and heat for 1 minute and stir, continue to heat in 10 seconds bursts, stirring in between bursts until the mixture has melted, leave to cool for 5 minutes.
  3. Stir the sugar into the melted chocolate mixture and whisk in the eggs and Vanilla Extract until you have a thick and glossy mixture. Sift the Cocoa Powder and Baking Powder on top and add the ground almonds. Gently fold the mixture together and finally add the Chocolate Chunks and stir into the mixture.
  4. Pour the mixture into the prepared baking tray and smooth the top. Bake in the oven for 30 minutes until risen and crusty on top, the middle of the brownie will be slightly soft it will firm up as it cools. Leave the brownie to cool completely in the tin before removing.

To decorate

  1. Divide the buttercream into 5 bowls; you will need to decrease the amount of buttercream in each bowl. Add Red Colour Gel to the bowl with the most buttercream in; add few more drops colour gel until you have a bright shade of red. Repeat the step adding Orange Colour Gel to the next fullest bowl, then yellow, green, blue and finally purple. Cover your bowls of buttercream in cling film to stop them drying out.
  2. Cut your tray of brownie into heart shapes using a heart shaped cutter about 10 cm in height – if you do not have a heart cutter you can cut them free hand using a stencil made of grease proof paper.
  3. Place your red buttercream into a piping bag fitted with a small star nozzle – if you do not have a star nozzle cut the end of your piping bag to create a ½ cm hole, you can pipe buttercream blobs onto your brownies.
  4. Pipe a red boarder around the edge of each brownie heart. Then repeat with the orange buttercream, piping inside the red boarder. Then repeat with the yellow, green and blue. Finish with the purple buttercream in the centre of the heart.
  5. Your brownie rainbow hearts are now ready to serve and enjoy. They can be stored in an airtight container for up to 3 days.

Rainbow Cake

Ingredients

For the recipe Rainbow Cake

For the vanilla sponge:

  • 165 g margarine
  • 165 g caster sugar
  • 3 medium eggs (beaten)
  • 5 ml Madagascan vanilla extract (1 tsp)
  • 170 g self-raising flour

To decorate:

  • 400 g vanilla buttercream style icing (1 tub)
  • 118 g smarties

Preparation

For the vanilla sponge

  1. Pre-heat the oven the 180°C/160°C/Gas mark 4. Grease and line a 8” round cake tin. Place the margarine and sugar into a large bowl and cream together until light and fluffy.
  2. Add the eggs and Vanilla Extract and beat together to form a smooth mixture – if the mixture begins to curdle add a spoonful of flour. Sift the flour on top and fold into the mixture until just combined.
  3. Pour the mixture into the prepared cake tin and smooth the top. Bake in the oven for 30 – 35 minutes until lightly golden and when a skewer is inserted into the centre of cake it comes out clean. Leave the cake to cool in the tin for 15 minutes, then remove, and place on a cooling rack to cool completely.

To decorate

  1. Once the cake has completely cooled, cut in half to create the rainbow shape. Spread a layer of buttercream onto one half of the sponge and then sandwich together with the other sponge.
  2. Stand the cake on our cake board or serving plate so the cake looks like a rainbow. Cover the top and sides of the rainbow in a thin layer of buttercream.
  3. Stick the smarties onto the front of the cake in a rainbow pattern.
  4. With the remaining buttercream place in a piping bag a cut off the end to create a 1 cm hole. Pipe blobs of buttercream around the base of the rainbow to resemble clouds.
  5. Your rainbow cake is now ready to enjoy!

To make a chocolate sponge, simply use 150g Self raising flour and 20g cocoa powder.

Lay the smarties out onto the cake before you add the buttercream to ensure you have enough of each colour, if you do not have enough smarties, you can make a smaller smartie rainbow, start decorating further into the centre of the cake.

