Friday, 22 February 2013

Rainbow Layered Cake

I tried this cake and made the mistake of not making enough mixture so it was more of a pancake stack than a cake stack but I have corrected the measurements in the recipe below. It's a fun one to make with kids.

Rainbow Layered Cake

Cake Ingredients

400g self raising flour (or plain flour with 4 tsp baking powder)
250g vegan butter
1 tsp vanilla extract
550g caster sugar
4 egg replacers (as per instructions on packet)
320ml water
Red, Yellow & Blue food colouring.

Icing Ingredients

330g vegan butter
8 cups icing sugar (around 1kg)
80 ml soy or non-dairy milk
2 teaspoon vanilla extract

Method for Cake

Preheat oven to 180C. Grease your baking tin and line with baking paper. 
If you have many of exactly the same shaped cake tins then it will save time to use them all.
In a large bowl beat the butter and caster sugar until creamed.
Add in egg replacers and vanilla extract and mix well.
Sift in flour and cocoa and mixed through by hand first (so that it doesn't fly everywhere) and then mix well with beaters.
Slowly add in water while beating.
Spoon down the sides and beat until smooth.
Divide mixture into 6 bowls evenly.
Add food colouring as desired to each bowl (you want purple, blue, green, yellow, orange, red).

Mix through colouring thoroughly and bake each cake for 20 mins or until a knife comes out clean.
Once all cakes are cooked allow to completely cool before applying the icing.
Divide icing into two bowls as one will be reserved for the top and sides.
Start with the purple as the bottom layer and add your icing using a spatula to the top then place your blue layer in top and repeat.
Once you have the top red layer add the remaining icing completely covering the top and sides.

Icing Method

In a large bowl add vegan butter and sift in icing sugar.
Stir through by hand and then use beaters.
Add vanilla extract.
Slowly add in a small amount of milk at a time while mixing. You may not need all the milk.
If the consistency is separated add more icing sugar or cocoa depending on taste preference.
Spoon down sides and mix until smooth. Icing should be thick enough to not run.
You can keep in fridge until ready.

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