Wednesday, July 31, 2013

Rainbow Cake


  • I had a rainbow art party for my son's 2nd birthday party last month. He loves to color, paint, and do anything art-related really. I think he might be a very creative boy; he's already very creative about how many things he can get into in about a minute! I will post all of his party pictures soon but I wanted to at least post his rainbow cake!
    For his cake I wanted to make a large cake that would feed everyone. I didn't want to buy it. There are some store bought cakes that I like but they are few and far between. I really like homemade cakes much better! This cake recipe is kind of an in between recipe. I used a cake mix to cut down on cooking time since I was was making tons of other food and desserts for the party and it doesn't taste like a cake mix because of the things I add to it and how I make it! I normally make all my cakes and things homemade but using a cake mix and adding things makes it be able to stand up to all the icing and layers.
    This is a very time consuming cake, but not really too hard. It tastes and looks great! Try it out today! You could even do all different shades of pink or a blue ombre. The possibilities are endless!







    Ingredients:
    2 yellow cake mixes
    Eggs
    2 -3 pounds (yes pounds) of butter (amount depends on what cake mix you buy)
    9-12 cups of powdered sugar
    3 TBSP vanilla
    1/2 cup of whole milk (could be less)
    Food coloring
    8 inch round cake pan
    Cooking spray
    Ziploc bags (large freezer size) or piping bags

    Directions:
    Use a basic yellow cake mix but add an extra egg to what the directions call for, replace the oil with melted butter and replace the water with whole milk. 
    Separate the batter into 6 different bowls and use food coloring to get the colors you want. If you go to Hobby Lobby or Michaels, you can get gel colors so they're more vibrant. Then I did the colors of the rainbow, ROYGBIV but did 6 layers. So, Red, Orange, Yellow, Green, Blue, Purple. 
    Then put into a 8 inch cake pan and spray the bottom or cut a circle of parchment to ft the bottom of the pan and cook according to package directions. It may cook quicker because there is an extra egg and it's thinner since you're separating the batter. I would start checking with a toothpick after 10 minutes. When the toothpick comes out clean, the cake is done. 
    Let each layer cool completely and wrap them individually with plastic wrap and place into the freezer to freeze through. This will make it easier to ice and decorate the cakes.
    While cakes are cooking make the icing. Start with 6 (yes 6) sticks of room temperature butter. Beat in a stand mixer with paddle attachment until fluffy. Add in 3 TBSP real vanilla. Slowly add in powdered sugar; one cup at a time. You're going to need at least 9 cups of powdered sugar. You may need up to 12 depending on the consistency. After adding powdered sugar, add in whole milk, one TBSP at a time until mixture is creamy but not thin; you still want the icing to be thick so that it makes the cake easier to frost.
    Once the cakes are frozen, remove from the freezer and unwrap. Place foil under the cake so that you can easily clean up any misplaced frosting. Start with the red layer, (if doing the rainbow) and place on cake stand. Put icing on top and keep stacking and repeating until you have all 6 layers. Ice the entire cake with a crumb coat, a thin layer of the butter cream frosting. I then cut three dowels or you can use bamboo skewers and hammer those in to the top of the cake since it is going to be very tall and full of frosting. This will give the cake extra support.
    Separate your icing into 6 bowls just like with the cake batter, color each section of icing with the ROYGBIV colors. Then you're going to either put each color into a pastry bag or a large freezer ziploc bag. I have used both. Snip the end off of the ziploc bag about an inch up. To start icing start on the color of cake and the same color of frosting. You push the icing out so it kind of make a circle and then pull out a little bit so it almost looks like a shooting star. Then you start the next part on the icing that you puled out. That probably doesn't make too much sense. Here is a video tutorial that should help. http://www.foodista.com/blog/2013/06/04/stunning-rainbow-cake
  • Then voila!!! Your rainbow cake is finishing! Happy eating!

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