LAYERED RAINBOW CAKE

CAKE WITH LAYERS OF RAINBOW COLORS 

Components 

2 x 340g packets of golden butter cake mix or 2 portions of homemade butter cake 

Light and airy meringue icing 

8 egg whites 

4 cups superfine sugar 

1 tsp vanilla essence 

Food colorings in blue, green, yellow, orange, pink, and red 

1/2 teaspoon sprinkles 100s and 1000s 

Rainbow Cake Directions 

To begin, preheat the oven to 180°C or 160°C for fan-forced settings. Grease three round cake pans with a base diameter of 20cm and a depth of 7cm, or alternatively, use three round cake pans with a base diameter of 20cm and a depth of 4cm. Line bases and edges with parchment paper. 

Next, make one packet of cake mix according to the package instructions, or bake one from scratch (refer to the related recipe). Distribute batter into 3 bowls (refer to tip). Dye 1 portion blue, 1 portion green, and the rest yellow. Distribute 1 portion into 1 prepared cake tin. Continue with the other 2 portions and the prepared pans. Even surfaces. Cook for 25 minutes, turning halfway through, or until fully done. Let cakes rest in pans for 5 minutes. Invert onto wire racks to allow for full cooling. Clean and dry cake pans. Grease and line with parchment paper. Continue with the rest of the cake mix and food dyes. 

Prepare frosting: Combine egg whites, vanilla, sugar, and 1/4 cup of cold water in a large heat-resistant bowl. Beat together to mix. Set a bowl on top of a saucepan with water at a gentle simmer. With an electric hand mixer, whisk the egg white mixture for 15 minutes or until stiff peaks are achieved. 

Take the bowl off the heat. Whip until chilled. 

Set blue cake on board. Apply 1/2 cup of frosting evenly. Layer with green cake. Continue with the rest of the frosting and the yellow, pink, orange, and red cakes, applying 1/2 cup frosting for every layer. Apply the leftover frosting on the top and sides of the cake. Dust with hundreds and thousands. The rainbow cake is prepared for serving...savor it! 

Rainbow cake recipe

Receta de pastel arcoíris 

Ingredients for rainbow cake: 

4 eggs, divided 

1 teaspoon baking powder 

½ tsp vanilla extract 

1 cup of flour 

1 cup granulated sugar 

edible dye 

Rainbow Cake Recipe Directions: 

Initially, preheat the oven to 175°C. Lightly grease a small springform, round, loaf, or heart-shaped pan. 

Next, using a mixer, whip the egg whites until stiff, then incorporate baking powder and vanilla. 

The next step is to set the mixer to low speed and gradually incorporate the egg yolks. 

Sift the sugar, then incorporate it one tablespoon at a time until fully blended. 

Sift the flour and incorporate it just like the sugar. 

Take the bowl out of the mixer and lightly stir with a spoon to make sure everything is blended. 

Separate the mixture into as many bowls as there are colors. 

Incorporate approximately ½ tsp of liquid coloring into every bowl of cake mixture. 

Pour each bowl into the baking tin, placing each in the center - they will expand outwards to fill the tin. 

Cook for approximately 20-25 minutes. Chill and then cut. 

You might also bake every color in a different tin and then, after cooling, stack them with icing or whipped cream and jam to hold the layers together… savor the rainbow cake! 

Yummy Rainbow Cake

Yummy Rainbow Cake
Ingredients

• 18 1/4  ozs cake mix (white)
• 1 1/4  cups water
• 1/4  cup vegetable oil
• 3 egg whites
• 1/2  cup sprinkles (multicolored, jimmies)
• 8 ozs frozen whipped topping (thawed)
• 2 cups candy (chocolate pieces)

Rainbow Cake Instructions
1 First of all Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. And then Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes.
3. Next is to Frost cake layers with whipped topping and assemble on platter. Cover top of the cake with as many chocolate candies as possible, and surround the bottom of the cake with remaining candies. Enjoy !

Rainbow Sherbet Cake

Rainbow Sherbet Cake

Rainbow Cake Ingredients :

• 1 angel food cake (9 inch)
• 1 pt sherbet (orange, softened)
• 1 pt raspberry sherbet (softened)
• 1 pt sherbet (lime, softened)
• 12 ozs frozen whipped topping (thawed)

Rainbow Cake Instructions:
First of all Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. And the Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm...enjoy the cake !

RAINBOW CLOWN CAKE

RAINBOW CLOWN CAKE

Rainbow Cake Ingredients

• 3 egg whites
• 18 1/4 ozs cake mix (white)
• 1 1/3 cups water
• 2 tbsps canola oil
• Coloring

Rainbow Cake Instructions
1. First of all Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2.Next is to Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
3. And then divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
4 Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5 Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
blueberry-rainbow-cake

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 in a jar !