Today has been one of those days where I woke up tired, and continued to feel tired all day. Thanks God it's Sunday! I'd like to pretend I'm a ray of sunshine all the time but alas I am not! And days like today remind me of that. When I got home from a busy day of brunching and lunching, I was flicking through my camera of some shots I've taken recently, and seeing a picture of this mini-cake I made just last week, definitely cheered and perked me up somewhat. I got a sudden spurt of creative energy and boom.....new blog post to share! If only that energy lasted long enough to get the numerous other things I need to do around the house done!
Miniature Rainbow Cake
125g softened butter
180g Self-Raising Flour
150g caster sugar
1 lemon (zest and juice)
1. Preheat over to 170°C. Grease and line 4 shallow inch cake tins.
2. Cream the butter and sugar until light and fluffy. In a separate bowl, beat the eggs and the
add gradually to the mixture. Next fold in the flour a little at a time until well incorporated.
3. Then divide the mixture into 4 separate bowls, ensuring equal quantities are put into each
bowl. Using a food colouring of your choice, colour the content of the four bowls (4 separate
4. Take your first bowl of mixture and spread a layer across the base of the loaf tin,
ensuring to push into the corners. Next taking your next bowl of coloured mixture,
lightly layer the content on top of the first colour.Repeat process with final bowl of
coloured mixture. Ensure top is levelled..
5. Bake for 25 minutes or until risen and firm to touch. Leave to rest in the tin for 4-5 minutes
before turning out onto a wire rack to cool completely.
6. Once cooled, sandwich the cakes together using the cream cheese frosting (See recipe
Cream Cheese Frosting
150g icing sugar , sifted
25g unsalted butter , at room temperature
65g cream cheese, cold
Beat the icing sugar and butter together in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, approximately 3 mins. Do not over beat, as it can quickly become runny.
When adding the colouring to the mixture, ensure not to beat the mixture but stir in as gently as can, as you need to maintain air in the mixture in order for it to rise.