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Rainbow Cake

375g butter sugar 6 eggs tsp Vanilla extract tsp Coconut extract 2lb bag flour baking powder milk food colourings – various

For the icing butter lard icing sugar double cream


Cream your butter and sugar in a large bowl, add eggs & whisk, pour in your vanilla extract, coconut extract, flour, a little at a time and baking powder, whisk thoroughly, add a little milk if necessary. Separate the mixture into several bowls, and mix in the food colourings. Add each colour to separate greased baking tins, then bake.


While the cakes are baking, whisk your butter and lard, add coconut extract, icing sugar, whisk some more. Add a little double cream to loosen the mix and cut through the sweetness. Separate the mixture into little bowls, then add food colouring to each, and mix.


Use your butter cream mixtures to sandwich together the separate cakes into one layered cake. Then decorate.



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