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

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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 wet ingredients. Add your wet ingredients (1 cup milk, ,½ cup butter, 2 large eggs,1 teaspoon vanilla extract, and ½ teaspoon almond extract) to the dry ingredients and mix on medium speed for about 2 minutes, or until smooth. Make sure to scrape the sides and bottom of the mixing bowl. Storing: A fondant covered cake can be kept in a storage container at room temperature for up to 3 days or refrigerated for up to a week (depending on your choice of fillings and/or toppings). I make my buttercream like normal by beating room temperature unsalted butter on its own for several minutes to make it really loose and supple, and then I gradually add in the icing sugar! I make sure to beat this for quite a long time. I love all things cake, we all know this, but a rainbow cake is something else. The absolutely insanely bright colours, the sweet taste, and all things cute take it to a different level entirely! It is just glorious.

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. Freezing: For long term storage, cover the cake tightly with plastic wrap then foil and place it in the freezer for up to a year (again dependent on any spoilable toppings and/or fillings). When ready to eat, thaw it in the fridge overnight then set it out to come to room temperature before you slice and serve. For the best color, try clear vanilla extract! It can be found in the party and cake supplies sections at WalMart, Hobby Lobby, or Michael's crafts. Level the cake rounds. Level each of the cake rounds, then spread a small amount of buttercream beneath where the center of the cake will sit to hold it in place. Put the first cake layer on top on your serving plate or a turntable.

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And I will also say from the beginning… YES I KNOW THE RAINBOW HAS SEVEN COLOURS. This cake, is only six. When baking this cake, I just find making 6 colours so much easier, and you can see the obvious differences. I am not bothered about the seventh! At Rainbow High, students follow G.L.A.M (Grit, Love, Action and Moxie), and flaunting their true colors and making bold new innovations. At Shadow High, they are tired of lurking in the shadows, and want to shine. Of course, there is some major drama along the way! Pipe buttercream. Pipe buttercream frosting around the outside edge of your cake. Then either continue to add buttercream to make an even layer in the center of your cake, or fill it with a flavored filling of your choice. 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. This one pan method for making brightly colored rainbow cake is super easy to bake and just as easy to assemble and decorate! My cake is topped off with a buttercream frosting crumb coat, then a layer of marshmallow fondant before we added more rainbow colored fondant polka dots!

Gel food coloring is easier to work with than liquid. Particularly when coloring cake batter, icing, or frosting. It can be found in all the same locations as the clear vanilla extract listed above! 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!To make the buttercream, place the salted butter in the bowl of an electric mixer. 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. Add the vanilla extract and beat to combine. Once you have layered each sponge you need to do a crumb coat by using as little buttercream as possible around the edges to seal in the spare crumbs from the sponges! I then chill the cake for a while to firm it up before adding another layer of buttercream on top. For the buttercream, you do use 750g unsalted butter and 1500g icing sugar, which technically is a little obscene but the amount of servings from this cake is huge so please don’t be a negative Nelly about the sugar content! Once my sponges are baked, I leave them to cool completely and freeze them wrapped in clingfilm over night so that they are easier to decorate the next day – but this bit is completely optional of course!!

Feel free to lend a hand and assist the wiki, but make sure you use your best grammar when making edits. This is an all-ages friendly wiki so inappropriate behavior will not be tolerated. 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.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. I add a little at a time and keep beating it very well to make sure its really white and bright to contrast against the colours of the sponge! Making the buttercream whiter is completely optional of course though.