RAINBOW CAKE FOR EASTER
Updated: Mar 29, 2023
The flavors used in this gorgeous Easter cake are Simnel-inspired. Icing is more straightforward than it appears.
If you're going to be baking a lot over the Easter weekend, try our spectacular Easter cake, which is decorated with little eggs and has a flavor similar to a Simnel cake but with raisins that have been pureed and mixed into the dough. If you enjoy the flavor of raisins but dislike the texture of dried fruit, this dish is for you. Also, you don't need to be concerned about the fruit sinking during baking.
But, you can add a few extra raisins to the basic buttercream between each layer if you do want a more fruity feel.
To achieve a comparable flavor, we decided to use almond extract in the buttercream instead of the typical marzipan top. If you don't like it, you can substitute vanilla extract.
Don't be intimidated by the icing's complexity; we designed this cake with inexperienced decorators in mind. Just pipe tiny blobs, then press them down with the back of a teaspoon. A birthday cake with this style of design would also look lovely.
Make sure your buttercream is smooth and workable for piping. If it starts to solidify, whisk in a few drops of hot water to slightly soften it.
A cake turntable, an icing scraper, or a sizable palette knife come in handy for giving the top and sides of the cake a smooth, polished finish. The pattern will conceal the sides, but a level foundation makes it uniform and aesthetically beautiful.
It takes quite a deal of time to make this cake by hand. Making the sponges up a day in advance will lighten the workload. The cake can then be iced the day it will be served.
Yields:30 serving(s)
Prep Time:1 hr 30 mins
Cook Time:1 hr 30 mins
Total Time:3 hrs
Cal/Serv:788
INGREDIENTS:
oil, to grease
200 g (7oz) raisins
550 g (1 ¼lb) unsalted butter, softened
750 g light brown soft sugar
1 tbsp. vanilla extract
1 tbsp. mixed spice
finely grated zest 1 orange, plus 1tbsp juice
finely grated zest 1 lemon, plus 1tbsp juice
12 medium eggs
850 g plain flour, sifted
2 tbsp. baking powder
FOR THE BUTTERCREAM:
825 g unsalted butter, softened
1 1/2 icing sugar, sifted, plus extra to dust
1 tbsp. almond extract
3-5tbsp milk
yellow, green, blue, purple, and pink food color paste/gels
mini chocolate eggs
DIRECTION:
STEP 1:
Set the oven to mark 4 at 180°C (160°C fan). Two 20.5cm (8in) round, loose-bottom cake pans with a depth of about 9cm (312 in) each should be lightly greased. Baking parchment should be 4 cm (112 in) or more tall than the sides of the baking tins when lining the bases and sides. Wrap a strip of newspaper seven layers thick around the exterior of the tins, tie it in place using string, and then trim it to the same height as the parchment.
STEP 2:
To prepare cakes, heat 175ml (6 fl oz) of water and raisins in a small saucepan. Set aside. Using a handheld electric whisk, beat the butter, brown sugar, vanilla, mixed spices, and citrus zests in a sizable mixing basin for about five minutes, or until they are light and frothy. One at a time beat in the eggs. If the mixture starts to curdle, beat in a little flour.
STEP 3:
In a food processor, puree the raisin mixture into a smooth paste. Combine butter mixture with flour, baking powder, raisin mixture, and citrus juices. Smooth the tops after dividing them among the prepared pans. For cakes that are risen, springy to the touch, and have a skewer inserted in the center that comes out clean, bake for 1 hour 25 to 1 hour 30 minutes. In tins, cool completely while being protected by a fresh tea towel.
STEP 4:
Make buttercream in two batches if your basin isn't big enough. Butter should be softened in a very large mixing bowl using a handheld electric whisk. Half of the icing sugar should be added. Begin slowly beating to mix. Add the remaining icing sugar and almond extract, and beat for about 3 minutes (slowly at first). Add just enough milk to the mixture to achieve a thick yet spreadable consistency.
STEP 5:
Put 1.1 kilograms (212 lbs) of buttercream into another bowl and leave it there. Evenly distribute the remaining icing among the five bowls (weigh for optimal results; each should be roughly 250g/9oz). These five icings should each be food gel-dyed to the desired hue before being spooned into five different disposable piping bags.
STEP 6:
Cakes should be taken out of tins, baked parchment peeled off, and both cakes should be cut in half horizontally using a sharp knife. Put a little amount of the reserved basic buttercream onto a dish or cake stand. Put the sliced cakes back together on a stand or plate using more basic icing, making sure the top layer is the cake foundation, cut side down (this will ensure the top of the cake is smooth and flat). Spread a thick layer of the leftover simple buttercream on the cake's top and a thin layer on the sides. Rest for 20 minutes.
STEP 7:
Cut each piping bag's end 1 cm (12 in) short. Starting at the top and repeating the colors in the following order: yellow, green, blue, purple, and pink, pipe a vertical line of seven dots on the side of the cake, each measuring about 2 cm (34 in) broad and 2 cm (34 in) deep. Spread half of each icing dot on the cake in a horizontal line that is about 5 cm (2 in) long, using a different teaspoon for each color. Pipe a second row of vertical dots onto the icing that has become smeared, beginning at the top once more with the subsequent color in the repeated series (eg, green). Repeat the technique, beginning with the third color (blue), and smear as previously. The pattern will emerge soon enough! Pipe and spread until the cake is completely coated. Make the back of the cake the small space that will exist where the last row of dots meets your first line of icing.
STEP 8:
Slice the cake and garnish with small chocolate eggs.
GH TIPS:
GET STARTED Plan your final step up to a day in advance. Remove from tins once cool, tightly cover with clingfilm, and store at room temperature. To serve, complete the recipe.
To keep The finished cake will last up to two days at room temperature in an airtight container (or loosely wrapped in foil).
PER SERVING:
Calories: 788
Protein: 6g
Total fat: 40g
Saturates: 25g
Carbs: 101g
Total sugars: 79g
Fibre: 1g
ELEMENTS I LOVE:
1. Vibrant Colors: The cake is made with six different colors, which are achieved using food coloring. If you love bright and cheerful colors, this cake will definitely appeal to you.
2. Layered Look: The cake is assembled by stacking the six colored cakes on top of each other with buttercream frosting in between. This creates a beautiful layered effect that is visually impressive.
3. Vanilla Flavor: The cake is made with a vanilla sponge, which has a light and fluffy texture and a delicate flavor. If you love vanilla, this cake will be a hit.
4. Buttercream Frosting: The cake is frosted with a creamy buttercream frosting, which is a classic choice for cakes. If you love buttery and sweet frosting, this cake will be right up your alley.
5. Easter Theme: This cake is perfect for Easter celebrations, with its pastel colors and festive look. If you love holiday-themed desserts, this cake is a great choice for Easter.
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