Inside the Kombi Cake

Here's some quick show and tell on how to make a rainbow/tye dye cake for anyone who is interested. You will need a white cake batter (I used a basic butter cake flavoured with orange, I'll include the recipe at the end) and however many food colours that you'd like.

Firstly divide the cake batter into even amounts, one for each of the colours you plan on using. Dye each bowl a different colour. I used three colours, which I halved again to make six layers.

To make the cake spoon the first coloured batter into the centre of a prepared cake tin, don't spread out.


Heap the second colour directly on top of the first layer, the first layer will spread a little from beneath.


Continue layering the remaining colours, one on top of the other.


The end result.


For the Butter Cake

280 grams butter
225 grams caster sugar
1 1/2 teaspoons vanilla essence
1 tablespoon orange zest
4 eggs
225 grams self-raising flour
150 grams plain flour
185 ml milk

To make the butter cake

Preheat oven to 180 degrees c. Lightly grease and flour a 20cm (9 inch) round cake tin.

With an electric mixer cream together butter and sugar until light and fluffy. Beat in the vanilla and orange zest. Add the eggs one at a time, mixing well after each addition.

Gradually fold in the flours alternately with the milk, until the mix is smooth.
spoon the mix into the prepared tin and gently smooth the surface taking care not to disrupt the colours too much.

Bake cake for an hour and fifteen minutes or until a skewer inserted into the middle comes out clean. Leave cake rest in the baking tin for 5 minutes before turning out onto a wire rack to cool.