Home » CRAZY RAINBOW CAKE!

CRAZY RAINBOW CAKE!

This really is a crazy cake!! And….it is a blast to make so come on get to it, make this cake!! We had a birthday the other day (Happy Birthday Tara) and this was the cake that HAD to be made! So here it is, in all it’s glory.  Keep this in mind, it’s much easier to make then you might think and makes quite the impression so start baking already!

– Susie (& Rebekkah)

CRAZY RAINBOW CAKE

Adapted from: The Whisk Kid

WHITE CAKE

  • 2 sticks butter, room temperature (important)
  • 2 1/3 cups sugar
  • 5 egg whites,
  • 2 teaspoons vanilla
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 1 1/2 cups milk – warmed in the microwave for about 30 seconds to room temperature
  • Red, yellow, green, blue and purple gel to color. Don’t even try this with liquid food coloring unless you want wimpy colors!

Preheat oven to 350 degrees – cut parchment paper to fit 6 – 9 inch pans – oil pans, fit paper, oil paper. Use as many pans as you have (I happen to have 6) bake, cool then re-use with remaining batter.

Ready to Bake!!

Sift together the flour, baking powder and salt. Set aside.

Cream sugar and butter together, then add the eggs whites – Add a little at a time until fully incorporated (I had the egg whites all cracked and separated and in an easy pour pitcher). Then, alternating between wet and dry, add the milk and flour mixture in 2 parts.

Divide the batter into 6 pans (keep in mind these are thin layers). I did it by weight. I used paper bowls, filled each with approximately the same amount of batter and adjusted after weighing if necessary.

After the proper amount of batter is in each bowl whisk a fair amount of the appropriate food color into each bowl.

Oh so pretty! Batter in the bowls!

Pour into prepared pans and bake for about 15 minutes.

After removing from oven, let cakes rest on a cooling rack in the pan, for 10 minutes. If you named to reuse the pan flip cake out on the rack. If you are continuing to finish the cake immediately, cover and out in the fridge to cool quickly.

Baked cakes and yes, still so pretty!

I made this over 2 days – I made the cakes in the morning and left them on the counter to cool completely. In the evening I made the crumb coat, assembled and crumb coated the cake and placed it into the fridge overnight. In the morning I prepared the frosting to frost and finish the cake.


Putting it all together…this is where it gets fun. OK, I have to admit that the adding and swirling in the color was very cool too:-)

 

This cake has been “crumbed” and is sitting pretty just chillin’ in the fridge!


VANILLA SWISS MERINGUE FROSTING

You are going to prepare the following twice. One batch for the layers and crum coat. One batch for the final icing.

  • 9 egg whites
  • 1 1/4 superfine sugar
  • 4 sticks of butter
  • 2 teaspoons

Cook egg whites and sugar in small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved. Use a candy thermometer, reaching to 160). Pour into another bowl and whip on high speed until room temperature. Then, on medium-slow speed, add the butter – about a tablespoon

*** If it’s soupy, refrigerator for 10 minutes, whip until fluffy.

Ready to party!

 

Crazy. Fun. Cake.

2 Responses to “CRAZY RAINBOW CAKE!”

  1. Janeen says:

    Crazy. DELICIOUS. Fun. Cake.

  2. Tara Stanley says:

    Thanks for such a great and beautiful cake for my birthday!

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