I should probably preface...I am not a baker...nor cook for that matter. This blog, and the entire left side of my brain tells me that I am so here we are. I have made this cake a total of two times and it has been a total hit. This cake is super easy to make, really pretty, and perfect for your St. Patrick's Day party...actually for any party...or just for your standard weekday. This cake it aims to please!
Rainbow Cake Recipe:
-2 boxes of white cake mix (I bought the Pillsbury brand with the pudding in the mix)
-gel food coloring (it has to be the gel kind because the liquid won't give you as vibrant of colors)
-8" round baking pans
1. Follow the steps on the cake box for making the batter. Add an additional egg to what the box calls for. Replace the water with milk (I used whole milk since that is what my little man drinks) and replace the oil with butter. This will make for a super moist cake!
2. Separate 1-1.5 cups of batter into 6 separate containers.
3. Mix in the gel food coloring into each container, I didn't count how many drops of dye I used per color. I just eyeballed it. Keep in mind that the color in the container will be the color of the baked cake.
4. Place the batter into a greased 8" round baking pan and bake for 12 minutes at 350 degrees or until a toothpick comes out clean.
5. Take the cakes out of the pan and let cool completely before frosting.
Lemon Buttercream Recipe:
(Let me warn you that the frosting for this cake calls for a crap ton of sugar!)
-2 bags of powdered sugar (the 7.5 cup each bags)
-4 sticks of softened butter
-1 cup of milk
-3-4 teaspoons of lemon extract
(I actually made this in my kitchenaid mixer and did it in two batches)
1. In a mixer whip the butter
2. Add the powdered sugar and mix on low until the sugar is incorporated in the butter.
3. Add the milk until the mixture becomes smooth. The cup of milk was just a roundabout guess.
4. Add the lemon extract and mix till combined.
5. Place a doll-up of frosting on your plate that you want to display your cake. Place the purple layer of your cake with the flat side down.
6. Frost the top of the layer and place the next layer so the flat side is laying up.
7. Repeat steps 5-6 until or cake is assembled.
8. I placed my frosting and my cake in the fridge to let it chill so it would make frosting the outside of the cake easier.
9. Scoop a big doll-up of icing on top of the cake.
10. Work the frosting into an even layer on the top so it spreads over the edge onto the sides. I used an offset spatula it worked great!
11. Work the frosting along the sides with your spatula at a 45 degree angle to make for a clean edge. 12. Once you have the frosting how you like it get a glass of hot water and dip your spatula in it warming it up and then make another pass around the edges. The warmth of the spatula will make for a really sharp almost glossy edge.
13. Put the cake in the fridge until you are ready to serve.
14. Eat and ENJOY!