Rainbow Explosion Cake recipe

  • Rainbow Explosion Cake is quick becoming one of the most well known cake plans on the web. Named in view of the wonderfully lively tones that detonate when you cut into it, this cake makes certain to enchant visitors at your next party or festivity.
  • Rainbow blast cake is a tomfoolery and simple to make treat for every one of your companions, family and neighbors. It makes an extraordinary raising money project for any association or school. This flavorful, vivid parachute cake will please children, everything being equal.



  • 500 g Eggs (weigh eggs in shells)
  • 500 g Unsalted spread/stork
  • 500 g Caster sugar
  • 500 g Self raising flour
  • 75 g Funfetti sprinkles


  • 750 g Unsalted spread (room temp, not stork)
  • 1500 g Icing sugar
  • 1 tsp Vanilla concentrate
  • 1-2 tsp Red, Orange, Yellow, Green, Blue, Purple and White food shading


  • 200 g Raspberry jam
  • 180 g White chocolate
  • 75 ml Double Cream
  • 1/2 tsp White food shading
  • Rainbow Sprinkles


For the Cake

  1. Preheat your broiler to 170ºc/150º fan and line two 8"/20cm springform tins with material paper and pass on to the side until further notice.
  2. Add the margarine and caster sugar to a bowl and beat until light and soft.
  3. Include the eggs, and self raising flour and beat again until smooth.
  4. At long last add in the funfetti sprinkles and overlay through.
  5. Prepare the cakes in the stove for 60-65 minutes (or until heated - test with a stick).
  6. Once prepared, pass on the cakes to cool in the tin for 10 minutes prior to eliminating to a wire rack to cool completely.


  1. When each of your cakes are cooled, you can make the buttercream.
  2. Beat the room temperature unsalted margarine all alone for a couple of moments to relax it and make it graceful.
  3. Bit by bit add the icing sugar beating very well each time until its completely blended in.
  4. Continue to beat and add the white food shading and vanilla concentrate and beat for a couple of moments.
  5. Get six little dishes, and add 300g of buttercream to each bowl.
  6. Shading each bowl into one of your tones with the red, yellow, orange, green, blue and purple! Leave the extra buttercream aside.


  1. Part each cake into two wipes, so you have four layers.
  2. Utilizing a 10" cake board, add your first layer.
  3. Several tablespoons of the buttercream on to the wipe and smooth over. Add a few spoons of jam to the center.
  4. Rehash with the second and third layers, and afterward add the keep going layer on top.
  5. Utilizing the extra white buttercream, smooth over the sides of the cakes and fill in any holes and make a scrap coat.
  6. Refrigerate or freeze the cake on the board for an hour or so to chill and firm to make the following phase of finishing more straightforward.
  7. Once chilled, utilizing a spatula or little funneling packs, pipe the shades of buttercream around the sides of the cake.
  8. Smooth over utilizing an enormous metal scrubber until the sides of the cake are smooth like in the photographs! You might have to include more buttercream as you go to get the completion you need however this is absolutely ordinary!
  9. Whenever this has been done, refrigerate again while you make the dribble!


  1. Add the white chocolate and twofold cream to a bowl and hotness in a microwave in short 10 second blasts stiring great each time.
  2. Once softened and joined, add the white food shading and blend until smooth!
  3. Add the ganache to a funneling sack and painstakingly cut off the end and dribble down the sides of the cake. The more you drive off the side of the cake with the channeling sack, the further it will dribble!
  4. Add the extra buttercream to a channeling sack by adding lines of each tone onto a huge piece of clingfilm and folding this into a hotdog.
  5. Clip the end off of this, and add to a huge funneling pack with your beloved channeling tip and line twirls of buttercream onto the highest point of the cake.
  6. At last sprinkle on a sprinkles and pass on the cake to set in the refrigerator completely.
  7. In the blistering climate I store the cake in the ice chest until it has been divided.


  • This cake endures 4-5+ days once made!
  • The tones that you use and what request depend on you, this formula is exactly the way in which I got it done! You can trade up the request or anything that you like!
  • You ought to keep away from grocery store tones as they are not sufficient.
  • In this formula use:

  1. This red food shading
  2. This orange food shading
  3. This yellow food shading
  4. This green food shading
  5. This blue food shading
  6. This purple food shading
  7. This white food shading
  8. This channeling sack
  9. This channeling tip
  10. This metal scrubber
  11. This white chocolate
  12. These sprinkles in the wipe

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