Standing on a wet train platform on my way home wondering what cake to make I was hit by inspiration from the sky…
I’ve been wanting to make a Rainbow Cake for ages, but it would have to be a very special occasion to justify a six layer cake. What could be more special than my nephews birthday?!
He had two demands 1)vanilla 2)white chocolate
For the cake I used the following recipe, it makes the yummiest vanilla cake which is fluffy and light, definitely a must when I’ll be making six layers of it!
175g unsalted butter creamed with 250g golden caster sugar
Whisk in x4 eggs and 2 teaspoons of vanilla essence
Sieve in 250g self raising flour and 1 teaspoon baking powder, gently mix in
Mix in 75g natural yoghurt
This was split into two and coloured using Wilton gel colours. I made 3 quantities to make up the six layers.
I used a vanilla sugar syrup to soak each layer.
For the white chocolate buttercream I melted 175g of white chocolate and left it aside to cool. I creamed 250g of unsalted butter with 500g of icing sugar, using a few tablespoons of milk to get it to the right consistency, them whisked in the white chocolate.
This was really good, you could really taste the white chocolate without it being sickly sweet.
The cake was layered using the buttercream and raspberry jam.
To make it extra special and add to the surprise element, I made it a piñata cake, filled with white chocolate jazzles and jelly beans.
Once layered, the cake was crumb coated and covered with another thin layer of buttercream before being sprinkled with glitter.
This was the tallest (and heaviest) cake I have ever made. It wasn’t difficult to make but did take time due to the different layers. It was definitely the most impressive.
Jelly beans and cake go surprisingly well together. Unfortunately the nephew seemed more interested in the sweets than the cake. Kids!