Rainbow Birthday Cake

RainbowBirthdayCake(L)HI_MG_4898-thumb-540x303-102331.jpeg

Booky celebrates her birthday in this week's family movie - if you've got a special birthday coming up, this rainbow-licious cake will make the whole party go wild!

Servings: 12

1 cup (250 mL) butter, softened
1-3/4 cups (425 mL) granulated sugar
4 eggs
2 tsp (10 mL) vanilla
2-3/4 cups (675 mL) all-purpose flour
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) baking soda
1-1/4 cups (300 mL) buttermilk
red, yellow and blue Food colouring
1 Butter Icing Recipe
orange, green and purple Food colouring
1/3 cup (75 mL) yellow (candy) moulding wafers
Fluffy Icing

Butter Icing:
1 cup (250 mL) unsalted butter, softened
1 pinch salt
4 cups (1 L) icing sugar
1/4 cup (50 mL) whipping cream or milk
1/2 tsp (2 mL) vanilla

Fluffy Icing:
1 cup (250 mL) white corn syrup
2 egg whites
1/4 tsp (1 mL) cream of tartar
1 tsp (5 mL) vanilla

Instructions:
Grease sides of three 9-inch (1.5 L) round cake pans; line bottoms with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla. Combine flour, baking powder and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Divide among 3 bowls. With food colouring, tint 1 red, 1 yellow and 1 blue. Scrape each into 1 of the prepared pans, smoothing top.

Bake in centre of 350°F (180°C) oven for 30 minutes or until cake tester comes out clean. Let cool in pans on rack for 15 minutes. Run knife around edges; turn out onto rack and peel off paper. Turn right side up; let cool on rack.

Divide Butter Icing among 3 bowls. With food colouring, tint 1 orange, 1 green and 1 purple. Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread top with green icing. Top with blue layer; spread top with purple icing. Refrigerate for 30 minutes or until icing is firm.

Meanwhile, to make "sunrise" garnish for top of cake, in bowl over saucepan of hot (not boiling) water, melt moulding wafers. On waxed or parchment paper, trace 2-1/2-inch (6 cm) circle and 3-inch (8 cm) square; turn over onto baking sheet. Spread shapes with melted wafers. Refrigerate for 15 minutes or until set. Hold knife under hot water for 30 seconds; press into square from 1 corner on diagonal to cut out sun's rays, reheating knife after each cut. Cover top and side of cake with Fluffy Icing. Press sun and rays vertically into top.

Butter Icing:
In large bowl, beat butter with salt until smooth. Beat in sugar alternately with cream, making 3 additions of sugar and 2 of cream. Beat in vanilla.

Fluffy Icing:
In saucepan, bring corn syrup to boil over high heat.

Meanwhile, in bowl set over simmering water, beat egg whites with cream of tartar until frothy. Beat in corn syrup in thin steady stream; beat for about 4 minutes or until stiff peaks form. Remove from heat; beat in vanilla.

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