Rainbow sprinkle cake from Layered: Baking, Building, and Styling Spectacular Cakes (page 156) by Tessa Huff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 02, 2020

    This makes for a show-stopping cake with any special decorating skills, although trying to keep a six-layer cake straight and level is a bit challenging. Frosting it is also rather tricky, but fortunately the sprinkles hide any minor blunders. I baked the layers in two batches, and my second batch was slightly smaller and didn't rise quite as well, but no matter. It looked beautiful when sliced! Plus, the yellow cake and Swiss meringue buttercream recipes are absolutely delicious and wonderfully easy to work with. It's a definite crowd-pleaser of a birthday cake. I made it for my youngest's fourth birthday.

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