
Rainbow drip cake
https://www.coop.co.uk/recipes/rainbow-drip-cake
Surprise your friends with this 6-layer rainbow cake complete with rainbow drip icing
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 51g
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Ingredients
- For the cake:
- 600g Co-op unsalted butter, softened
- 600g Co-op caster sugar
- 9 large free range eggs, lightly beaten
- 600g self raising flour, sifted, plus extra for dusting
- ¾ tsp salt
- 90ml Co-op semi-skimmed milk
- ½ tsp vanilla extract
- Gel food colouring (purple, blue, green, yellow, orange and red)
- For the cream cheese icing:
- 600g Co-op unsalted butter, softened
- 750g icing sugar
- 600g Co-op full fat cream cheese
- 1 tsp vanilla extract
- For the drizzle icing:
- 200g icing sugar, sifted
- 1 large egg white, lightly beaten
- ½ tsp lemon juice
- Gel food colouring (purple, blue, green, yellow, orange and red)
- 1 pack Co-op Hundreds and Thousands
- You will need:
- 6 clean piping bags
- 3x 20cm cake tins
- 3 x 15cm cake tins
- 1 pallet knife or icing scraper
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease and line all 6 cake tins
- For the 20cm base tier, whisk 400g of the butter and 400g of the sugar together using an electric whisk until light and fluffy. Add 6 eggs, one at a time, whisking well after each addition, then sift in 400g of the flour and 1/2 tsp of the salt
- Fold with a large spoon until just combined
- Stir in 60ml of the milk and 11/2 tsp of the vanilla extract, then weigh the whole mixture
- Divide the weight by 3 and spoon each third into a separate bowl
- Add one each of the purple, blue or green food colourings to each bowl, until you reach your required intensity of colour
- Transfer to the 3 x 20cm tins and bake in the oven for 25-30 mins, or until a skewer inserted into the centre comes out clean
- Leave the cakes to cool in their tins for 5 mins before turning out to cool completely
- Meanwhile follow the steps again to make the sponge for the 15cm top tier – using 200g butter, 200g sugar, 3 eggs, 200g flour, 1/4 tsp salt, 30ml milk and 1 tsp vanilla extract
- This time, use the yellow, orange and red food colourings
- Once all the cakes are cool, use a serrated knife to trim the tops to make the cakes level
- Lightly trim or scrape away any discoloured edges too
- Next, make the cream cheese icing
- Whisk the butter and icing sugar together until light and fluffy
- Gradually add the cream cheese a spoonful at a time, whisking until combined
- Add the vanilla extract and whisk for 1 more minute
- Sandwich the 3 x 20cm sponges together using a few tablespoons of the icing between each layer
- Start with the purple sponge, then the blue, then the green
- Separately sandwich the yellow, orange and red sponges together so the red is at the top
- Cover both cakes completely with the remaining icing, using a pallet knife or icing scraper to create a smooth surface
- Leave to set in the fridge for 1 hour before decorating
- For the drizzle icing, put the icing sugar in a bowl and add the beaten egg white and lemon juice
- Whisk on a low speed for 2-3 mins until you have a smooth, stiff-peak consistency
- Stir in 1 tbsp cold water until you have a thick but just runny icing that will dribble slowly down the cake
- Test on a plate to see how quickly it dribbles, and add 1-2 tsp more water if needed
- Divide between 6 bowls and add a little food colouring to each, then spoon into piping bags
- Take the cakes out of the fridge and put the small one on the top of the larger one
- Use the hundreds and thousands to create a band around the bottom tier
- Then, using a skewer or knife, lightly indent the top tier to make marks where the colour wheel will go – you'll need 12 wedge shapes
- Use the piping bags to pipe the wedges (in the order purple, blue, green, yellow, orange and red) round the cake twice
- Finally, gently encourage dribbles to come down the sides of the top tier and begin dribbling down the second tier
- Leave to set