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Cakes

Rainbow Layer Cake

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Unassuming and simple from the outside, but when it’s cut into this Rainbow Layer Cake has the most amazing layers of colour. This cake really does have the wow factor!

This Rainbow layer cake is a real showstopper

If you are looking for a cake that is a real showstopper, this Rainbow Layer Cake is definitely it.

The different coloured layers will put a smile on anyone’s face! It is the perfect cake for birthdays; especially for children.

You can keep the decorations simple to compliment the bright and exciting inside; or go all out and decorate it however you like.

I was inspired by Kerry Cook’s for this recipe and tweaked her’s to come up with this Rainbow Layer Cake.

Don’t be intimidated by the rainbow!

You may look at this cake and feel slightly scared, but there is really no need to be! You need to make sure you have the right equipment and then you’ll be fine.

To make this cake as easy as possible, I bought the Easy Cake Layer Pan Set by Wilton from Lakeland. I’m sure there are plenty of places you can buy them online.

One tip if you do buy these cake pans; do not believe them when they say they are non stick!

I stupidly believed that they were the first time I used them to make an ombre cake and ended up with some cake getting stuck to the pans.

I recommend lining the tins with baking paper to prevent this from happening.

Which size cake tins to use

The cake pan set I use from Lakeland has five six inch cake tins. This creates a five layers of cake that are thick enough so that you will still see the colour when they are sandwiched with buttercream.

If you have six inch cake tins you can definitely use these. However I doubt you will have five unless you care a baker! So you might need to cake a couple of the colours and then wait and wash up the tins and bake some more.

If you don’t have six inch cake tins you can still make this cake! Most people will have eight inch cake tins so you can use these.

This will make thinner, wider layers of cake. They will also cook quicker because they are thinner. I would recommend checking to see if they’re cooked after 8 minutes and cook for a couple of minutes longer if needed.

How tall is this rainbow layer cake?

If you are using six inch cake tins then the cake will be quite tall! It is roughly 18cm (7 inches) tall when stacked so bear this in mind if you have to transport it anywhere!

If you use eight inch cake tins then the cake will be shorter. I haven’t made it with eight inch tins myself so I don’t know what it’s exact height would be.

Which food colouring is best to use?

For something like this Rainbow Layer Cake, you need rich and vibrant colours.

I really wouldn’t recommend using the liquid food colourings that you can usually find in supermarkets. They just won’t give you the vibrant colours you need and you’ll probably use most of the bottle.

It is the gel food colouring that you need to look out for. A lot of large supermarkets have started stocking a few gel food colours.

I think the best place to buy these is online or in shops like Lakeland and Hobby Craft. I have used WIlton and Colourflair brands before and would recommend both.

Tips for baking a Rainbow Layer Cake

Before you start making the cake, weigh the bowl you will be using.

Once you have made the cake batter, weigh the bowl again and minus the weight of the empty bowl. Then divide this number by five and this is the amount of cake batter you need to spoon into each cake tin.

Some people may prefer divide the cake mix by eye, but I think it really is worth being as exact as you can. This gives the cakes the best chance to be even when they are baked.

Tips for decorating the cake

When it comes to icing cakes I think it is definitely worth investing in a cake turntable. This allows you to smoothly turn the cake backwards and forwards when you’re decorating it which is a huge help!

I also use a large off-set spatula to apply the buttercream to the cake holding it at a 90° angle. A spatula dipped in hot water and then dried is a great way of getting a smooth finish on your cake. There are lots of different techniques and ways people find help them, but this is what works for me.

Which food colouring is best to use?

For something like this Rainbow Layer Cake, you need rich and vibrant colours.

I really wouldn’t recommend using the liquid food colourings that you can usually find in supermarkets. They just won’t give you the vibrant colours you need and you’ll probably use most of the bottle.

It is the gel food colouring that you need to look out for. A lot of large supermarkets have started stocking a few gel food colours.

I think the best place to buy these is online or in shops like Lakeland and Hobby Craft. I have used WIlton and Colourflair brands before and would recommend both.

Tips for baking a Rainbow Layer Cake

Before you start making the cake, weigh the bowl you will be using.

Once you have made the cake batter, weigh the bowl again and minus the weight of the empty bowl. Then divide this number by five and this is the amount of cake batter you need to spoon into each cake tin.

Some people may prefer divide the cake mix by eye, but I think it really is worth being as exact as you can. This gives the cakes the best chance to be even when they are baked.

