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 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 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.
4Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5Bake 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
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 !
