Rainbow Skittles Cake Recipe
Uploaded by Renshaw Baking
- 225 g unsalted butter - softened
- 225 g caster sugar
- 2 tsp vanilla extract
- 4 large eggs
- 200 g self-raising flour
- 25 g corn flour
- 3 tbsp milk
- 125 g unsalted butter - softened
- 400 g icing sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 4 tbsp strawberry jam
- 1.5 kg Renshaw White Ready to Roll Icing
- 250 g Poppy Red Ready to Roll Icing
- 250 g Tiger Orange Ready to Roll Icing
- 250 g Yellow Ready to Roll Icing
- 250 g Lincoln Green Ready to Roll Icing
- 250 g Atlantic Blue Ready to Roll Icing
- 250 g Pink Ready to Roll Icing
- 250 g Deep Purple Ready to Roll Icing
- 2 Skittles Bags
Renshaw products used
Email this recipe
Preheat the oven to 180°C / 350°F / gas mark 4.
Cream the butter and caster sugar and add two teaspoon of vanilla extract.
Add the eggs, one at a time, adding a spoonful of flour between each.
Fold in the rest of the self-raising flour and corn flour and when mixed in, add 3-4 tablespoons of milk.
Pour the batter into three 6in round cake tins and bake for about 25 minutes until a cake skewer comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.
To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.
Take half the prepared buttercream and the strawberry jam and sandwich the three layers of cake together, cutting the tops off each with a cake leveller to get a level surface.
Cover the 6in cake with a thin layer of the remaining buttercream.
Knead 1.5kg Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.
Place the sponge cake on an 8in drum and lift the white icing over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.
Knead and roll out a selection of Renshaw Poppy Red, Tiger Orange, Yellow, Pink, Lincoln Green, Atlantic Blue, and Deep Purple Ready to Roll Icing into lengths long enough to wrap around the width of the cake.
Cut one strip of each colour to a width of 1.5cm.
Using cooled boiled water, wet a line all around the base of the white iced cake and using one colour at a time, stick the strip onto the side of the cake making sure its level at all times, and that the icing joins at the back. Trim any excess icing at the join and smooth in place.
Repeat the process above with the remaining colours.
The final strip should stand above the top of the cake giving you a lip in which the decorative skittles can be held.
Leave the icing to harden, then take the two bags of skittles and pour onto the top of the cake to decorate.