How to prepare the cake for decorating

When you take the cakes out of the oven they are unlikely to be perfectly flat. In order to get the best looking finished cake, I recommend levelling them.

I level cakes with a cake wire that you can set to the same height and use this for all of the cakes. If you don’t have a cake wire I would recommend using a serrated knife.

Make sure you take your time and cut off as little as possible to create a flat cake.

Tips for decorating the cake

To make sure you get the same amount of buttercream between each layer of cake, I like to use a piping bag. This means I can pipe an even layer of buttercream between each layer which will provide a better looking finished cake.

This cake requires a crumb coat to keep lock the crumbs in so they don’t get into the final layer of buttercream. This is just a thin layer of buttercream that doesn’t need to look pretty.

When you are applying the crumb coat, don’t dip your spatula back into the buttercream as you don’t want to get crumbs in the buttercream for your final layer.

When it comes to icing cakes I think it is definitely worth investing in a cake turntable. This allows you to smoothly turn the cake backwards and forwards when you’re decorating it which is a huge help!

Can I flavour the cake?

If you want to flavour the cake and or the buttercream you can do.

I prefer to leave it vanilla flavoured because this makes most sense to me. I don’t know what flavour I would use for a rainbow cake to not make it confusing.

If you flavoured it with lemon I think this would be confusing when eating the colours that weren’t yellow. But maybe that’s just me!

I would recommend adding any jam or curd between the layers as this would distract away from the coloured sponge layers.

Other recipes you might like

  • Funfetti Cake
  • Unicorn White Chocolate Rocky Road
  • Raspberry & Mascarpone Layer Cake
  • Nutella Swirl Cake
  • Strawberries & Fresh Cream Cake

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5 from 13 votes
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Rainbow Layer Cake

Unassuming and simple from the outside, but when it's cut into this Rainbow Layer Cake has the most amazing layers of colour. This cake really does have the wow factor!

Course Cake
Cuisine American
Keyword Layer Cake, Rainbow
Prep Time 45 minutes
Cook Time 15 minutes
Decorating time 1 hour
Servings 20
Calories 494 kcal
Author Curly

Ingredients

For the cake

  • 225 g margarine
  • 225 g caster sugar
  • 4 large eggs
  • 2 tsp vanilla extract or vanilla bean paste
  • 225 g self-raising flour
  • 2 tsp baking powder

For the buttercream

  • 420 g unsalted butter
  • 840 g icing sugar
  • 4-6 tbsp milk

Instructions

  1. Preheat the oven to 160°C (fan assisted, 180°C non fan). Line your 6″ cake pans

  2. Add the butter and sugar to your bowl and cream until light and fluffy

  3. Add the eggs one at a time starting on a low speed and increasing it after each egg has been added. Add the vanilla and mix again before finally adding the flour and baking powder

  4. Split the cake mix equally into 5 different bowls. Add a different colour of gel food colouring to each bowl

  5. Pour each bowl of coloured cake mix into your prepared tins and bake in the oven for 10-15 minutes. They’re done when a cocktail stick comes out clean
  6. Allow the cakes to cool slightly in the pans before turning out onto a wire rack and let them cool completely
  7. Once completely cooled, level the cakes if needed so that they stack more evenly. You’re looking to take the smallest amount of cake off to make the cake flat

  8. Mix the butter and icing sugar together until pale and smooth. Add enough milk until it is a smooth spreadable consistency
  9. Starting with the blue layer, place one layer onto your cake board and then add a generous layer of buttercream. Repeat with all 5 layers
  10. Once all of the layers are stacked, it is time to apply the crumb coat. Do this by applying a thin layer of buttercream to cover the whole cake. At this stage it doesn’t have to look pretty. After you’ve applied your crumb coat, but in the fridge for at least 30 minutes for it to set slightly

  11. Once the crumb coat has become firm to the touch, you can now apply the final layer of buttercream. Make sure you use quite a generous amount of buttercream and take your time!
  12. You can decorate the cake however you would like. I chose to keep it completely plain on the outside and made some bunting to stick in the top

Recipe Notes

To evenly divide the cake batter between the pans, weigh your bowl when it is empty. Then when you have mixed the cake batter, take the weight of the empty bowl away from the full bowl’s weight. Then divide this by 5 and this is the amount to put in each tin.

