The Rainbow Cake

Around about a month ago I texted my good friend Rose to check that she was free on the 10th March for a very important baking mission. I had seen the rainbow cake doing the rounds for a good few months on the blogs and just knew that I had to make it. After visiting countless sites and watching plenty of videos I felt prepared enough to try it out for Ben's Birthday. 

Rose arrived at 1pm and it wasn't until 5pm that we were finished (and thats with using the trusty KitchenAid too). Thankfully, we managed the whole thing with just one minor hiccup, the second batch of frosting just wouldn't whip, but this was quickly solved with five minutes cooling time in the fridge. 

19 egg whites, 750g of butter and a whole kilo of sugar, this cake is not good for you in any way shape or form, but it just looks soooo pretty!! The cake itself is moist and tasty, and the Vanilla Swiss Meringue Frosting is to die for (definitely my frosting of choice from now on). Simply white with a few sprinkles on top, the cake appeared unprepossessing from the outside, and it was not until Ben had cut a slice that its true wonder was revealed. Beautifully defined and vibrant stripes of colour, this cake was famous on Facebook within 5 minutes, and I think Rose will agree that we make a dream baking team. 

We followed the original Whisk Kid recipe, following the tutorial on the Martha Stewart website for pointers. We made the cakes in three batches (I only have two tins), they came out pretty flat, which is totally fine. To create the colour we used a combination of gel colours (available in Sainsburys) and liquid food colouring which also worked perfectly (you will need ALOT). To make Vanilla Swiss Meringue Frosting we swapped the lemon for a couple of capfuls of vanilla essence, and we assembled the whole thing on some baking parchment, sliding it on to a clean plate when finished. 

Thank you for all your help Rose, and Happy Birthday Ben xxxxx