Jane Beedle rainbow cake recipe on Lorraine

Jane Beedle served up a rainbow cake for Jane’s Spring Bake segment on today’s episode of Lorraine.

The ingredients for the sponges are: 400g caster sugar, 400g salted butter, softened, 450 self raising flour, 3 tsp baking powder, 6 large eggs, 3 tsp vanilla extract and 5 different gel food colours of your choice (Jane used used grape violet, poppy red, turquoise, egg yellow and party green).

For the vanilla frosting: 5 x 400g shop bought vanilla frosting (or see recipe below for homemade Swiss buttercream if you prefer), Gel pink and blue food colouring.

For the chocolate drip icing: 100ml double cream, 100g plain chocolate amnd Knob of butter.

For decoration: Jane used the selection below, be creative and decorate with your favourite treats
(All store bought from the high street)
Mini meringues, Mini lemon meringues, Pink wrapped soft caramels, Pink fruit crumbles, Chocolate lollipops and Multi-coloured sprinkles.