1. Bake the thin layered cakes 2. Stack and cut into egg shape 3. Spread frosting between layers.

4. Frost and.voila, Done!

Colorful Easter Egg Layered Cake 1 Box White or Yellow Cake Mix 1/2 Cup vegetable oil 1/2 Cup water 8 oz sour cream or plain yogurt 4 eggs 1 small box instant vanilla pudding mix Food Coloring or Decorating Paste (red, yellow, blue green) Frosting 2 8oz pkgs softened cream cheese 2 sticks softened butter

2 lbs powdered sugar 1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix the cake mix, oil, water, sour cream, eggs and pudding mix until well combined; about 1 1/2 minutes. Divide batter evenly into 4 bowls. Add very little food coloring or paste to each bowl to create a pastel color of your choice. Once mixed, pour each colored batter into well greased 9 inch cake pans (4 total). Bake for 15-17 minutes or until cakes are cooked through. Cakes will be thin. 2. Once cooled completely, remove from pans and stack on top of each other in the color patter you would like. Take a long sharp knife and cut an egg shape, see pics above. Once cut, place each individual layer of cake onto wax paper. 3. To prepare frosting, beat cream cheese and butter until well combined. Slowly beat in powdered sugar until desired consistency. Place first layer of cake onto a cake stand. Spread frosting over top layer then place second layer of cake on top and continue this pattern until all layers are frosted. Frost top and sides once layers are frosted. 4. Cut into slices and serve with milk 10-12 servings

Rainbow Birthday Cake Matthew Kimura

Nutritional Info Per serving: about cal 724 pro 7g total fat 35 g sat. fat 21 g carb 99 g fibre 1g chol 155 mg sodium 485 mg % RDI: calcium 8 iron 11 vit A 32 folate 6

Photography by

Ingredients

1 cup (250 mL) butter, softened 1-3/4 cups (425 mL) granulated sugar 4 eggs 2 tsp (10 mL) vanilla 2-3/4 cups (675 mL) all-purpose flour 2 tsp (10 mL) baking powder 3/4 tsp (4 mL) baking soda 1-1/4 cups (300 mL) buttermilk red, yellow and blue Food colouring 1 Butter Icing Recipe orange, green and purple Food colouring 1/3 cup (75 mL) yellow (candy) moulding wafers Fluffy Icing Recipe

Preparation:
View large image of Rainbow Cake. Grease sides of three 9-inch (1.5 L) round cake pans; line bottoms with parchment or waxed paper. Set aside. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla. Combine flour, baking powder and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Divide among 3 bowls. With food colouring, tint 1 red, 1 yellow and 1 blue. Scrape each into 1 of the prepared pans, smoothing top. Bake in centre of 350F (180C) oven for 30 minutes or until cake tester comes out clean. Let cool in pans on rack for 15 minutes. Run knife around edges; turn out onto rack and peel off paper. Turn right side up; let cool on rack. Divide Butter Icing among 3 bowls. With food colouring, tint 1 orange, 1 green and 1 purple. Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread top with green icing. Top with blue layer; spread top with purple icing. Refrigerate for 30 minutes or until icing is firm. Meanwhile, to make "sunrise" garnish for top of cake, in bowl over saucepan of hot (not boiling) water, melt moulding wafers. On waxed or parchment paper, trace 2-1/2-inch (6 cm) circle and 3-inch (8 cm) square; turn over onto baking sheet. Spread shapes with melted wafers. Refrigerate for 15 minutes or until set. Hold knife under hot water for 30 seconds; press into square from 1 corner on diagonal to cut out sun's rays, reheating knife after each cut. Cover top and side of cake with Fluffy Icing. Press sun and rays vertically into top

Heres the recipe for the Rainbow Cake followed by my how-to for the Doodle Cake version:

