Bakedin Rainbow Cake Baking Kit, Delicious and Easy to Make, Vanilla, 970 g

Product Information

Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter. Green colour gel contains: Glucose, Sugar, Colour (Safflower, Curcumin, Brilliant Blue), Water, Anti-caking Agent (Potato Starch), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Gelling Agent (Agar), Stabiliser (Xanthan Gum). Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag.

Red colour gel contains: Glucose, Sugar, Water, Colour (Allura Red), Anti-caking agent (Potato Starch), Preservative (Potassium Sorbate), Acidity regulator (Citric Acid), Gelling agent (Agar), Stabiliser (Xanthan Gum).

Blue colour gel contains: Glucose, Sugar, Water, Anti-caking agent (Potato Starch), Colour (Brilliant Blue), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Gelling Agent (Agar), Stabiliser To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess. Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer Orange colour gel contains: Glucose, Sugar, Colour (Paprika), Water, Anti-caking Agent (Potato Starch), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Gelling Agent (Agar), Stabiliser (Xanthan Gum).

Yellow colour gel contains: Glucose, Sugar, Water, Colour (Curcumin), Anti-caking agent (Potato Starch), Preservative (Potassium Sorbate), Acidity regulator (Citric Acid), Gelling agent (Agar), Stabiliser (Xanthan Gum).