Are you bored with the old fashioned Rainbow Cakes! Let me show you what I do to make it totally mind-blowing!
I have made it clear almost everywhere on my site that taste is just as important as the look of the cake – almost more important! You can get around a cake that are slightly skew, but when it taste bad, then you’ve lost your customer!
If you google rainbow cakes, you will find an overload of pictures and recipes on how to make this cake.
Some of them done really well, but none of them put the focus on the taste. There are even some videos recommending box cakes, claiming that you might over mix your own home made recipe when you add the coloring's, but I would suggest otherwise.
You should know your own recipe and obviously first experiment with adding color to the batter. Homemade is always best!
Flavor – That’s it! Plain and simple! I use a different flavors for all 6 colors! In the batter as well as the butter cream icing. I give my clients an option of 33 flavors.
Flavor range from Cream Soda (for the green cake) to a very sought after Turkish Delight (for the pink cake) and so much more. I advise to choose a flavor resembling the color. Not because it colors the cake but because of the taste association we have with colors and food. Cream Soda is green. Blue can be resembled by Bubblegum. Candy floss should be pink and so on.
Now you might wonder how weird the cake will taste. Not weird at all. It is an adventure piece in each bite. It becomes a guessing game for those who indulge in this treat. All they need to do is guess the flavor of each layer of color. If you are wondering whether the flavor in the cake is that strong. The answer is yes. The flavor is highly concentrated.
Switch your oven on 160 degree Celsius.
Sift all the dry ingredients together in a mixing bowl.
Add the oil, egg yolk, your chosen color (if you are using gel - only a few drops), lemon juice and favorite flavor (only drops) to the dry ingredients and mix until smooth.
Beat the cream of tartar and egg whites until it reaches a stiff consistency.
Fold the egg white mixture into the egg yolk mixture. Do not over mix.
All oven's are different. To say that you need to bake for 45 minutes will be incorrect as I do not know if your oven can take two pans at a time, which will increase the baking time. A rainbow cake is also different because you put less cake in a pan to make it nice and thin slices. I normally split my ingredients in half to obtain nicely thin slices.
(This recipe is for a 25 cm cake pan).
You will however need to understand that making this type of cake is more expensive than a normal cake, especially if you choose to bake it layer by layer and not mix all the colors on top of each other to create a pattern.
I use Gel Colors and they are more expensive than the normal food coloring you will find in the the retail stores, but it is worth it as the colors are so much brighter and you will need less. Less is better because the more liquid you add to your batter the more you change the chemistry of your cake.
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