It’s my birthday!!! Today, A Fat Girl’s Food Guide is 1 year old. I am amazed at my staying power and the fact that I have managed to keep it up all this time. It is thanks to you dear readers for all of your comments and support that has kept me going all this time. I would also like to thank all my friends, family, and dining companions that have accompanied me on various meals out and have graciously let me take pictures of all the food before tucking in, no matter how hungry they were. lastly I want to thank my boyfriend, for his numerous trips to supermarkets and shops to buy endless ingredients, for his patience and support when I have been up all night cooking and lastly for editing each and every post. I am in awe of what I have managed to achieve in the past year, it has surpassed all my expectations of what I ever thought I would accomplish. In the past year I have written 227 posts. I have gained 971 likes on Facebook, gotten over 117,000 hits and 1 mention in The Korean Times. Numerous recipes have been made and tonnes of restaurants visited. I have gained 4lbs in the past year that can only be accredited to the endless amount of baked goods I have been forced to eat all in the vein of this blog.
So to celebrate my one year of blogging I had to make myself a cake. It’s not a birthday without cake is it? I had been planning on making this rainbow cake for some time now but hadn’t managed to get around to it. Actually, that’s a lie, I have been putting it off, as baking a cake is a lot of work, especially in 30 degree weather, but the time had come so I rolled up my sleeves and got to it. If you want to make this a whole lot easier on yourself then buy two boxes of the white cake mix from the foreign food mart. I would have done this myself but I couldn’t bear to spend 10,000 on cake when I already had all the ingredients all ready at home. I just used a plain vanilla sponge recipe, that I have been making since school. I also bought little foil containers to bake all the sponges in and they worked like a dream. I only have one cake tin so it would have made the process a whole lot longer had I had to re-use it over and over again. The frosting I used was half cream cheese half butter, so it didn’t make the whole thing too sweet. I am immensly proud at how this cake turned out, possibly the best one I have ever made. I hope you enjoy it as much as I did.
4 sticks of butter (550g)
550g grams of white sugar
550g of flour
2 tablespoons of baking powder
a pinch of salt
200ml of milk
2 tablespoons of vanilla extract
Food colouring to make red, orange, yellow, green, blue and purple.
500g of cream cheese
4 sticks of butter (550g)
650g of icing sugar
2 tablespoons of vanilla extract
I made my cake mixture in two batches, so if it’s easier for you, split the ingredients in half and do it over twice. Or, if you’re short on time buy two boxes of cake mix.
To make the cake, cream together the butter and sugar until light and fluffy. Then beat in the eggs. Sift the flour, baking powder and salt into a separate bowl and mix the vanilla extract with the milk in another. Start off by folding in a third of the flour mixture, then adding half the milk, then adding the second third of flour, then the second half of the milk, then the flour. Make sure your mixture is combined well, then share between 3 bowls. Add your colouring until you reach colours that you are happy with. It has been suggested that the gel food colouring provides a better result but I was out of red so I just used liquid and I was pretty happy. Yes, I could have added more but I didn’t want to eat a cake that tasted of food colouring. I filled my tins with each of the different colours and baked them one by one. Oh the joys of having a toaster oven! If yours is big enough cook a few at a time. The layers are thin so they don’t take too long, about 12 minutes each at 175 degrees Celcius. Whilst the first 3 colours were baking I started on making the second batch of mix for the last 3. Remove them from the heat and allow to cool. I left mine overnight.
To make the frosting allow the butter and cream cheese to come to room temperature. In this heat it shouldn’t take too long! Then mix together with the vanilla extract until combined. Add the icing sugar a bit at a time until all the icing sugar has combined and the frosting is a good consistency. You can add more or less icing sugar depending on how sweet you like it.
To assemble the cake. Place your sponges in the fridge or the freezer for an hour to let them harden. They will be much easier to work with. Put the purple sponge at the bottom and add a layer of frosting then top with the blue one. Add another layer of frosting and top with the green then put the whole thing back in the fridge for about an hour to let it harden. If you try to assemble all the layers at this point it will end up being very wonky or could collapse. After an hour add a layer of frosting to the top and place the yellow sponge on top. Add another layer of frosting, then top with the orange. Top with another layer of frosting and finally top with the red sponge. Give the top of the red layer a very thin coating of frosting. Then do a fine crumb coating around the edge of the cake trying to fill in any gaps between the layers, then put the whole thing in the fridge for at least another hour. When it has been chilled, coat the whole cake in another layer of frosting to make sure you cant see any of the colours shining through. Try and make the edges as neat as you can. My skills arent really up to much but there are some amazing ones I have seen online. Decorate the top with sprinkles or any decorations you have. I have seen a cake that is completely coated in sprinkles that looks spectacular, however I didn’t have the foresight to visit the bakers mart to get them. It’s not really the outside of the cake that counts here though, the surprise is inside. When you have finished decorating leave in the fridge for at least another two hours to let it set properly. Once set, slice into your beautiful cake, give yourself a pat on the back, and taste the rainbow. Voilà the truly fabulous rainbow cake. Happy birthday to me, feel free to send presents! x