Somewhere over the rainbow Way up high, There’s a land that I heard of Once in a lullaby…
May and June are busy months for me because my two girls’ birthdays are one after another. For the younger one, who is in a childcare centre, I would normally make a cake for her to celebrate with her friends there. She requested a princess castle cake with rainbow colours! This really put all my baking, frosting and fondant skills to the test. For an amateur baking like me, it took me nearly three days to put this cake together. Everything that could possibly go wrong did: the fondant flowers and windows were sweating due to the weather and started to slide off , the castle towers fell off and I could not get the cake frosted as smoothly as I like it to be – which really made me sweat too. Despite all the mishaps, I am just so glad that the whole celebration went well and that she and her friends enjoyed the cake.
The top tier (6 inch) was made using a sponge cake recipe – divide the cake batter into six portions, colour each portion then layer each colour individually before baking. Unfortunately, I can’t post the sponge cake recipe I used as its copyrighted from a baking class, but you can use any sponge cake recipe (like the one below fromBaking Mum’s website) that includes sponge gel as that makes the cake more stable. The recipe below makes a 7 inch cake, so if you intend to fill a 6 inch pan, don’t put in all or you will get a very tall cake.
Sponge cake recipe (using sponge gel) – 7 inch cake
100 gm cake flour
100 gm castor sugar
12 gm sponge cake stabiliser
25 gm milk
90 gm melted butter
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that when the batter is dropped back into your bowl, it stays at the top for a while.
Add in melted butter at this stage and mix in thoroughly.
Divide the batter into 6 or 7 bowls and colour each with food colouring.
Layer each colour one by one into the baking tin.
To achieve the rainbow arch effect, check out this video and see how the layers are poured in one by one.
Bake at 190 degrees celsius for about 35 to 40 mins or till a stick inserted in the centre comes out clean.
Sponge cake recipes without sponge gel is not ideal for this as we need to do extra stiring in of the colouring which may deflate the cake batter.
The bottom tier (8 inch) was made using a butter cake recipe (see below) – Divide the cake batter into six different portions, colour each portion and then bake each portion in individual tins (or you can use the same tin by baking many times over!).
Frosting: Non-dairy whipping cream 500ml for 2 cakes
Cream sugar and butter till pale and fluffy
Add one egg at a time
Add milk and vanilla essence and mix well
Sift flour and baking powder together
Add sifted flour and mix well
Separate batter into 6 bowls (or 7,depending how many layers you want)
Add a few drops of different coloring to each bowl
Pour cake batter into different baking tins
Bake at 180 degree for 10-15 mins each till a toothpick inserted in comes out clean
Whip the non-diary whipping cream till stiff
Fill, layer and frost the cake when all the cake are cooled
Note: If you are baking using different tins, you can cool the cake in the individual tins before removing for frosting. If you are cooling the cake on a cooling rack, place a sheet of baking paper on the rack first before you place your cake on it. This cake tends to stick to the rack and will peel slightly if you place it on directly.