31/07/2019 Share this story Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Colouring For Every Occasion With Colour Splash!

92b2da7b-e6d7-4cd3-9f29-53639831f4d9

 

Brighten up your baking with a vibrant rainbow cake and a little bit of help from our friends at Culpitt! Rainbow cakes are a popular trend in the baking world and are surprisingly easy to create with Culpitt's Colour Splash range of concentrated food colour gels. Check out cake artist Fiso Marihoho's recipe for creating the perfect rainbow cake, as seen in the August 2019 issue of Cake Decoration & Sugarcraft ...

Fiso Marihoho

"The key to a successful rainbow cake is making sure the layers of sponge are bright and full of colour!"

Culpitt logo

 

 

YOU WILL NEED

EDIBLES FOR THE SPONGES:
350g butter (room temperature)
350g caster sugar
6 large eggs
350g self raising fl our, sifted
1 teaspoon vanilla extract
Colour Splash food colouring gels: red, orange, sunflower, leaf green, peacock and violet

Culpitt COlour Splash products

"These gels are super concentrated and bring out the most amazingly vivid colours!"

 

EDIBLES FOR THE BUTTERCREAM:
250g butter (room temperature)
500g icing sugar
2 tbsp milk
1 tsp vanilla extract

EQUIPMENT:
x6 8in baking tins
Cake release spray or grease and flour
Large bowl for mixing
Large metal spoon
x6 smaller bowls for colouring
Wire rack for cooling
Off set spatula

 


1 Preheat oven to 180°C/160°C Fan/Gas 4.

2 Grease and flour your baking tins (or spray with cake release spray).

3 Cream the butter and caster sugar in a large bowl until light and fluffy.

4 Beat in the eggs a little at a time and stir in the vanilla extract.

5 Fold in the sifted flour using a large metal spoon.

6 Divide your cake mix evenly into 6 bowls. Add a small amount of Colour Splash food colouring gel to your mix, using a different colour for each bowl.

7 Pour each mix into a tin and level with the back of a spoon.

8 Bake for 10-15 minutes. Once baked, the cake should spring back to touch and start to pull away from sides. If baking in batches, refrigerate the rest of the mix until it’s ready to go into the oven.

9 Once all your layers are cooked, let them cool in the tins for about 10 minutes before turning out on a wire rack to cool completely.

10 To make the buttercream, beat together butter, icing sugar, milk and vanilla extract until light and fluffy.

11 To assemble, place the violet cake on a serving plate and spread with a thin layer of buttercream using an offset spatula. Top with the blue cake then the green, yellow, orange and red, spreading a thin layer of buttercream between each one.

 

Colourful cakes pre baked     Colourful cakes cooling

rainbow layered cake

"Lots of control on colour release with the precision nibs."

 

One Tube - Many Shades!

These great gels allow you to achieve a super-wide range of shades and it’s so easy to do… just take your time and remember to add small drops of colour, you can always add more but it’s really hard to take it away! To make this ombre selection of cupcakes simply make your buttercream in one bowl. Add a small amount of your chosen colour and mix well until the buttercream is evenly coloured. Add a small amount to a piping bag and put to one side. Add more of your colour to the buttercream and repeat as above. Keep doing this until you have created the right amount of shades for your creation. When you’re done just pipe onto your cupcakes and display your beautiful ombre goodies for all to admire!
 

Applying Colour Splash gel   Ombre cupcakes

 

Love making cakes that catch the eye? Why not check out this #TrendAlert! Mandala Art recipe and article. There's also lots you can learn about how trends travel across different arts and crafts! 

Be sure to pick up your latest issue of Cake Decoration & Sugarcraft for more amazing colour inspiration, fun and fabulous recipes, delightful decoration and more!

Ideas & Inspiration

31/07/2019 Share this story Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Recent Updates

Why Do Cakes Sink?

We’ve got the answer to a big question that’s crossed all of our minds: why did my cake sink? ...


Making a Stand Against Fake Goods

We're teaming up with FMM to fight the fakes on the market! ...


Top Tips from Carol McFarland of Sugar and Crumbs

We catch up with the best cake-minded people in the industry to get you the best tips! ...


The Versatility of Colour Splash Dusts

We're looking at colouring for every occasion with Colour Splash! ...


Other News

The Ultimate Guide on How to Use Fondant Moulds

Ever wondered how to use silicon moulds with fondant? ...


KonMari Crafting

Read all about the amazing Marie Kondo and her inspiring organisation top tips! ...


FMM V FAKE

Make a stand against fake goods with CD&S magazine and FMM! ...


Eat, Sleep, Create and Compete!

Get prepped for Cake International 2019! ...