* If preparing in 7-inch cake pans use these measurements listed above. * If using 8 or 9 inch cake pans - double the recipe amounts.
Preheat oven to 350 degrees Fahrenheit.
Add flour, sugar, mixing bowl, baking soda and salt into a mixing bowl.
Whisk together your dry ingredients.
In a separate bowl, beat softened butter
Next add your flour mixture gradually to the butter.
Beat flour and butter between additions.
You should get a sandy, crumbly texture to your batter.
This should be the consistency of the crumbly texture.
Add half of the milk, and mix until moistened.
Add eggs to the crumbly mixture.
Add vanilla extract.
Beat together until well mixed.
Divide your batter amongst 5 (or 7 bowls); make sure this corresponds to the number of layers of your cake.
Pick your food colouring, I used a gel paste which usually adds more distinct colour.
To colour cake batter, dip a toothpick or chopstick into the gel paste and then and into your cake batter and stir. It usually doesn't take very much to colour your cake batter.
You should have distinct colours for your cake batter!
Pour into your cake pans. MAke sure to pour very little, as we are doing many cake layers we want these layers to be thin.
To learn about how to bake flat cake layers: annezca.blogspot.ca/2014/12/b…
Bake 15-17 minutes or until cake tester comes out clean.
Repeat for other cake layers until you have all of your cake layers.
Use this vanilla buttercream icing recipe: annezca.blogspot.ca/2014/12/v… and ice between layers.
Repeat until all layers are stacked and iced.
Continue using a cake spatula. For more details on how to ice a multi-layer cake: annezca.blogspot.ca/2014/12/h…
Use a bench scraper to smooth out your icing. For more details on how to ice a multi-layer cake: annezca.blogspot.ca/2014/12/h…
Your finished product!
I used this cake to celebrate my birthday. I used rainbow sprinkles to ice the top.
For more pictures: annezca.blogspot.ca/2014/12/m…