My first Rainbow Cake and etc.

Ya, pinggan hijau tu sumbing sket. Dah ambik gambar baru perasan. Kih kih :P

The recipe is based on the original Hummingbird Bakery's Vanilla cupcake, where the recipe said that it would yield 12 cupcakes, but in my case it gave me enough batter to make 2 layers (8x8 pan) of the rainbow cake-Yerp, I made a squarish rainbow cake. I had to re-double the recipe to get the cake done. 

I believed this is the best vanilla cake I've ever made, so far. The intensity of the vanilla is unbelievably amazing, texture-wise-moist and fluffy. Everything is perfect but I think the frosting could use a little less sugar and orange zest than the recipe calls for. The zesty taste is covering the whole vanilla taste, what's the point kan? 

It took me 2 days to finish the whole cake- I'm still in packing, labelling, and throwing mode, remember? Husband is currently away for another business trip and I'm doing all the packing. Yeay, I got to throw his old stuffs. Karang guni betul. And just an hour to assemble the layers and turn it into a beautiful rainbow cake. I can't believe my dream of making this cake have finally come true...

okay, I better get back to my boxes..they are screaming for me..argh.

PS: . We're going to be so busy next couple of month, with renovation works, blah2..so I think this would probably be my last post for this year. La Kitchen will be continued as usual on January. Apologize for that. No internet connection, while mobile blogging is so not me. Tak best. 

....and I'm taking order for this rainbow cake too.. sms/whatsapp me at 965-818-69 :D

The Rainbow Cake 

(based on HUmmingbird Bakery's Vanilla cupcake recipe via here)
19/6/2014: I have update the original recipe by doubling it. You don't have to double it coz below recipe is enough to make a 7" rainbow cake. This is the easiest cake ever!

All you need is:

5- 7"x7" baking pan (don't worry if yo only have two pans, you can bake the first two layer, then continue doing so until the batter finish)

2 cup all-purpose flour

11/2 cup sugar (I reduced it to 11/4cup)

3 tsp baking powder (I had to double the original recipe and end with that number)

1/4 pinch salt

6 tbsp butter

1 cup milk

2 egg

2 tsp vanilla extract

Put the flour, sugar, baking powder, salt and butter in a mixing bowl and beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half the milk and beat just until the milk is incorporated.

Whisk together the remaining milk, egg and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for another 30 seconds until batter is smooth. Do not overmix.

Divide batter into 5 cups, or 7 (I've done it before), and put your desired food colouring in each bowl. 

Divide batter amongst 5 7"x7" baking pans and bake at 325F (163 C) for about 15 to 20 minutes or until a skewer inserted in the centre comes out mostly clean. Cool before frosting.

Creamy Cream Cheese Frosting
I love this recipe for frosting. It never failed me. It's creamy, not too sweet and a bit salty :D 

250g salted butter -I used SCS
225g unsalted butter- "
1/4 fine sugar
2 blocks of Philadelphia Cream Cheese
1/4 confectioners sugar
1 tsp of milk

Beat butter and sugar until it doubles its size and creamy.
Cut the cheese into small cubes and add them one by one the butter mixture while beating them in medium speed.
Add the confectioners sugar and milk. Mix well. Taste. Add more confectioners sugar if you like it sweeter. :)