Rainbow cake

The first time I try rainbow cake is suggestion from my best friend susanna when I go back to medan. She bring me to cafe have tea n serve me the cake.
I love it so much. Then I try to make it by myself but the first time,  result is not I want de. So bad . I make few more times and get the recipe from fb friend cynthia lim. I success with different shape and decoration .
But im still on learning , wish one day can do more better than now.

this is the recipe from cynthia lim . 

 Rainbow Cake

This recipe yields a 7 layer 8" round cake

The recipe is split into 3 batches to prepare and bake

BATCH 1 (Yields 2 layers)

160g plain flour

1 1/2 tsp baking powder

A pinch of salt

110g unsalted butter

150g castor sugar

1/2 cup milk

2 eggs (55 - 60g)

1 tsp vanilla bean paste

BATCH 2 (Yields 2 layers)

160g plain flour

1 1/2 tsp baking powder

A pinch of salt

110g unsalted butter

150g castor sugar

1/2 cup milk

2 eggs (55 - 60g)

1 tsp vanilla bean paste

BATCH 3 (Yields 3 layers)

240g plain flour

2 1/4 tsp baking powder

A pinch of salt

165g unsalted butter

225g castor sugar

3/4 cup milk

3 eggs (55 - 60g)

1 1/2 tsp vanilla bean paste

*NOTE: What I did was to whip up one batch at once and bake one layer before the other. If your oven allows for even baking of 2 layers, by all means go ahead and bake them together (: 

Wilton Gel food colouring, I used 7 colours for 7 layers

Filling

625g cream cheese, thawed

275g unsalted butter, room temperature

412g icing sugar OR 300g icing sugar and 112g snow powder (for a less sweet version)

3 tbsp vanilla bean paste

Decorations 

i use topping cream 

Rainbow Cake with Peanut filling
by Lee Theresa

7" Vanilla Cake (for 2 layers only)
(A)
2 egg yolks
40ml milk
25g corn oil
1/4tsp vanilla extract
50g superfine flour
pinch of salt
(B)
2 egg whites
35g caster sugar

colour paste: Red, Orange, Yellow, Green, Blue and Purple.

Method:
1. Mix well (A) set aside
2. In a separate bowl, beat the egg white and sugar until soft peak form
3. Gently fold both 1 & 2 together
4. Divide equally into 2 potion and add the coloring
5. Bake at preheated oven 150c for 22 mins or till cooked.
6. Repeat for another 4 layers.

Filling:
220g fresh cream, whipped
100g Instant custard cream with sugar
> fold both together and set aside

120g or more peanut bits

Side:
150ml fresh cream +- 2 Tbsp sugar, whipped
> use 25ml for each color, fill in piping bag

Top:
some chocolate, melted
some M&M chocolates, peanut butter flavor

Assemble the cake:
1. You will have six pieces of cake in 6 different color.
2. Spread the custard cream mixture into each layer and arrange some peanut bits
3. Cover the whole cake with a thin layer of custard cream mixture.
4. pipe the color cream along the side of cake.
5. Pour a thin layer of melted chocolate on top the cake
6. Finally arrange some M&M chocolate