Rainbow Cake Recipe 5 Layers

Pour the red batter and orange batter separately into the prepared cake pans. In a large bowl, whisk together flour, baking powder and salt;

Rainbow cake Recipe (With images) Rainbow cake

Beat at medium speed for 2 minutes.

Rainbow cake recipe 5 layers. Divide batter evenly into 7 bowls. Preheat oven to 350 degrees. Add cake flour and turn mixer on low then drizzle in the buttermilk in.

Bake in the preheated oven for 15 to 20 minutes, or till a skewer inserted into the centre comes out clean. Pick two of your colours and stir a little into each mix. Let cake layers cool completely before frosting.

Round baking pans with parchment; It’s going to be one of my cake trios for this year’s charity cake auction. Divide the mixture evenly among three bowls.

Preheat oven to 180°c/350°f/gas 4. Divide batter evenly into 6 bowls, about 1 1/2 cups each. Place the violet layer down first and frost.

This will make the cake even all around and seal any loose crumbs. To make the icing, beat butter until fluffy. To make the cake layers, mix egg whites and salt until soft peaks form.

Place a cake layer on the cake board or cake stand. I didn’t put too much icing inbetween the layers, just enough to cover the cake. Place the cake in the fridge to chill for 10 to 15 minutes.

Each bowl holds 15 ounces of cake batter. Line bottom of each cake pan with parchment paper; Using a bread knife or cake leveler cut the domes off the cake layers.

On serving plate, place purple cake layer. Bring the cream and 1/2 teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Turn your oven broiler on low.

Place ¾ cup frosting in center of top of cake and spread to outer edges, letting any excess hang over edges; In a stand mixer fitted with a paddle, cream the butter with the granulated sugar at medium speed, scraping down. Using an offset spatula, frost the whole cake with a thin layer of buttercream.

Continue beating for a few minutes until mixture is very creamy. Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Divide the mixture equally between three bowls.

Don’t worry about it being too neat and tidy as you will be adding icing around the edge of the cake and it will squeeze between the layers. Put 180g of the butter into a bowl with 180g of caster sugar, 180g flour, 3 eggs, 2 tsp vanilla extract and 20ml milk. First, preheat your oven to gas mark 4/170 degrees/360 degrees fahrenheit and prepare your disposable tin foil tins by melting a couple of tbsp of butter in the microwave, and brushing the bottoms and sides of the tins with melted butter.

Stir a few drops of blue food colouring into one of the bowls to make a blue batter. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting. In a large bowl, beat all the cake ingredients, except for the food colourings, to form a smooth soft batter.

Place the chocolate in a medium bowl. Spread with frosting to within 1/4 inch of edge. For this rainbow cake, i wanted the sides to be exposed (ie:

Trim rounded tops off cakes to level, if needed. The meringue needs to have a solid stand. I modified a regular white/vanilla cake recipe to add both colour and flavour to each of the cake layers.

Blend cake mix, water, eggs, oil and vanilla in large bowl with an electric mixer at low speed until moistened. Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Fill the six prepared cake tins with the cake mixture, each with a different colour.

Repeat with blue, green, yellow, orange and red cake layers. (this will be my third time). (frost between each layer) place a thin coat of the icing on the cake to create a crumb coat.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle with a few gentle pulses. I used my eye to make sure the cake didn’t appear lopsided. This will help prevent the cake from moving on the plate.

Brush each layer with the cooled simple syrup; Cool slightly in tin, then remove to cool completely on wire racks. Divide evenly among three bowls.

Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. Prepare cake mix batter according to package directions, substituting three whole eggs for egg whites. Brush again and set aside.

Then place on your first cake layer, then spread a spoonful of icing over the layer. Prepare batter following recipe directions. Top with blue cake layer, pressing lightly to adhere, and repeat process with green, yellow, orange, and red layers, pressing lightly to adhere and spreading 2/4 cup frosting evenly over each layer.

Then separate into 7 bowls equally and color with violet, indigo blue, blue, green, yellow, orange, and red. Bake and cool cake layers in pan set according to pan package instructions. Add sugar and mix until glossy and stiff.

Mix a different food coloring gel into each bowl. I used a kitchen scale to weigh mine out so they would all be equal. Combine cake mix, egg whites, water, and applesauce in a large bowl using an electric mixer.

Divide batter into five equal portions. Take as much coloring as desired. Beat on medium until all ingredients are incorporated.

To make our rainbow cake layers, all you have to do is mix up your batter (follow the recipe below) and then divide your batter into 6 bowls evenly. Divide batter evenly into 6 bowls. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.

Pour cake batter into prepared pans. In a medium bowl, whisk the 3 cups of cake flour with the baking powder and salt. Divide the batter equally into six bowls, coloring each with food coloring.

Used to keep cake layers moist. Tint portions red, orange, yellow, green and violet.

How to make the Best Ever Rainbow Cake Cupcake Jemma