To level the cakes I use a cake wire. If you don’t have a cake wire I would recommend using a serrated knife. You are looking to take off the smallest amount of cake to make them flat.

For the crumb coat, use a small amount of buttercream to lock in the crumbs. It doesn’t have to be neat. Remember not to put any spatulas etc you have used back in the buttercream as this could mean crumbs get into the buttercream for the final coat. 

Nutritional information is given as a guide only and may vary. 

Nutrition Facts
Rainbow Layer Cake
Amount Per Serving
Calories 494 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Cholesterol 78mg26%
Sodium 124mg5%
Potassium 88mg3%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 53g59%
Protein 3g6%
Vitamin A 980IU20%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
 

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51 Comments

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Comments

  1. Sharon says

    June 28, 2015 at 8:25 pm

    What a great cake, Cat!!!

    Coincidentally, I was looking at the Wilton pan set in Lakeland Milton Keynes only yesterday afternoon. I was really good though and resisted the impulse purchase, but I think this post is a sign I should buy them 🙂

    2 quick questions for you, if you don’t mind:
    – How tall was the finished cake?
    – How many servings did you get?

    Thanks

    Sharon

    Reply
    • Cat says

      June 28, 2015 at 9:14 pm

      Thank you 🙂

      That is the exact shop I was in and got drawn into buying it! You should definitely buy them, they make this recipe a lot easier and I don’t think they’re a bad price at all.
      The cake was roughly 7″/18cm tall which was a pain as it was slightly too tall for my cake carrier! This meant transporting it in the car a little nerve wracking!
      Normal sized slices maybe 14ish? We had 8 slices then I think there was just under half the cake left which we left with my boyfriend’s family.

      Thanks for stopping by 🙂 x

      Reply
  2. Betty says

    February 7, 2016 at 4:29 am

    I made this yesterday!
    http://imgur.com/a/uiMK7
    I was truthfully really nervous about it since there were no ratings or any reviews, but i think it turned out okay : )
    My pan was like 8 inches or something so the layers were much thinner than yours, more like pancake-width than actual cake layers LOL.
    I was going to do do this frosting recipe: http://iambaker.net/the-perfect-crusting-buttercream/ , but i think i failed that miserably, i don’t have crisco shortening here in australia, so i used butter… But i did follow your buttercream recipe for the outside, and it covered it perfectly! I could have made the colours a little bit more vibrant, but i think it’s fine : )
    One thing i must say for anyone else trying this though; it’s extremely sweet, i had already shortened the caster sugar off and the confectioner’s sugar down a bit, but it was so sweet. I had one slice and i was done for the night; I will make this again, but it does take a long time, since i only have 2 baking pans.
    Overall, the inside looks amazing~ and i think this was a success! <3 Thank you~

    Reply
    • Cat says

      February 8, 2016 at 12:39 am

      Hi Betty!

      That looks great! Thanks for sharing your photo!
      Haha, yes unfortunately I’m quite a small blogger so my posts don’t always have comments like the more popular bloggers. I do try to include as much detail and as many photos to show exactly how I have made a recipe which I hope helps.
      Although like you said your layers are slightly thinner, they are still really well defined. I think your colours look great, especially the red and blue 🙂 You could always use make a pastel rainbow cake too!
      Ooh I’ve never even heard of that frosting recipe so I’ll have a look.
      From what I can tell Crisco is the equivalent of something called Trex here in the UK (not that I’ve ever used it). I think (but not completely sure) that is a vegetable version of lard? Which if it is is slightly strange to use in buttercream?
      I agree with it being sweet, but I think that might be because I’m not a fan of buttercream! When I’ve made this cake I’ve had no complaints though 🙂
      Oh wow, I bet it did take a while then! If you do plan on making it again, you could see if anywhere with you sells a similar set of pans like I used here. The one I bought wasn’t very expensive and made it a lot easier and quicker!
      Thank you for stopping by and commenting and I’m glad you liked it 🙂 x

      Reply
  3. Steph foster says

    February 17, 2016 at 7:41 pm

    Hi! I had my first attempt at a rainbow cake today! So the cake part came out great, which I wasn’t expecting (because I had to divide the mixture by sight!) but I made cream cheese frosting and it wasn’t enough, and I was a bit confused about how much you put on the crumb frosting part?! Could you share your cream cheese ingredients?
    The recipe was great for the cake 🙂

    Reply
    • Cat says

      February 17, 2016 at 9:12 pm

      Hi Steph,

      Really glad the cake turned out well 🙂

      The crumb coat is a really thin layer which is there to bind the crumbs to the cake so they don’t interfere with the final coat. You will still see the colours of the cake through the crumb coat.
      Hope this helps x

      Reply
  4. Sheri says

    February 28, 2016 at 5:44 pm

    5 stars
    Hi, I made this cake for my sons first birthday today and it gets the thumbs up from us!
    Really easy to follow and a great result. I would attach a pic if I knew how!!

