The Colour Palette Cake


So here is my second Bake My Style post – a little later than planned! I kinda need to actually start baking on a more regular basis for this project if I want to make it work! I hope you have been keeping uptodate with Bake MyStyle on Instagram (@redvelvetblog and @bakemystyle) Do click on and say hello! 🙂
So anyways this cake is inspired by Chanel’s spring summer 14 collection. There are some beautiful pieces with a multicoloured brush stroke print which I thought would work well on a cake. 

photo 1 photo 2 photo 2 photo 3 photo 4

It was quite a challenge icing a cake with the hot weather at the moment – there was lots of transferring in and out of the fridge to keep the icing chilled before it started to melt and lose shape! 

Chanel inspied cake ingredients

225g self raising flour

225g caster sugar

225g softened unsalted butter

4 eggs

2tsps of baking powder

Preheat your oven to 180°C/160°C fan or gas mark 4. Prepare two 20 cm sandwich tins by greasing with butter and then lining the base with parchment or grease proof paper.

Pop all the measured ingredients into a bowl and mix together with an electric food mixer until combined. Divide the mixture evenly between the two tins.

Bake in the preheated oven for around 25 minutes until nicely brown. You can check to see if the cake is ready with a metal skewer. If the skewer comes out clean from the middle of the cake it is ready. If not, leave it in for another few minutes.

Once the cakes are baked and out of the oven, leave them to cool for a minute or two in the tins before turning out onto a wire rack. Remove the parchment or grease proof paper from the cake and leave to cool completely. Next make the cream cheese icing…


150g chilled cream cheese

50g softened butter

200g icing sugar

1 tsp vanilla extract

food colouring in a variety of colours

Mix the cream cheese and butter with an electric food mixer. Next add in the vanilla extract and icing sugar to give a thick and smooth icing.

When the cakes are fully cooled, it’s time to start icing! Pop one of the layers on a cake stand or plate top side up and icing the top of the cake with a thin layer of icing for the cake filling. Pop the other layer on top of it so that the flat base of that cake is now at the top of the cake. 


Using your palette knife spread a thin layer of icing evenly across the top and sides of the cake and pop into the fridge to set for 10/15 minutes.

Fill an icing bag filled with a medium round nozzle with about three quarters of the remaining icing mix. Once the base layer of icing is set on top, pipe blobs the size of Malteasers all around the edge of the cake allowing some space between each one. Next, using a small palette knife or the back of a teaspoon ‘smear’ one of the blobs to the left so that it touches the blob to the left of it. Try and get a small peak as you smear the icing. Do the same to next blob on the right and continue this around the side of the cake until you are back to the start and have a ring of smeared blobs all round the cake. Continue these ‘rings of smeared blobs’ until you reach the centre of the cake. You may need to pop the cake into the fridge in between if icing starts getting soft. I made this cake on one of the hottest days of the year and it was a nightmare trying to keep the icing from dripping and running!

Next make up a colour palette of icing to decorate your cake with. I chose yellow blue, purple, red and green as those colours all appeared in the Chanel dress whose pattern inspired the cake. Divide the remaining icing into 5 separate sections on a plate and mix the food colouring into each until you get the colour you want.

Dip the back of the palette knives into one of the colours and smear this over the top of one of the smeared blobs. Continue this on different areas around the cake and with the different icing colours until you have created a design you are pleased with.

Make sure to store this cake in the fridge so that the icing will keep fresh.

I hope I have explained the decorating technique well enough! I would have taken more pictures only the icing kept melting on me so I was a little distracted!

If you make this cake make sure to tag it with the hashtag #bakemystyle I would love to see them! In the meantime don’t forget to follow both my Instagram account @bakemystyle.

Happy baking!
M x

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