LAYERED RAINBOW CAKE
Ingredients
- 2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake
- Fluffy meringue frosting
- 8 eggwhites
- 4 cups caster sugar
- 1 teaspoon vanilla extract
- Blue, green, yellow, orange, pink and red food colourings
- 1/2 teaspoon 100s and 1000s
Rainbow Cake Instructions
First of all preheat oven to 180°C/160°C fan-forced. Grease three 7cm-deep, 20cm (base) round cake pans or three 4cm-deep, 20cm base round cake pans. Line bases and sides with baking paper.
And then prepare 1 packet cake mix following packet directions, or 1 homemade cake (see related recipe). Divide batter between 3 bowls (see tip). Tint 1 portion blue, 1 portion green and remaining portion yellow. Spread 1 portion into 1 prepared cake pan. Repeat with remaining 2 portions and prepared pans. Smooth surfaces. Bake for 25 minutes, rotating halfway during cooking, or until cooked through. Stand cakes in pans for 5 minutes. Turn out onto wire racks to cool completely. Wash and dry cake pans. Grease and line with baking paper. Repeat with remaining cake mix and food colourings.
Make frosting: Place eggwhites, vanilla, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form.
Remove bowl from heat. Beat until cooled.
Place blue cake on board. Spread with 1/2 cup frosting. Top with green cake. Repeat with remaining frosting and yellow, pink, orange and red cakes, using 1/2 cup frosting for each layer. Spread remaining frosting over top and side of cake. Sprinkle with 100s and 1000s. And the rainbow cake is ready to serve...enjoy it !
