Sunday, July 1, 2012

Recipe: Dermie's Razzle Dazzle Cake...



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This weekend, over 30,000 people marched the streets of Dublin City to mark the 29th Annual Gay Pride Parade. The theme of the event was 'Show Your True Colours'. The theme of the event coincides with the gay pride flag which is a multi-coloured rainbow flag made up of red, orange, yellow, green, blue and violet. The flag, as well as the pride march, symbolises diversity; inclusiveness; hope and yearning.

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To mark the closing of Dublin's Gay Pride, I have themed this blog entry as 'Show Your True Colours', baking a 'Razzle Dazzle' rainbow cake. This cake really is terribly terrific bringing an array of summer colours to a party or to the table for light afternoon tea. Commonly known as a rainbow cake; many a child's party has also been enjoyed with the arrival of this cake. Serves six to eight generous delicious slices.

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Shopping List:

- 225g Butter.
- 225g Caster Sugar.
- 4 Medium Organic Eggs.
- 225g Plain Cream Flour.
- 2 Tsp Baking Powder.
- 3 Tbsp Organic Milk.
- 5 Colouring Pastes (Red, Green, Orange, Blue, Yellow).

For The Buttercream Frosting and Icing:

- 250g Unsalted Butter.
- 250g Icing Sugar, sieved.
- 2-4 Tbsp of Boiling Water.

2x 8 inch cake tins

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Method:

- Preheat the oven to 190 degress or gas mark five.
- Grease your cake tins very well with melted butter; dust with flour and line with greaseproof paper. Ensure you line the cake tins very well and evenly otherwise you will end up with an uneven rainbow.
- Cream the butter very well. Using an electric hand whisk, add the sugar in stages until very pale and fluffy in colour.
- Whisk the eggs one at a time and add into the mixture in slow stages ensuring each egg is incorporated thoroughly before adding the next.
- Sieve the flour; then using a tea strainer sieve the baking powder into the flour. Add the flour to the mixture in stages and add the milk to make the mixture lighter. 
- Stop. Weigh your mixture. Divide into five even separate large bowls. Take two of the bowls, dip a cocktail stick into the food colouring paste and add a small number of colouring drops to one mixture, incorporating the colour completely into the mixture.
- Fold the mixture into the baking tin and using the back of a tablespoon spread the mixture evenly. Repeat this process with the remaining four colouring mixtures. 
- Work on two baking tins at a time and cover the remaining tins (or bowls if you only have two tins) with cling film until ready. 
- While the first two baking tins are in the oven, move onto colouring the next two baking tins so that the mixture is not setting too much.
- Bake in the oven for 10-12 minutes. The cake will shrink in from the edge of the tins and the centre will look and feel firm. 
- You know the sponge is ready by placing a skewer in the centre and it will come out clean.
- Leave the sponge to cool for five minutes before turning the sponge out onto a wire rack. Repeat this process for the remainder of the layers.
- It is very important that you allow all the sponges to cool completely before icing and frosting. In the meantime, make your butter cream icing and frosting.



- Cream the butter and add the sieved icing sugar.
- Mix in the hot water and beat the mixture. 
- Sandwich the cake layers together with an inch thick layer of icing. 
- Using a palette knife, ice the top and outer layers of the cake with the remaining icing. If you wish, decorate the sides and top of the cake and pipe rosettes of butter-cream. 

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Note: The cake tastes even better when you sandwich the layers together with raspberry jam but I used icing to give the colours a nice white outer lining. Odd numbers always look better, so I divided this mixture into 5 layers, but you can increase the ingredients to make a seven or even a nine layer rainbow cake.

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