One of my best friends whom I have known for almost a decade (we met when we worked retail together) officially tied the knot this past weekend to the love of his life.
As they were looking to have a small wedding, something nice and simple, I offered to make their wedding cake. After an instant “No. Thank you for your offer but that’s too much!” and a few weeks to think about it, they accepted.
As months drew closer to the wedding date, my husband and I had them over for dinner to discuss ideas, themes, designs, flavousr etc. Little did they know that dessert was a mini sample cake, about 3″ tall and 1.5″ wide of what I wanted to purpose to them.
I had made my friends finacés favorite for dinner. Braised lamb shank with cherry vine tomatoes poached in olive oil served on top of seasonal vegetables.
As dinner finished up, we started to discuss the cake. I was told that I was not allowed to make cake from scratch or use fondant as they felt that this was too much work for just a little cake. Box mix was fine. Why did I just take all those cake decorating classes for??? Oh well, he was the groom, and the groom shall get what he wants. 🙂
We started to make coffee and I asked if they would like dessert. Surprised that I would have had time on top of the lamb to make something else, they happily said YES! I pulled the mini cake from the fridge and placed it in front of them. They looked at it and then looked at me to explain. I announced that this was their cake tasting and for them to let me know what they thought.
One cut…and then the other! They squealed in excitement when they pulled the slice out! That was going to be their wedding cake! They took a photo and showed no one. It was a complete surprise for all guests.
Skip ahead to this past weekend. I had also prepared two 10″ inch lemon cake with lemon curd in the middle. Guests thought that the cake they were cutting into, would be the same. One cut…and then the other. As the two husbands pulled out the slice of cake they had just cut, the whole crowd made an “Ooooo, Awww” sound.
They walked around the wedding with the slice on a plate to show all the guests. I was glad I could make them so happy. But one main point I should mention, is the cake itself. The cake itself was lemony, moist and very delicious!
Rainbow Cake or Pride Cake
Prep time: 45 minutes Cook time: 90 minutes Cool time: 2-3 hours
2 boxes cake mix (I used lemon)
1/2 cup unsalted butter, softened to grease the pan
Gel icing colours – Red, Orange, Yellow, Green, Blue and Violet.
3 kg icing or buttercream
Preheat oven to 350 degrees according to the box. Ready two, 8″ round pans by buttering the pan and adding a parchment paper round to the bottom. 2 cakes will be baked at a time.
Mix the batter as per the boxes instructions. Using a kitchen scale on ounces (oz), zero out the scale while a bowl is on it. Add batter to the bowl until it reaches 10 oz. Do this 6 times.
Whisk one gel colour per bowl until it’s vibrant. Add one bowl of batter to a prepared pan, and another to the other pan. Bake for 15 minutes until firm in the middle or a toothpick comes out clean. (The red might make the cake shrink a little more than the others. This is ok, as it can be hidden by the icing, depending on how much it shrank.)
Let the cakes cool in the pan on a wire rack for 15-20 minutes before taking them out of the pan to cool completely. Ready the pans again, and repeat until all colours are baked.
Once all cakes are cooled, level them out with a cake leveler so they are all the same height.
Place the violet/purple cake on a cake turntable or lazy susan cut side down. Add some icing or buttercream and continue until all colours at stacked in the following order from bottom to top – Purple, Blue, Green, Yellow, Orange and Red.
Decorate to your hearts content and enjoy!