WATERCOLOR CAKE
This elegant little cake features purple and teal pastels. It's almost too lovely to smash - a perfect fit for 10 percent of moms surveyed who said they'd like to minimize the mess.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 2 (6-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter between pans.
- Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- To frost and decorate cake, slice 6-inch cake tops horizontally to remove rounded tops. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
- Spoon 3/4 cup frosting into small bowl; tint with purple food color to get desired color. Spoon 3/4 cup frosting into another small bowl; tint with teal food color to get desired color. Spread white frosting on top of cake, and thinly frost sides of cake. Spread purple frosting generously around bottom half of cake. Spread teal frosting generously around upper half of cake. Use metal spatula held vertically against side of cake to spread frosting around cake for watercolor effect. Use remaining frosting to frost cupcakes. Decorate with sprinkles.
Nutrition Facts : ServingSize 1 Serving
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- Prepare the cake according to instructions. You can make either cakes I suggested above into 6″ cakes or 8″ cakes. You will be able to get three layers out of both (just the 8″ layers will be not as thick).
- Cool the cakes entirely before beginning. This is crucial, as you don’t want your cakes to slip onto the ground. There must be absolutely no warmth coming from any of the cakes, top or bottom.
- Vegan Buttercream Recipe: Once the cakes are cool, place the vegan butter into the stand mixer or a large bowl with a hand mixer, and cream the butter until light and fluffy, about 2-3 minutes.
- Sift in 1 cup fo powdered sugar at a time, mixing between each cup. If the powdered sugar isn’t combining, you can add in a tablespoon or two of dairy free milk to help the mixture, always adding only a little at a time to ensure you don’t add too much.
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