Rainbow Cake from Scratch.

I'm often unsure whether or not to be complimented when you serve something and people ask "where did you buy this from?" which has happened at least 5 times recently. Do you take it positively because they think what you've offered is so good they think it has to be done by a professional? Or do you take it as an insult because the person doesn't think you're capable of making something so nice?

Either way, I was asked this about this cake when I remade it for youth group, but most of them were just in awe of the colours.

I decided to redo this recipe only without the boxed cake and icing mixes, so here's a "from scratch" version for you - and it's just as fun the second time making this. I was also in shock at how many comments and links and emails I got about the Rainbow Cake I made for Taste and Create I just felt I needed to do it again.



Rainbow Cake from Scratch

Ingredients
175g butter or margarine
175g caster sugar
3 eggs
250g self raising flour
little milk (optional)

Butter Icing
75g butter or margarine
225 g icing sugar, sieved
2 tbsp milk
food colouring (optional)
sweets/hundreds and thousands to decorate (optional)

Recipe
1. Preheat oven to 180˚C and grease two 17cm cake tins
2. Beat the butter and sugar together until light and creamy.
3. Mix in eggs one at a time, then fold in the flour. If the mixture seems dry add a little milk.
4. Split the batter into 6 and add the different food colourings.
5. Pour half of the first batter into each tin in the centre and tap it out to spread. Repeat with every other colour.
4. Bake for 25 minutes until form to touch and golden.

5. To prepare the icing, beat all the ingredients together until fluffy and light.
6. Leave the cake to cool on a wire rack, then ice and decorate.