How to make the Best Ever Rainbow Cake | Cupcake Jemma

How to make the Best Ever Rainbow Cake | Cupcake Jemma

Hello everyone it’s me Gemma, and I’m at crumbs and doilies HQ And I don’t know what it’s like where you are but in London It’s really characteristically gray and miserable so when it’s like this. I like to make things that are really bright and fun Today, I’m going to show you guys how to make a rainbow cake that’s right. It’s time people Time for the rainbow cake let’s go So to make a rainbow cake the first thing you’re going to need to know is that you need lots of bowls and lots of space because You have to mix six colours up So we need to do that first so I like to add my color to the milk that I put in the mixture It goes in at the end, but it’s wise to get this bit out of the way early So I have got 9 tablespoons of whole milk here I’m just gonna add one and a half teaspoons of vanilla into that just so it’s all mixed in now So once that’s all mixed in you then need to divide it into six, so that’s one and a half tablespoons of milk And I have six bowls here, and I’ve got six colours And I’m using color paste today because it’s much more concentrated than liquid, and I’ve got red orange yellow.

Green blue and purple there’s probably more colors in the rainbow but Don’t worry here forever, so I’ve got my tablespoon, and I’m just gonna divide this milk up So once you’ve divided your milk evenly between the six bowls you then need to color it So I’m going to start with bread, and I’m going to use about a baked bean size amount because it’s really concentrated But you do want your colors to be quite strong Mix that really well, and then when you finish that move on to your other five colors until you have a rainbow So once you’ve mixed all your colors, just pop them to one side until you’re ready to use them So now you DS game with making the batter, and I have got 750 grams of softened unsalted butter here I’m just going to put that my mixer with 750 grams of caster sugar and Then just put that mixer on a medium to high speed And you’re gonna beat those together for about six or seven minutes until it’s um really really pale and fluffy All right Ready now.

It’s gone really really pale, and it’s lovely and fluffy and smells very good, so now it’s time for the egg So we’re gonna need nine And eggs for this and I’m gonna crack them all into a bowl and give them a little mix So then I can add them in stages Once your eggs all mixed together you then need to put your mixer back on To a slightly less fast speed and then add it in about five or six stages mixing quite well between each one If your mixture looks like it’s curdling then don’t cut it you can add a bit of your flour just a tablespoon or two and that’ll help bring the mixture back together again Okay, so it’s all the eggs in there It’s got a really silky consistency and so can really tasty But it’s not going to be a cake if we don’t put the flour in it so I’ve got 750 grams of self-raising flour which I’ve sifted, and I’m just going to put that in and put it on a really low setting That’s all nicely mixed in I haven’t lost too much of the air because I went real slow And now I need to divide it into six, but obviously there’s quite a lot of batter there And it’s a little bit difficult to do that by eye so I’m going to use my trusty scales grab yourself a set of electric scales and a bowl and You need to measure the whole amount of batter that you’ve got into that because then you can divide it by six and be super accurate Right it’s two thousand six hundred and eighty nine grams So I’ve got my calculator here, and I divided that by six And I’ve got four hundred and forty eight grams with a little bit on the side Just forget that so four hundred and forty eight grams need to now go in each of our six bowls Now that you’ve got your mixture all divided equally you need to mix these really carefully So I’m going to use a spatula you can use a metal spoon if you want you just Muhsin knock out too much of that lovely air that you produce, so just be really gentle and fold it all through All my lovely butter is now mixed and colored and separated and raring to go, so I’ve got six 8-inch sandwich tins I’m really lucky because I have lots of sandwich tins but if you don’t have that many you can get away with doing this recipe With two tins you just have to divide the whole recipe by three it does mean you’re gonna have to do all the stages three times in it It’s gonna take quite a long time But at least you don’t have to run out and buy six of these guys so six of these and I’ve got Butter all over them, and I’ve dusted that with flour so that’ll stop the whole mixture from sticking And then I just want to put all my batter into each one and level it off with a palette knife All right already so now I just need to bake them at 170 degrees Celsius for 20 minutes or until a skewer comes out clean when you stick it in the middle While my cakes are cooking in the oven I’m gonna get on with making my buttercream I’m just gonna make some white vanilla buttercream and I’m gonna start with 400 grams of soft unsalted butter And I’m gonna beat that really fast for about five minutes until it’s got a really pale and fluffy That is looking pretty good so now I just need to add 900 grams of sifted icing sugar, and I’m going to put it in in two batches And I’m going to beat for about two minutes in between each one Hey, that’s ready to have the milk pit in it so I’ve got five tablespoons of whole milk And I’m just gonna add about half a teaspoon of vanilla extract And then I just need to put the mixer on a really low speed and just add all of that milk and then beat it On quite a high speed for about another two minutes My I think is ready, it’s white and it’s fluffy and it looks delicious So I’m just going to put something from over the bowl Wait for my cakes to come out and cool down and then we’re gonna like My cakes are come out of the oven and they’re completely cool, and so now it’s time to decorate them so I’m going to show you how to trim fill and cover them with buttercream so The first thing to do is to trim your cakes so as you can see they’ve puffed up quite nicely And they’re looking really good but they do have a kind of crusty outer shell if you like which is the bit that come into contact with the tin and also The bits that the ovens cooked on top, and it’s also not level at all so if you try and stack these up now That’s gonna.

