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  • 335g self-raising flour
  • 335g soft unsalted butter
  • 335g golden caster sugar
  • 2 teaspoons baking powder
  • 6 fresh eggs
  • One Zest of Lemon
  • Rainbow gel colours (Americolour or Sugarcraft Colours are recommened) -
  • For The Icing
  • 500g icing sugar
  • Juice from from 1 lemon
  • sprinkles to decorate


  • Preheat the oven to 160°C. Grease and line your cake tins, which should be between 8-10 inches wide.
  • Add all the cake ingredients to the bowl and mix really well so it is combined and fluffy, but don’t over mix it. Divide the mix into how many layers you are going to make : five is an ideal amount, and place into separate bowls.
  • Add a small amount of food colour to each bowl, mix to colour evenly, adding more colouring if necessary to get vibrantly coloured mixtures.
  • Put the mixes into the prepared tins, level them with the back of a spoon so they’re lovely and smooth. Put them into the oven, for about 20 mins (depending on size so please keep in mind), until well risen and just firm to the touch.
  • Don’t open the oven too soon or they might start to sink.
  • Take the cakes out the oven and give them a few minutes to cool in the tin. Then put them onto a cooling rack. If reusing the tins, wash, grease and line with clean paper before adding the next mixture.
  • You may want to put a tea towel onto a cooling rack before turning out the cake to avoid having marks on the cake
  • For the icing add half the butter into the icing sugar and whip together. Electric whisker is best for this. Mix for a while until it’s nice and smooth. Gradually add more butter then start adding in the lemon juice bit by bit. Keep whipping the icing until it is light and fluffy and doesn’t feel grainy when you rub it between your fingers. Add a layer of icing between each of the cake layers.
  • Divide the rest of the icing into bowls how many layers you have and add colour.
  • Add a layer of icing between each layer, and then blob each of the different coloured icing around the edge of the cake in a straight line up the side. Start from the bottom and work up until you reach the top. You should have lines of colour around the cake.
  • Take a smooth palette knife or spreader, spread in one movement buttercream around the cake to get the desired stripe look
  • Finally, get creative! Spread the remaining buttercream on top and either leave plain or add sprinkles – decorate the top however you like!

ADDITIONAL STEP – To Add Rainbow Rosettes

  • Place each tinted frosting into an individual resealable plastic food bag; pushing frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch long piece of plastic food wrap onto counter surface. Pipe each colour onto plastic wrap to form wide 12-inch horizontal lines (using all of the frosting) that are touching. Gently roll frosting lines into one large log, using plastic wrap.
  • Snip tip off 1 end of plastic wrap. Place cut-side down into piping bag fitted with 1M, 2M OR 3M NOZZLE. Pipe rainbow rosettes onto cake as desired. Nozzles Available in store (


  1. Erasmo Sissac

    I’m very happy to discover this page. I wanted to thank you for your time just for this wonderful read!! I definitely liked every little bit of it and I have you bookmarked to look at new stuff on your blog.

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