Bake a colourful rainbow cake with seven separate sponge layers and an airy buttercream. The set contains 100 g baking mix in each of blue, light blue, green, red, pink, orange and yellow, 400 g buttercream mix and a recipe card. The set is sold only as supplied; individual items cannot be exchanged.
Ingredients for a 24 cm cake
Layers: all seven 100 g sponge mixes, plus 70 g whole egg and 10 g water for each 100 g mix.
Cream: 400 g buttercream powder, 400 g water at 20 degrees C and 480 g softened butter. The egg, water and butter are required separately.
Preparation
Beat each coloured sponge mix separately with its egg and water for 10 minutes. Pour into a 24 cm tin lined with baking paper and bake for about 15 minutes at 200 degrees C conventional heat. Leave every layer to cool completely.
Stir the buttercream powder and water until smooth. Beat the softened butter and gradually add the mixed cream base, then beat for about 10 minutes until light and creamy.
Place the blue layer on a cake board, spread with cream and continue with the light-blue layer and the remaining colours, alternating cake and cream. A cake ring lined with acetate gives extra stability. Chill for one hour, remove the ring and coat the outside with cream. The buttercream may be prepared in two batches; a larger tin produces correspondingly thinner, wider layers.
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