Merry-Go-Round

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