Apologies for the absence, but I’ve been feeling so exhausted since Lily’s party and have been turning my hand to savoury dishes. Speaking of which…. I hope you don’t mind that I am going to be making a few dinner dishes and posting them on the blog (doesn’t quite fit in with the Bronnie Bakes concept, but I hope you’ll forgive me!)
This is the rainbow cake that I made for a friend’s daughter’s 2nd birthday..
I know I said earlier that I was really unhappy with this cake – you can see all the bumps and the fondant kept tearing (must have been a bad batch), so I ended up making extra clouds etc to cover them up!
I made an 8″ cake for the bottom tier and for the top tier, I made this white choc recipe, split the batter into 6 bowls and coloured them using my americolor food dyes.
I then made a batch of Italian Meringue Buttercream, and layered the cake.
After ganaching and covering with fondant, I set that cake aside and went to work on the rainbow ruffles for the bottom tier.
Separate your fondant and colour each rainbow colour..
Using a frill cutter, cut strips of frills and then start to frill using your toothpick and fingers to roll it over the edges. See here for more photos..
I made the rainbow a few weeks earlier using my sugar shaper to get perfectly even lines for each colour. I stuck all the colours together and then bent around to form the rainbow shape, before trimming the ends and leaving to dry over my 6 inch cake tin (so it gets the slight bend and is easy to stick onto the cake).
I then made a pearl edged border using my first impressions mould
I then stuck tiny rainbow coloured lovehearts around my sun, which I had precut with a tiny heart cutter.
Lastly, for the top of the cake I cut out some coloured stars (thankfully Sophia is spelt with 6 letters, so I used all the rainbow colours!), imprinted the letters and stuck them on top using toothpicks.