Blueberry Rainbow Cake

Blueberry Rainbow Cake
Rainbow Cake Ingredients:

• For the White Velvet Cake
• 135 gram egg whites (about 4 1/2 large egg whites)
• 240 gram milk
• 1 1/2 teaspoons vanilla
• 300 gram flour (plain)
• 300 gram sugar
• 1 1/3 teaspoons baking powder
• 1/4 teaspoon salt
• 170 gram butter, soft
• Blue icing color (I used Wilton sky blue and royal blue)
• 300-600 grams lemon curd (I used 300 grams for half a batch white velvet cake)
• Blueberries

Rainbow Cake Instructions
Preheat oven to 175°C (350°F)

    In a small bowl, whisk together egg whites, milk and vanilla. Set aside.
    In a large mixing bowl, combine flour, sugar, baking powder and salt. Add the soft butter and mix on low speed. Add 1/3 of the egg mixture and mix until well combined. Repeat twice.

For 3 layers: Divide the batter into three bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 8-inch cake pans and bake in the oven for 25-30minutes.

For 6 layers: Divide the batter into 6 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Stir and pour into 6-inch cake pans (about 15 cm). Bake in the oven for about 15 minutes or until a cake tester inserted into the center of each cake comes out clean

For 12 layers or 2 small cakes: Divide the batter in 12 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 4-5-inch cake pans (10-12cm) and bake in the oven for about 8-10 minutes.

Let the cakes cool in the pans for about 10 minutes. Loosen the sides with a small spatula and invert cakes onto wire racks.

Place the layer who only had one tiny drop of color on a cake plate. Spread lemon curd with a spoon or small spatula over the first layer, make sure it’s well covered . Repeat process with the layer who hade two tiny drops of color and so on. Finish with a layer of lemon curd on the top and decorate with blueberries. Enjoy it !

Rainbow Cake in a Jar

Rainbow Cake in a Jar
Ingredients

•     1 Betty Crocker Super Moist white cake mix
•     1 Tub Betty Crocker Whipped Ready to Spread white frosting
•     3 egg whites (for cake mix)
•     1/3 cup vegetable oil (for cake mix)
•     1 1/4 cup water (for cake mix)
•     Betty Crocker NEON food colors in neon pink, neon blue and neon purple
•     Regular food colors in yellow, green, red and blue
•     3 (1-Pint) wide-mouth glass canning jars
•     Non-stick cooking spray

Rainbow Cake Directions

    1Preheat oven to 350 degrees. Wash canning jars and dry thoroughly. Set lids and rims aside. Spray inside of each glass jar with a generous amount of non-stick cooking spray.
    2Make cake batter according to directions on cake mix box.
    3Divide batter evenly between 5 bowls (approximately 1 cup of batter in each bowl).
    4Add 15 drops of neon pink food coloring to the 1st bowl. Stir to blend well.
    5Add 14 drops of regular yellow food coloring to the 2nd bowl. Stir to blend well.
    6Add 24 drops of regular green food coloring to the 3rd bowl. Stir to blend well.
    7Add 7 drops of neon blue food coloring to the 4th bowl. Stir to blend well.
    8Add 8 drops of regular red + 7 drops of regular blue + 3 drops of neon purple food coloring to the 5th bowl. Stir to blend well.
    9Spoon about 1/4-cup of each color batter into each of the jars, layering the colors in this order: purple (first), blue, green, yellow, pink (last). Use a paper towel to wipe any spills or drips from the jars.
    10Place the jars in a glass baking dish. Add 1/4" of water to the bottom of the dish surrounding the jars. Bake for 35-40 minutes. Cake tops should spring back to the touch when done, but don't bake so long that the cakes are brown. You can also use a long bamboo skewer to test doneness if you have one.
    11Allow cakes to cool completely, about one hour, before frosting.
    12Spread frosting over top of cake and decorate as desired...enjoy the rainbow cake !

Rainbow Cake-2

 

Rainbow Cake-2
Rainbow Cake Ingredients :

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter at room temperature
• 2 1/3 cups sugar
• 4 large egg whites at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk at room temperature

Red, Yellow, Green, and Blue, food coloring, the purple and orange can be made with the primary colors.
vegetable shortening and parchment paper for preparing the pan

Buttercream and Frosting Recipe
for the filling

• 9 large egg whites
• 1 3/4 cups white granulated sugar
• 2 cups unsalted butter, cut into small pieces, room temperature
• 1 teaspoon vanilla

for the frosting

• 4 large egg whites
• 1 cup white granulated sugar
• 1 cup unsalted butter, cut into small pieces, room temperature

Rainbow Cake Instructions
    Preheat oven to 350 degrees. For this recipe you will need 9-inch-round cake pans. This cake has 6 layers so if you have 6 cake pans  use those otherwise re-use the same cake pan as necessary. Line the bottom of each cake pan with parchment paper and brush with vegetable shortening.
    In a large bowl, whisk together flour, baking powder and salt and set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk.
    Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached.
    Transfer each color to an individual cake pan. Transfer to oven and bake for 10-15 minutes then remove the cakes and transfer to a wire rack and let cool for at least 10 minutes.
    Make the butter cream by cooking the egg whites and the sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Then transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until the egg whites peak. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition. Then remove the whisk attachment and switch to the paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in vanilla extract.
    Spread a scant ½-1 cup buttercream filling over the first layer of the cake with a spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
    Make the frosting by repeating step number 6.
    Place the remaining red layer on top. Using an offset spatula, cover the top and sides with a thin layer of frosting. and refrigerate until set, about 30 minutes.

LAYERED RAINBOW CAKE

LAYERED RAINBOW CAKE
Ingredients

•     2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake
•     Fluffy meringue frosting
•     8 eggwhites
•     4 cups caster sugar
•     1 teaspoon vanilla extract
•     Blue, green, yellow, orange, pink and red food colourings
•     1/2 teaspoon 100s and 1000s

Rainbow Cake Instructions

   First of all preheat oven to 180°C/160°C fan-forced. Grease three 7cm-deep, 20cm (base) round cake pans or three 4cm-deep, 20cm base round cake pans. Line bases and sides with baking paper.

    And then prepare 1 packet cake mix following packet directions, or 1 homemade cake (see related recipe). Divide batter between 3 bowls (see tip). Tint 1 portion blue, 1 portion green and remaining portion yellow. Spread 1 portion into 1 prepared cake pan. Repeat with remaining 2 portions and prepared pans. Smooth surfaces. Bake for 25 minutes, rotating halfway during cooking, or until cooked through. Stand cakes in pans for 5 minutes. Turn out onto wire racks to cool completely. Wash and dry cake pans. Grease and line with baking paper. Repeat with remaining cake mix and food colourings.

    Make frosting: Place eggwhites, vanilla, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form.

    Remove bowl from heat. Beat until cooled.

    Place blue cake on board. Spread with 1/2 cup frosting. Top with green cake. Repeat with remaining frosting and yellow, pink, orange and red cakes, using 1/2 cup frosting for each layer. Spread remaining frosting over top and side of cake. Sprinkle with 100s and 1000s. And the rainbow cake is ready to serve...enjoy it !