Rainbow Rocky Road

Ingredients

For the recipe Rainbow Rocky Road

For the rocky road:

450 g 26% white chocolate (3 bars)
40 g unsalted butter (cut into small pieces)
150 g shortbread biscuits (5 oz), broken into pieces
100 g dried apricots (3 1/2 oz), chopped
100 g glacé cherries (3 1/2 oz), halved
100 g dried cranberries (3 1/2 oz)
100 g pistachios (3 1/2 oz), shelled
75 g pink mini marshmallows (3 oz)
10 ml Madagascan vanilla extract (2 tsps)

Preparation

Grease and line a 20cm (8 inch) square cake tin. Break the white chocolate into pieces and place in a saucepan. Add the butter and put over a very low heat, stirring occasionally, until melted. Remove from the heat, transfer the melted mixture to a heatproof bowl and leave to cool for 10 minutes.

Stir in the biscuits, dried fruit, nuts, mini marshmallows and vanilla extract. Mix well to make sure all the pieces are coated in chocolate and spoon into the prepared tin; press the top down to pack the mixture into the tin. Cool and then chill for at least 2 hours until set.

To serve, stand at room temperature for about 15 minutes, then remove from the tin and peel away the lining paper. Using a large sharp knife, cut into 16 squares. Your rocky road squares are now ready to serve and enjoy!

Flourless Rainbow Pancakes

Ingredients

For the recipe flourless Rainbow Pancakes

For the pancakes:

  • 2 bananas
  • 2 medium eggs
  • 10 ml Madagascan vanilla extract (2 tsp)
  • 100 ml milk
  • 150 g oats
  • 10 g baking powder (2 tsp)
  • To colour the pancakes:
  • Red extra strong food colour gel
  • Yellow extra strong food colour gel
  • Blue extra strong food colour gel
  • Green extra strong food colour gel

Preparation

  1. Place all the ingredients in a blender and blitz together for 2 minutes until a smooth batter is formed.
  2. Divide the batter between 4 bowls, add a few drops of a different food colour gel to each bowl and mix through until the colour is completely mixed into the batter, add a few more drops of colour to achieve a brighter colour. You should end up with 4 different coloured batters.
  3. Place a frying pan brushed with a small amount of oil onto a medium heat. Allow the pan to heat up and pour half the red batter into one side of the pan and pour the remaining red batter into the other side. – you will get 2 pancakes out of each coloured batter, if you only have a small pan cook each pancake separately. Allow the pancake to cook for about 1-2 minutes until bubbles begin to form on the surface and then flip over the cook the other side. Place your cooked pancake on a baking tray lined with grease-proof and place in the oven on a very low heat to keep warm whilst you cook the rest of the pancakes.
  4. Repeat the above step for each colour batter, you should end up with 8 pancakes. Once all the pancakes are cooked you can stack them up to create a rainbow pancake tower!
  5. Drizzle your favourite toppings over the pancakes and enjoy!

If you do not have any food colour gels, you can make the pancakes uncoloured.

If you do not have all 4 colours divide the batter into how many colour you have and colour the batter. You will still have fun, colourful pancakes!

Rainbow Sprinkle Pinata Cake

Ingredients

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)

Preparation

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!

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Rainbow Birthday Cake

Ingredients

For the recipe Rainbow Birthday Cake

For the cake:

  • 225 g white vegetable fats (such as trex, softened)
  • 225 g caster sugar
  • 4 large eggs (beaten)
  • 2.5 g salt
  • 300 g plain flour
  • 20 g baking powder
  • 90 ml whole milk
  • Red extra strong food colour gel
  • Violet extra strong food colour gel
  • Blue extra strong food colour gel
  • Green extra strong food colour gel
  • Yellow extra strong food colour gel
  • Orange extra strong food colour gel

For the decoration:

  • 1200 g vanilla buttercream style icing
  • 100 g bright and bold 4-cell
  • 454 g ready to roll white icing
  • Or, make your own buttercream:
  • 300 g unsalted butter
  • 2 tsp Madagascan vanilla extract , 2tsp
  • 100 ml double cream
  • 800 g icing sugar

