adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Princess rainbow cakes
0 Likes
Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Add a splash of food coloring for delightful pink cakes!
Ingredients:
  • 315g (1 1/2 cups) caster sugar
  • 250g butter, at room temperature, chopped
  • 4.40 gm vanilla extract
  • 4 eggs
  • 190g (1 1/4 cups) self-raising flour
  • 190g (1 1/4 cups) plain flour
  • 185ml (3/4 cup) milk
  • Pink food colouring
  • 2 x 453g ctns vanilla frosting
  • Sugar flowers, to decorate
  • Silver cachous, to decorate
  • White chocolate letters, to decorate
Instructions:
  • Preheat the oven to 180C. Grease a 26 x 16cm slice pan with butter and line it with baking paper, making sure the paper overhangs on the sides.
  • Using an electric beater, whip the sugar, butter, and vanilla in a large bowl until pale and creamy. Incorporate the eggs one at a time, mixing after each addition until just combined. Gradually sift in the combined flour, pour in the milk, and gently fold until fully combined. Divide the batter equally among 3 bowls. Color one bowl with enough food coloring for a dark pink batter. Repeat the coloring process with the remaining batter, using less food coloring each time to achieve pale pink and light pink batters.
  • Pour the vibrant dark pink batter into the prepared pan, then use a palette knife to spread it evenly. Bake for 12-15 minutes until a skewer inserted in the middle comes out clean. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool. Repeat the process with the light pink and pale pink batters, lining the pan with baking paper each time.
  • If needed, level the cakes. Spread the dark pink cake with 1/2 cup of frosting, then place the pale pink cake on top. Repeat with 1/2 cup of frosting and the light pink cake. Trim the sides using a large serrated knife. Cut into 8 squares, then cover all sides and the top of each square with the remaining frosting. Finally, decorate with flowers, cachous, and letters.

Similar Recipes