Saturday, March 13, 2010

Rainbow Cake

This was hard to ice, because it was so tall, it kept falling, you really need to wait until it has cooled for hours before you ice it, or make sure the icing is stiff to keep the layers in place!
All the different cake batters...
Baked and ready to stack~!
A hot little mess this was...
It was soooo good, I made the icing lemon cream cheese icing and it was so good! (and I don't even like cake)

I have seen this cake on so many different people's blogs and have always wanted to try it, I never thought I'd be ambitious enough, but I was, and it wasn't that hard. So, if I can do it, you can do it!

Rainbow Cake

From Mommy I'm Hungry-Adapted by Me

Double batch of boxed white cake mix -2 boxes (or homemade if you prefer minus the egg, water, oil below) I used French Vanilla cake mix
6 eggs
1 c. water
2/3 c. vegetable oil
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. fresh or frozen raspberries, mashed
1/2 c. fresh or frozen blueberries, mashed
1/2 c. fresh or frozen blackberries, mashed
Wilton's gel icing colors in red, orange, yellow, green, blue and purple

6 bowls
6 disposable round 8" foil cake pans (square pans would be fun too)

Make the batter for the cake as directed using the eggs, water and oil. Scoop 1 Cup of cake batter in each of the 6 bowls.

In the first bowl, mix raspberries and 1/4 tsp. red coloring in the batter.
In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring.
In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring.
In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring.
In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring.
In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.

Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly. Allow to cool completely. Frost.

Cream Cheese Icing (For this cake, I doubled it -to the right)
1/2 c. butter (softened) -1C.
8 oz. pkg cream cheese (softened) -16 oz.
4 c. (1 lb) confectioner's sugar -8 C. (2 lb)
1 tsp Vanilla or lemon extract ( I used 1 tbsp of Lemon Extract b/c I like things strong)

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Frost cake.
Stack each layer, frost, then frost the outside... decorate how you prefer! Put in fridge to cool and set before cutting into.

Daniel had some friends over and we all enjoyed this cake, I loved the fruit taste and the icing was to die for! Worth making again for sure!

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