Sponsored Post: World Baking Day – Rainbow Cake

You may have heard that the 17th May is World Baking Day and this year we had set ourselves the task of creating a magnificent rainbow cake. You know the kind that we mean, the sort that you see adorning the pages of Pinterest in all of their rainbow glory. Baking a rainbow cake has been on Little Legs wish list for a while so there was no better time than to whip out our aprons for World Baking Day.

We had the majority of the ingredients available with the exception of the most important one, the food colouring.  So after a quick spot of online shopping, we had an emergency batch shipped out the very next day.

We spent a good few hours in the kitchen and once finished, Little legs was thoroughly impressed with her cake and to be quite honest, I was very much surprised that it turned out so well after we had a couple of wobbles.

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Rainbow Cake

Ingredients
 Note: the ingredients below will produce two sponge layers
  • 125 g Stork, plus a little extra for greasing
  • 225 g Plain Flour
  • 150 g Caster Sugar
  • 3 Medium Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • Edible food colouring (we used Wilton’s Icing Colours)
  • 2 tubs Vanilla Icing or you can make your own
  • Sprinkles

Method

1. Pre heat oven to 180C/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment.
2.Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat until smooth. Separate the mixture into two separate bowls and then add the food colouring to each bowl. Be brave with the colour!
3. Using a rubber spatula, scrape two of the batters into the tins, try to spread and smooth as much as possible.
4. Bake on the same oven shelf for 12 mins or until a skewer poked into the middle comes out clean. Gently turn the cakes out onto a wire rack to cool.
5. Wash the tins and bowls thoroughly, and start again using another 2 colours. Leave them all to cool.
6. Smear a little icing on your cake stand or plate to help the first sponge layer stay in position. Start layering the sponges and spread icing right to the very edge of each sponge. Repeat until you have used all of your sponges.
7. Spread the remaining icing thickly all over the sides and top of the cake and finish with sprinkles.

Enjoy your cake!!

Who will you be baking for, this World Baking Day?

 

This post is sponsored by World Baking Day & Stork

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