My first bake back after exams and I wanted something bright and colourful. I have not done anything rainbow before, but I enjoyed making these.
I was going to make rainbow cupcakes but while I was preparing the recipe, I had a thought. I made some really cute funfetti hearts a few years ago and I decided I wanted to do something a bit like that for this bake.
I did two colours in one tray so I would get 6 round sponges for each of the stacks I made. I used red, orange, yellow, pink, blue and green food colouring and made a sponge in each colour.
I will not lie I was not 100% sure how to go about making these stacks or how they would turn out. I really wanted to these to be nice and bright especially with the weather so gloomy and wet recently.
I did enjoy baking these, but they did not quite turn out how I expected them to. The sponges were all bright like I had hoped.
They just did not stack as well. I ended cutting the sponges I had cut out in half to make a smaller stack, but they still weren’t great.
 
Anyways, fail to try again. I have enough of these sponges to try these again as I froze some otherwise, I would have ended up with like 40 stacks and no one to eat them.
These stacks were enjoyed by my family even if they did not stand up like I had hoped. These cakes did make me smile as they are colourful.
Rainbow Stack
Equipment
- Piping bag
- Star Nozzle
- Baking Tray
- Round Cookie Cutter
Ingredients
Sponge
- 275 g Self-Raising Flour
- 225 g Softened Butter
- 4 Eggs
- 225 g Caster Sugar
- ½ tsp Vanilla Extract
- 2 tsp Baking Powder
- 4 tbsp Milk
- Red Food Colouring
- Green Food Colouring
- Orange Food Colouring
- Yellow Food Colouring
- Blue Food Colouring
Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugar
- ½ tsp Vanilla Extract
- 2 tbsp Milk
Instructions
Cupcakes
- Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Line a baking tray with greaseproof paper.
- Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
- Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in.
- Add the food colouring and stir in until you have your desired colour. Pour the mixture into the tin then place in the oven to cook for 20 minutes.
- Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled.
Buttercream
- Beat the butter for about 5 minutes until pale and fluffy,Sieve the icing sugar a bit at a time until it is all fully incorporated,
- Then add the vanilla extract and milk until all mixed in.Fill a piping bag with a star nozzle with the buttercream and then pipe onto the cooled cupcakes.
