'Rainbow over Lake' Rainbow Tiers Chiffon Cake


This is a very special cake for a dear friend’s Rainbow Baby's manyue. The baby is the beautiful Rainbow after the rain and God’s special gift because God Heard. As I knew her personally, the Rainbow Baby and the cake has special meaning to me and all of her family and friends who love her.

The top is inspired by a Rainbow arching over a Lake after the rain. I made the center hole of the chiffon cake into a lake with blue cake. Too bad it can't be clearly seen from this picture angle.

The tiers making up the chiffon cake are made from Rainbow colors from the top to the bottom. The different tiers have different flavors as I prefer to use natural food coloring to reduce the amount of coloring used. I also thought that it would be nice to have a multi-flavored cake so that there’s a flavor for everyone and also the multi-flavored Lego chiffon cakes were well-liked.

The top tier is made from Strawberry chiffon cake, the orange layer is made from Orange chiffon cake. The second tier is Lemon chiffon cake with zest, and the green layer is Pandan chiffon cake. The bottom tier is Vanilla chiffon cake with Blue pea flowers. The flowers themselves are not vibrant enough so I had to top up with gel food colouring, and lastly the purple layer is made from Blueberry chiffon cake (remember to filter the juice). I had to bake many rounds of different chiffon cakes and it’s my first time baking so many different types on a big scale, so needless to say, after a while I was trying hard not to get confused and it took one tiring day just to bake finish everything.

I hope it will be a special memory for them. Super thankful she shared everyone loved the cake! There was lots of love seen at the party too. 

Happy full month to Rainbow Baby Samantha!! You are dearly loved.

The recipe for a smaller cute version of the Rainbow Tiers Chiffon Cake is now in Creative baking: Chiffon Cakes. You can find a detailed recipe with picture guide on how to make it there.


With lots of love,
Susanne

Comments

  1. Eimear Anne3 May 2015 at 16:56

    It's so bright and colourful, what a lovely way to celebrate.

    ReplyDelete
    Replies
    1. Susanne Ng3 May 2015 at 21:57

      Thanks Eimear Anne! It was really a joy to bake for and celebrate with the Rainbow baby :)

      Delete
  2. Anonymous19 June 2015 at 06:44

    I want to order this cake from you 4 my children's birthday. Would u mind telling me how to contact you? Im from Shah Alam. Thanks!

    ReplyDelete
    Replies
    1. Susanne Ng19 June 2015 at 08:45

      Hi! Thanks! You can drop me an email in the About Us page. Thank you :)

      Delete
  3. Anonymous12 August 2015 at 10:21

    Hi Susanne,
    Thank you for the lovely cake & the meaningful story.

    Wow! only one day to finish the cake. How do u do this?
    *Need to make the egg batter & beat the egg white for each cake?
    *Do I need to rewash the mixing bowl after each time? Will residual beaten egg white/ egg batter in each bowl respectively affect result?
    * Can freeze the chiffon cake?
    Thank you.

    Lim Mei

    ReplyDelete
  4. Anonymous12 August 2015 at 10:26

    I mean, do I make the egg batter & beat the egg white separately for each cake or can I increase recipe & do it all at once?

    Also, after each bake, how do I ensure the mixing bowls & equipment r washed thoroughly? Just detergent or need to give a final rinse for the mixing bowl for beating egg white with vinegar?
    Thank you again for your patience...

    Lim Mei

    ReplyDelete
    Replies
    1. Susanne Ng12 August 2015 at 22:55

      Dear Lim Mei,
      You can't do it all at once due to the oven capacity and the meringue will break down while waiting. So I did them separately and washed normally with detergent. It took 3-4 rounds of baking. You can freeze thin layers of chiffon cakes. But for big donut chiffon cakes, I have tried a few times, the results are not so good and the texture is more dry so I will not recommend. Thanks!

      Delete
    2. Anonymous13 August 2015 at 07:36

      Thank you Susanne!

      Delete
  5. LiPing11 January 2016 at 12:48

    Dear Susanne, the skin of the cakes look flawless, did you use the "water-bake" method (with water at the bottom layer of the oven?
    Did you support the bake with dowel? If yes, can you advise how to do it for chiffon cakes with hollow in the middle?
    Thank you for your advice in advance. :)

    ReplyDelete
    Replies
    1. Susanne Ng29 July 2016 at 08:57

      Thanks yes I use 'water-bake' usually for my cakes. Yes the dowel support is like normal tier cakes. Thanks!

      Delete
  6. Anonymous27 July 2016 at 14:15

    Hello! I was referred to your blog via my colleagues, and I was instantly drawn to how attractive your creations are!
    My baby is turning 1 in mid September. Can I know how much you charge for this cake plus delivery (to Tampines)?

    - Eric

    I can be contacted at ngmh1512@gmail.com. thanks!

    ReplyDelete
    Replies
    1. Susanne Ng29 July 2016 at 08:57

      Hi can you drop me an email suslovingcreations@gmail.com? Thanks

      Delete

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