Tuesday, 30 April 2013

Sprinkle Polka Dot and Rainbow Marble Cake Tutorial - Part 1 Rainbow Marble Cake

Here it is the biggest cake I have ever made. A massive 2 tier polka dot and rainbow sprinkle cake. I think in the end it weighed 7kg!

On the outside 6 packets of sugar strands (it could have done with 8 but I ran out of time to pop back to the shop).

The special surprise inside!

Rainbows and Polka Dots!

If you would like to make one too here is how!

I used this recipe and the denser mix recipe as it needed to be sturdy!


Recipe in grams for a 25cmx20cm tin:
150g butter/marg (I use stork)
150g caster sugar
2 medium eggs (120g) lightly beaten
200g self raising flour
2 tablespoons (30ml) of milk if needed to soften mix
1 teaspoon (5ml)
Food colourings of your choice
180c / gas mark 4 
for 30 mins

You probably don't need to make such a massive cake, but you can use the above recipe and method below to make the cake to any size you want to.

Depending on the size of your tin calculate how much mix you will need. I found this really good guide for tin sizes, cake mixture and icing quantities here.

Bottom Tier Rainbow Marble Cake

Grease and line your tins and pre-heat the oven to 180c (because my cake was so large I dropped the heat to 170c and increased the cooking time)

Weigh out your ingredients. In a bowl (or electric mixer bowl) cream the butter and sugar until it is light in colour. Add the vanilla. Add the lightly beaten eggs and continue to whisk (by hand or electric mixer) to combine. If your mix starts to curdle had a desert spoon of sifted flour and continue to whisk. Turn off whisk and sift in flour a little at a time. Using a metal spoon fold the flour in using a figure of 8 movement taking care not to knock out the air you have just whisked in with the egg. If the mixture is too stiff to stir gently add the milk and combine.

Take 4 bowls (or however many colours you want to use) and divide the mixture equally. To each bowl of mixture add the food colourings, the more you use the stronger the colour will be.

Start with your darkest colour and empty the mix into the middle of the tin.

Give the tin a gentle shake to get the mix into the corners and pop it in the oven.
When it comes out it will look something like this!

You can then add your filling of choice (I used seedless raspberry jam) and cover with buttercream. 
I used white chocolate swiss meringue buttercream and used this fantastic tutorial on Sweetapolita. I could spend hours looking at the lovely creations on this site!

If you want to add a polka dot cake on top my tutorial for that is coming up next!

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