A quick pie is delightful, but mastering rainbow cakes elevates your baking to professional levels. As seasoned bakers, we've tested countless recipes, and this book stands out.
We couldn't resist its allure. One photo had us salivating, two had our stomachs growling, and by the third, we were hooked. These cakes dazzle the eyes and tantalize the taste buds, earning envy from guests. Best of all, they're accessible to home bakers—no pastry chef credentials required.
30 vibrant recipes
To wow your audience (and satisfy your cravings), this book delivers 30 gourmet cakes perfect for sharing on social media. From almond-apricot bombs and surprise layer cakes to rainbow cupcakes, white chocolate-blueberry delights, or the girl's cake, variety abounds. For Valentine's Day, try the Lover's Cake (sharing recommended).
Can't wait to get started? Here's the Pastel Layer Cake recipe—save us a slice!
"Rainbow Cakes" by Aude Royer, Larousse editions, €7.90.
For 8-10 people
Preparation: 50 min
Cooking: 5 x 10-12 min
Refrigeration: 2 hours
For the sponge cake:
5 eggs
150g caster sugar
150g brown sugar
280g softened butter
350g flour
2 tbsp. baking powder
2 tbsp. vanilla extract
For the mascarpone cream:
500g mascarpone
200g Philadelphia®
125g icing sugar
3 tbsp. lemon juice
5 gel dyes (pink, purple, yellow, green, blue)
For decoration: multicolored pearls
Equipment:
1 pastry circle (or mold) 15 cm diameter x 2 cm height
1 angled spatula
Prepare the sponge cakes. Preheat oven to 180°C (th. 6). In a large bowl, whisk eggs with sugars until mixture whitens and doubles in volume. Add butter and mix until smooth. Sift in flour, baking powder, and vanilla.
Divide batter into five equal parts.
Reduce oven to 120°C (th. 4). Grease pastry circle (or mold) and place on parchment-lined baking sheet. Fill with batter and bake each layer separately for 10-12 min. Test with knife—blade should come out clean. Cool on wire rack.
Prepare cream. With electric mixer, beat mascarpone, Philadelphia®, and icing sugar vigorously. Add lemon juice and mix. Divide into five bowls. Add a knife-tip of gel dye to each for pastel shades—gels are potent, so use sparingly. Stir well. Chill creams 1 hour minimum.
Trim domed tops from sponges for flat surfaces. Spread colored cream on each with spatula, stacking carefully—avoid excess in center to prevent tipping. Chill assembled cake 1 hour before serving. Decorate with multicolored pearls.
