Chilling your cake before decorating makes it so much easier! I find my favorite method is to wrap the individual cake layers tightly in cling film and chilling them in the fridge before I apply the crumb coat. Make layers. In your prepared 8-inch cake pans, layer the colors by adding a spoonful of each color into the center. The colors will spread and push out to form the rainbow layers on their own. Repeat until you have used all of the cake batter. For the best color, try clear vanilla extract! It can be found in the party and cake supplies sections at WalMart, Hobby Lobby, or Michael's crafts. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes.

Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Color the batter. Once the cake batter is mixed well, divide it into 6 equal portions. (You can use more or less colors, or opt for whatever colors you like.) Color each portion of batter a different color with gel food coloring, mixing until the color and batter are thoroughly combined. Add second layer. Set your second cake round on top of the first and even it out until it is securely in place. Frost the sides and top in a thin ¼-inch layer. Place the cake in the fridge before covering it with fondant. Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Add wet ingredients. Add your wet ingredients (1 cup milk, ,½ cup butter, 2 large eggs,1 teaspoon vanilla extract, and ½ teaspoon almond extract) to the dry ingredients and mix on medium speed for about 2 minutes, or until smooth. Make sure to scrape the sides and bottom of the mixing bowl.Freezing: For long term storage, cover the cake tightly with plastic wrap then foil and place it in the freezer for up to a year (again dependent on any spoilable toppings and/or fillings). When ready to eat, thaw it in the fridge overnight then set it out to come to room temperature before you slice and serve. Mix dry ingredients. In a large mixing bowl or the bowl of your stand mixer, add all of the dry cake ingredients (2 ¼ cups all-purpose flour, 1 ⅓ cups sugar, 3 teaspoons baking powder, and ½ teaspoon salt) and mix them together.

Color your fondant. After mixing 1 recipe of buttercream frosting and making 1 recipe of marshmallow fondant, split the fondant batch to add colors. Wrap the fondant tightly and securely until (and between)ready to use.

Be sure to see the recipe card below for ingredients, amounts & instructions!* 🔪 Step-By-Step Instructions Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag. Gel food coloring is easier to work with than liquid. Particularly when coloring cake batter, icing, or frosting. It can be found in all the same locations as the clear vanilla extract listed above! This one pan method for making brightly colored rainbow cake is super easy to bake and just as easy to assemble and decorate! My cake is topped off with a buttercream frosting crumb coat, then a layer of marshmallow fondant before we added more rainbow colored fondant polka dots!

Level the cake rounds. Level each of the cake rounds, then spread a small amount of buttercream beneath where the center of the cake will sit to hold it in place. Put the first cake layer on top on your serving plate or a turntable. Store or serve. Once done, store your fondant covered cake at room temperature so long as you did not use fruit or dairy fillings that can spoil. Please use good resolution photos. We crop and brighten photos. Other photo editing is not included, available separately. To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.

All you need for this one pan rainbow layer cake is a handful of pretty standard baking ingredients. Of course you could buy buttercream frosting or fondant, but my recipes are super easy and delicious! Fun for everyone and perfect for any occasion, this easy marbled rainbow layer cake will be the hit of the party!! Pipe buttercream. Pipe buttercream frosting around the outside edge of your cake. Then either continue to add buttercream to make an even layer in the center of your cake, or fill it with a flavored filling of your choice. Six layers of madagascan vanilla sponge are generously filled and frosted with either our Belgian chocolate or vanilla buttercream and then decorated with our special sprinkle mix and glitter.

Add polka dots. Using water, apply your cut polka dots to the fondant covering the cake. Allow them to dry while you apply any other desired trim or decorations. We resisted adding Rainbow cakes to our cake shop for quite a while as every one we sampled in London was dry and a little tired! With daily calls form our customers asking for one we figured it was time to man-up and develop London’s best rainbow cake. Storing: A fondant covered cake can be kept in a storage container at room temperature for up to 3 days or refrigerated for up to a week (depending on your choice of fillings and/or toppings).