    Thank you, will definitely make again.
    Sheri

    Reply
    • Cat says

      March 2, 2016 at 4:29 pm

      Hi Sheri,

      That’s great to hear, glad you liked it!
      I’d love to see the photo – you could send it to me via any social media (all of my links are at the top of my home page) or I could give you my email address?x

      Reply
      • Sheri says

        March 3, 2016 at 9:06 am

        If you could give me your email address that would be great and I’ll send some pics x

        Reply
  5. Leora says

    March 12, 2016 at 8:01 pm

    Hi 🙂

    I’m on my second go at this, it’s baking now so hope it turns out well. What food colouring did you use? My first batch was liquid food colouring and it was awful, made the cake taste bad and could hardly see the colour. 2nd batch is dr otker gels and colour looks much better (at least in the batter) plus no bad taste!

    Thanks for the recipe!

    Leora

    Reply
    • Cat says

      March 14, 2016 at 2:00 pm

      Hi Leora,

      I use Wilton gel colours (http://www.amazon.co.uk/Wilton-Colour-Icing-Set-226/dp/B005UOG942/ref=sr_1_1?ie=UTF8&qid=1457963968&sr=8-1&keywords=wilton+food+colour+gel). They are a thick gel and a little goes a long way.

      How did your cake turn out? x

      Reply
  6. Lisa west says

    November 10, 2016 at 8:32 pm

    Hello
    I was wondering if I used the bigger 20cm Lakeland tins
    How much should I increase your ingredients by?
    Thanks
    Lisa

    Reply
    • Cat says

      November 13, 2016 at 6:11 pm

      Hi Lisa,
      The quantities in this recipe would make 2 20cm cakes. These would be quite thick though so depending on how thick you want each layer you could split it into 4 tins for a thinner layer and cook for maybe 15 minutes. x

      Reply
  7. Mrs Miriam Harding says

    February 8, 2019 at 9:22 pm

    How far in advance can I make this cake? Was hoping to make Friday, buttercream and fondant icing either Saturday or Sunday, for party on Tuesday. Is that too far in advance? And how can i store it?
    Did a trial run with this recipe today, really yummy

    Reply
    • Curly says

      February 8, 2019 at 9:46 pm

      Really pleased you like it! I think that would be slightly too long. I’d worry that the cake would start to become dry by then. Before the cakes are frosted I would wrap them in cling film or store them in an airtight tupperware. But once they are iced it would be tricky because the cake was too tall for my cake carrier and a box wouldn’t be airtight. If you could make the cake on Sunday I think it would be fresher.

      Reply
  8. Nicoletta Mythillou says

    April 17, 2020 at 1:40 pm

    Hello i intend to make the cake as a teo tier cake. Would the recipe be ok for stacking and covering with fondant ?i intens to use the wilton 6 inchoans fir the top tier.Thank you

    Reply
    • Curly says

      April 17, 2020 at 1:52 pm

      Hi Nicoletta. I haven’t tried this myself but it is a fairly sturdy cake. It will be absolutely fine to be covered with fondant. It is quite a tall cake already so it sounds like you are making a monster! I would make sure you put plenty of dowels in the bottom layer to reinforce it so it holds the weight of the top tier. I would also put a cake board (or clean piece of cardboard) between the two layers to act as more support. It will be pretty special looking finished cake!

      Reply
      • Nicoletta Mythillou says

        April 17, 2020 at 1:58 pm

        Thank you very much for your instant reply and your advice !I think you are right ptrobably illbe use using 2 or 3 of the pans to make sure.

        Reply
        • Curly says

          April 17, 2020 at 1:59 pm

          You’re more than welcome 🙂

          Reply
  9. Jenny says

    June 27, 2020 at 1:42 pm

    5 stars
    So glad I found your recipe. Made for my sons 1st birthday with help from my 5 year old!! So easy to do and the outcome is amazing!

    I added gold cake glitter spray and stars to the outer buttercream layer!!

