Rainbow cake

Overview

I saw a rainbow cake not long ago, and I have been thinking about making a birthday cake for my son (I buy it every year). I started practicing today! ! Because it was my first time to make it, I was really busy checking out the information while making it. The weather was too hot and the cream was easy to melt and difficult to shape. I could only beat a little and use a little, and kept taking it in and out of the refrigerator. Thank you to my husband for always helping me to complete the birthday cake together!

Tags

• baking
• cake flour
• cream
• edible oil
• egg white
• egg yolk
• rum
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Now prepare the main ingredients, ingredients and tools. The first thing is to separate the egg whites and egg yolks of 5 eggs and put them into two basins (the eggs are best freshly taken out of the refrigerator)

   

2. 2 First mix the main ingredients in the ingredients according to the proportions, divide into four equal parts, add 3.4 drops of food coloring to each part, mix well and set aside (I used Wedomei fondant food coloring)

   

3. 3 Beat the egg whites in the ingredients, and add the sugar and lemon juice in three batches. I beat the egg whites as they go, until the egg whites are stiff and can not fall over when inserting chopsticks. Then divide the beaten egg whites into four equal parts.

   

4. 4 Mix one portion each of the main ingredients and ingredients and place them in an 8-inch cake mold. Preheat the oven to 175 degrees for 5 minutes. Put the mold in. Bake for 12 minutes. Take it out. Immediately remove from the mold and let it cool. Brush and dry the mold before proceeding to the next one. Because there is only one mold, we can only repeat this process over and over again, so we really can’t be afraid of trouble. Because I was waiting while doing it, the last two pieces needed defoaming, so I finally finished the exam. Because I was busy, I didn’t take more photos, only the results.

   

5. 5 Because it's hot and the cream can only be whipped as you go, it still can't hold up even if you put an ice basin on it. I add about 15 grams of sugar for every 100 grams of cream. You can add rum or not. I think it has a richer taste. First, layer the four cake bases and apply cream to set the shape. Use cream on the surface and sides of the cake to find the shape. About 500 grams of cream are used. For the red cream, almost 100 grams are used. Then the color decreases. Finally, use a coffee color mixed with cocoa powder to write Happy Birthday!

   

6. 6 The color of the cake is still bright after cutting it, my son loves it!