This might look hard, but trust me its very simple to do and i will tell you how to do it .....
12oz Self- Raising Flour
250 Grams of Unsalted Butter
1 Tbsp Vanilla Essence
1 Tsp Baking Powder
Drop of Milk
(If you find this does not make enough for the tins you are using than repeat but use half the stated quantities so use 6oz of flour 4oz of sugar and so on )
Butter Cream Recipe
6oz of Icing sugar
125 Grams of butter
Milk or a little hot water
1 Tsp of flavouring if you want to
(Add coco powder to make a chocolate butter cream you will have to add a little bit more butter for this)
- Mix all the ingredients into a food mixer or bowl once mixed get five small round cake tins i use 8" tins pour the mixture into the five pans.
- I use Sugarflair gel food colouring its a little bit more pricey but lasts longer and the colour is so vibrant too. mix a tiny bit of each colour into each pan.
- pop the cake's into the over on 150f fora round 45 mins or until they looked cooked it worth using a knife or one of those cake testers (must get one of these) to see if the cake is cooked all the way through.
- Once the cake is baked and cooled down get a sharp knife and cut the top layer of the cake to leave a smooth round finished and brush of any cake crumbs around the surface. (this works better once the cake has been chilled or left to cool).
- No you can use either Jam or butter cream spread a layer on to the top of each cake and stack them in order of the colours of the rainbow.
- Now you need to make the butter cream recipe and once made you have to cover the whole cake , don't worry about any loose crumbs this first layer is used to keep the crumbs at bay once covered leave to cool and set.
- Now you can use a chocolate butter cream or colour the butter cream you are using to decorate the final bit of the cake .... cover all around the cake either smooth it out or use a choppy effect like mine to add different looks to the cake and you can use hundreds and thousand edible glitter possibility are endless.