I’m back (finally!)
Thank you for being patient with me and your nice comments whilst I’ve been MIA…changing areas, changing houses and changing jobs takes up an awful lot of time! It’s been very exciting, but I’ve missed blogging, particularly when I want to do it more often and develop my readership. I love my job as a secondary school teacher (high school), however it is very demanding on my time during the week
Anyway…back to cake
Sophie my gorgeous niece had her first birthday last Monday and last Saturday all the family got together for a birthday BBQ (oh how the weather has changed in a week! Feels like full on autumn now. Which I like ) My lovely sister-in-law and best friend Angela asked me to make Sophie’s cake. I knew I wanted to do a rainbow cake as I think they look really pretty and it’s a nice surprise when it’s cut. John kept it a secret for me
My next concern was what I was going to cover it with. I’m not practised enough with sugarpaste yet and I thought a layer of buttercream would be far too sweet due to the amount of it (you can use buttercream though no problem!) I decided, therefore, to use a dark/milk chocolate ganache to cover the cake, which is fairly easy to get quite smooth and provided a good contrast to the cake colours. It’s also delicious!
The cake itself is a straightforward vanilla cake with the addition of gel colours. I used Sugarflair and they worked perfectly. You could keep adding the colour until the right shade is obtained and the colour changed very little after baking. I’ve heard people having nightmares when using the liquid food colours, so I’d recommend using the gel. As I wanted thinner layers (otherwise the cake would have been fair too tall!) I used an eight inch cake tin, but mixed enough batter for a seven inch sandwich cake. This cut the oven time down slightly, but the cakes came out perfectly. I repeated this process 3 times in total to give the six layers for the finished cake.
- 6oz self-raising flour
- 6oz margarine
- 6oz caster sugar
- 1 and 1/2 tsp baking powder
- 1 tsp vanilla extract
- 3 eggs
- Gel food colours (6 colours of your choice, I used Sugarflair)
- 600ml double cream
- 300g dark chocolate
- 300g milk chocolate
- Sprinkles of your choice!
- 1. First make the ganache. Melt the chocolate and cream together slowly until smooth (I use the microwave). Leave to one side or in the fridge to firm up to a spreading consistency.
- 2. To make the cake layers: preheat oven to 180C/Gas 4/160C fan, grease and line two 8 inch sandwich tins. Beat together all the cake ingredients quickly with an electric handmixer. Split the mixture into two bowls and add two different gel colours to each. Add a small amount at a time and stir, until you have the desired colour.
- 3. Bake the two cake layers for around 15 minutes, until risen and firm. Repeat this process twice more with the four other colours to obtain the six layers. Leave all layers to cool.
- 4. Sandwich the layers together with a small amount of ganache, the smooth the ganache all over the top and sides of the cake (I can see why plasterers have a hard job!). Decorate with optional sprinkles around the bottom and top of the cake. Leave the cake in the fridge for the ganache to set.
- Use a cake board to mount the cake on to make transport and moving easier!
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