Rainbow Stacks

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

Course Dessert
Keyword Baking, Cakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12


  • Piping bag
  • Star Nozzle
  • Baking Tray
  • Round Cookie Cutter



  • 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


  • 250 g Unsalted Butter
  • 500 g Icing Sugar
  • ½ tsp Vanilla Extract
  • 2 tbsp Milk



  • 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.


  • 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.

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