It took me about 5hrs to complete this cake. Sorry for the ugly frosting, it's really my first baking such cake with frosting. The whole cake weighs about 2.2kg.
4 layers of 6inch
2 layers of 8inch
Red, orange, yellow, green, blue and violet
I was a little sad that i did not manage to capture the sliced version of my cake =(
Anyway, i used BakingTaiTai's rainbow cake recipe for the whole cake: http://www.bakingtaitai.com/2013/09/rainbow-cupcake-cake-recipe.html
(top 4 colours, one time recipe)
(bottom, 2 colours, one time recipe)
in short, times two the recipe. =)
As for the cream cheese frosting, i always like to use Munira's recipe:
Whipped Cream Cheese Frosting
Ingredients:
240ml Rich Bettercreme (Non-dairy Whipped Topping)
70g Cream Cheese, softened
1/4 cup Icing Sugar
A few drops of Vanilla Extract
Method:
1. Combine cream cheese, vanilla and icing sugar together until smooth.
2. In a separate bowl, I whip the cream until thick, add the cream cheese mixture and continue to whip until stiff. Can be used immediately to pipe over cupcakes or layer and frost cakes.
Note: This frosting last for long hours at room temperature and doesn't melt.
240ml Rich Bettercreme (Non-dairy Whipped Topping)
70g Cream Cheese, softened
1/4 cup Icing Sugar
A few drops of Vanilla Extract
Method:
1. Combine cream cheese, vanilla and icing sugar together until smooth.
2. In a separate bowl, I whip the cream until thick, add the cream cheese mixture and continue to whip until stiff. Can be used immediately to pipe over cupcakes or layer and frost cakes.
Note: This frosting last for long hours at room temperature and doesn't melt.
***FYI, The above whipped cream cheese frosting is meant for 12 cupcakes, i use the recipe and x3 the amount to frost the whole rainbow cake.
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