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White Chocolate and Skittles Rainbow swirl cake

A proper celebration Cake in every sense of the word
Prep Time2 d
Active Time5 hrs
Total Time5 hrs
Course: Birthday, Cake, Celebration, Dessert
Cuisine: British
Keyword: cakes and bakes, Chocolate, homemade, skittles, Treat, white chocolate
Yield: 30 full Slices
Cost: 8.80


  • Mixer (optional)
  • Two Sandwich tins
  • Cake smoother
  • Hollow orb mould
  • Turntable
  • Pallet Knife



  • 4 medium eggs
  • 400 g Plain Flour
  • 400 g sugar
  • 175 g Butter or margarine
  • 60 ml oil any
  • 230 ml semi skimmed milk
  • 1 tbsp Vanilla
  • 3 lemon Zest
  • 1 tsp salt
  • 1 tbsp Baking powder
  • Food colouring Red, purple, green, orange, yellow, blue

White chocolate Buttercream

  • 400 g white chocolate
  • 500 g icing sugar
  • 500 g Butter room temp

Chocolate orb

  • 120 g white Chocolate

Drip Icing

  • 3 egg whites
  • 300 g icing sugar
  • 2 tbsp lemon juice
  • food colouring Red, purple, green, orange, yellow, blue


chocolate orb

  • in short bursts melt 3/4 of the chocolate calletts/ chips in the microwave until they reach 110 °f / 44°c then add remaining chocolate to bring the temperature down
  • once the chocolate has cooled to around 30°c we can pour it in to one half of our mould
  • seal it up and rotate all the chocolate around
  • keep rotating for 10-15 minutes to ensure an even coverage
  • place into a cool room to finish setting
  • I am leaving mine overnight


  • Mix flour, baking powder and salt in a bowl
  • start to cream together your butter, oil and sugar in a separate bowl, until light and fluffy
  • Slowly add the eggs one or two at a time and allow to mix through
  • Add any liquid flavourings
  • begin adding the dry ingredients bit by bit
  • alternating with the milk when the mix begins to look too dry
  • Add the zest of 3 lemons and fold through
  • split into 6 bowls one for each colour
  • line your baking tins
  • Start dolloping random colours of the batter into the sandwich tins
  • Tap on the counter to get rid of any trapped air bubbles
  • swirl the colours together a few times with a cocktail stick
  • bake in the oven on 180 °c for 20-25 minutes
  • once cooked turn out onto cooling rack
  • leave to one side

back to the orb

  • now that this is completely set gently remove from its mould
  • rest the orb into a smaller bowl for stability
  • Using a metal spirit measure or similar melt a generous opening into the bottom
  • keep hold of the disk to fill the hole again after we have filled the orb with sweets
  • Place back into a cool room so it doesnt melt

White chocolate buttercream

  • melt the white chocolate in short bursts in the microwave and leave to one side to cool
  • in a mixing bowl beat the butter until light and fluffy
  • slowly add in the icing sugar this will take a few minutes
  • then slowly start beating the white chocolate through adding it very slowly
  • continue to beat until fully mixed and fluffy

Trim cakes

  • my cakes have baked very flat so i do not have to trim the top, if yours have domed slightly, using a serrated knife starting from the lowest point on the cake, cut across as evenly as you can to flatten the top
  • Using a bowl as a guide I am going to trim the edges where the baking paper has left ridges

Stack cakes and crumb coat

  • place a small amount of icing onto your cake board and place one layer of the cake down
  • Then slather on a layer of buttercream
  • Place the other layer on top of that
  • Repeat for the top two layers
  • once all layers are stacked do a generous crumb coat and place in the fridge to set for about an hour

Drip icing

  • Begin beating 3 egg whites until they start to foam
  • slowly add in the icing sugar
  • Add the lemon juice
  • Mix through until thick and glossy (ribbon stage)
  • Split into six bowls and colour the same way we did for the cake mix

Second icing coating, place back into the fridge to set 1 hr

    3rd and final coating of buttercream no need to set this one

      Optional decorations

      • I chose to do an uneven line of sprinkles on the bottom of my cake, in my sons favourite colour
      • to do this you place spinkles into the palm of your hand and press them very gently into where you want them to go

      Drip icing

      • Using the sharp edge of your smoother divide the top of the cake into 6, this is to guide you on colour placement
      • Using a smoother and a pallet knife in two of the groves we have just made create a barrier between one section and the next
      • then add your coloured icing to each section of the cake, teasing it slowly off the edge to create a drip

      Add the sweet filled orb to the top

      • Using the cut out disk from the chocolate earlier place it inside the ball to seal up as much of the hole as you can
      • then place the sweet filled orb on the top of your cake
      • some skittles may fall out, simply remove carefully and repair any icing damage they may have caused

      place into the fridge and your cake in finished!