- Chef Lisa
McDoogle's Leprechaun Trick
This week McDoogle will turn flour, sugar, eggs, salt, butter and milk into gold. The SproutChefs will learn his secret and create their own version of a Rainbow Cake.
Basic Rainbow Cake Recipe
(for a 5 or 6 inch one layer cake)
1/2 cup flour
a pinch of salt
1 teaspoon baking powder
3 Tablespoons melted butter
1/3 cup sugar
1/2 teaspoon vanilla
1/4 cup milk
Preheat oven to 350 degrees.
Grease and flour a 5 or 6 inch cake pan.
Combine all the ingredients in a bowl and thoroughly mix together until smooth.
Pour the cake batter into the prepared pan and put in the oven.
Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
Invert the cake onto a wire rack, and allow it to cool completely before icing and decorating.
Serves four small slices. The re recipe can be tripled for a standard sized two layer cake.
This is a manageable icing. It spreads well on a cake and is very pliable for decorating. If water is used instead of milk, it will keep for a long time stored in an air tight container. I only use milk if I know the cake will be refrigerated. Icing made with milk will sour if not refrigerated. For convenience, the store bought icing works well too.
1 lb. powdered sugar
1/2 cup vegetable shortening (Crisco is my favorite)
5 to 6 tablespoons of water (or milk)
1 teaspoon vanilla
With an electric mixer combine the vegetable shortening and water (or milk) together until smooth.
Slowly add the powdered sugar until the icing is smooth and lump free.