Rainbow Frosted Cake

Ingredients:

For the cake:

  • 100 g butter at room temperature
  • 100 g brown sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 100 g all-purpose flour
  • 1/2 tsp baking powder

For the icing:

  • 250 g butter at room temperature
  • 500 g icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • Food colouring (royal blue, violet mixed, grass green, yellow, orange, red)

Recipe:

Cake:

  1. First make the cake by placing the butter and sugar into a bowl beating it well until light, fluffy and pale in colour.
  2. In a separate bowl beat the eggs thoroughly then add them a little at a time to the creamed mixture, beating well after each addition.
  3. Add in the vanilla extract and gently fold in a quarter of the sifted flour, repeating until all the flour is incorporated and the mixture is smooth.
  4. Heat the oven to 325 F.
  5. Grease an 8 inch round cake baking pan, and transfer all of the batter into it spreading evenly.
  6. Bake for about 30 – 35 minutes until risen and golden brown.  Set aside to cool completely.
  7. Once cooled enough, cut the cake into a semi-circular and flip it over upside down onto a board.

Icing the cake:

  1. Place the butter in a bowl and beat until it is very pale and soft.
  2. Continue beating, gradually adding half the icing sugar.
  3. Add the milk and the rest of the sugar until the icing is smooth and easy to spread.
  4. Divide the butter icing into 8 bowls and add the respective food colouring:  1/2 tbsp royal blue mixed roughly to give a marbled effect, 1 tbsp royal blue and violet mixed together, 1 1/2 tbsps royal blue, 5 tbsps grass green, 1 1/2 tbsps yellow, 2 tbsps orange, 3 tbsps red.
  5. Begin by flat icing the central semi circle in the blue and white marbled icing.
  6. Put the violet icing into a bag fitted with the start tube and rosette 2 rows for the violet colour band.
  7. Using a clean bag and tube for each colour continue icing 2 rows for each colour band.
  8. Rosette the sides of the cake with the red icing and lastly rosette the grass at the base of the cake.
  9. Using the remaining of the green icing to form the trees.

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