Ingredients
Cake :
- 200 g Self Raising Flour
- 200 g flour
- 230 g unsalted butter
- 300 g raw sugar
- 4 large eggs, room temp is best if able
- 220 g full cream milk
- 2 tsp vanilla extract or paste
- --- Food colouring: amount of colours depend on number of layers you want, Purple, blue, green, red, yellow, pink
Cream cheese icing
- 500 g cream cheese
- 360 g Butter
- 500 g raw sugar
- 3 tsp Vanilla Essence or Paste
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1) Add butter and sugar and mix 30 sec/ sp 5. Stop and scrape down the sides of the jug
2) With blades rotating on speed 4, add the 4 eggs one at a time until mixed slightly (roughly 10 seconds)
3) Add flours, milk and vanilla extract and mix 1 min / speed 6
NOTE:
- This makes 6 thin layers
- To make 12 thin layers as in picture I did 2 batches of the cake mix.
- Or you can make 3 thicker layers with this recipe or do 2 batches and do 6 thicker layers
- I love the look of thin layers though as in picture
TO MAKE LAYERS:
1) Set oven to 180 degrees and then set out 6 bowls
2) Dish out the batter EVENLY into each bowl - the best way is to put a tablespoon in each bowl at a time until the batter is finished. It is very important to seperate batter evenly so you have the same sized layers in your cake.
3) Add 1/2-1 cap full of food colouring to each bowl using a seperate spoon per colour to mix. I normally do purple (using red and blue), blue, green, yellow, pink, red.
1. In a round springform tin or round silicon tin, spray with cooking spray then spread one coloured mixture evenly and thinly using a spoon to do so (see picture)
2. Using the same sized tins do the same with each of the other colours. I only had 2 of the same sized tins and therefore had to spread and bake 2 colours at a time.
3. Place tins into oven and bake for 12-15 minutes (cooking time depends on thickness of layers)
4. Set layers aside to cool completely.
1. Once layers are cooled, trim rounded tops of cake layers to level if needed
2. On a serving plate, place red cake layer and spread with frosting, Repeat with pink, yellow, green, blue and purple. Repeat if doing double batch and 12 layers as in photo.
3. Spread light coat of frosting on the top and sides of the cake to seal in crumbs, then cover with a thick coating of remaining cream cheese icing.
4. Then decorate as desired. In main picture i used 100s & 1000s to decorate sides of the cake and edible pearls on the top of cake.
NOTE: if doing a tall cake like this one with 12 layers you will have to do 2 batches of the cream cheese frosting to cover entire cake.
1) Place sugar into the bowl and mill for 15 sec/ speed 10
2) Add all remaining ingredients into bowl and mix 30-40 sec/ speed 5
RECIPE CONVERTED FROM MAGNOLIA BAKERY COOKBOOK by Allysa Torey and Jennifer Appel
CAKE BATTER:
Cream cheese icing
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Sorry for late reply yes its fine! how did you go?
Charlene Goder
Thermomix Consultant
Fantastic Im glad is was easy to read and thank you for commenting good idea about the betty crock for inbetween the layers
Charlene Goder
Thermomix Consultant
I want to make this tonight but don't have any unsalted butter, will normal do?
Simple instructions
Easy instructions and a good guide for first time rainbow cake makers. I did only 4 layers using an 18cm round tin ( same one I use for the steamed White chocolate cheesecake from EDC) and it made a nice sized cake for my daughters 1st birthday. And I cheated and used Betty Crocker strawberry icing for in between the layers and the outside. Also I found I didn't need to trim off any of the raised tops of the cakes because they flattened out and were perfect, next time I might be a bit sneaky and try adding white chocolate to the mix. Thank you for the recipe.
Glad you loved it and thanks for the feedback and knowing you all enjoyed it..yes if doing 6 layers (as this cake i did 12 layers) then definately drop the icing quantity great point...thanks again...im making this right now for my sonds birthday party
Charlene Goder
Thermomix Consultant
I love this cake! It's my new Fave cake! Takes a bit of time (as I only have 1 cake tin lol) but I don't mind, always turned out perfect! Thank you!
I love this cake! It's my new Fave cake! Takes a bit of time (as I only have 1 cake tin lol) but I don't mind, always turned out perfect! Thank you!
I am so so glad you loved this cake! It really is a huge cake great for PARTY's and function however yes you can also half it and make a smaller cake. So happy you loved it like we did
Charlene Goder
Thermomix Consultant
This is an amazing tasting cake! Its really dense and fudgy like a white mud. I doubled the recipe and baked 6 layers in a 30cm pan.
This icing quantity is HEAPS, for my doubled cake I made 1 1/2 quantity- the first quantity was enough to fill the cake layers and for a base layer over the cake to bind crumbs and fill gaps (I then refrigerated it before final coating of other half quantity)
The entire cake was HUGE, easily served 30.