Rainbow Doodle Birthday Cake Rainbow Cake via Whisk Kid White Cake (but not really) 2 sticks (226 g) butter, room temp 2 1/3 c (466 g) sugar 5 egg whites, room temp 2 teaspoons vanilla 3 c (375 g) flour 4 tsp baking powder tsp salt 1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough! Preheat the oven to 350F degrees. Oil and line how ever many 9 cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside. Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts. Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each. When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly. Lemony Swiss Meringue Buttercream To fill and crumb coat: 9 egg whites 1 c (350 g) sugar 4 sticks (454 g) of butter, room temp 2 tsp lemon extract To frost: 5 egg whites 1 c (200 g) sugar 2 sticks (227 g) butter, room temp 1 tsp lemon extract Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If its completely smooth, its done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use. If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable. Assembly Stack the layers in your preferred order and fill and frost as you would any other cake. Sweetapolitas Notes & Doodle Cake How-To: 1. For tips & tricks on making Swiss Meringue Buttercream, both Kaitlin & I have posts about this, so lots of info!

Swiss Meringue Buttercream Demystified and How to Make Swiss Meringue Buttercream 2. You may find my previous post 50 Tips for Baking Better Cakes helpful with this cake (and hopefully others). 3. I was worried at first that I somehow made the layers too thin, but they were perfect, so dont panic when they seem almost pancake-like! Once you pile 6 of those layers and all of that buttercream, the cake is a perfect height. Mine was about 4.5 high. Use a 9-inch, 1/4 thick cake board when building the cake. 4. To make the doodle cake, cover the buttercream cake in white fondant and refrigerate overnight. You will need approximately 2 lbs, 3 oz of fondant for a 9 round 5 high cake. Remove cake from refrigerator and let child (or anyone!) colour all over cake using AmeriColor Food Colour Markers (below). Place cake back in refrigerator every 15 minutes or so, if it begins to soften before child is finished (otherwise you will get dents in the cake). Its also fun to have everyone at a birthday party sign the cake, write a message, draw a picture, etc! 5. You can store finished cake in refrigerator, but serve at room temperature or buttercream wont be soft enough and the flavours wont come through as intended. I typically take this type of fondant-covered cake out of refrigerator about 6 hours before serving. Just a note the cake will dent very easily when ready to serve, so avoid touching the cake itself. You can buy the AmeriColor Food Colour Markers here:

Good luck & enjoy! Love, Rosie xo *A note about the rainbow cake colours: I used AmeriColor electric gel colours to get such vibrant hues in the cake while adding minimal colouring. Here are the colours I used and links to find them: Electric Purple AmeriColor Gel Colour Electric Purple 4 oz Electric Blue AmeriColor Gel Colour Electric Blue 4 oz Electric Green AmeriColor Gel Colour Electric Green oz Electric Yellow AmeriColor Gel Colour Electric Yellow 4 oz Electric Orange AmeriColor Gel Colour Electric Orange 4 oz Super Red AmeriColor Gel Colour Super Red 4 oz

how to make a rainbow cake!

Posted by aleta under how to make..., sweets for sharing, weight watchers (and other light eaters) Aaannnndddd, shes back! So I did mention something about health and/or diet food in my last post, and while this recipe is the latter, it is most certainly not to be confused with the former. I posted about my rainbow cake here, and it got a lot of traffic on over to my livejournal, and ev eryone wanted the recipe. The cool thing is that if youre making something so distractingly colourful, people will think its delicious no matter what. This presents me with the option to use an old Weight Watchers trick the onepoint cupcake. Except Im making a cake and I created my own frosting. Kinda. Ive seen it done before, but I swear I made it up first! This cake is suitable for many occasions:
y A childs birthday y Your moms birthday y Coming out to your conservative parents o If youre a lesbian, theyll be thrilled that you wont be forgoing

your feminine kitchen duties.

o If youre the kind of gay dude who makes cakes for your parents,

they were probably on to you anyway.

y Coming out to your conservative parents on your mothers birthday y Your friends jam band CD release party

. . . so Im sure youll find a use for this recipe soon. And of course, you can use any white cake recipe youd like. This is just how I make it because I have delusions of wearing size 2 someday. Oh yes, and do me a favour: DOUBLE THE RECIPE AS PHOTOGRAPHED HERE!! The recipe at the bottom is accurate, but this made for a really REALLY small cake, and there was not nearly enough frosting, especially considering its lightness.

