Another video to add to my rainbow collection. I love rainbow themed treats and in this step by step tutorial I show you how to get it perfect every time. I’m super pleased with how this one turned out. I’ve seen many polka dot cakes floating around the internet but never had I seen one that gives a perfect slice every time. So I sat down and worked out the calculations, drew many diagrams and precisely planned where each and every ball needed to be to get the perfect slice every time and it worked. It looks incredible, a real showstopper. Give this a go yourself and let me know how you get on. SUBSCRIBE HERE http://www.youtube.com/channel/UCoz6ct4qHH7Apgi5EtfhqUQ?sub_confirmation=1 FOR MORE TIPS AND TRICKS CHECK OUT MY WEBSITE HERE https://carlytoffle.wordpress.com Latest videos to watch: Poo Emoji Cookie Dough Pops https://www.youtube.com/watch?v=6WYbW3waGZg Angry Bird Easter Eggs https://www.youtube.com/watch?v=S1DLEf5XH5Y LOADED Cookie Cake https://www.youtube.com/watch?v=aCUOr2Vhm8Y Rainbow Swirl Swiss Roll https://www.youtube.com/watch?v=8QutwsAFFm0 Rainbow Swirl Funfetti Cupcakes https://www.youtube.com/watch?v=JbtfD4UVDp4 To make this for yourself you will need: For the rainbow balls: ♡ 180g/6⅓oz/⅔ cup unsalted butter ♡ 180g/6⅓oz/1⅙ cup caster sugar ♡ 180g/6⅓oz/1⅔ cups self-raising flour ♡ 3 free-range eggs ♡ 1 tsp. vanilla extract http://amzn.to/1UlL1y9 For the primary cake mixture: ♡ 500g/17⅔oz/2⅕ cups unsalted butter ♡ 500g/17⅔oz/2⅔ cups caster sugar ♡ 500g/17⅔oz/4½ cups self-raising flour ♡ 8 free-range eggs ♡ 2 tsp. vanilla extract http://amzn.to/1UlL1y9 For the buttercream: ♡ 400g/13oz/1¾ cups unsalted butter ♡ 800g/28⅕oz/6 cups icing/powdered sugar ♡ Vanilla extract or lemon extract http://amzn.to/1UlL1y9 Equipment you will need: ♡ Mixer http://amzn.to/1VyIy2W ♡ Sieve ♡ Spatula ♡ Piping bags ♡ Mixing bowl- small and large ♡ Jug ♡ Cake pop mould http://amzn.to/1VyIct9 Method: 1. To make the rainbow cake balls, cream together the butter and sugar until smooth. Then in a separate jug, beat together the vanilla extract with the eggs. Then sift the flour and fold in with a large metal spoon or spatula, being careful not to knock out any of the air you created. Divide the mixture between 7 bowls and colour: red, orange, yellow, green, blue and pink. Pipe the mixture into your cake pop mould filling half full. You’ll need 60 balls in total: 10 red, green, blue, pink, orange & 5 yellow, purple. Bake in a preheated oven at 160°C fan/350°F for 8-10 minutes and allow to cool completely before popping out of the mould. There’s no need to grease the mould. 2. To make the primary cake mixture, make the cake in exactly the same way as above, but with the larger quantities. Divide the mixture evenly into 3 piping bags. It might be a good idea to weigh the bags to be certain. 3. In a 9” greased and lined sandwich tin, pipe 10 small evenly spaced dots in a ring around the outer edge of the tin, about 2-3cm away from the circumference. Then stick the balls on top alternating between two colours. Then pipe a ring within the other ring and arrange the balls in a circle, again alternating between the two colours. For the exact arrangement of colours, please refer to the video. Repeat this for all 3 layers and bake in a preheated oven at 160°C fan/350°F for 8-10 minutes and allow to cool completely. 4. To make the buttercream, soften the butter and sift in the icing sugar in two batches, mixing well in between until soft and smooth. 5. To assemble, make a mark on the rim of the cake exactly where the outer balls are. Then stack the cakes, spreading an even layer of buttercream in between the layers. Make sure you line the layers up so the balls are stacked directly on top of each other. Pop the rest of the buttercream into a piping bag and pipe little peaks over the top. Finally decorate with edible silver balls. 6. Cut a slice exactly where you made your marks to reveal the polka dots inside. Cut the same size slic...