Preparation

  1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line 3 x 18cm (7inch) round tins. In a mixing bowl, beat half of the white vegetable fat with half of the sugar until creamy in texture.
  2. Gradually whisk in 2 eggs and ¼ tsp salt. Sift half the flour and 2 tsp baking powder on top. Using a large metal spoon, fold in the dry ingredients. Stir in half the milk to soften the mixture to make a soft dropping consistency.
  3. Divide the mixture equally between 3 bowls. Choose 3 different gel food colours and mix in sufficient drops of one colour into each bowl of mixture to form a vibrant shade (approx. 8g of each colour).
  4. Spoon the mixture into the cake tins, smooth the tops and bake in the oven for about 15 minutes until lightly golden and just firm to the touch. Leave to cool for 5 minutes then turn on to wire racks to cool.
  5. Using the remaining ingredients and repeat steps 1 and 4 with the remaining 3 colours.
  6. Using a palette knife spread the vanilla buttercream Style Icing lightly over 5 of the cake layers. On a serving plate, stack the layers on top of each other.
  7. To cover the cake start by adding a crumb coat to your cake. Add a thin layer of buttercream using a pallet knife, starting from the top and working your way down the sides of the cake. Scrape any excess buttercream off using your pallet knife so you have a smooth thin layer covering your cake. Chill in the fridge for 30 minutes. Once chilled add the remaining buttercream again working from the top and working your way down the sides of your cake. Use your pallet knife to gently scrape any excess buttercream to give you a smooth finish.
  8. Store your cake in an airtight container or a tall cake box until you are ready to decorate your cake.

To make the rainbow topper

  1. Divide the block of fondant into 6. Take one piece of fondant, knead to soften and then add a few drops of red colour gel. Knead the food colour gel into the fondant with your hands and using a bit of icing sugar if it gets too sticky. Repeat adding a few more drops of red colour gel until you have a bright vibrant colour.
  2. Repeat step 1, adding a different colour gel until you have 6 different coloured balls of fondant.
  3. Then divide each coloured ball of fondant into two, wrapping one half in cling film to stop it drying out and putting to one side.
  4. Smear some trex onto a clean work surface to stop the fondant sticking then take each unwrapped ball and roll it into a sausage about 1/2cm thick and 20cm long.
  5. Take a small bottle or pot such as a bottle of vanilla extract to use as a guide, and place on a tray lined with non- stick baking paper.
  6. Curve each coloured sausage over the bottle in the shape of a rainbow starting with purple, then on top of that blue, then green, then yellow, then orange, then finally red. Once you have your rainbow shape take a knife and cut off the ends of the bottom edge of the rainbow in a straight line so the rainbow measures about 10cm high.
  7. Take a little pot of clear alcohol such as vodka, or alternatively use cold water, and with a little brush glue each strand of the rainbow together by brushing the alcohol in between each colour, you only need a very small amount otherwise the fondant will become sticky.
  8. Take two cocktail sticks and insert into the bottom of the yellow strand at both sides of the rainbow, this will help the rainbow stand on top of the cake.
  9. Leave the rainbow uncovered to air dry and harden overnight
  10. To make the fondant balls, take your reserved coloured balls of fondant and unwrap your first colour. Roll this out into a long sausage about 1cm thick. Cut the sausage up into 1cm wide pieces and roll each piece between your palms to make a ball. Place the balls on a tray lined with non- stick paper.
  11. Repeat with each colour until you have balls in all your rainbow colours. Leave to air dry overnight to harden.
  12. Once set carefully stick your rainbow into the centre of the top of the cake.
  13. Add the fondant balls in alternate colours to the base of the cake by lightly pressing into the buttercream.
  14. Finish by piping some vanilla buttercream into clouds at the base of each end of the rainbow. To pipe cut the end off the piping bag in a straight line to create a hole 1cm wide. If the icing peaks when piped, dip finger in a little cold water to dab down the peak to create a more rounded shape. Then decorate with bright and bold sprinkles.

