Monday, August 8, 2011

OH so colorful Rainbow Cake - RECIPE


Today was a bit muggy out and I was bored. YUP! B-O-R-E-D to death and the house was quiet, even with my little man here. Sister is at Lala's house visiting, so the house is really quiet. I have no idea why I got up and decided to make a cake. Of all the simple cakes to make, I decided to make the rainbow cake.
I only have 2 same size round pan, but I managed and it went well. I made 6 colors, since indigo and violet is close, color wise.  I did make a boo boo with the yellow. I wanted to make it really bright yellow and I added a little dab of buttercup yellow and it turned orange. So in the cake it looks like I have 2 orange, but I know in my heart it's yellow. LOL!

I first saw this cake about a couple of months ago in this site,  and it has been sitting in my to do pile. So, now I can finally erase it, WOOHOO! Whisk kids site is awesome, yeah I know I use awesome a lot. I think my brain is stuck in the 90's. I even used her recipe, which I copied. For the buttercream recipe I've always used Seriouscakes recipe, but I used coconut extract instead of the vanilla.


Here's what you need for the cake (This is Whisk Kids Recipe)
  • 2 sticks (226 g) butter, room temp
  • 2 1/3 c (463 g) sugar
  • 5 egg whites, room temp
  • 2 teaspoons vanilla extract (you can use coconut extract if you want it to match the frosting)
  • 3 c (426 g) flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 1/2 c (355 ml) 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!
Here's what to do: 
  1. Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have 2 and I just reused them). 
  2. Sift together the flour, baking powder and salt. Set aside.
  3. 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.
  4. Divide the batter amongst 6 bowls (It's about 1 c each, but 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. 
  5. 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. 

When you do make this cake, make sure you let me know in my Facebook Page and post your creation or comment below with your link. I would love to see it. I had a great time making this cake, specially with my little man helping me. I did end up with about half the batter which we turned into cupcakes. Which he colored blue and red. He even frosted his own cupcakes and he was very good at it. As you can see below he's very serious about his sprinkles. LOL!





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