Sunday, March 4, 2012

Rainbow Cake Recipe

Ingredients:

·         Vegetable shortening
·         2 boxes of white cake mix
·         2 cans buttercream frosting
·         Six 9-inch round cake pans
·         Food coloring in red, orange, yellow, green, blue, purple

Directions:

1.      Preheat oven to 350 degrees.  Brush six 9-inch cake pans with shortening.  Line bottom of each cake pan with parchment paper; brush again and set aside.
2.      In a large bowl, mix cake mix according to directions.
3.      Divide batter evenly between six medium bowls.  Add drops of each color of food coloring to each bowl, stirring, until desired shade is reached.
4.      Transfer each color to an individual cake pan.  Transfer to oven and bake until a cake tester inserted into the middle comes out clean, about 15 minutes.
5.      Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes.  Invert cakes onto a wire rack; re-invert and let cool completely.
6.      Using a serrated knife or cake leveler, trim tops of cakes to make level.  Place the purple layer cake on a plate.  Spread ½ cup buttercream on top.  Repeat process with rest of colored layers.
7.      Place the remaining red layer on top, bottom side up.  Gently sweep away any loose crumbs with a pastry brush.  Cover the top and sides with a thin layer of frosting.  Refrigerate until set, about 30 minutes. 
8.      Using a spatula, cover cake again with remaining frosting. 
9.      Decorate cake and enjoy.

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