Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag. Return the cake to the fridge for 10 minutes.ĭivide the remaining buttercream into 6 equal portions and place in bowls. This layer should be very thin, almost translucent in parts. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Gently press the top of the stack to ensure the cake is level and free of air bubbles. The final top sponge should have the base facing upward. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Remove the cakes from the fridge and trim the domes off so they are flat. Add the vanilla extract and beat to combine. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. To make the buttercream, place the salted butter in the bowl of an electric mixer. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Mix until you have a pink, yellow, orange, green, blue and purple batter. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter.ĭivide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Add the vanilla, then add half of the flour. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Dust the tins with flour, then shake out the excess.īeat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper.
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