Rainbow Poke Cake Food

RAINBOW JELL-O POKE CAKE RECIPE

Steps:

• Prepare the vanilla cake according to the package's instructions, then let it cool for at least 20 minutes before poking the top of the entire cake with the handle of a wooden spoon.
• Pour the cherry Jell-O mix into one bowl, and the blue raspberry Jell-O mix into another bowl. Add a cup of boiling water to each bowl and whisk until the Jell-O powder has dissolved. Stir a cup of cold water into each bowl.
• Immediately pour both flavors of Jell-O onto the cake, filling alternate holes and areas of the cake to create a spotted or tie-dye effect. Refrigerate for two hours.
• Top the cake with a layer of whipped topping and cover with sprinkles.

RAINBOW CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined.
• Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
• Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
• In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.

RAINBOW POKE CAKE

Steps:

• Place cake layers, top side up, in two 9" round cake pans.
• Pierce cake with skewers at 1/2" intervals.
• Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved.
• Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours.
• Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
• Spread with about 1 cup of the whipped topping.
• Unmold second cake layer; place on first cake layer.
• Frost with remaining whipped topping.
• Refrigerate until whipped topping is firm.
• Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks.
• Add icing sugar and lemon juice and stir with a spatula to combine.
• You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides.
• Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green).
• Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake.
• Chill cake until ready to serve.

RAINBOW POKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9" x 13" cake pan with non-stick cooking spray then line bottom with parchment paper and spray again with non-stick cooking spray. Set pan aside for now.
• In a medium bowl, whisk together flour, cornstarch, baking powder and salt until well mixed. Set aside.
• In a large bowl, beat together butter, granulated sugar and vegetable oil until well creamed together (about 5 minutes of beating with electric mixer on high speed).
• Beat in eggs and vanilla extract until well mixed (about 1 minute).
• Beat half of the dry ingredients into the wet ingredients. Don't overmix - just beat until most of the flour is combined.
• Beat in all of the milk until combined (again, don't overmix).
• Beat in the remaining half of the dry mixture just until you no longer see dry flour in the batter. Don't overmix or your cake will be dry.
• Separate batter evenly between 6 bowls. This works out to be about 235 grams of batter per bowl.
• Use gel food coloring to color each bowl of batter a different color of the rainbow (red, orange, yellow, green, blue and purple). Stir just until color is mixed in well but try not to overmix the batter.
• Lay the prepared cake pan vertically in front of you on the counter. Use a spoon to scoop a small amount of red batter (about 1/8 of the red batter) into the top left side of the cake pan. Then move onto a scoop of orange, then yellow, green, blue and purple. There should be 6 spoonfuls of batter in the top row of the vertical-facing cake pan.
• Start on the second row of batter by starting with the orange batter, then yellow, green, blue, purple and finishing off on red. Again, 6 spoonfuls of batter across the second row. As you start each row, start with the next color in the rainbow. So for example, the first row was red first, the second row was orange first, the third row will be yellow first, and so on. Continue until you use up all the batter and fill the cake pan. You don't want any space between the rows so give the pan a little counter tap to level it out or use a spoon to fill in any holes in the batter before baking.
• Place cake in oven for 30 minutes or until toothpick inserted in middle comes out clean.
• While cake is still warm, add the vanilla pudding.
• In a large bowl, whisk together vanilla pudding mix and cold milk for two minutes until pudding thickens.
• Using the round handle end of a wooden spoon, poke multiple holes ¾ of the way through the cake. You'll want lots of holes here for the pudding to go into.
• Use a spatula to spread pudding evenly over the cake and into each of the poke holes.
• Let set in refrigerator for 1 hour before adding frosting.
• In a large bowl, beat together heavy cream and confectioners' sugar until soft peaks form (about 5 minutes.
• Spread frosting evenly over cake. Add sprinkles if desired.
• Store in a sealed food storage container in fridge for up to 3 days.