Rainbow High, 8 pieces - each 10 cm, 1 x 16 cm - 8 cm cake topper, birthday cake decoration,

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At Rainbow High, students follow G.L.A.M (Grit, Love, Action and Moxie), and flaunting their true colors and making bold new innovations. At Shadow High, they are tired of lurking in the shadows, and want to shine. Of course, there is some major drama along the way!

I use a large metal scraper to decorate the sides of the cake, and a small angled spatula to also help cover the sponges – and its much easier and you are going to get a smoother finish using these as well!

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Then, you mix it all together like normal, and then split into three bowls. It doesn’t matter which colours you do first, but I did red, orange, and yellowtogether, and then green, blue and purple.

Store or serve. Once done, store your fondant covered cake at room temperature so long as you did not use fruit or dairy fillings that can spoil. Color your fondant. After mixing 1 recipe of buttercream frosting and making 1 recipe of marshmallow fondant, split the fondant batch to add colors. Wrap the fondant tightly and securely until (and between)ready to use. Once my sponges are baked, I leave them to cool completely and freeze them wrapped in clingfilm over night so that they are easier to decorate the next day – but this bit is completely optional of course!!I love all things cake, we all know this, but a rainbow cake is something else. The absolutely insanely bright colours, the sweet taste, and all things cute take it to a different level entirely! It is just glorious. Pipe buttercream. Pipe buttercream frosting around the outside edge of your cake. Then either continue to add buttercream to make an even layer in the center of your cake, or fill it with a flavored filling of your choice. I make my buttercream like normal by beating room temperature unsalted butter on its own for several minutes to make it really loose and supple, and then I gradually add in the icing sugar! I make sure to beat this for quite a long time. The oven temperature is a bit lower than normal, as I don’t want the sponges to brown too much. This also comes somewhat from the brands of colours that you use! Red food colouring, orange food colouring, yellow food colouring, green food colouring, blue food colouring and purple food colouring. for the sponge mixtures!

For this cake, I did make probably the biggest one tier cake ever. It’s about 8-9” in height, and uses so many ingredients. Because it is a six layer cake I decided to make it in two batches. So three layers at a time, so therefore you still only need three tins! Gel food coloring is easier to work with than liquid. Particularly when coloring cake batter, icing, or frosting. It can be found in all the same locations as the clear vanilla extract listed above!For the pink drip, I use white chocolate ganache with this pink food colouring added in. Its a super bright colour so you don’t need add too much and it means you get the best coloured drip ever! Finishing touches and tips I made the cake a 600g mix, so that it’s super easy to split into two batches. The best way is to weigh 5-6 medium eggs, and get as close to 300g as you can, for example 312g, and then match the butter, sugar and flour to that weight.