Seven delicious and fluffy layers of rainbow cake frosted with the best vegan buttercream, this cake is pure heaven.  Its gluten and nut free, vegan, and celebrates pride. It’s just the best way to bring a smile to anyone’s face, especially when everyone can share it. 

 

Naked Rainbow Pride Cake

A couple weeks ago, our Chief Dessert Designer Katarina was honoured with her first international catering gig while in Cannes, France. On a business trip to the International Festival of Creativity, Katarina was asked to cater the LadBible Villa Pool Party. The party theme: inclusivity in the creative space.

Given that it was for LadBible, we wanted to do something EPIC. The party was all about inclusivity, it was Pride Month, and since Dolled Up Desserts is all about #inclusivedessert, we decided it was time to take our cake up a notch. 

We created the most inclusive cake in the world. Check our Instagram for a picture of the special day (there is also one at the end of the post!)

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Its gluten and nut free, vegan, and celebrates pride. It's just the best way to bring a smile to anyone's face, especially when everyone can share it.

Oh, and it’s completely naked.

The colourful layers serve as a reminder to remove that thick, fake layer of frosting that we present to those around us.

Own who you are and embrace yourself. The world will love you for it.

Print Recipe
Naked Rainbow Pride Cake Recipe
Seven colourful layers of sweet gluten free and vegan vanilla cake iced with our very best vegan buttercream and topped with delicious multi coloured sprinkles. We believe this rainbow cake is the most inclusive cake in the world. Its gluten and nut free, vegan, and celebrates pride. It's just the best way to bring a smile to anyone's face, especially when everyone can share it.
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
slices
Ingredients
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
slices
Ingredients
Instructions
  1. Prepare our Best Vegan Buttercream frosting. OPTIONAL: remove 20g of milk and replace with 20g of clear vanilla extract for added flavour. Keep frosting in the fridge until ready to use.
  2. Preheat oven to 350°F.
  3. Remove 6 tbsp of soy milk and set aside. Combine soy milk, apple cider vinegar, clear vanilla extract and oil in a large mixing bowl. Combine using a whisk or spatula.
  4. Add both baking mixes into the mixing bowl and stir until no lumps are present.
  5. Take 6-7 smaller bowls and add 1 tbsp of soy milk and 1/8 tsp of gel food colouring to the milk. Mix well using a whisk or fork.
  6. Evenly distribute cake batter into each smaller colour bowls. Combine cake batter with the colour until well combined and evenly coloured. Add more colour if required.
  7. Take a 13" cookie sheet. Place two half sheet sized parchment paper slices on the sheet. Pour and evenly spread the thin layer of cake batter on each half parchment sheet, ensuring they are large enough for a 6" cake ring to fit on it.
  8. Bake cake on cookie sheet for 15-20 minutes, until risen and firm to the touch. Let cool slightly, enough that you can confidently move the cake off the pan via the parchment paper. Remove cake carefully from pan by grabbing parchment paper sides firmly. Repeat until all cake is baked.
  9. Once completely cooled, use 6" cake ring or pan to trace a ring of cake. Cut the ring of cake using a sharp knife. Peel away the cake remains, snack on them, and set aside the coloured cake round.
  10. Remove icing from fridge. Re-whip on high speed until it reaches the "mayonnaise" stage. Scoop icing into piping bag and cut off a 1.5 cm diameter tip off of the bottom of the bag. Alternatively, use a round icing tip.
  11. To assemble the cake using a 6" cake tin and parchment paper, refer to our Vegan Birthday Cake recipe: https://dolledupdesserts.com/milkbar-birthday-cake-vegan-glutenfree/
  12. To assemble the cake using a 6" cake ring and acetate paper, place cake board at the bottom of the ring. Line the ring completely with acetate paper. Cut a second piece of acetate paper that is equal in length and stack the paper to increase the height of the cake collar. You can adjust the height as you build the cake.
  13. Place the first layer of cake (red or purple) on the bottom of the ring by carefully lowering and placing it onto the board within the cake ring. It is okay if the cake tears.
  14. Pipe frosting around the circumfrence of the cake until the top of the cake is covered. Repeat this step if desired for extra frosting between each layer.
  15. Add the second layer of cake (either orange or blue) by lowering it into the cake ring on top of the icing and press down slightly. Add another layer of frosting.
  16. Repeat layering rhe cake and frosting until the final cake layer. Adjust the cake collar to ensure that it fully supports the cake.
  17. Place cake in freezer for at least 12 hours.
  18. After freezing, remove cake from cake ring. Remove acetate paper.
  19. Using a star piping tip, pipe small rosettes on the top of your cake. Sprinkle with an epic amount of rainbow sprinkles.
Recipe Notes

STORAGE

Cake can stay at room temperature for up to 12 hours. Keep in fridge covered with plastic cling film for up to 3 days or in the freezer for up to 4 weeks.

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Katarina looking super fab and representing #inclusivedessert at the LadBible Villa Pool Party in Cannes, France

June 19, 2018

DON'T FORGET TO PIN IT FOR LATER

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