It is now a St. Patrick's Day tradition, although I will be making cupcakes next time (becaue I messed the final step up and ended up with rainbow crumbles). Be prepard for a lot of dishes, butter your pans REALLY well, and make sure you let them cool COMPLETELY before moving them or frosting them.
Disclaimer: I am not a great cook, nor a great baker, or a great tutorialist... so bear with me! I am just trying to remember how I made this and how to do it better next time around ;-)
RAINBOW CAKE originally found here at OMNOMICON where she did a Weight Watcher's version.
- As Pioneer Woman says: Here are the cast of characters... (you will also need eggs and water depending on your boxed cake requirements)
- 2 white (or lemon, or yellow) cake mixes
- food coloring
- veg oil
- eggs and water (according to your cake mix directions)
- 6 containers to seperate batter into
- Mix the batter for ONE of your cake mixes at a time.
- I measured the one mix into a 32 oz. measuring cup and then divided by 3. This will make 3 of the colors for your cake. I seperated the cake into 3 bowls measuring between 10 and 11 oz.
- Mix the second box of cake mix and do the same, measuring into 3 equal containers
- You will have 6 containers of batter
- Look at the back of your food coloring, which should have a color guide
- Drip the coloring into your seperate containers. **note- the guide is for a whole cake, however I did do these as strong as the recipe says in order to have very deep color. If you don't want to use that much color divide by three**
- Mix all those sweet colors!!
- Butter and flour two 9 inch circular pans... do this really well or the cake sticks!!
- Take a scoop or spoon and start with the red batter... pour a glob of about 2/3 of the RED batter into ONE pan, in the same pan repeat with the ORANGE and YELLOW (using about 1/2-2/3 of the batter of each) creating concentric globs.
- In the SECOND pan, start with the PURPLE (2/3) then move on the the BLUE (1/2-2/3 of the batter) and GREEN (1/2-2/3)... this is the OPPOSITE of the first pan or backwards rainbow order.
- Move back to the first pan and continue with the remaining GREEN, BLUE, and PURPLE
- Go back to the second pan and continue in backwards rainbow order with YELLOW, ORANGE, and finally RED.
- Shake the batter slightly side to side to settle
- Your batter will look like this:
- Bake as recommended on the box adding a few minutes because you are technically doing DOUBLE the recipe in each pan.
- Remove when a toothpick comes out clean. (Mine took about 10 extra minutes)
- Wait an APPROPRIATE amount of time (really, until they are mostly cool) and remove them from the pan. Pray that nothing has stuck to the bottom.
- Wait until they are COMPLETELY cool, frost the top of one cake, and stack the second cake on top (you might want to cut off the 'hump' if you cake rose too much in the center)
- Frost with a fun color or chocolate frosting!!
{see the crack down the center of that right cake... don't take your cake out too soon!!}
Now, don't look at this final picture if you are expecting to see any sort of cake perfection. The crack in the above right cake caused the whole cake to fall apart after I had frosted it, then we ate it, and what you see is the aftermath. It was still completey YUMMY just a bit lot broken.
Let me reiterate... don't move your cakes or frost them if they are still warm!!
Regardless, aren't the colors pretty?!?
No comments:
Post a Comment