Set of 3 Cattleya Orchid Stainless Steel Cutters - CO220
Recipe for sponge each colour:
- 150g butter or margarine at room temperature
- 150g caster sugar
- 150g self raising flour
- 3 medium eggs
- 1-2 tsp food colour
- 500g butter at room temperature
- 800g icing sugar, sifted
- 1-2 tsp vanilla flavour
Preheat oven to 160ºC / 180ºC fan/Gas Mark 3. Place butter and sugar into a bowl and beat until light, fluffy and pale in colour.
Add eggs and flour and combine all the ingredients together. Slowly add the food colour and mix to achieve the desired shade.
Pour cake mixture into the prepared cake tin and bake in the centre of the oven for 30-35 minutes until well risen and firm to touch.
Leave to cool in the tin for a few minutes then turn out onto a cooling rack. Leave to cool.
Repeat the process for the remaining colours.
Beat the the butter, sifted icing sugar and vanilla flavour together until smooth to make the buttercream.
Trim and level your cakes. Layer each colour using buttercream.
Coat the cake with the remaining buttercream.
Decorate and enjoy! Tag @pmecake so we can see your amazing cakes!
To avoid a wonky cake, make sure your layers are neatly trimmed. For a straight top use a cake leveller and for the sides place a cake board slightly smaller than the cake and trim off the cake crust using a serrated knife!
Test bake your colours with a cupcake to help you decide on a shade of colour!
Rainbow Cheese Cake
- 200g Digestives
- 150g Butter, Melted
- 600g Cream Cheese
- 150g Icing Sugar
- 500g Double Cream
- 400g White Chocolate
Crush biscuits and mix in melted butter, Pour into 8” loosebottom/springform tin and press firmly into an even layer.
Melt white chocolate and leave to cool slightly.
Mix together cream cheese and icing sugar until combined. Add in the melted chocolate to the cream cheese mixture.
Slowly pour in double cream whilst mixing so it gets whisked in until thick and creamy.
Divide mixture into seven bowls and colour using the rainbow kit.
Pour in first colour and freeze for 20 minutes. Continue with the rest of the colours, freezing between each layer.
OPTIONAL: Top off with melted white chocolate, whipped cream and sprinkles.