Seems like it was only yesterday that I was baking for my sister’s baby shower. Now, almost a year later, my niece has reached the milestone of one year old. It’s surreal to think that this little person has such a strong hold on everyone around her. With everyone growing up and moving out of the family home and work consuming our lives, family dinners became rare and talking to one another had almost became non-existent. Since her birth, Katherine had brought our family closer than ever. These days, weekend family dinner are a given, calling each other on the phone exists on a daily basis, this little girl with her 3 teeth and constant screaming has somehow got us all wrapped around her little finger.
To celebrate her birthday, what better way to show how much I love her then to bake her a special cake. I knew I wanted something fun and colourful, so after much contemplation, I decided to go with the famous Rainbow cake, topped with more rainbow in the form of sprinkles, lined with pink strawberry pocky sticks. To me, this was the perfect cake for the little sunshine in my life.
After careful consultation with the baking queen herself, Steph, she advised that I take a look at Whisk Kid’s blog. In relation to baking, whatever Steph says goes. The Birthday party was on Saturday afternoon, to give myself ample time, I baked the sponge cakes on Thursday night (advised by Steph) after work, then finalised it by frosting and filling the layers with whipped cream cheese frosting. I love cream cheese anything, but for this cake, as there was so many layers, I didn’t want the frosting to be too heavy, whipped cream cheese frosting was the perfect option. Initially I was quite nervous to bake what seemed like such a complicated cake, but after mixing everything, it was actually a very simple but deliciously moist cake.
Everyone should make a rainbow cake once in their life, I gaurantee it’ll bring a smile to your face.
Sprinkly Pocky Rainbow Cake
Adapted from Whisk Kid
- 226gm Butter (room temperature)
- 426gm Sugar
- 5 egg whites (room temperature)
- 1 stick of Vanilla bean
- 426gm Plain flour
- 4 tsp baking powder
- 1/2 tsp salt
- 355ml Milk (room temperature)
- Gel food colouring
- Pre-heat the oven to 180 degrees celsius. Oil as many 9 inch baking pan you have. I only have 1 21cm cake tin. So this cake took me forever to bake.
- Sift together flour, baking powder and salt.
- Cream the sugar and butter until well mixed, then gradually add the egg whites. Once mixed, add the seeds of the vanilla bean.
- Whilst mixing, gradually add half of the milk, then half the flour, then add the remaining milk, then flour.
- Divide the cake batter into 6 equal portions, the best way to do this is to weigh the total weight of the batter, then divide it by 6. My batter when divided by 6 was equivalent to 260gms.
- Add the desired gel food colouring to each bowl, resulting in individual bowl of Red, Orange, Yellow, Green, Blue and Purple batter. Bake each batter in the cake tin for 14-15 minutes each.
- Let cool completely before frosting.Whipped Cream cheese frostingAdapted from Not So Humble Pie
- 250gm Cream cheese
- 300ml Thickened cream
- 1 cup icing sugar
- Seeds from half a Vanilla bean
- Using the whisk attachment, whip the cream cheese til it reaches the stiff peak stage. Transfer to a bowl and keep cool in the fridge.
- Using the paddle attachment, softened the cream cheese on your stand mixed. Add the Vanilla seeds and icing sugar. Continue beating on medium speed until well incorporated.
- Using a spatula, incorporate the whipped cream into the cream cheese mixture.To assemble the cake, layer each sponge cake with 2 tablespoons of frosting, starting with whatever colour you like. Once the 6 sponge cakes are stacked, cover the sides and the top of the cake with the remaining cream cheese. To increase the awesomeness level of the cake, stick pocky sticks to the perimeter and cover the top with sprinkles.