Rainbow Butterfly Cake Food

RAINBOW BUTTERFLY CAKE WITH CLOUD BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350º F (180º C). Grease both the bottom and sides of 3 (9-inch) round pans. Cut 3 (9-inch) circles out of parchment paper and cover bottom of each pan. Set aside.
• In a large bowl, combine the cake mix, milk, yogurt, oil, and eggs. Beat on low speed for 30 seconds and then on medium for 2 minutes, scraping bowl occasionally.
• Divide batter into 6 small bowls (about 1-1/2 cups into each small bowl). Mix 1 tablespoon of lemonade powder and 1 teaspoon of lemon extract into one of these divided batter batches and add a bit of pink icing gel until obtaining a bright pink. Set aside.
• Pour 1/2 teaspoon of pure vanilla extract into each of the other 5 small bowls and stir to combine. Mix in the following icing gel colors to color each batter individually: Bright blue, yellow, violet, orange, and green.
• See photo of the gel food coloring colors that we used.
• Using an ice cream scooper or small cups, divide each of the six colored batters into the 3 prepared baking pans, first pouring one color into the center of the pan, and then sequentially pouring the next color into the center of the pan on top of the first, and so on, in a concentric bullseye pattern. Bake for about 36 - 42 minutes or until a toothpick inserted in the center comes out clean. Cover each pan loosely with a sheet of aluminum foil after half of the baking time has elapsed, in order to avoid browning of the top of the cake layer.
• Remove pans from the oven and place on a rack to cool completely. Remove each of the 3 cake layers carefully from their pans, as well as from the parchment paper on the bottom. Assemble the layers of the rainbow butterfly cake, frosting between each layer with the buttercream and then frosting the top and sides of the cake (For the second layer of frosting, spread the frosting in swirls to make a cloud effect). Decorate as desired, and serve with a scoop of ice cream.

BEAUTIFUL RAINBOW BUTTERFLY CAKE

Steps:

• Divide Creamy White Frosting evenly among three medium bowls. Add a toothpick tip's worth of pink gel food coloring to frosting in one bowl; stir until frosting is evenly tinted. Repeat with the remaining two bowls of frosting, tinting one with sky blue food coloring and the other with lemon yellow food coloring.
• Place a decorating bag fitted with a large open star tip (such as Wilton brand #1M) into a tall wide-mouth container (this holds the decorating bag in place while you fill it with frosting). Using a long metal spatula, scoop up the pink frosting and carefully transfer it to the decorating bag, spreading the frosting from bottom to top in a strip that covers about one-third of the inside of the bag. Wash and thoroughly dry the metal spatula. Repeat with the blue frosting and then the yellow frosting, being careful not to mix the colors. (The decorating bag will have three strips of frosting side by side. These colors complement each other so if they run together some, they'll form a pretty rainbow.) Pipe the frosting onto a piece of waxed paper or parchment paper just until all three colors start to pipe, giving the rainbow effect.
• To pipe a rainbow rosette, hold the decorating bag perpendicular to cupcake top with the decorating tip barely touching the center of the cupcake. Pipe swirls of frosting onto cupcake, moving decorating tip in a counterclockwise motion from the center to the outer edge. Repeat to pipe rosettes on all remaining cupcakes.
• For the face, roll the pink fondant according to package directions to a 3-inch-diameter circle. Using a 2-inch round cookie cutter, cut out a circle; place the circle on top of one of the frosted 2-1/2-inch cupcakes, pressing gently into frosting. Divide the black fondant into five pieces. Roll each of the pieces between your fingers into a ball. For the antennae, attach a black fondant ball to two of the wooden toothpicks. Position the antennae at the top of the face, gently pushing toothpicks into the cupcake. For eyes, position two more of the black fondant balls on the face (slightly moisten the underside of each eye so it will stick to the face). For the mouth, roll the remaining black fondant ball between your fingers into a thin rope; slightly moisten the underside of the rope and position it on the face.
• To assemble the butterfly, arrange the five larger cupcakes in a vertical line in the center of your serving table, platter, or cake board, placing the head cupcake at the top of the line. Arrange the smaller cupcakes into arched or triangular wing shapes (see photo), using 18 cupcakes for each wing. (You want the wings to mirror each other, so rearrange the cupcakes until you find a shape you like.)
• If desired, sprinkle confetti or paper shapes around the butterfly. Creamy White Frosting
• In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency. Decorating bag Large open star tip (such as Wilton brand #1M) Tall wide-mouth container (such as an empty 32-ounce yogurt container) Long metal spatula 2-inch round cookie cutter

RAINBOW BUTTERFLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2x11-inch butterfly-shaped cake pan.
• Mix flour and baking powder together in a small bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and mix until well blended. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Divide batter equally into 4 or 5 small cups and add several drops of food coloring to each cup, mixing well to color batter evenly. Layer small amounts of colored batter randomly in the prepared cake pan, using a toothpick to swirl colors gently. Continue until all batter has been added to the pan and colors have been swirled.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

RAINBOW BUTTERCREAM CAKE

Steps:

• Supplies:.
• Five 7 x 2 inch round cake pans.
• Gel color in red, pink, yellow, green, purple, blue.
• Piping bags each fitted with a variety of different piping tips such as an open star tip, a grass tip, etc. I used Wilton 1M, Wilton #234, Wilton #4B, and an open circle tip.
• 5 medium bowls (you can use large cereal bowls or a mixture of whatever you have!).
• To Make The Cake:.
• Spritz the cake pans with vegetable oil and line with parchment paper circles cut to size. Preheat oven to 350 degrees F.
• In a large bowl, sift together the cake flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about two minutes.
• With the mixer on low speed, add the eggs one at a time, gently incorporating. Add the vanilla extract.
• Whisk together the cream and milk.
• With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps. Do not overmix.
• Divide the batter evenly into the five medium bowls. Add a different color of gel food coloring to each bowl, mixing gently to combine. To get a bright shade of red, you will need more red gel color than the other colors. Start with less and add more as needed.
• Pour each colored batter into its own separate cake pan. Gently rap the cake pan a few times on the counter to discourage air bubbles. Bake for 15-20 minutes, until cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with moist crumbs. Let cool completely on wire racks before frosting with buttercream.
• To Make The Buttercream and Frost The Cake:.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla and tiny pinch of salt on high speed until light and fluffy and doubled in volume, about three minutes.
• With the cake layers completely cool, fill and frost the cake with the plain white vanilla buttercream, stacking the layers following the ROYGBIV colors. If you want the red layer to be on the top, start with the purple layer, top with frosting, then stack the blue, then green, yellow and finish with the red. Frost and coat the entire exterior of the cake, using a cake bench scraper to smooth as you go.
• To Decorate:.
• Divide the remaining buttercream into five or six bowls, depending on what shades you want for your rainbow piping.
• Add ¼ teaspoon of gel color to each bowl to start, mixing in the color to get the desired shade. Again, with the red gel color, you will need more gel color to get that vibrant red.
• Fill your piping bags fitted with the various piping tips each with a different buttercream color. Pipe rosettes, drop stars and furry bits of grassy buttercream all over the cake. I start on the top and pipe the top of the cake first, making sure my colors and patterns are evenly dispersed! I tend to work with one color, piping all over, then switching colors, then adding more colors and then filling in any naked spots at the end.
• Tip: for a sharp, clean cut - chill your cake for 10 minutes in the freezer first before slicing!