Hint

To make your own buttercream mix 300g softened unsalted butter with 2 tsp vanilla extract, 100ml double cream and 800g icing sugar. Blend well together with an electric mixer until the mixture is light in colour and fluffy in texture.

Rainbow Cupcakes

Ingredients

For the recipe Rainbow Cupcakes

For the cupcakes:

  • 110 g margarine
  • 110 g caster sugar
  • 2 medium eggs
  • 5 ml Madagascan vanilla extract
  • 110 g self-raising flour
  • 1.25 g red extra strong food colour gel
  • 1.25 g blue extra strong food colour gel
  • 1.25 g yellow extra strong food colour gel
  • 1.25 ml green extra strong food colour gel

For the decoration:

  • 400 g vanilla buttercream style icing
  • 5 g blue extra strong food colour gel
  • 12 g sweets, fizzy rainbow belt sweets
  • 50 g white mini marshmallows

Preparation

  1. Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the baking cases into a bun tin.
  2. Cream together the butter and sugar until light and fluffy.
  3. Gradually beat in the eggs and vanilla extract, if the mixture starts to curdle, add a little flour.
  4. Fold in the remaining flour with a metal spoon.
  5. Divide the mixture into 4 bowls, add a different colour food gel to each bowl, add a few drops at a time until the desired colour is achieved. Make sure the colour is mixed thoroughly into the batter.
  6. Add a dollop of each coloured batter into each fairy cake case. Place your cakes in the oven and bakes for 15-20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.
  7. Once cooled add a few drops of blue colour gel to the vanilla buttercream and mix thoroughly adding more colour gel until the desired blue colour is achieved. Palette the blue buttercream onto each cupcake.
  8. Place a rainbow sweet onto each cupcakes to represent and rainbow and add some mini marshmallows around the base to represent clouds. Your rainbow cupcakes are now ready to enjoy!

Rainbow Biscuits

Ingredients

For the recipe Rainbow Biscuits

For the biscuits:

  • 115 g unsalted butter
  • 65 g caster sugar
  • 5 ml Madagascan vanilla extract (1tsp)
  • 200 g plain flour
  • About 5 – 10 ml milk (1-2tsp)

For the decoration:

  • Honey
  • Ready to roll white fondant icing
  • Hot pink gel food colours
  • Neon orange gel food colours
  • Yellow extra strong food colour gel
  • Green extra strong food colour gel
  • Blue extra strong food colour gel

Preparation

For the biscuits

  1. Line 2 large baking trays with baking parchment and set aside. Cream together the butter, vanilla extract and sugar until a smooth mixture is formed. Add the flour and mix to form a biscuit dough, if the dough is too crumbly add 1-2 tsp of milk to help bring the dough together.
  2. Once the dough is formed, roll out to a thickness of approx. ½ cm on a surface lightly dusted with flour.
  3. Cut out circles approx. 9cm in diameter and then cut each circle in half to create semi circles. Place the semi circles onto you prepared baking tray spaced slightly apart and leave in the fridge to chill for 30 minutes – this helps the biscuits retain their shape when baked.
  4. 10 minutes before the biscuits are ready to bake pre-heat your oven to 180°C/ 160°C fan/ Gas Mark 4. Place your biscuits in the oven to bake for 15-20 minutes, until they are golden brown in colour. Remove the biscuits from the oven and leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

