RAINBOW CAKE FLAVOURS RECIPES

RAINBOW CAKE THAT TASTES LIKE A RAINBOW - 6 FLAVOURS | GGMIX

RAINBOW CAKE THAT TASTES LIKE A RAINBOW - 6 flavours | ggmix image

Flavoured with sweet & sour raspberry, warming orange, zingy lemon, nutty pistachio, fruity blueberry and fragrant lavender

Provided by Dimitra

Categories Dessert

Total Time 200 minutes

Prep Time 80 minutes

Cook Time 120 minutes

Yield 21

Number Of Ingredients 46

Ingredients

10 grams freeze dried raspberries
Finely grated zest of 1 orange
Juice of 1 orange
finely grated zest of 2 lemons
juice 1 lemon
70 grams pistachios in their shell
70 grams frozen blueberries
1 tablespoon lavender sugar
12 tablespoons whole milk
Gel food colour in (red, orange, yellow, green, blue and purple)
750 grams unsalted butter (softened at room temperature)
750 grams caster sugar
10 large eggs (at room temperature)
750 grams cake self-raising flour, sifted,
Pinch salt
Butter and flour to prepare cake tins
450 grams unsalted butter (softened at room temperature)
6-7 tablespoons water
1 teaspoon vanilla extract or paste
zester
Food processor or pestle and mortar
Blender
6 bowls
Stand mixer with paddle attachment or hand held mixer
Large litre bowl if usung a handheld mixer
Spatula
Medium/large bowl
Whisk or fork
Scales
Large bowl
6 spoons
At least two 6inch loose bottom cake pans
Skewer/ tooth pick or knife
Cooling rack
removable bottom cm inch cake round cake tin or a or cm inch cake board or cm inch cake
drum that is mentioned below
cm inch cake drum x2 if using it to ice top
Baking paper
Cake leveler or bread knife
Pointed end knife
Cling film
Foil
Turntable
1/3 measuring cup
Offset spatula small and large
Scraper or bench scraper?

Steps:

CAKE
PREPARING CAKES
BUTTERCREAM
STACKING YOUR LAYERS

Nutrition Facts : Calories 914 kcal, CarbohydrateContent 63 g, ProteinContent 8 g, FatContent 51 g, SodiumContent 158 mg, SugarContent 38 g, ServingSize 1 serving

EASY SIX-LAYER RAINBOW CAKE | ALLRECIPES

Easy Six-Layer Rainbow Cake | Allrecipes image

If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.

Provided by Magda

Categories Desserts Cakes Birthday Cake Recipes

Total Time 3 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 1 rainbow cake

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
¾ cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1?? cups milk
1 cup white sugar
5 large egg whites
1 teaspoon vanilla extract
food coloring in 6 rainbow colors (red, orange, yellow, green, blue, violet)
2?½ cups heavy whipping cream
? cup confectioners' sugar
2 (8 ounce) containers mascarpone cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
Sift together the flour, baking powder, and baking soda.
Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 662.8 calories, CarbohydrateContent 47 g, CholesterolContent 152.4 mg, FatContent 50 g, FiberContent 0.8 g, ProteinContent 9.4 g, SaturatedFatContent 29.6 g, SodiumContent 315.4 mg, SugarContent 21.5 g

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