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Gluten free rainbow cake with ombre frills and fondant bunting

Hello lovelies! I hope you all are enjoying your weekend. Finally, today I am sharing with you my Gluten free rainbow cake with ombre frills and fondant bunting that I made my niece Molly's Sixth Birthday Party. I have been making her Birthday cakes for her every year since she was born and love doing them. As she has got older I have started asking her what she would like, for her third birthday she asked for a Hello Kitty or princess cake, so I combined the two and made her a castle with Hello kitty on top. Unfortunately for her fourth birthday we were in the middle of moving house so I couldn't make her one that year. Last year she asked for a 'frozen' themed cake and this year she wanted a pony on it and then showed me her favorite cakes on Pinterest. They all had one thing in common, pink with frills! Of course! I then asked her what flavour, lemon (it's always lemon) and sent her a picture of a rainbow cake asking her if she would like it to be rainbow on the inside? Wow, yes please.

So here is my gluten free rainbow cake with ombre frills and fondant bunting which I made with the help of all my new Tala baking tools like the icing turntable which made applying the buttercream and fondant so much easier and the fondant ribbon embossing set which cut perfect scalloped frills..

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Gluten Free

1 Cake


Gluten free lemon rainbow cake

  1. Preheat oven to 170C (fan assisted)

  2. Lightly butter two 18cm cake tins and line with greaseproof paper, butter paper

  3. In a food mixer on high, beat butter, lemon extract and sugar until light and fluffy

  4. Beat in eggs one at a time to butter mix, beating well after each addition

  5. Gradually add flour, beating slowly between each addition until just combined. Scrape down bowl as needed.

  6. Weight the mixture then divide equally amongst three bowls.

  7. Add the purple food colour a little at a time to one of the bowls of cake batter and mix till you have an even colour. Adding more colour if needed to create a vibrant batter. Colour up the remaining bowls of batter in green and blue. (click the camera icon to see my coloured batter)

  8. Place purple batter into one of the prepared tins. Tap firmly on surface to remove air bubbles, and smooth the top with the back of a spoon. Place blue batter into remaining prepared tin. Tap firmly on surface to remove air bubbles, and smooth the top with the back of a spoon.

  9. Bake for about 15- 20 mins until risen and cakes spring back when lightly pushed in the middle. To test the cakes are cooked, insert Tala Cake Tester spike into cake after cooking. If it comes out clean, the cake is thoroughly cooked.

  10. When first two cakes are ready, remove from the oven and allow to cool for five minutes in the tins, before turning out onto a wire rack to cool completely.

  11. Whilst the first two cakes are baking, repeat the above recipe to make another three bowls of batter that you need to colour red, yellow and orange. (click the camera icon to see my coloured batter)

  12. Wash and dry your cake tins, lightly butter the two 18cm cake tins and line with greaseproof paper, butter paper. Bake the green and yellow batter as before and leave to cool.

  13. Repeat above steps and bake the red and orange batter. Leaving all six cakes cakes to cool completely.

To decorate

  1. Take one of your cooled cakes and using the Tala cake leveller measure the height required on the leveller. Bending the legs of the leveller slightly, position the cutting wire ends into the notches at the required height. Stand the leveller on the work surface. Hold the cake firmly, slice from left to right, using a gentle sawing motion. (It may be helpful to rotate the cake occasionally.)

  2. Repeat with remaining five cakes

  3. Find a round bowl or plate that is just a little smaller than your baked cakes.

  4. Using a sharp knife and the edge of a bowl or plate as a guide, trim round the outside of the cake.

  5. Repeat with remaining five cakes

  6. Place a dollop of buttercream on the cake board.

  7. Place the trimmed purple cake on the centre of the cake board. Using a spatula cover the top of the purple cake in a layer of buttercream. Place the blue cake on top of the buttercream covered purple cake and cover the top of the blue cake in a layer of buttercream.

  8. Tip: Use the Tala cake lifter to easily lift the cakes and stack them on top of each other.

  9. Continue the above steps till you have all six layers of cake stacked with a layer of buttercream in between.

  10. Now start applying a layer of buttercream to the outside of the stacked cakes.

  11. Using a long flexible spatula, smooth the buttercream till the outside of the cake is completely covered.

  12. Get the buttercream as smooth and even as you can, so you have a lovely shape to cover in fondant.

  13. Colour and roll out your fondant icing. Apply to cake and trim off any excess. Use a cake smoother to get the icing nice and flat and shiny.

  14. Split your remaining fondant into six balls and colour five of the ball with pink food paste so that each one is darker than the next till you have a lovely ombre effect.

  15. Mould the darkest pink ball into a sausage shape and then using a rolling pin, roll into a long thin strip that is long enough to wrap round your cake once. Using the Tala fondant ribbon embossing set ( set up to the length you want your frills) cut out your first frill.

  16. Take a ball cake decorating tool and lightly make indents into the scallops.

  17. Mark lines on your fondant where you want your fondant frills to go. Using a brush lightly dampen the fondant on the cake and attach fondant frill, starting at the bottom.

  18. Continue making frills with your remaining coloured fondant icing, using the darker pink colours first. Then continue adding the frills to the cake as above.

  19. If your frills start to drop, use cocktail sticks to hold in place. (I didn't want my cake to frilly, so I removed the cocktail sticks after a few minutes and let the frills naturally drop a little)

  20. To create the rik rak style ribbon, use the Tala fondant ribbon embossing set.

  21. Apply to the top fondant frill by lightly dampening the back. Brush edible silver glitter on to the edge of the frills.

  22. To create the fondant bunting, colour and roll out the flower modelling paste and cut out small triangles.

  23. Make holes in the top of the bunting using a cocktail stick.

  24. Adhere sugar letters to the bunting using a little icing sugar and water to form a paste. Leave to dry.

  25. Place pony in position on top of the cake. Using paper straws and bamboo sticks for extra support stick into cake.

  26. Hang bunting in position by threading the thread through the straws and knotting in place.


Gluten free lemon rainbow cake

  • 200g butter (unsalted, at room temperature)

  • 200g caster sugar

  • 1 tsp lemons (extract)

  • 4 medium eggs

  • 200g gluten free self raising flour

  • food paste colours (pink, yellow, green, peach, blue, purple)

To Decorate

  • food paste colours (pink)

  • triangle fondant cutter

  • edible glitter

  • sugar letters

  • Flower Modelling Paste

  • Bamboo Skewers

  • stripe paper straws

See more...

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Frilled horse cake
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Gluten free rainbow cake with ombre frills
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Fondant bunting with sugar letters
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