Colors, colors, colors! That’s what my newest cake is – a rainbow cake. I would like to take you to the world of this cake, because it is especially important to me. I’ll tell you about that in a moment 🙂
My adventure with rainbow cake has started a few years ago. Taking a walk with my future husband through the streets of Barcelona, I came across a Lolita bakery. However, it was not just any kind of confectionery, my eye caught one of its kind, seen with my own eyes – a rainbow cake! It was beautiful. At that moment, I decided that this is the kind of cake I would like to have at my wedding reception.
Two years later, after months of preparation, a rainbow cake appeared at our wedding. However, from the outside it looked average, because it was covered with a white fondant. It looked inconspicuous. Nobody expected that there was something so insanely colorful in the middle! And that’s the effect we wanted.
Going backards to the memories of the rainbow cake, I would like to take you to this colorful land and present a recipe, thanks to which I created my own multicolored baking 🙂
Rainbow sponge cakes
205 g sugar
225 g soft butter
167 g egg whites
375 g flour
17 g baking powder
3 g salt
287 g milk
6 dyes (purple, blue, green, yellow, orange, red) (preferably Wilton)
Tip: I wanted a dense consistency of the dough, so I decided to have a dough, which in contrast to the sponge cake is much less capricious in the stage of folding and decorating the cake.
Preheat oven to 180 ° C in up-down mode.
Mix the butter and sugar in the mixer and pound until a white, fluffy mixture is obtained. Then add one egg white, after each addition, mix to combine the ingredients.
In a separate bowl, combine the baking powder, salt and flour. Then add slowly to the butter mixture until everything is beautifully combined. At the very end, while mixing at low speed, add milk using a small stream.
Divide the dough into 6 equal parts. Add the right amount of dye to each part (about 5 g) and mix thoroughly.
Put a purple mass on the baking tray lined with baking paper on the bottom and bake it until a dry stick or about 16/18 minutes (depending on the oven). Take out the baked cake from baking tray when hot and leave it to cool down. Place the baking paper in the baking tray again and bake the next colour, until all cakes are baked.
400 g cream (30% or 36%)
60 g powdered sugar
Put the chilled cream and powdered sugar in the mixer and whip at the highest speed. It took about 4 minutes at my mixer.
Tip: If you are afraid of breaking the cream and making a butter, then you can add a few mascarpone spoons until the cream is totally whipped. It’s the perfect stabilizer for a whipped cream. An alternative version of mascarpone is soaked and melted gelatin (4 g).
The cream is ready to put on a cake.
Folding the rainbow cake
Put the whipped cream into the confectionery sleeve. Brush the cake with a small amount of whipped cream so that you’re cake won’t move. Put the purple cake on the cake stand and put the layer of whipped cream from the confectionery sleeve, making circular movements, starting from the edges of the cake. Later, put the next colour and put the next layer of whipped cream. Repeat this until all cakes are having a whipped cream on. Place the cake in the fridge for a few hours so that the cream is slightly concentrated.
After removing the cake from the fridge, wrap it with the remaining whipped cream, as thick as you can, so that the cake is totally covered, and you cannot see the colours of it. Then, put the cake in the fridge for about 2 hours. After this time, your cake is ready and you can make your family or friends doing WOW!