Rainbow High, 8 pieces - each 10 cm, 1 x 16 cm - 8 cm cake topper, birthday cake decoration,

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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. 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).

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. 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. 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! 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.

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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. 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.

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. 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! 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. 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. 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.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. 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!