Rainbow High, 8 pieces - each 10 cm, 1 x 16 cm - 8 cm cake topper, birthday cake decoration,

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The oven temperature is a bit lower than normal, as I don’t want the sponges to brown too much. This also comes somewhat from the brands of colours that you use! Red food colouring, orange food colouring, yellow food colouring, green food colouring, blue food colouring and purple food colouring. for the sponge mixtures! Afterward, different pipe colors of rosette swirl on top your the cake using a large open star tip. Step 2 Then, you mix it all together like normal, and then split into three bowls. It doesn’t matter which colours you do first, but I did red, orange, and yellowtogether, and then green, blue and purple. Add the eggs two at a time, mixing until well combined after each. Add the vanilla extract with the second round of eggs. Scrape down the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated. Make the batter. In a large mixing bowl with an electric mixer, beat the cake mix, water, oil, and eggs on low speed for 30 seconds. Then, continue to beat the batter on medium speed for 2 minutes. Don’t forget to scrape the bowl occasionally.

Remember, white velvet cake is best for this recipe. Also, it is very white to add the colors you want for the rainbow layers easily. Additionally, adding colors to a cake with egg yolks will change your colors while baking. Finally, keep in mind that white velvet cake will not go over mix when adding your color. Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess.Chilling your cake before decorating makes it so much easier! I find my favorite method is to wrap the individual cake layers tightly in cling film and chilling them in the fridge before I apply the crumb coat.

Make layers. In your prepared 8-inch cake pans, layer the colors by adding a spoonful of each color into the center. The colors will spread and push out to form the rainbow layers on their own. Repeat until you have used all of the cake batter. And while you will need to split the batter and add the colors, you’ll use boxed cake mix to speed up the process. Store or serve. Once done, store your fondant covered cake at room temperature so long as you did not use fruit or dairy fillings that can spoil. Oh hellooo most requested recipe OF ALL TIME. I am not even joking, this recipe has been requested over and over again and I am ~finally~ posting it on to my blog! It’s taken a fair old time as I wanted to get it right! Color your fondant. After mixing 1 recipe of buttercream frosting and making 1 recipe of marshmallow fondant, split the fondant batch to add colors. Wrap the fondant tightly and securely until (and between)ready to use.Begin piping shells of frosting around the top edge of the cake. After each shell is piped, turn the piping bag just a little bit before piping the next shell. As you continue piping and turning the piping bag, you’ll get a rainbow that rotates around so you see all the colors. 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. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. 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. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes.