I shared a little peek of this post on instagram this morning, thank you all so much for your lovely comments, you really are so incredible. And as promised here is the recipe, and reveal of the inside of this beautiful cake. A while ago, I worked on this lovely cake shoot with two of my dear friends and who are talented beyond words. Coralee Stone who captured my cakes beautifully, and Mel from All the Frills who styled this setting - she has such a beautiful eye for detail and added a perfect touch of celebration to my simple, yet delicious cakes - they are truly my dream team. My absolute favourite part about this classic vanilla cake is the burst of colour inside when you cut into it, the bright (or pastel) colours make such a lovely impact and of course surprise for everyone. If you’re after a wonderfully simple, yet high impact cake for your next celebration be sure to try this - I’d love to see what colours you would choose for the inside. x
Vanilla Layer Cake
Preheat oven to 180°C, butter and flour five 8′′ cake pans – or if you only have one reuse the same one for each cake. Cream the butter, sugar and eggs together until nice and fluffy. Alternate adding the milk and flour to the butter mixture until combined, then add the and vanilla and continue to mix. Combine the baking soda and vinegar in a separate bowl, it will quickly foam up, once settled add to the cake batter and mix for another 2-3 minutes or until combined and smooth.
Evenly divide the cake batter into five clean bowls and gradually tint with your favorite colour of wilton gel colouring – I made blue, green, peach, light pink and pink, of course the more colouring you add the brighter the cakes will be. Once you’ve tinted all of the batter, pour it into the prepared cake tins and bake for around 15-20min or until a skewer inserted comes out clean. Allow to cool in the tins for around 5-10 minutes before transferring to a wire rack to cool completely before icing.
Swiss Meringue Buttercream
Wipe the bowl and beater of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add thee egg whites and sugar, place the bowl over a pot of simmer water (not boiling). Whisking constantly, until temperature reaches 140 degrees F, if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot to touch. With a whisk attachment on an electric mixer, begin to whip on a medium speed until the mixture is thick, glossy, and the bowl is cool to touch. Switch over to paddle attachment and, while mixing on continuous medium speed, gradually add softened butter until combined, mix until it is silky smooth – this icing can curdle, if it does, keep mixing and it will come back to smooth. Add the vanilla essence and mix well.
Assembling your rainbow layer cake
Once your cakes have cooled, using a bread knife gently level the cakes. Starting with the first cake, add 1⁄2 cup of icing to the top of the cake and lightly crumb coat the side, place in the fridge for 10min to cool. Gently place the next cake on top of the icing and repeat the above instructions until you have five layers of cake with a light crumb coat. Place the cake in the fridge to cool for around 10min before adding a thick layer of icing around the sides of the cake with a pallet knife – you can of course make the icing as smooth or rough as you like. Slice a generous portion of cake and enjoy.