Rainbow Drip Cake
A colourful rainbow drip cake, rainbow buttercream decorated with a white chocolate buttercream and sprinkles.
Servings: 12 servings
Ingredients
For the Cake
- 450 g Unsalted Butter
- 450 g Caster Sugar
- 450 g Self-Raising Flour
- 9 Large Eggs
- 1 tbsp Baking Powder
- 1 tbsp Vanilla Extract
- Rainbow Food Colouring
For the Buttercream
- 1 kg Icing Sugar
- 500 g Unsalted Butter
- 1 tsp Vanilla Extract
- Rainbow Food Colouring
For the Decoration
- 200 g White Chocolate
- Sprinkles
Instructions
To Make the Cake
- Preheat the oven to 170C (150C Fan). Line five 7” cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder and vanilla extract. Whisk until allcombined.
- Split the mixture evenly into the five separate bowls and add the food colouringuntil you are happy with the rainbow colours.
- Pour the mixture into the individual cake tins and bake in the over for 35-40minutes. You will know they are ready when they are golden brown and springy to touch.
- I leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- In a bowl mix together the butter and icing sugar until it is combined. Add in the vanilla extract and mix again.
- If you find the buttercream is quite thick add 1tsp of milk at a time mixing in-between until it reaches the desired consistency.
- Split the mixture into six bowls. I put 500g in one bowl and 200g in the other bowls.
- In the bowls with 200g add in yourfood colouring until you are happy with the colours. Leave the bowl with 500gas it is. This will be your cake filling and crumb coat.
- Put the mixtures into separate piping bags with a large round nozzle.
To Decorate
- Place your firstcake on your board or plate and pipe the white buttercream on top. Smooth thebuttercream. Repeat until all your cakes are stacked. Don’t worry if some ofthe buttercream splodges out of the side we will use this as part of the crumbcoat.
- Use your cakesmoother and go around the sides of the cake and ensure there are no gaps. Ifthere are using the white buttercream fill the gaps and smooth again. Don’tworry if you can still see the cake colours through the buttercream we will coverthem with our rainbow buttercream
- Pop the cake intothe fridge until the buttercream firms up.
- Once your crumb coathas firmed up you can decorate with your rainbow buttercream. Take your firstcolour and start at the bottom of the cake. Pipe the buttercream around thesides of the cake.
- When you are pipingthe buttercream just ensure that there is enough room on the cake for all five colours.I piped two rings of buttercream around the cake in each colour. I decoratedthe top of the cake with the colour I used at the top of the cake.
- Once all your colours are on your cake using yourcake smoother go around the side of the cake and smooth. If you have any gapsjust fill it with the buttercream and smooth again. Until the entire cake iscovered. Smooth the top of the cake. If you have any leftover buttercream leaveto one side.
- Melt your white chocolate in the microwave in 20second bursts until it has completely melted. Pop it into a piping bag youcould also use a a squeeze bottle if you find it easier.
- Put the edge of the piping bag on the side of the cakeand squeeze gently. To get the drip I hold the piping bag ever so slightly awayfrom the cake. If you have any left-over chocolate pipe it onto the top of yourcake and smooth.
- Put the cake back into the fridge until the chocolate has set.
- Once the chocolate has set decorate the top of the cake. I done this by using leftover white buttercream and sprinkles.
