Rainbow Crepe Cake


Rainbow Crepe Cake


4 Eggs 

400g Self raising flour

500ml Milk 

Natural food colourings:
  • Raspberries
  • Raspberries and turmeric
  • Turmeric 
  • Matcha 
  • Beetroot

For the butter cream: 

200g softened butter 

400g icing sugar 

1 tsp vanilla extract 

Here’s how 

Place all the pancake ingredients into a large mixing bowl and whisk together.

Divide the mixture into separate bowls, then add the colouring of your choice to each bowl. 

Top tip make sure your pancake batter is thinner than normal pancakes as you want the batter to flood the pan easily when you pour it in.

Pre heat your crep pan on a medium heat with the smallest amount of oil. 

Pour the pancake mixture into the pan, only enough to cover the base of the pan.

Roll the pan around to move the batter around to fill the pan. 

Cook for 1-2 minutes, then flip over and cook for a further 1 minutes. 

Remove the pancake from the pan and repeat until you have made all the pancakes in all the colours you want. 

Leave the pancakes to fully cool before making into a cake with buttercream. 

Beat the softened butter, icing sugar and vanilla together in a large bowl until light and fluffy. 

Spread a little of the butter cream in between each pancakes, creating a thin layer. 

Pile the butter creamed crepes on top of each other, then ice the sides and the top to completely cover the cake. 

Chill in the fridge for 1 hour before serving.