White Chocolate and Raspberry Rainbow Cake

We've all seen variations of the rainbow cake. Layers of gorgeous, jeweled colours smothered with fluffy frosting. They're almost too spectacular to eat. Almost. 

This is my variation on the rainbow craze, a birthday cake for my colourful, crazy friend. The sponge is raspberry flavoured and the buttercream is laced with white chocolate. Instead of several different coloured layers, I've gone for the lazy and slightly psychedelic pools within the sponge layours.  

White Chocolate and Raspberry Rainbow Cake

Ingredients

225g unsalted butter, very soft

225g caster sugar
4 large eggs
200g self-raising flour
25g cornflour 
3-4 tablespoons milk

Raspberry Extract

A variety of food colourings.

150g soft unsalted butter

1tsp vanilla extract

375g icing sugar

150g white chocolate (melted)

Method

Preheat the oven to 180C / gas mark 4 and line two sandwich tins. 

Cream the butter and sugar together then add the raspberry extract. 

Add the eggs one at a time, adding a spoonful of flour between each. Fold in the rest of the flour and the cornflour.

Add a little milk to loosen the mixture slightly.

Separate the mixture into as many different bowls as you have colours. Add colours! 

Spoon each colour into the sandwich tins. Feel free to create crazy patterns. I opted for one colour inside another until they formed rings.

Bake for 25 minutes, until a cake tester comes out clean.

Turn them out and leave on a wire rack to cool.

Whisk the melted chocolate, vanilla extract and butter together. 

Sieve in your icing sugar gradually and whisk until you have a light and fluffy buttercream. 

Ice your cake! 

Vegan Chocolate Cupcakes

Who says vegan baking can't be awesome? This is a great chocolate cupcake recipe with no dairy products and a little fruit surprise in the middle. This recipe is converted from a US version so apologies for the strangely accurate measurements. You can also use the recipe for a normal vegan chocolate cake rather than cupcakes. Just use sandwich tins or a spring-form cake tin.

Cake Ingredients

384g Plain Flour

6 Tbsp Cocoa Powder (I recommend Green and Blacks)

2 tsp Baking Powder

400g Caster Sugar

1 tsp Salt

10 Tbsp Vegetable Oil

2 Tbsp White Vinegar

2 tsp Vanilla Extract

473ml Water

1 Fresh Raspberry for each cake you bake

Chocolate Frosting

6 Tbsp Pure Vegan Spread

2 Tbsp Cocoa Powder

100g Icing Sugar

Preheat your oven to 170C. 

Take a bix mixing bowl and add all of your dry ingredients. Mix them all together.

Make a well and add the liquid ingredients.

Whizz together with an electric whisk.

Pour the mixture into your cupcake cases and into the middle of each cake, place your fresh raspberry.

Bake for 25 minutes. 

To test if they are done, skewer the middle and it should come out clean.

Leave the cakes to cool on a wire rack.

Take another mixing bowl and add the vegan spread. Whisk until light and fluffy.

Add the cocoa and icing sugar (adding more if not thick enough) and whisk until combined.

Once the cakes have cooled, pipe or spread the buttercream on top and enjoy!

Wilcox Wedding Cakes

On a side note: Puddings and Pies is now on Facebook! Please take a moment to like this page here.

Last month I undertook my first ever wedding order. 60 cupcakes, half of which were to be vegan, alongside appropriate decoration and cake toppers.

We opted for Stem Ginger cakes with Lemon and Honey Buttercream and Vegan Chocolate Cupcakes with Chocolate Buttercream and a Fresh Raspberry Center.

I will be posting the recipes for these later on, but for now let me just leave you with some pictures of the display.

I'm available for any function or party, just send me an email at georgie.wishart@gmail.com