Merry-Go-Round

Name: Merry-Go-Round
Yield: Serves 12
Ingredients: lilac food colour paste; 8 small silver dragees; 225 g unsalted butter, really soft, diced, plus more for the tins; 1 stick of rock (or 1 extra dowelling rod); 60 g bag white royal icing, no. 1 nozzle; 1 pot pearlised sugar pearls; purple food colour paste; 1 tsp vanilla extract; icing sugar, to dust; 225 g golden caster sugar; 250 g unsalted butter, softened; orange food colour paste; 225 g self-raising flour; red food colour paste; 1 tsp baking powder; 2 kg white sugarpaste; 4 eggs, lightly beaten; 250 g icing sugar, sifted; blue food colour paste; yellow food colour paste; green food colour paste; 480 cm 3 mm-wide ribbon for poles, plus 12cm per bow (I used 8 different colours); 1 metre 1.5 cm-wide purple gingham ribbon, for the drum; 1 metre 1 cm-wide ric-rac ribbon; 2.5 metres 1.5 cm-wide lilac satin ribbon

Rainbow Victoria Sponge

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

All the fun of the fair! Every single crumb of this cake is really colourful, as I’ve turned the Victoria sponge into a rainbow cake. If you feel you would rather make a plain sponge, simply omit the colouring. The poles and horses need to be made a day or so ahead; stick the horses on to the poles the day before too.

Ingredients

For the Cake

225 g unsalted butter, really soft, diced, plus more for the tins
red food colour paste
orange food colour paste

Cake
Vegetarian
Baking
Birthday

Method

To Bake

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Have ready six little bowls, six cocktail sticks and six teaspoons, and all the food colour p