Rainbow Cake With Pink Buttercream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rainbow Cake with Pink Buttercream ... Ingredients:
cake |
120 gm butter,soft |
120 gm castor sugar |
2 eggs |
few drops of vanilla,mango,strawberry essences (or use foodcolors...pink,yellow,green,etc.) |
120 gm cake flour |
2 1/4 tsp baking powder |
1 tbsp milk |
1 tbsp cocoa powder |
1 tbsp icing sugar |
buttercream |
100g butter,softened |
140g icing sugar,sifted |
drop vanilla/strawberry extract (optional) |
white chocolate chips,as required |
color sprinkles,as required |
Directions:
1. Preheat oven at 180 C.
2. Grease an 8 inch round cake tin,line base with greaseproof paper.
3. Sift plain flour and baking powder together in a bowl.
4. Whip egg whites in a bowl till soft peaks form.
5. In a separate bowl,beat butter and sugar until light and fluffy.
6. Beat in egg yolks.Fold in egg whites in butter mixture.
7. Now gradually fold in the flour mixture.
8. In a small bowl,combine cocoa powder,icing sugar and milk;mix until smooth.
9. Divide the cake batter into 5 portions.
10. Mix in the colourings to the 3 portions,mix cocoa mixture in one portion while keeping one plain.
11. Pour the batter into the centre of your greased cake tin one colour at a time.
12. Repeat until you are done with all the batter.
13. Bake for about 35-40 minutes or till cake is done.
14. Turn cake on wire rack and leave to cool.
15. Buttercream:
16. Beat the butter until smooth and creamy.
17. Gradually beat in icing sugar.
18. Beat in vanilla/strawberry extract.
19. Spread the butter cream over the top & sides of the cooled cake.
20. Spoon remaining icing into a pastry bag fitted with desired decorating tip; pipe icing decorations onto cake as desired.
21. Sprinkle white chocolate chips & color sprinkles on top
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