Hi Guys. A lot of you are concerned about the scraps! Firstly I will say that in order to get to best part of your sponge cake, and create a nice level base, you do need to cut some off the top. The middle of the cake dips in slightly so on the side it looks like I'm taking away half the cake but in the middle it's more like a quarter and THAT is where the softest, fluffiest part of the cake is. What you choose to do with the scraps is up to YOU! In my kitchen, they either get roughly iced up for staff treats, taken home by the team, or made in to other things such as cake pops and cake truffles and mini cakes. Sometimes there is nothing to do with them and they must go in the bin and thats the way it is when you're operating a busy kitchen. We like to keep wastage to a minimum but it IS inevitable. At home, when you make this cake, you can do what you like. They will freeze well in an airtight container or ziplock bag so that if you aren't sure what to do with them you can keep them on hold until you get some inspiration! I hope this helps. x
You can use what you have but do it in sessions like do the first two then after they are out of the oven and cooled down put the other two . It will be a long process
I never said she wouldn't do that but If people made this at home and weren't planning on doing those things what's the point of cutting half the cake off? Why not just make less batter or only level of the rounded part of the cake not cut in completely in half
A glimpse into a busy production kitchen. Your bakery cake doesn't get perfectly iced magically...there are some casualties. It is what it is. In my bakery, we either sample the cake out to customers, or it goes in the compost bin. Either or...its going to end up back in the Earth. Make peace with it.
Brooke Dent well if people want a really impressive cake then that's what they have to do. and i'm sure people in their right minds won't throw away the offcuts
To the people who are dying about how much cake is cut off: you absolutely need to do so to get that incredibly clean and precise rainbow color effect. Plus all those other bits she probably ate as a cook's treat. She probably used those scraps as a rainbow trifle!
Absolutely, she's running a successful business, I'm pretty sure it won't go to waste !!! What people say and do are different things altogether 🙂🌈🎂🥳✌🏻💗
@@3kylajsmith I get what u mean, this time she really cut it almost halfway. I wish she cut only 1/4 like always. But other than that, no waste! She makes cakes truffles (tho ik u mean for the CAKE it’s wasteful).
Eml E Aww :( I think anyone, gay, bi, straight or whatever, should have that cake made for them... It's just too good. Funny thing is, he is in our school rugby team, and I'm the one in the kitchen baking like a housewife in the 20s, and yet he is the gay one. Thanks! :) You too!
Aina Kamal I made it last year and tbh it didn’t taste good I recommend using a recipe that you have already tried and multiplying it by the amount of colours you’ll need because you don’t wanna waste so many ingredients
Made this last night, followed you step by step and it turned out absolutley perfect . Thank you, your so clear to follow alot of other videos aren't . Now I've had a scroll threw your other links I'm so glad i found your page but i have a feeling my diet just failed miserably lol Ps I gave my 11 year old son The off cuts and he made his own little rainbow cake which tuned out amazing too . He was really chuffed.
If you don't own a kitchen aid/ big mixer DO NOT MIX IT ALL WITH A HAND MIXER! Do half then add it together 750g of butter and 750g of sugar has now resulted in a kitchen that's white and a one blown up hand mixer 😂😭
Aahhh 😯 I have this problem and its like when someone doesn't use all the mixture or leaves like a table spoon of batter in the bowl I feel as if they are wasting like 5000 cups of batter 😂 it sounds crazy I know! 😂 tell me I'm not alone 😩😩
I made this cake yesterday for my daughter's 1st birthday. It went down so well! Thanks so much for the great tutorial - the step by step instructions were really helpful 😀
FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS: 9 tbsp whole milk 1 1/2 tsp vanilla extract various color pastes 3 cups + 2 tbsp softened unsalted butter 3 cups + 2 tbsp granulated sugar (american caster sugar) 9 large eggs (free range or farm fresh are best!) 3 cups + 2 tbsp regular flour 1 tbsp baking powder butter + flour for cake pans for the frosting: 26 tbsp soft unsalted butter, or 1 2/3 cup 3 3/4 cup sifted icing sugar 5-6 tbsp whole milk 1/2 tsp vanilla extract what other recipes should i convert?
BakingGymnastLove I've used 9 inch tin foil pans and they still gave good height. Don't do 10 inches unless you want a regular height (double layer height). Very thin layers...
im soooo glad I've found you on here!!! i have dyslexia and find reading recipes a nightmare!! demo's are a must. I've bought a mixer and everything i need to make some fab cakes for the macmillian coffee morning. with your help im confident i can do it!!
I have made this cake twice and it's the BEST recipe ever! I find a lot of rainbow cakes being ultra sweet esp the icing but this one was perfect. Jemma is my go-to for hands down, the easiest recipe to follow. My kitchen is always left in a mess due to the 6 sets of everything :) I also used regular semi-skimmed milk and just regular baking butter from Aldi. I am about to make my third cake for my niece's 1st birthday.
this is so beautiful! I just want to say THANK YOU for taking your time and really showing us every step of the process and giving us so many helpful tips along the way! You rock!
I have tried it this week for my birthday. It was just perfect. Even thought it was my first one so it tool me about 12 hours... But I added orange flower water at in the butter cream to give it some taste. A whole vanilla came seemed tasteless...
