This fun and colourful Skittles Rainbow Cake is perfect for a special occasion such as a birthday . Easy to decorate it is sure to put a smile on anyones face.
I am actually very late in posting this recipe, as this Skittles Rainbow Cake was Jenson’s birthday cake for when he turned 6 back at the end of March! Better late than never hey?
My youngest, Jenson, loves all things rainbow and sparkly and glittery, so a rainbow cake seemed like the perfect choice for him. This is by no means a complicated cake to make. In fact the decoration is very simple, and yet it looks very effective I feel.
Considering I managed to bake this in a morning, decorate it in the afternoon (while working 11.45-1.30) before collecting the boys from school, I was ultimately very happy with how it turned out.
Jenson LOVED it, like properly loved it and still talks about how much he loved it now! After all, he loves colours and sparkly things, so this cake was so him.
Inside the cake was a vanilla flavoured Victoria sponge, covered in light blue tinted buttercream and covered in sweets and edible decorations and some edible silver spray.
Jenson was so chuffed with this cake, that he made (with my help) and decorated his own version for the school summer fete’s bake off back in June
Love it! Sadly he did not win. However, it is the taking part that counts (or so I told him LOL)
- 200g butter
- 200g caster sugar
- 200g self raising flour
- 4 eggs
- 1 tsp vanilla extract/essence
- strawberry jam
- *FOR THE VANILLA FROSTING*
- 150g unsalted butter
- 200g icing sugar
- 1 tsp vanilla extract
- splash of milk
- 1 Tube of Dr.Oetker blue liquid food gel colouring
- mini white marshmallows
- edible stars and silver balls (optional)
- Grease and line 2 x 8 inch cake tins
- Pre heat the oven to 180oC / 160oC (fan)
- Beat the butter and sugar for 5 minutes until light and creamy
- Add the eggs, the vanilla extract/essence and a spoonful of flour and beat again for a few more minutes
- Fold in the flour until combined
- Divide the batter between the two cake tins
- Bake in the oven for approx 23- 25 minutes or until cooked right through
- Once the sponges are cool to touch, remove from the tins and place one onto a cake board/plate
- Sandwich the two sponges together with the jam
- *Make your frosting*
- *to make the frosting*
- Cream the butter for a few minutes to soften, then add the icing sugar and beat until soft and creamy
- Add the vanilla extract and a splash of milk to make the frosting more creamy
- Then add a little blue food colouring and mix well to make a turquoise colour
- Take the blue frosting, and, keeping 1 tbsp back, cover the entire cake in it using a palette knife so that it is completely covered in the frosting. Smooth it over with the palette knife.
- Take the skittles and make a rainbow as shown in my photos
- Using the leftover frosting, add a dollop at the end of each side of the rainbow and add some of the white marshmallows to make fluffy clouds
- Then scatter some edible stars and silver balls around the sides and on the top (optional)
Skittles Rainbow Cake : Pin for later:
Bake of the Week
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
Therefore, if you have a bake please link up and remember to comment on as many other linked up bakes as your are able to please .
The linky will remain open until Tuesday evening for you to add up to 3 bakes per blog. However, please remember to link to both Helen (http://casacostello.com) and me (http://mummymishaps.co.uk) in your blog posts please, aswell as adding the #BakeoftheWeek badge below. If you tweet your recipe, please include me (@jennypaulin) and/or Helen (@casacostello) and we will RT it.
What we will do:
*Comment on every entry
*Include a pic and link to every entry in the following week’s roundup
*Pin, G+ Tweet each entry – Most will also be added to StumbleUpon, Yummly
Furthermore, here are the bakes from last week
hosted by Helen who featured her amazing Book Lover Cake – I wish I could use fondant icing like that!
The other amazing bakes linked up last week were:
Kate’s delicious gluten free golden scones with her own low sugar strawberry jam
Agata’s Sugar Free Prune Muffins
Agata’s fabulous looking Triple Chocolate Almond Brownies
Amy’s zesty Lemon Drizzle Cake
My very own Chocolate Weetabix Chocolate Squares
Agata’s delicious Triple Chocolate Banana Bread
Angela’s scrummy Triple Chocolate Orange Pinwheel Cookies
So many wonderful bakes! However, my favourite bake of the week is………… this one:
Congratulations to Angela.