A six layer gluten free rainbow cake with vanilla butter cream and jelly tot sweets as decorations made for my youngest daughter Sasha's 3rd birthday on the 21st April (fun fact, she shares her birthday with the queen of England who actually celebrates two birthdays each year, I believe April is her real one!)
I didn't get the chance to take a proper photo of the inside of the cake until two or three days after making it so by the time I did find a moment after Sasha's birthday the cake had started to dry out a little as you can see but I assure you when it was first cut open it was a moist and fluffy looking cake as you can see in the following photo of the birthday girl having a slice.
I highly recommend Sugarflair food colouring paste for cakes they come out so vibrant, just check out ebay for more info. I was so excited to make this cake, I have wanted to make a rianbow cake for a very long time now, we were all so excited to see inside the cake we ended up cutting the cake at 10am!
This is the best cake I have baked for either of my kids birthdays to date both in flavour and appearance. Yes I could have spent ages measuring the cake and cutting each layer to be the same sizes but I didn't want to waste any cake or risk ruining it by hacking away at it. I was very cautious making this cake after the disasters and mistakes of the last few I have made for them that included one falling apart completely! It is all learning though and I sure have learned a lot, keeping it simple is definitely the way to go with me.
As always I used my trusty basic sponge recipe with the butter cream recipe
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