[schema type=”recipe” name=”Really Easy Chocolate Rainbow Smarties Cake” author=”Rachel Howard” pubdate=”2013-06-22″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/06/Rainbow-cake-700.jpg” description=”A chocolate cake filled with a Rainbow of Smarties” prepmins=”20″ cookmins=”20″ ]
After 5 years in my job, I have decided to make a huge leap into a totally different role. So to say goodbye to my team I baked them a cake.
This is one of those cakes that looks amazing but doesn’t require much time or skill so it’s perfect for beginners! Honestly…I baked the cakes in the afternoon, left them to cool while we went to visit my nan in hospital, got home about 8pm, cooked and ate dinner then decorated the cake and I was sat down by 9pm!
[callout title=Ingredients for the cake:]
- 80g unsalted butter – softened
- 280g caster sugar
- 200g plain flour
- 40g cocoa powder
- 1 tbsp baking powder
- 1/4 tsp salt
- 240ml whole milk
- 2 large eggs
- Preheat the oven to 190°C and line 2 8″ round cake tins (I just spray with Dr Oetker Cake release spray)
- Using a hand held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs
- Pour the milk into a jug, add the eggs and whisk together
- Pour three quarters of this mixture into the dry ingredients and beat on a low speed to combine
- Raise the speed to medium and continue to mix until smooth and thick
- Pour in the remaining milk mixture and keep mixing on a medium speed until all the ingredients have come together and the batter is smooth
- Pour the batter into the cake tins and bake for 20 minutes
While the cake is cooling make the frosting.
[callout title=Ingredients for the frosting and decoration:]
- 400g icing sugar
- 100g cocoa powder
- 160g unsalted butter – softened
- 50ml whole milk
- 12 tubes of smarties (or 450g)
- 3 packets of cadbury fingers (I used the honeycomb ones as they were on offer!)
(Before starting, I emptied all the tubes of smarties and put them in piles of each colour to make it easier when it came to placing them on the cake!…I did this while the pasta for dinner was boiling!)
- Whisk the icing sugar with the cocoa powder and butter on a low speed until the mixture is sandy in consistency
- Pour in the milk, still mixing on a low speed, then increase the speed to high and whisk the frosting until soft and fluffy
- When the cakes are cool, spread a layer of frosting between the 2 cakes. Then spread frosting all over the top and sides of the cake
- Place chocolate fingers around the sides of the cake
- Starting from the middle place the smarties on the top. Work your way round in colour batches
- Finish by tying a bow around the cake
I started to get stressed about the smarties not being perfect but as I got further round I realised that it really didn’t matter.
This cake got a lot of attention and everyone loved the way it looked…so much so that they were all afraid to cut it!
So if you want a high impact cake with little effort and skill required you should definitely give this one a go!