Becca's Bake Off Bid: Rainbow

I got halfway through writing this and it deleted itself aaaaagggghhhh.

I've already let this slide, I am rubbish haha but the cake I made last week was pretty incredible, if I do say so myself.

I MADE A RAINBOW CAKE!

It took such a long time and used so many ingredients, but I reckon it was worth it.

Pretty damn good, am I right?

This cake has 6 layers, buttercream in 4 colours and white chocolate and sprinkles on top. And it was delicious.

It used a sickening amount of ingredients though. 750g of caster sugar, self-raising flour and butter went into this, along with 9 eggs. That's not including the extra butter I had to use for the icing...

First thing was to measure out 9 tbsp of milk and add 1.5 tsp of vanilla extract to this. Divide the milk into 6 bowls (1.5 tbsp for those wondering, and yes, I did have to use a calculator). Then add the colours to each bowl. I used colour gels but I had to use the entire tube to get a colour strong enough. In future I will use colour paste but I'd already bought these and wasn't prepared to make a trip to HobbyCraft to buy the pastes.

To make the mixture, cream together 750g of butter and 750g of caster sugar until pale and fluffy. Beat together 9 eggs in a separate bowl and add them to the mixture a bit at a time. Then sift in 750g of self-raising flour and mix until combined. YOU NEED A MASSIVE BOWL. There is so much mixture that it almost overflowed and I used the biggest bowl we had.

Next you need to weigh the mixture and divide it into 6 bowls (as if anyone has 6 mixing bowls haha I just used any big bowls I could find). After separating you add the milk and put the mixtures into 6 cake tins.

This picture makes it look like I have 6 cake tins. I don't, I don't think anyone has that many. I just baked two at a time for 25-30 mins at 180/gas mark 4.

I then had to make a mountain of buttercream. 400g of butter mixed together with 900g of icing sugar, 6 tbsp of whole milk and a dash of vanilla extract. I feel a bit sick just writing that.

Make sure you let the cakes cool before icing, otherwise the buttercream will melt off of the cake and leave a big, gloopy mess.

Once they had cooled down, the cakes needed to be trimmed so they were all the same size and all level.

Pop the cakes on top of one another with a layer of buttercream in between.

Then you want to crumb coat the entire cake so that no crumbs end up in the icing of the finished cake.

At this point it was quite late at night so I went to bed. But I didn't have a tin big enough to house this colossal cake so I put a bag over it hoping that this would keep it nice hahah.

Next morning I got the buttercream out of the fridge and separated it into 4 and coloured it blue, green, yellow and red.

Now for the ombre magic. I messily put the icing on in stripes like this:

Then using a scraper and my turntable I smoothed the icing until it looked like this:

Tadahhhh!

Then I put it into the fridge to set (it was a really hot day when I made this so the icing was melting a bit!).

After about half an hour, I melted a bar of white chocolate (which was way too much) and poured it over the top of the cake and made it drip down the sides. I put sprinkles all over the top and it was ready!