Le Grand Arc-en-Ciel


Kathy Scott created this Le Grand Arc-en-Ciel (The Grand Rainbow) Cake recipe in the second season of TLC's 'Ultimate Cake Off'.

Kathy Scott created this Le Grand Arc-en-Ciel (The Grand Rainbow) Cake recipe in the second season of TLC's 'Ultimate Cake Off'.

Ingredients

1 pound of butter or good quality margarine, room temperature
4 cups of granulated sugar
9 eggs
1 1/2 cups whole milk
6 cups of plain all-purpose flour
1 tablespoon of pure vanilla
1 pound of butter or good quality margarine, room temperature
4 cups of granulated sugar
9 eggs
1 1/2 cups whole milk
6 cups of plain all-purpose flour
1 tablespoon of pure vanilla
2 ounces of Raspberry Icing Fruit or jam
Lavender gel color
1 pound of butter or good quality margarine, room temperature
4 cups of granulated sugar
1 tablespoon of pure vanilla
9 eggs
1 1/2 cups whole milk
5 1/2 cups of plain all-purpose flour
1/2 cup of cocoa
4 cups of heavy whipping cream
4 Chocolate Square or candy melts
1 tablespoon of unflavored gelatin
1 tablespoon lemon juice
4 cups of heavy cream
1/4 cup of sugar
2 cups of fresh raspberries
1/2 cup of solid vegetable shortening
1 stick of butter or margarine, softened
1 teaspoon clear vanilla
4 cups of confectioners’ sugar
2 tablespoons of milk

Preparation

  1. Cream together sugar, butter and vanilla for 5 minutes.
  2. Add eggs one at a time on slow speed. Scrape Bowl.
  3. Alternate adding flour and milk. Scrape bowl and mix for 2 minutes.
  4. Pour in 10" round greased pan with a center cooking core (Tube Pan).
  5. Bake 325 degrees one hour or until a cake tester comes out clean.
  6. Cream together sugar, butter and vanilla for 5 minutes.
  7. Add eggs one at a time on slow speed. Scrape bowl.
  8. Alternate adding flour and milk. Scrape bowl and mix for 2 minutes.
  9. Add icing fruit. Mix one more minute on slow setting.
  10. Add color to suit.
  11. Pour in 10" round greased pan with a center cooking core (Tube Pan).
  12. Bake 325 degrees one hour or until a cake tester comes out clean.
  13. Cream together sugar, butter and vanilla for 5 minutes.
  14. Add eggs one at a time on slow speed. Scrape bowl.
  15. Sift together the flour and the cocoa. Alternate adding flour and milk. Scrape bowl and mix for 2 minutes.
  16. Pour in 10" round greased pan with a center cooking core (Tube Pan).
  17. Bake 325 degrees one hour or until a cake tester comes out clean.
  18. Melt your chocolate and stir into the heavy cream. Let it sit for 15 -20 minutes.
  19. Put it in the mixer and beat the stuffing out of it until light and fluffy. (5 - 10 minutes)
  20. Stir in chocolate chips.
  21. In a saucepan combine 1 1/2 cups raspberries and sugar. Heat and stir over medium heat until it turns to liquid.
  22. Stir in gelatin. Put in large bowl and let cool for 5 minutes.
  23. Mix in heavy cream until well combined.
  24. Fold in 1/2 cup of fresh raspberries.
  25. In a large bowl cream butter and shortening.
  26. Add vanilla.
  27. Add sugar one cup at a time beating on medium speed. Scrape sides and bottom of the bowl often.
  28. Add milk and beat until light and fluffy.

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