8" Rainbow Cake - Lemon Flavour

8" Rainbow Cake

I had been seeing lots of rainbow cake posted on Facebook and selling in the bakery retail outlets. My uni-mate "Robbert" send me 2 pictures of rainbow cake make by his Dutch's Friend as shown below.

Rainbow Cake 1

Rainbow Cake 2

Thereafter we make an agreement that if he can clear his last semester exam and graduate with me and other uni-mates, I shall bake one Rainbow Cake to celebrate our successful hurdle of our life.

On 09.06.2014 Sunday, we have our BBQ gathering @ Rob's house, therefore I bake this cake for everyone who attended. I'm glad they are all pleased with the taste and look of the cake. I'm very satisfied with my challenge in baking it and will make it again.

Recipe attached as below:-

Ingredients

Cake

2 box Pillsbury Moist Supreme Cake Mix (Lemon/White)
8 Eggs
230 ml Vegetable Oil (I used olive oil)
320 ml Water
6 color Coloring Gel (I used Wilton Icing Colors)

Note: You can refer to the blog named “Mandy’s Baking Journey” for Basic Sponge Cake Recipe instead of using the Pillsbury Premix.

My color combination as follow:
Purple = Violet
Blue = Royal Blue
Green = Kelly Green
Yellow = Golden Yellow
Orange = Lemon Yellow + Golden Yellow
Red = “No Taste” Red

Frosting & Decor

200 gm         Frosty Whip Whipping Crème

300 ml          Water

1 container   Redonda Luxury Cream Wafers

                     (Assorted Flavors – Chocolate, Vanilla & Strawberry)

1 packet       M&M

1 pc             Strawberry

Preparation & Cooking Instructions

Cake

1. Preheat the oven at 170°C.
2. Grease and line the 8 inch round/square baking tins with baking paper, set aside.
3. In a large bowl, combine all ingredients. Blend well.
4. Separate the batter in 6 equal portions into 6 bowls.
5. Color each bowl of batter (Purple, Blue, Green, Yellow, Orange and Red) & set aside.
6. Pour 1 bowl of batter into baking tin.
7. Bake in preheated oven for 15mins or till cooked.
8. Cool the cake in the baking tins for 10mins.
9. Remove the cake onto the wire rack for completely cooling.
10. Repeat step 6 to 9 till all colors are bake. (If you have 6 similar baking tins, time taken will be shorten)
11. Cut away the dome on each color of baked cake if any.
12. Wrap each cake with cling wrap & keep in fridge. (This step is to prevent the cake to give out lots of crumb during frosting process)

Frosting & Decor

1. Mix well the whipping crème with water.
2. Beat the mixture till stiff peak.
3. Add essence or color if desired and mix well.

Assembling the cake

1. Put a little frosting in the centre of the cake board to adhere the first layer (purple) of the cake & frost. (Note: do not use too much frosting in-between the layer as it will add on more weight as well as it might be too thick).
2. Continue stacking the cake, taking care to position the layers as evenly as possible, so that the sides of the cake are as straight as they can until all 6 layers are used up. (My color order is purple, blue, green, yellow, orange then red from the cake board)
3. Apply a crumb coat of frosting on the entire cake, filling any gaps between layers. The colors of the cake will be very apparent, but don’t worry. Chill for an hour in the fridge.
4. Apply the second coat of frosting. Chill for an hour in the fridge again.
5. If necessary, apply the third coat. If not, you can smoothen the side & edge of the cake frost for a smooth finish.
6. Align the wafers as you wish along the wall of the cake (frosting will hold the wafer in place temporary) & tie a ribbon around the wafers to hold the wafer is place (this will prefer the wafers to drop off the cake during transportation & looks good too).
7. Align the M&M on top of the cake in circular direction from the edge of the cake all the way into the centre of the cake.
8. Lastly place a strawberry in the centre for a completed décor.
9. Keep in fridge till enjoy!