Note: This is not a post about Skittles, although Skittles are great!
Yesterday was my boyfriend Pete’s 25th Birthday 🙂 He was working all day, which was a bit sad for me (although he loves it as he works with dogs at the Blue Cross), but that gave me plenty of time to prepare a special birthday evening for the two of us.
My main task was baking him a birthday cake. He always says he’s not a big cake fan, but a birthday cake is a necessary part of a birthday as far as I’m concerned (plus I love cake and baking). I had decided exactly what kind of cake I was going to bake ages ago, it’s something I’ve wanted to try for a long time – Rainbow Cake!
I was a bit nervous about it all going horribly wrong, but it was actually surprisingly easy. The main drawback for me was that I only own one circular cake tin, so had to bake each layer one at a time
(This is actually a slightly adjusted recipe from the one I used, as next time I’d prefer a bit more cake batter to work with.)
A few additional points;
- Although the number of colours might look intimidating, remember – you can mix your own, so you only really need a red, yellow and blue, then mix the green (blue & yellow), orange (red & yellow) an purple (red & blue) yourself!
- I used a silicone cake ‘tin’ which I very lightly oiled to be extra sure the cake didn’t stick. If you’re using a metal cake tin remember to grease and line to avoid sticking.
- Keep an extra close eye on your layers as they’re much thinner than a standard cake. My oven is poor so takes longer than most Bake until the sponge bounces back when lightly pressed or a cocktail stick/skewer comes out clean.
- Allow cake to cool slightly before removing from tin, then leave to cool fully on a cake rack before frosting
- As usual, I cheated on the frosting and used Betty Crocker’s Vanilla Frosting which I got from Tesco, but you can get a much greater range of flavours and alternative brands on AmericanSweets.com A lot of these frosting’s are ‘accidentally vegan’ as they contain nothing even close to an animal (or natural!) ingredient, but do be careful to check ingredients as not all brand/flavours are vegan suitable. For my cake I used around a can and a half of frosting to frost between layers and all around the outside – for this modified recipe it might be closer to 2.