Here is a beautiful rainbow cake made by my cousin Padmaja Prasad in UK. Her original recipe calls for all measurements in grams and ml. I have converted them into cups. You may use either. The recipe and pictures are all Padmaja's copyright. Thank you for sharing Chitti!
What you need: Makes 2 8-inch cakes. You can triple the recipe if you are making 6 cakes in rainbow colors.
176gms / 1 and 1/2 cup flour
2 tsp baking powder
1/4 tsp salt
113ml / 1/2 cup milk
220gms / 2 cups caster sugar
115gms / 1/2 cup butter, at room temperature
1 tsp vanilla essence
Food coloring -- red, orange,yellow,blue,green,violet .
Preheat oven to 180 C or 356 F and line and grease two 8" tins.
Combine flour, baking powder and salt in a bowl with hand whisk and set aside.
Mix milk and vanilla together in a jug. Beat sugar and butter in a large bowl until blended in low speed. Increase speed to high and beat till light and creamy.
Reduce speed to medium low add egg one at a time, beating well after each addition. Alternately add flour mix and milk mixture , beginning and ending with flour. Beat until smooth.
Divide mixture evenly in two bowls. Add different color to each and mix well.
Pour into prepared tins. Bake for 20 minutes or till done. Once done allow to cool in tin for 5 minutes. Than turn over on cooling racks. Similarly do 2 more times for 6 layers. Once completely cooled wrap it in cling film and chill in fridge overnight.
Next day layer the cake with butter cream icing. Crumb coat the cake and put it back in the fridge for 15 minutes to 1/2 hour. Cover with fondant and fondant decorations. Enjoy!
Recipe for butter cream frosting.
Recipe for home made marshmallow fondant.