Okay, on with the ingredients.

Thats all. Notice the lack of fat in here? Mmmmmm . . . chemicals. Though I dont need to defend my method thanks to the double -dub (WW) aspect, even when I make a real cake I usually use box mix because lets face it: Bettys been doing it way longer than I have, and has pretty much perfected the art. Pour a can of soda (12 oz) 2-12 oz cans of soda into the cake mix two boxes of cake mix. No eggs, no oil, no water, no sweat.

The action shots werent too thrilling. Now we measure it.

Im going to round to 30 oz 60 oz because I have six colours and isnt that just too convenient? It worked out to 3/4 c 1.5 c per colour, measurementwise. So I divvied that up and used my gel colours.

(the gel colours, while not as good as pigment dye, are much bolder than the very liquidy food colouring you probably grew up with)

The first colour you drop into the pan, use about 2/3 of the mix for that colour. Otherwise, the top (last) colour will really dominate. I used a heaping 1/4 c 1 cup of each colour.

Drop the colours, one by one, into the middle of the pan, in neat concentric -ish gobs. Remember the cake is going to be sliced in the side there, so mixing it around on top isnt going to make your slices any more psychedelic (trust me, I did the three-dimensional thinking for you already).

When youre three colours in, start doing the reverse with the other pan. Since Im going in rainbow order: red, orange, yellow, green, blue, purple, I got from red to yellow in the first pan, then purple, blue, green in the second. This is so that your two pans are equal if your measurements arent exact (and theyre not likely to be).

Now finish up.

Follow the boxs baking instructions and do your dishes.

Such lovely dishes! Now for the frosting: 1 box 2 boxes of fat free sugar free pudding mix, and 8 oz 16 oz (two of the 8 oz tubs pictured) of fat-free whipped topping. Or sugar-free. Or light. Or regular. Theyre all pretty much the same. But thats it.

Holy shit, the cakes done! Toothpick clean and everything! Get that shit out of the oven!!!

The purple top kind of made a little turkey silhouette.

The frosting will be a little tough to spread, so treat it like a buttercream (I guess, Ive never frosted a cake with buttercream). Putting gobs all over, then smoothing in worked well for me.

And look at that thing! Its so pretty-lookin.

Heres what this particular cake looked like. See how its tiny and too rounded and it kind of isnt all that great? Thats because I didnt double the recipe. I ts a mistake Ill only make once.

Heres what that really should look like: same process, twice the batter.

Mmmmm. Sunny Day Rainbow Cake 2 boxes white cake mix 24 oz of clear diet soda (2 cans, ginger ale and sprite work well) gel food colouring 16 oz whipped topping 2 oz instant fat-free sugar-free pudding mix (2 smallish boxes) The Dieting Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it. The Rainbowing Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp. Stir colour into each bowl with its own spoon. For the fi rst colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if youre doing rainbow order, the first pa n should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size. Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually itll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire ra ck.

The Frostinging Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if youre into that. Frost your fat-free cake with your fat-free whipped frosting. Eat.

Happy Ruffling! Heres the recipe: Rich & Dark Chocolate Cake Ingredients: 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup Cacao Barry Cocoa Powder Extra Dark 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt

2 eggs 1 cup strong black coffee (can be hot) 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1 tablespoon pure vanilla extract Method: Preheat oven to 350 F. Prepare 2 x 9 (or 3 x 8 for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes cleanapproximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. *If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9 layer. *This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc. *Just note that I had originally put that the coffee should be cooled, but I have used boiling hot, moderately hot, and cool, and they all work well. Swiss Meringue Buttercream {click here for printable recipe}

Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, I always make in batches of 3, because it freezes so well and saves time. Ingredients: 5 large egg whites (30g eachtotal 150g) 1 cup plus 2 tablespoons superfine granulated sugar 1 pound (4 sticks) unsalted butter, softened, cut into cubes 2 teaspoons pure vanilla extract Pinch of salt Method:

Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you dont have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more. Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes. Can freeze for up to 6-8 weeks. Makes approximately 5 cups of buttercream. Good luck & enjoy! xo