This week’s bake is a Gluten Free Rainbow Bundt Cake 

in honor of my lovely wife, Linda !   Her birthday was on Friday !

The picture above is Rainbow Butterfly Unicorn Kitty and she's wishing Linda a Happy Rainbow Birthday !

The history of cake decoration goes back to the mid 17th century, when the masters of culinology and desserts - the French, started to get creative with their sugary confections. Deserts were first introduced as a separate course at this time - and thus, started to become more elaborate and visually appealing, especially for wealthy guests at fancy restaurants, banquets and dinner gatherings. 

Over the years, cake decorations went from simple cream flourishes and fondant art to towers of sugar and cream that could resemble architecture, magical creatures and even human beings, with intricate mechanics and moving parts, and bursts of colour layered upon one another.

The rainbow cake found its humble beginnings in the sentimental story of Kaithlin Flannery and her friend.  Kaithlin, a passionate baker, writer and friend decided to do something special for her friend.  What better way to do that than to honor everything her friend loved? Rainbows, colour and a whole lot of sugar! This idea sparked an experiment and eventually created the iconic rainbow cake that we know and love today - with layers of beautiful colours and a burst of sugar to brighten up her friend’s day.

Kaithlin’s cake became a sensation over the internet, with people all over the world admiring her marvelous cake all around the globe - even culinary queen Martha Stewart ended up inviting Kaithlin onto her TV show to share her story and recipe!     From the CakeRush blog.

Here is the recipe:

Gluten-Free Rainbow Bundt

By Lou Carruthers of Crumbs & Corkscrews

INGREDIENTS

125 g Unsalted butter

180 g Golden caster sugar

1 tsp Vanilla extract

2 Eggs medium

180 g Gluten-free self-raising flour

1 tsp Gluten-free baking powder

125 g Greek yogurt

Gel food colours - red orange, yellow, green, blue, purple

Icing sugar

Cold water

Sprinkles

INSTRUCTIONS

Lightly grease an 8 inch diameter Bundt pan, then dust with gluten-free flour. Tap off any excess.

Preheat oven to 180C or 160C (fan).

Using a stand mixer with the paddle attachment, beat the butter and caster sugar, until pale and fluffy. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.

Add the vanilla extract and eggs, one at a time, to the butter and sugar, and beat until well combined.

Sieve the flour and baking powder together.

Add half the flour to the mixture and gently fold together.

Add half the yogurt to the mixture and gently mix through.

Add the remainder of the flour, and fold through. Add the remainder of the yogurt and mix through.

Divide the mixture into six bowls using the measurements above and colour accordingly.

Leave the remainder of the mixture as 'normal'.

Put each of the coloured mixtures into either individual piping bags or plastic food bags, with the corner snipped off. This makes it easier to layer the colours in the bundt pan.

Add the 'normal' batter mixture into the bundt pan, Then pipe the red batter on top, making a wide ring. Then add the orange batter but keep it within the ring of the red batter. Next add the yellow, and so on. Each time keeping the batter within the ring of the one below it.

Bake for 30-40 minutes, until a skewer or toothpick inserted comes out clean.

Let the cake cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.

When cooled, mix together a runny icing with the icing sugar and cold water; so that it will dribble over the top and sides of the bundt cake, but not completely run off.

Decorate with the sprinkles, then slice it to check out the rainbow!

Here are some pictures from the bake:

Have a Great Day !