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.