So spring
is upon us and I don’t see why we need an excuse to eat cake especially one
that looks like this! Here’s how:
Ingredients
Basic sponge cake:
(This makes
2 cake layers- you’ll need to multiply the ingredients by 4 for 8 layers.)
4 Eggs
1 ¼ cups
(310g) Sugar
1 ½ cups
(225g) cake flour
1 Tbsp
(15ml) baking powder
Generous
pinch of salt
2/5 cup
(100g) butter
1 cup
(250ml) milk
1 tsp (5ml)
vanilla essence
Food
colouring (colours of the rainbow)
Butter Icing:
2 cups
(500g) butter
2 tsp
(10ml) vanilla essence
1 packet
(1kg) icing sugar
3 Tbsp
(45ml) edible gold dust
1 packet
(about 200g) small, round sweets or chocolates (tumbles)
Method
1. Preheat oven to 180C. Line and
grease 2 x 20cm cake tins.
2. Beat eggs and sugar together until
fluffy. Sift dry ingredients together and gently fold into egg mixture.
3. Heat butter, milk and vanilla until
butter is melted – do not boil. Fold milk mixture through the batter.
4. Divide the batter in half. Select 2
food colouring's and add a little to each half. Spoon batter into prepared tins
and bake for 25 minutes, or until a skewer comes out clean.
5. Remove from tins and cool on a wire
rack
6. Repeat 3 more times, using the
remaining food colouring's, to create 8 sponge cakes in different hues.
Icing
1. Whip butter and vanilla together
until creamy.
2. Add icing sugar a little at a time. If
the icing is too thick, add 1-2 Tbsp (15-30ml) boiling water
To
assemble
1. Trim domed tops off cakes and ice
layers
2. Place them one on top of the other,
in order of a rainbow.
3. Spread a layer of icing on all sides
of cake and sprinkle with gold dust.
4. Spread a layer of icing on sweets
and coat in gold dust.
5. Top cake with golden sweets and
serve.
Recipe
taken from: ‘Pick n’ pay, Fresh living magazine’ May 2016 Issue
As you can
see it’s a bit of a job but the end result is well worth it I think, enjoy the
process and share it with all your loved one’s... or don’t ;)
S
Xoxo
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