HOW TO MAKE…RAINBOW CHOCOLATE CAKE

or this cake, as it will be ‘naked’ (i.e. not covered in buttercream or sugarpaste icing), you want to make sure the sides are lovely and smooth and the best way to do this is to properly line your cake tin. I do this by wrapping a sheet of greaseproof paper around the tin, to get an idea of size. Once cut and measured, I then roll the sheet back up and cut sections 7.5cm (3in) long (or however deep your cake tin is.) You will also need a circle of greaseproof paper the same size as your tin, either by drawing around your tin and cutting it out, or by buying pre-cut circles. Next, paint or spray