    Thank you!!

    Reply
    • Curly says

      June 27, 2020 at 5:30 pm

      I’m so pleased you liked it and that your 5 year old could help too! Wow sounds like it was a lovely cake 🙂

      Reply
  10. Aliya says

    July 1, 2020 at 7:52 pm

    Hi Curly

    Thank you for sharing this recipe! I’ve made the impulse buy of these cake tins too to make for my sons 2nd birthday. I’m not the best baker so I’m nervous how it may turn out!

    Can I ask – I never know which brand butter to buy for my buttercream? I always find the baking ones too yellow in colour and I’m looking for that white/creamy colour you have.

    Any recommendations would be great!

    Thanks, Aliya x

    Reply
    • Curly says

      July 2, 2020 at 5:51 pm

      Hi Aliya,
      I’m sure you will do a great job!
      I tend to buy supermarket own brand butter and it doesn’t look too yellow as you can see. I find beating the butter really well before adding the icing sugar makes it lighter in colour which helps.
      Another thing you can do is add whitening powder to make it lighter and more white. You can buy this online or in cake shops. You shouldn’t need to do this though.
      I hope that helps 🙂 x

      Reply
  11. nic says

    July 7, 2020 at 2:38 pm

    hi,

    I haven’t actually made this recipe yet, but was just wondering… the pictures you have attached of the cake, the yellow and the orange look the same colour! Is there any way to avoid this?

    Reply
    • Curly says

      July 7, 2020 at 5:03 pm

      This is completely down to how you colour the sponge mix prior to baking. You can buy separate orange and yellow gel food colours and then add as much of each until you get the colours you like. Remember the colours need to be bright so they sponges keep their colour when they’re baked.

      Reply
  12. nicole says

    July 8, 2020 at 1:36 pm

    5 stars
    Hi Cat

    I made this recipe today for a english project- (might sound a bit weird)…I also used the 6 inch pans from Lakeland…and guess what… the cake blew everyone away!

    Thanks so much for this recipe as all the other layered rainbow cake recipes I looked at, were not at all attractive!

    nicole x

    Reply
    • Curly says

      July 9, 2020 at 2:34 pm

      Hi Nicole, I am so pleased the cake turned out so well and everyone loved it. Thank you 🙂 x

      Reply
  13. Helen says

    July 28, 2020 at 10:56 am

    Approaching this with a little trepidation: it is for my granddaughter’s 4th birthday. She wants the butter icing covered in 1000s and 10000s: any suggestions as to how I achieve this. Helebn

    Reply
    • Curly says

      July 28, 2020 at 10:22 pm

      Hi Helen, this isn’t something I have done before! you could gently try pressing them on. Hopefully this video will help – https://www.google.com/search?q=how+to+cover+a+cake+in+sprinkles&oq=how+to+cover+a+cake+in+sprinkles&aqs=chrome.0.0l8.5656j0j7&sourceid=chrome&ie=UTF-8#kpvalbx=_5JYgX_6_FZLYxgPe7bfoBg43

      Reply
  14. Sandy says

    October 4, 2020 at 12:22 pm

    hi
    Can I cover this cake in fondant icing or do u think it could collapse
    I’m making it for my grandaughters 10th birthday on Friday ( at her request ) also with a sweetie centre like a piniata !
    When should I start making the cake
    Yr advice would be really appreciated
    Thankyou

    Reply
    • Curly says

      October 4, 2020 at 8:47 pm

      Hi Sandy, I haven’t covered it in fondant myself but I don’t see why you couldn’t. It should just be the same as any other cake to cover. I hope it goes well and she likes it 🙂

      Reply
  15. Sandra says

    October 5, 2020 at 10:41 am

    Morning
    thanks for yr reply
    forgot to let me know if I could make the cake today ( mon) and leave the actual assembly till thurs for the birthday tea on Friday
    Would it dry out if baked this far ahead..?
    Wondered if should make a 6 layered 8 inch version as want to fill wth sweets
    Would appreciate yr thoughts
    Thankyou so much
    Sandy

    Reply
    • Curly says

      October 5, 2020 at 9:16 pm

      Sorry Sandra! And sorry if I am too late, I have been out all day today. If the cake is for Friday and you are assembling it on Thursday, I personally would make it on Wednesday. The cake may be starting to get a little dry by Friday if you make it early. You also need to account for when the leftovers are going to be eaten. If you make it later in the week, it will be fresher and tastier for people to enjoy longer after the birthday tea.
      You could make a 6 layer 8 inch cake, but that would be quite a lot of cake. I suppose it depends how many people will be eating the cake. I also haven’t tried that so wouldn’t know the exact quantities.

