Rainbow Petal Cake Food

RAINBOW PETAL SHEET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 1 (13x9-inch) pan. Make cake mix as directed on box using water, oil and eggs.
• Bake 28 to 32 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to cooling rack. Cook completely, about 1 hour.
• Meanwhile, beat butter with an electric mixer on low speed until creamy. Beat in the powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 2 tablespoons at a time until well combined. If frosting is too thick, beat in more milk.
• Use 1/2 cup frosting to frost a thin layer over entire cake. Divide remaining frosting into four bowls (about 3/4 cup frosting in each bowl). Mix blue, purple, green and orange food color, one into each bowl, until desired hue is reached.
• Place each color in individual resealable food-storage plastic bag. Cut 1/2 inch off one corner of each bag. Pipe a dot of blue frosting and use back of teaspoon to pull frosting slightly. Repeat with remaining colors, alternating colors as you cover cake, slightly overlapping dots of frosting.

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.