This entire week has been so hectic for me.
I stayed up late, every night, slept just before sahur time and woke up a few hours later and start baking, again. It was tiring but I love it.
And I almost thought I'd abandoned this blog so much :p Erghh sorry!
When I was working back then, I had always brought leftover cakes or cupcakes to the office. Or I would try new recipe and brought it in for them to taste. So when I just about the leave then working place, I knew that I had to bring cakes not just for the colleagues, but for the students as well.
I had nothing in mind except for a rainbow cake.
This cake totally blew me away. I had a thing with anything vibrant and colourful. I love bubur cha cha so much because its colourful. I painted my feature wall in my room with fuschia, had a colourful rug from IKEA just to go with it and also my blanket. And pillow. And bedsheet.
So I really thought this cake would also blew them away, literally of course.
Making it was of course, totally stressful and took a lot of time! First, because I worked during the days. Second, it uses 5 egg whites and you know that I'm scared of egg whites in any recipes. Third, I slept early most of the days :p
This cakes took me three days to finished ensemble it. Since I wanted a bigger cake (two 7x14 inch), each recipe yielded 2 layers of cakes. And since it was a rainbow cake, I need 6 colours in total so I had to bake 6 times! I scraped off the batter from my mixing bowl, washed, dried it and used it again for the next batter. I baked twice a day to get those 6 layers. I wrapped the layers in a cling wrap and stored it in the fridge to prevent moisture loss.
A total of 6 layers including the frosting was heavy (and not that easy to handle)! I think
I had sore muscles on the biceps after that.
But nothing beats the amusement in their eyes when they sliced it. The decoration on the other hand was pretty much in a rush since I was so sleepy and had to fetch mum from the airport. Plus it was big and heavy and I was out of my cream cheese frosting. Used almost 2kg cream cheese for the cakes! Yikes!
The first time I made a rainbow cake was during my birthday last year. I don't know what went wrong because I followed the recipe to the T and yet what I get was a soon-to-get-diabetes-cake! It was too sweet nobody ate it.
This time, I made sure the recipe was perfect. And yes, it was!
You can simply use any white cake recipe you have, but I used this;
White CakeAdapted from Whisk-Kid1 cup butter2 cup sugar5 egg whites2 tsp vanilla essence3 cups flour4 tsp baking powder1/2 tsp salt1 1/2 cup milk
- Preheat the oven to 170 degrees celcius.
- Sieve together all the dry ingredients and set aside.
- Cream the butter and sugar until white and fluffy. Add in the egg whites gradually and continue mixing at low speed. Add in vanilla essence.
- Mix in the flour mixture and the milk alternately in two parts. Tint the batter according to your preference and divide equally into two 7x14 inch pan. Bake at 15 minutes each.
- Remove from the oven, let them cool on the rack for 10 minutes before flip it over and let it cool completely.
ps: I used cream cheese frosting for the cake.