Be all wonky, and also it’s gonna be massive So I’m gonna trim them so I’m going to use a cake leveler for that if you don’t have one of these you can use A serrated knife you’ll just have to be super careful that you get their life in level This makes that way easy, and I’ve got it on Notch three at the moment, so it’s just under an inch high for each for each level I’m gonna start with my red level and using my cake leveler. I’m just gonna gently shuffle it backwards and forwards Going through the sponge So just remove that top layer and pop it to one side And it’s lovely and level there, so just carry on doing that with all your Six sponges and you’ll see that I’ve got them on baking parchment that just makes it easier to move them around without kind of breaking them in pieces So when you cut into your rainbow cake at the end you want it to be a nice clean color all the way from edge To edge and at the moment as these cakes have been baking in metal tins this got a bit hot in the edges They’ve got this kind of rather unsightly gross coloured and crust around the side So I’m going to trim that off so what you need is Something slightly smaller than the diameter of your cake and I’m using a seven inch cake drum for that You can use a plate or anything that it’s just a little bit smaller than the cake itself Just pop that on top in the middle Grab yourself a nice sharp knife and just trim all the way around very gently And then take your Drum Off and then remove that outer crusty bit And then you’re left with this really nice clean circle which is gonna look great when you slice through it So just carry on with all of the other ones My cakes a level they’ve trimmed they’re brilliant so now I just need to fill and decorate them, so I’ve got myself a turntable here Which is a really essential piece of kit if you’re serious about cake decorating it will make your life so much easier and really It’s the only way to get nice straight sides on your cake you don’t have one of these don’t panic I didn’t have one for a long time, and I still managed to work it out so just make sure you’ve got at least a cake board and if you don’t have a turntable just put the cake board on a bit of greaseproof paper, and then you can kind of Spin it around like this That’s not working, so I’m just not gonna mention what you could do don’t Live with yourself So just put that down on your turntable right in the middle and Then get a bit of that buttercream you made and so I’ve got about a third of that buttercream in here cuz I don’t need To get too crummy so put a little bit on the board itself just so that your cake sticks to it And then starting with your purple level Pick it up really gently using your whole hand and just put it right in the middle of that cake drum give it a little press down to make sure it’s brilliant in place and then I like to give the inside of my cakes that a little crumb coat just to look the the crumbs in before I give it a Real good filling so grab a little bit of buttercream on your crank pallet knife So once you’ve got a nice thin layer, then you need to fill it properly so get a nice generous blob Pop it in the middle and then spread that evenly later That’s my purple layer done, so now just repeat that with all the other ones starting with blue then green yellow orange I’m finishing with red Okay my cake is filled now.

I’m going to give it a crumb coat just so that when I decorate it for Rio It’s nice and clean and crumb free and I’m just gonna smear some buttercream on really tight Just look in the crumbs It doesn’t have to be really neat and tidy, but it does have to be completely covered So I’ve done that and now I just need to put it in the fridge for at least half an hour up to an hour To completely set they’re all ready for the final layer My cakes come out of the fridge It’s been in there for about an hour and it’s nice and set and all those crumbs are locked in tight So I’m just going to go ahead and cover it with buttercream and I’ve got a straight pallet knife here And I’ve also got a cake scrape And this is really really useful if you want to get really nice clean straight sides So if you have one of these you can do it without one, but it’s super useful I’m just giving a really nice thick layer with my pallet knife My cakes got about a half a centimeter thick icing on there And now I’m just gonna scrape off the excess with my cake scrapers, so we’ll leave it with really nice clean lines and straight sides Almost there now.

I just need to make it look really rainbow II on the outside as well So I kept back some crumbs from the offcuts earlier And I’m just gonna sprinkle those around the top just to give it a bit of decoration Well there here’s the rainbow cake the big one and it’s obviously super exciting as it is But the true test of a good rainbow cake is what lies within so let’s cut them open and have a little look Look about rainbow, it’s so clean and neat and tidy in there and not only does this cake look really impressive It tastes really good It’s moist and fluffy and you’re gonna love it and my flatmate loves it so I’m really gonna have to take this one home I’ll be back next week with another recipe in the meantime if you liked this video Then don’t forget to subscribe to my channel then you’ll get loads more recipes from me, and I will see you

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