Rainbow cake kit

Short Description

Bakedin Rainbow Cake Mix 490GSelf Raising Flour (Wheat Flour, Raising Agents (Sodium Acid Pyrophosphate and Sodium Bicarbonate), Statutory Nutrition (Calcium, Niacin, iron, Thiamin)), Caster Sugar, Baking Powder (Wheat Flour (Wheat Flour, Calcium Carbonate, iron, Niacin, Thiamine), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate)), Natural Red Colouring (Carmine, Paprika, Burnt Sugar, Gum Acacia, Maltodextrin, Potassium Hydroxide, Mixed Tocopherols, Rosemary Extract), Natural Orange Colouring (Natural Beta Carotene, Rapeseed Oil, Maltodextrin, Gum Acacia, Tocopherols, Rosemary Extract, Silicon Dioxide), Natural Green Colouring (Sodium Copper Chlorophyllin Powder)You Will Need. For the cake. 4 medium eggs. 250g unsalted butter + 20g for greasing. 80ml milk. For the icing. 500g icing sugar, 250g unsalted butter. 40ml milk. Or. 500ml ready made vanilla frosting. Hardware. Round baking tip approx 15cm or 20cm diameter. Wire rack. Baking paper. Method. 1. Preheat the oven to 180┬░C/160┬░C fan assisted/gas mark 4. Cut your baking paper to fit the base of the tin, securing with a little butter if required 2. In a mixing bowl, combine 60g of soft butter with the contents of bag 1 until it forms a crumb consistency. Add 1 egg and 20ml of milk, mixing until smooth and creamy. Pour the mixture into a prepared tin and smooth out. 3. Bake the cake for 20-25 minutes, or until a skewer comes out clean with no wet mixture on it. Leave in the tin for a few minutes then remove and place on a wire rack to cool fully. 4. Repeat steps 2 & 3 with bag 2, 3, and 4 using a clean bowl to mix in each time. 5. If you are using ready made frosting proceed straight to step 6. If you are making your own icing, cream 250g of soft butter in a large bowl until smooth. Add 500g of icing sugar gradually and mix well. Slowly add 40ml of milk until the butter cream is smooth but still enough to hold its shape. 6. Place the green cake layer on a plate or cake board, spoon around 4 tbsp of the icing onto the cake and spread evenly to the edges. Place the yellow cake on top. Continue alternating layers of icing and cake, using the orange and then the red layer. 7. Use the remaining icing to cover the top and sides of the cake, using the flat edge of a knife to smooth the surface. Store in a cool, dry place. Best before: see sticker.

Long Description