      Reply
  16. Claire says

    November 19, 2020 at 3:46 pm

    5 stars
    Such a lovely but easy recipe. Used this to make my daughters first birthday cake but I changed the colours so it was a pink ombré effect. It turned out amazing and tasted delicious! The sponges were lovely and light too.

    Reply
    • Curly says

      November 20, 2020 at 2:38 pm

      Love that idea! So glad it turned out well and you both liked it 🙂

      Reply
  17. Rhiannon says

    December 30, 2020 at 12:05 pm

    Hello Curly!

    I’m planning on making this cake for my daughter’s 11th birthday. I was wondering whether it would be possible to use butter for the cake mix rather than margarine? I personally find margarine leaves a bit of an after taste that I’m not keen on (I have super sensitive taste buds!). If so would it be better to use salted or unsalted butter and would I use the same amount?

    Thank you!

    Reply
    • Curly says

      December 30, 2020 at 1:56 pm

      Hi Rhiannon, absolutely you can definitely use butter and yes you would use exactly the same amount. I would always use unsalted butter because I prefer to use this in baking. Hope she likes the cake 🙂

      Reply
      • Rhiannon says

        December 30, 2020 at 4:48 pm

        Thank you so much for the reply! I will start the cake tomorrow and will let you know how I get on. Wish me luck!

        Reply
        • Curly says

          December 30, 2020 at 9:56 pm

          Can’t wait to hear, good luck!

          Reply
  18. Paula Curley says

    February 15, 2021 at 11:38 am

    Hi, glad I came across this recipe as I’ve bought these tins and it’s hard to come across a recipe. I have a fan oven, where are the 5 tins best placed in oven and do they need turned? I have used the tins once with a 8″ recipe and cakes came out baked/browned so unevenly. Oven temp was correct as I bought an inside oven thermometer.

    Reply
    • Curly says

      February 15, 2021 at 4:49 pm

      Hi Paula, I tend to put 3 on a tray in the middle of the oven and two on the shelf below. They shouldn’t need turning, but if you notice some are looking more brown on one side then I would recommend turning them. The cakes on the bottom shelf might need a couple more minutes to bake than the ones on the middle shelf.

      Reply
  19. Laura says

    February 22, 2021 at 4:48 pm

    5 stars
    Thank you so much for the recipe. I made this as a birthday present during lockdown for my husband who I couldn’t treat to a meal out. As a novice baker who only occasionally makes a Victoria sponge, this was an epic challenge for me. It worked so well with all your tips about the right pans and colouring to use. I have a habit for not quite following things to the letter however your recipe was so well laid out and easy to follow. I’m super proud of the result. Thanks again!

    Reply
    • Curly says

      February 22, 2021 at 10:16 pm

      Oh I am so pleased you found it easy to follow and you liked it!

      Reply
  20. Chloe says

    May 9, 2021 at 9:32 pm

    5 stars
    Oh wow – this is next level!

    Reply
    • Curly says

      May 11, 2021 at 5:16 pm

      It’s definitely a bit special!

      Reply
  21. Janice says

    May 10, 2021 at 9:37 am

    5 stars
    Thanks for the really clear instructions, this is such a special cake and a lovely surprise when you cut into it.

    Reply
    • Curly says

      May 11, 2021 at 5:17 pm

      Definitely a surprise! Thanks Janice!

      Reply
  22. Claire Denton says

    January 24, 2022 at 6:42 am

    Hi

    I’m
    Making this today for my daughters 7th birthday on Wednesday. I’m going to use 8 inch pans and I wondered about whether I should use the ingredients listed and then half again so that my layers aren’t too thin?

    Reply
    • Curly says

      January 24, 2022 at 9:15 pm

      Hi Claire, yes I think that would be a good plan. I hope it turns out well and she likes it 🙂

      Reply
  23. Katie says

    February 21, 2022 at 10:47 pm

    Hi is it possible to make and freeze the sponge a week ahead? Thanks

    Reply
    • Curly says

      February 22, 2022 at 9:46 am

      Hi Katie, yes you could definitely do this. I would thoroughly wrap each layer individually in cling film to keep them safe in the freezer.

      Reply

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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