To decorate

  1. Whilst your biscuits are chilling in the fridge, you can colour the fondant. Divide the fondant into 6 pieces. Place the pieces of fondant in some cling film to prevent it from drying out. Take one piece of fondant and knead until soft and pliable onto a surface lightly dusted with icing sugar, flatten the fondant a place a few drop of pink colour gel into the centre of the fondant. Fold the fondant into its self to knead in the colour, add a few more drops of pink colour gel until your desired shade of colour is achieved. Repeat this for each piece of fondant colouring each piece a different colour and leave one piece white. Wrap in cling film until required.
  2. Once the biscuits are cool, break a small piece off each ball of fondant a roll into a thin sausage shape. Brush a biscuit with honey.
  3. Starting at the top of the biscuit lay the pink fondant sausage around the top of the biscuit, then layer the orange below, then the yellow, green and finally finish with a small ball of blue fondant to fill the middle of the rainbow. Gently push down on the fondant rainbow to ensure it is stuck to the biscuit. Repeat this step so each biscuit is covered in fondant.
  4. To finish roll the remaining white fondant into small balls and stick onto the base of each rainbow using honey to resemble clouds!

Chocolate Rainbow Layer Cake

Ingredients

For the recipe Chocolate Rainbow Layer Cake

For the sponge:

  • 165 g margarine
  • 165 g caster sugar
  • 5 ml  Madagascan vanilla extract (1 tsp)
  • 160 g plain flour
  • 25 g fine dark cocoa powder (1 sachet)
  • 7.5 g baking powder (1 1/2 tsp)
  • 3 medium eggs (beaten)

For the decoration:

  • 500 g unsalted butter
  • 15 ml Madagascan vanilla extract (1 tbsp)
  • 1000 g icing sugar
  • Pink extra strong food colour gel
  • Orange extra strong food colour gel
  • Yellow extra strong food colour gel
  • Green extra strong food colour gel
  • Blue extra strong food colour gel
  • Violet extra strong food colour gel
  • 100 g 72% extra dark chocolate
  • About 20 g unicorn confetti sprinkles

Preparation

For the sponge

  1. Pre-heat oven to 180°C/160°C Fan/Gas Mark 4. Grease and line 2 x 6” deep round cake tins. Cream together the margarine and sugar until pale and smooth.
  2. Mix in the eggs and vanilla extract – if the mixture begins to curdle add a spoonful of flour. Sieve the flour, baking powder and cocoa powder on top and fold into the mixture until all combined.
  3. Divide the mixture between the cake tins and bake for 40-45 minutes until the cakes have risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and leave to cool completely on a wire rack.

For the buttercream

  1. Place the butter in a freestanding mixer a beat until smooth and glossy. Gradually add the icing sugar making sure it is mixed into the butter after each addition. Once all the icing sugar is add the vanilla extract and turn mixer upto a high speed. Beat the buttercream until light and whipped in texture.
  2. Divide the buttercream equally between 6 bowls. Add a different colour to each bowl and mix until the colour is evenly mixed through the buttercream. Place each colour buttercream into a separate piping bag.
  3. Lay a piece of cling film onto your work surface and pipe a strip of each colour buttercream onto the cling film, starting with pink then orange, yellow, green, blue and purple. – make sure the lines of buttercream are not too thick and they should be touching each other.
  4. Once you have piped a line of each colour buttercream roll the cling film to create a sausage shape. Cut the end of the cling flim to reveal the buttercream at one end. Place the cling film into a piping bag fitted with a star nozzle.

To assemble the cake

  1. Level the top of each sponge and cut in half to create 4 layers of sponge.
  2. Place the first layer of sponge onto your serving plate or cake board. Pipe buttercream swirls onto the sponge layer and place the next sponge layer on top. Repeat until all the sponges are sandwiched together. If you run out of buttercream refill as above.
  3. Break up the chocolate and place in a microwavable bowl. Melt the chocolate in the microwave in 30 second bursts, stirring after each burst until melted.
  4. Pour the melted chocolate onto the top of the cake and spread to cover the cake using a palette knife. Pipe buttercream kisses onto the top of the cake in a crescent moon shape – if you have different nozzle use a variation of nozzles to create different shaped buttercream kisses.
  5. Sprinkle with unicorn confetti sprinkles to finish.

Recipes from Dr. Oetker

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