Making this for my bday, im also gona get my mom a piece after the party and come out! PRAY FOR THIS POTATO ALSO THIS IS SO AMAZING AND TASTES DELICIOUS
@@ArohaStill I don't each cake but just remember 100g of butter = 900 calories, 1kg = 9,000. we're not even taking into account the cake flour, sugar (both of which: 100g = 400 calories) and other stuff. the average person burns about 2,300 calories a day. this is a recepie for disaster. i tried ranbow cake but had to peal off almost all of the topping for it to be consumable, otherwise it was way too rich.
@@FadeIn2Obscurity That one slice will almost reach your daily caloric needs-that's the problem, not to mention the additional toll it will take on your health. So you either have to eat more food to become nourished and therefore fat, or you eat less to become thin and malnourished.
Salut !!! Brilliant and simple way to explain this ever popular cake ....you always get a Huge Whoa factor when the first slice is pull away .... and i am loving your ingredients cupboard .. #envy ;o) ...Keep Baking Mad !!! LOL Eric xx
Hey y’all I just have a slightly easier cake recipe for y’all It’s just Flour Sugar or caster sugar Butter Eggs The basic recipe is 200g flour 200g sugar 200g butter 4 eggs The ratio is just 1 egg per 50g of everything else so it’s super easy to increase or decrease The cake is always super soft and fluffy and tastes great
Thanks so much for this it has really helped me!! I’m making my birthday cake and found this tutuorial so guess what cake I’m making!! Thanks so much Jemma bye xx
Amazing cake but there does seem to be a lot of waste - why was each layer cut so shallow? Also, would it have been even better with Italian buttercream?
Bonjour,l J’ai réalisé ce rainbow cake, mais il m’a fallu faire plus de pate pour avoir les six génoises de couleur. Pour la crème, j’ai plutôt préféré faire une crème au beurre meringue suisse. Le rainbow cake était très beau et je n’ai eu que des compliments sur la génoise qui était excellente. 👏👏👏 Je vous remercie beaucoup pour cette recette que je garde précieusement. La prochaine fois, j’essaierai de faire votre crème au beurre.😘😘😘❤️🩵💛🧡
I am so confused why so many rainbow cakes are made in plain vanilla cake with vanilla buttercream. Lost opportunity for fun added flavors, like hazelnut, raspberry, blueberry, pomegranate, etc.
5:25 If you do this recipe, you should weigh your stand mixer's bowl first, so you don't need to transfer your mix to another one. It saves a bit of time.
For people with only 2 pans: It took me about 5 hours to bake this. I had a 7 inch pan so I had to bake for 25-30 mins at 150° fan forced. My problem was I used a new food coloring gel and it took me ages to get to the right colors. I had to add extra milk in some of the batter because of that and I think maybe with all the whipping my cake wasn't as moist as I'd like it but it was tasty! Next time I make it, I'll half the recipe as the layers were just too big. Also, I didn't trim the cake off much... Just a little off the top of a few that were obviously not leveled. I didn't trim off any of the sides as it would be covered anyways and when you cut into the cake, you couldn't see it at all. Also, when you put the top layer on, put it upside down so you have the flat bottom layer :). The icing wasn't my favorite though. I've tried other buttercream icings and I think salt is an important addition. But the cake itself wasn't overly sweet so this icing was just sweet enough for it. Thanks Jemma for the tutorial! I had made this for my son's birthday and he loved it!
jerrinjoy85 I was thinking the same thing about the side trimming, but I guess when you work in a professional bakery/kitchen these are the things you have to consider. I’ll probably do it the same way as you when I bake this cake post-quarantine
I am going to make this today, without any anxiety that I will mess it up ( I am only 10, you see, and I have very small thingers), because I know i can always trust your recipes. Subbed and liked the vid
760 grams of butter means the whole cake has 7,000 calories from butter alone that's over 1,000 calories per slice just from the butter, not including the cake, carbs, suger etc
so i am standing here in my kitchen and i have now discovered that the kitchen aid bowl is way too small... xd how am i supposed to get another 750g of flour in there
First off I want to say that I LOVE THIS VIDEO!!! It is so PROFESSIONAL YET FUN! Which is hard to do. Also I'm not going to lie, I was going crazy when you split the cake in half. Although I do understand why you did it. And if you staff eats them all day that's great. I personally would get a little buttercream and put a dab on each piece. LOL. I bet your bakery sells beautiful clean looking perfect cakes. Because that was an awesomely perfect cake. AND I ABSOLUTELY LOVE LOVE LOVE THE WAY YOU HAVE YOUR BACK CABINETS WITH ALL YOUR SPRINKLES. NEW SUBSCRIBER!!!!!
Actually, a rainbow cake is fairly easy. It's just a really tall version of a simple cake - with food coloring. It's the layers that trip people up, but if you're careful and neat, it should turn out fine.
***** If U have some basic skills in cake baking, making a rainbow cake is very simple. I bake a beautiful rainbow cake on my first attempt simply from watching many YT videos.
My rainbow cake came out perfect. I didn't make it from scratch. I used two boxes of Duncan Hines white cake mix to make four layers... red, yellow, blue and green. I also used three tubs of Duncan Hines cream cheese frosting. Folks, your cakes will rise and become dome-shaped in the middle as she stated, so be sure to cut off the dome because if you don't, your layers will break when you stack them. I learned that through trial and error. LOL
Jemma I love your cakes . Even though I can't make them ( I'm still a child ) but I'm sure u used some hard work and efforts to make that cake just for us . Thanks
I would suggest just asking your mother, father, or other guardian to bake with you! They can help you with some of the harder stuff like holding up heavy bowls and working with the oven and/or stove depending on what you're making.
