Rainbow High, 8 pieces - each 10 cm, 1 x 16 cm - 8 cm cake topper, birthday cake decoration,

Product Information

For the best color, try clear vanilla extract! It can be found in the party and cake supplies sections at WalMart, Hobby Lobby, or Michael's crafts. Store or serve. Once done, store your fondant covered cake at room temperature so long as you did not use fruit or dairy fillings that can spoil. Add wet ingredients. Add your wet ingredients (1 cup milk, ,½ cup butter, 2 large eggs,1 teaspoon vanilla extract, and ½ teaspoon almond extract) to the dry ingredients and mix on medium speed for about 2 minutes, or until smooth. Make sure to scrape the sides and bottom of the mixing bowl.

Gel food coloring is easier to work with than liquid. Particularly when coloring cake batter, icing, or frosting. It can be found in all the same locations as the clear vanilla extract listed above! Pipe buttercream. Pipe buttercream frosting around the outside edge of your cake. Then either continue to add buttercream to make an even layer in the center of your cake, or fill it with a flavored filling of your choice. 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.

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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. Freezing: For long term storage, cover the cake tightly with plastic wrap then foil and place it in the freezer for up to a year (again dependent on any spoilable toppings and/or fillings). When ready to eat, thaw it in the fridge overnight then set it out to come to room temperature before you slice and serve.

Chilling your cake before decorating makes it so much easier! I find my favorite method is to wrap the individual cake layers tightly in cling film and chilling them in the fridge before I apply the crumb coat. Add polka dots. Using water, apply your cut polka dots to the fondant covering the cake. Allow them to dry while you apply any other desired trim or decorations. Storing: A fondant covered cake can be kept in a storage container at room temperature for up to 3 days or refrigerated for up to a week (depending on your choice of fillings and/or toppings).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. All you need for this one pan rainbow layer cake is a handful of pretty standard baking ingredients. Of course you could buy buttercream frosting or fondant, but my recipes are super easy and delicious! Level the cake rounds. Level each of the cake rounds, then spread a small amount of buttercream beneath where the center of the cake will sit to hold it in place. Put the first cake layer on top on your serving plate or a turntable. We resisted adding Rainbow cakes to our cake shop for quite a while as every one we sampled in London was dry and a little tired! With daily calls form our customers asking for one we figured it was time to man-up and develop London’s best rainbow cake.