Back in February 2013 I persuaded my son that a Lemon Drizzle Cake for his birthday cake was boring, so his solution was a Rainbow Minion Cake, here’s the recipe, it’s up on YouTube too for more detail.
450g (4.5 sticks) soft margarine or butter
450g (2 cups) caster (superfine) sugar
450g (3 cups) self raising flour (all purpose flour plus 3 teaspoons baking powder)
Food colouring paste in red, orange, yellow, green, blue and violet (I know there are 7 colours in the rainbow but I decided that one’s gone missing and no one noticed!)
Ingredients for the icing:
100g (1 stick) white vegetable fat or Trex
400g (2.5 cups) icing sugar (confectioner’s or powdered sugar)
Juice of 2 lemons and a little water if required
750g yellow sugarpaste (rolled fondant)
250g dark blue sugarpaste (rolled fondant)
250g black sugarpaste (rolled fondant)
a little white and brown sugarpaste (rolled fondant)
- 1. Make the cake the day before you ice it. Cream the butter and sugar together until light and fluffy, if you want more details on this then download my APP Cupcakes, Muffins and Afternoon Tea on iPad available on the APP Store.
- Fold in the flour and eggs and mix well. Divide the mixture equally between 6 bowls.
- Use a cocktail stick to scoop out a little of each food colour and mix with the cake mix to achieve the 6 different colours of sponge – red, orange, yellow, green, blue and violet.
- Preheat the oven to 180c/gas 4/AGA roasting oven shelf on oven floor.
- Grease and line two 6 inch wide round cake pans, if you have more of the same sized pan you can cook more cakes at a time. Transfer one colour to each pan and bake for 15-20 minutes until springy to the touch, insert a skewer and if it comes out clean it’s done. Transfer to a wire rack to cool and repeat until all the sponges are cooked.
- Once cool, wrap the sponges in clingfilm and leave overnight, this will help them firm up and become more moist therefore easier to carve.
- When you’re ready to decorate the cake make up the frosting. Place the white fat into an electric mixer and beat for a minute to soften it up, sieve in the icing sugar and the juice of one of the lemons. Begin mixing on a low speed (or the icing sugar will shoot out all over you and your kitchen) building up the speed as the icing sugar becomes incorporated. Add more juice if the icing is too thick, it should be a thick creamy texture not lumpy. Whisk on high for 2-3 minutes until the icing becomes white, fluffy and doubles in volume.
- Trim the cakes so they are flat and cut off the outside edge, stack them with a little frosting between them to stick then spread frosting all over the outside of the cake.
- Roll out the sugarpaste or rolled fondant to around 1/16th of an inch/2-3mm, make sure it’s big enough to cover the cake and gently lift it up over the cake. Slowly smooth the icing over the cake – check out the YouTube channel for detail on this.
- Then decorate with the blue, black and white to make your minion.