Blog

Ingredients:

Cake:

• 2 boxes of white or vanilla cake mix
• 2.5 cups plain yoghurt
• 8 eggs
• 2/3 cup Palm oil
• 1.5 tsp of food colouring: red, yellow, blue, purple, gree and orange

Frosting:

• 1 cup vegetable shortening
• 250 gr margarine, softened
• 2 cups icing sugar
• 4 tsp vanilla extract
• 4 tbsp heavy cream

Method:

1. Preheat oven to 170°C. Grease and flour six 9″ round cake pans (bottom and sides).
2. For cake, combine cake mix, yoghurt and eggs in a bowl on low speed. Add palm oil, on medium speed for about 3 – 4 minutes.
3. Divide batter evenly between 6 medium bowls. Add one food colouring to each bowl.
4. Pour batter into six cake pans and bake for 12-15 minutes. Let the cake cool for a few minutes before transferring onto a wire rack.
5. For frosting, beat margarine and vegetable shortening on medium speed for a few minutes. Add icing sugar gradually on a low speed. Add vanilla extract, then beat on medium speed for 3 minutes.
6. Lower speed and add heavy cream. Increase speed back to medium and beat for about 3 minutes. Divide frosting into two.
7. To assemble cake, use half of frosting for spreading on each layer, starting with purple then blue, green, yellow, orange and finally red for the top of all layers. Then do the crumb coat by covering thinly top of the cake, filling the edges and covering the sides. Refrigerate for 30-60 minutes.
8. Take out the cake and add the second coat with the remaining frosting. Serve.