It was so much fun making the Mosaicakes, and this is how I did it.
[everything but the colours are vegan in this recipe – the local Natural Food Store here was sold out of the vegan colours – I will have the proper vegan colours for next time – TIA! ♥]Rainbow Cake – Mosaicake ¾ C vegan butter* (Whipped Earth Balance) 1½ C cane* sugar egg replacer for 2 eggs 2 tsp vanilla* extract 1¼ C vanilla soy* milk 2½ tsp baking powder (aluminum free) ¼ tsp sea salt 2½ C unbleached flour* colours [sadly, mine were not vegan – next time they will be! ♥] * = Organic
∴ Preheat oven to 375°F/190°C/Gas mark 5. Mix dry ingredients (flour, salt, baking powder) together, then set aside. Beat butter until whipped. Add sugar and continue beating to mix. Add egg substitute, and blend well. Add the vanilla and soy milk, and blend well. Slowly add flour mixture, a little at a time, and beat until it’s all incorporated. Distribute batter evenly into as many bowls as you have colours you’d like to make. Combine colours well. Fill greased cake pan(s) about 2/3 full. Bake for 30-35 minutes, or until no longer wet when a toothpick is inserted. Too much browning will take away from the colours. Cool completely before icing. Enjoy!
*♥*Icing 1 C vegan butter* (Whipped Earth Balance) 6 – 8 C icing sugar ½ C vanilla soy* milk 2 tsp vanilla* extract * = Organic
∴ Whip vegan butter until it’s all light and fluffy. Add vanilla, and continue beating. Alternate adding icing sugar and a little bit of soy milk until the mixture reaches a stable consistency – no longer slipping off a knife. Ice your cake/cupcakes. Enjoy!
I got all my wet and dry ingredients ready. ♥
After the batter was prepared, I split it all up between 6 dishes for each colour we’d chosen.
Several dollops of colour later, and two cake pans, the Mosaicakes were ready for a 30-35 minute bake in the oven.
Mosaicake 1 – the bottom layer.
Mosaicake 2 – the top layer.
After they’d cooled, the cakes came out of the pans easily.
I sliced off the very top of the bottom layer to make a flat surface. (No crumbs were wasted! My Elflings were happy to help with the cake bits I’d cut off.) Once it was flat, I spread a layer of icing, then popped the top layer on.
I started with the sides, then iced the top last. That way you can fill gaps or fix bits that need it. Now it’s ready to decorate! ♥
At the last minute, I realized I didn’t have any piping bags (/facepalm), so I improvised with sandwich bags and my decorating tips. I will definitely be getting more piping bags at the next opportunity I have. Sandwich bags have a tendency to pop.
Here you can see the mosaic of colour. ♥
For cupcakes, see Mosaicupcakes ♥