Every year we celebrate Heritage Day with a braai. In fact, National Braai Day, as its known, is a true South African way of saying that we should put our differences aside and eat together. I am not much of braaier myself – I leave that to my husband. But recently when my sister Anélle made this incredible rainbow mandala cake I thought, what a better way to celebrate our rich South African heritage than with this gorgeous and intricately decorated deliciousness? We are the Rainbow Nation after all! So after you’ve had your braai – and the compulsory nap that follows – have some coffee and rainbow cake and be proud to be a Saffer. To read more about this very talented baker and maker, click here!
Heritage Day Rainbow Mandala Cake
Prep time: 60 mins
Cook time: 15 – 20 mins
YOU WILL NEED:
Equipment: Mixer, spatula, disposable foil tins, disposable piping bags
For the cake you will need:
- 350g self-raising flour
- 3tsp baking powder
- 350g soft unsalted butter
- 350g caster sugar
- 6 large free range eggs
- 1 tablespoon vanilla extract
- up to 40ml milk – any kind
For the frosting you will need:
- 300g butter, VERY soft but not melted
- 250g medium fat cream cheese, at room temperature
- +- 800g icing sugar, sifted
- 1tbsp lemon juice
Preheat oven to gas mark 4/170ºC/360 ºF
Prepare your disposable tin foil tins by spraying with Spray & Cook and cutting a circle of baking paper for each one
Instructions for the cake:
- Cream your butter and sugar until combined and light and fluffy – a couple of minutes of beating on high speed in a stand mixer.
- Add eggs one at a time
- In a separate bowl, mix baking powder & flour, then add little by little and mix well (with the mixer now on slow)
- Add vanilla extract.
- If your mix is a little thick as mine was, add up to 65ml of milk – adding a tablespoon at a time and stopping when you get to a consistency that you’re happy with.
- Divide your mix into 6 bowls (including your original bowl) to do your colours. Add only a few drops of gel at a time and mix well.
- Use a spatula to scoop all of the batter into a disposable tin. Use the back of a spoon to smooth down each cake – this will help them to bake flat.
- Pop them into the oven and keep a close eye on them – you don’t want them to get browned. Take them out as soon as a skewer to the center came out clean (15-20 min depending on your oven)
- Remove from oven and allow to cool completely before stacking.
Instructions for the frosting:
- Mix the butter and cream cheese
- Add icing sugar gradually and mix well
- Add lemon juice
- Refrigerate to firm if necessary, or add up to 60ml hot water if too firm
- Put your first layer onto the center of the plate, and then frost and put on the next layer.
- Continue stacking the cake, taking care to position the layers as evenly as possible, so that the sides of the cake are as straight as they can be.
- Apply a crumb coat of frosting to the cake, filling any gaps between layers. The colours of the cake will be very apparent, but don’t worry! Chill the assembled cake for 20min.
- Apply a second coat of frosting. Chill for 20min.
- Apply a third coat of frosting. Chill until set.
- Divide remaining icing into bowls, one for each colour piping icing required.
- Colour icing by using only a drop of gel at a time. Scoop into disposable piping bags, then pipe away to your heart’s content!
A bit about mandalas
A mandala is a symbol that represents the universe in all its complexity and beauty. Start with a center point and then visually divide the cake into 4 quarters. Work your way around and make sure that you do exactly the same thing in each quarter. It’s very therapeutic! There is no right or wrong way and every mandala will be completely unique – just go with it! Here are some mandala images via Shutterstock to get you in the mood!
Happy Heritage Day!