Rainbow Cup-Cake



     My Cake, it turned out a little messier then planned but it tasted pretty good haha.

Things you`ll need:
A cupcake mould
An 8" cake board
Piping bags
non-stick spray or butter for greasing
parchment paper

for the cake:
375g if Self-Raising Flour
375g of Caster Sugar
375g of Softened Butter
6 Eggs
4 1/2 table spoons of Milk
Food colouring (which ever colours you choose)- I had Pink, Green, orange and blue

for decoration:
Fondant (in whatever colour you want, I chose red)
500g of Butter
500g of Icing-Sugar
Any sweets or other decorative toppings you want




1) Pre-heat the oven to 175*c . In a bowl cream together the butter and the caster sugar to form what resembles a smoother past, then whisk in the 6 eggs until it is all combined, and then add the milk.









2) Now all of your 'wet' ingredients are combined, sift in your flour until everything is combined to form a smooth batter










3) Separate your batter into four bowls (or however many colours you have), mix in 4 cap full`s of food colouring into the individual bowls so you create your different colour batters.






4) Generously coat the cake mould with the butter to prevent the cake from sticking, layer the batter in the tin how you want the colours to appear, then place in the over for 50-90 minutes, or until a skewer comes out clean when the cake is stabbed in the middle (remember that the bottom half of the cake will take longer to cook then the top)






5) Once the cakes are cooked leave them to cool completely before attempting anything else





6) Mix in the butter and icing sugar to form your butter icing.





7) Take the bottom half of what will be the cupcake, place it upside down on some parchment paper (this will make it easier to turn later) then add a layer of butter cream. roll out the fondant and wrap it around the cake, this will form the wrapper  of the cupcake, you may want to tie a ribbon around it for a little extra support until the butter cream has had chance to set, leave for about 20 minutes.



9) Hold the cake board to the top (bottom of the cupcake base) and slowly turn over, add a thin layer of butter cream to the top and then attach the second piece of cake.




10) take the remaining butter cream and put in a piping bad, then pipe the top half of the cake to form the swirl, then add on any additional decorations that you want .




11) Enjoy.                              


My cake didn't turn out all that neat but that's okay because it looked good and tasted good, although the picture doesn't really show it all that well you can see all of the different colours in the actually cake and it has formed some what of a marble effect rather than being solid blocks of colour.