i wanted to create a rainbow cake with natural flavours and colours rather than using food colouring as i know some people can not have artificial colours and flavours.
i got the flowers from maddox farm organics i asked for a rainbow selection to go with the cake I’m so pleased with the beautiful selection they sent.
each layer is coloured and flavoured naturally,
the green layer is flavoured and coloured with matcha green tea
the yellow layer is coloured and lemon and an egg yolk
the orange layer is coloured and flavoured with carrot and orange
the pink layer is coloured and flavoured with strawberries and beet powder
the purple layer is flavoured and coloured with blueberries and blackberries
if your partner is a clean freak like mine then i suggest you make this when hes a work because you are going to get a load of dishes and your kitchen is going to look a mess while you bake it im not going to lie lol.
im a messy baker at the best of times so making this my kitchen looked like a bomb had hit it.
220g butter 2 sticks / 1 cup
220g self raising flour 1 3/4 cups
220g caster sugar 1 cup plus 1 tbsp
1 tsp matcha green tea
zest of one lemon and juice of half
zest of 1 orange and a tbsp of juice
1 carrot cooked and pureed into a paste
you will need 3 pans one to cook the carrot in boiling water and the other two to cook the
blueberries and strawberries (i added a few blackberries with the blueberries too).
add the 1/3 cup blueberries and 1/2 cup chopped strawberries into the pans with a tbsp of water and 2 tbsp of sugar and reduce until you get a thick liquid, strain through a sift into separate bowls and let cool,
once the carrot is cooked (test with a fork it should be soft) puree it in a blender.
pre heat the oven to 350f 180c
grease and line 5 tins, this recipe is for 5 small tins (9 inch tins i think)
cream together the butter and sugar then add two or the eggs, separate the yolks from the other two and keep to one side but add the whites to the mixture and continue mixing, add the vanilla extract then fold in the flour.
separate the mixture into five and add the strawberry puree and beetroot powder to one (beet juice also works) add some extra chopped strawberries
add the matcha green tea to another, add one of the yokes to the orange layer with the pureed carrot and orange zest/juice add the other to the yellow layer with the lemon,
add the blueberry puree to the final lot of batter and add some more whole blueberries
bake for approx 25 mins
for the frosting
approx 2 cups or 400ml double cream
100g cream cheese or 7 tbsp
50g icing sugar approx half cup
whip the cream with the icing sugar this thick then add the cream cheese, add more icing sugar depending on how sweet you like it,
add some frosting between each layer and build it up i did it starting with purple, then pink, orange, yellow and green.
use a spatula and cover the cake then add the flowers like colourful confetti
alderberry hill serendipity and spice home maker on a dime mod vintage life i should be mopping the floor flour me with love
uncommon adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions memories by the mile the scoop homework
sew much ado diy dreamer jaqs studio crafty scrappy happy raegun ramblings southern lovely restore interiors savvy southern style faded charm adorned from above green willow pond
the ny melrose family i gotta create 52 mantels embracing change the artsy girl connection beyond the picket fence
the vintage farm house lovenotes by lauren the treasurista live laugh rowe delightful order redfly creations manditory mooch
i cant stop crafting jolly jane polkadot pretties too much time on my hands its overflowing create and inspire