Yummy Rainbow Cake Food

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 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.

RAINBOW CAKE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C
• Prepare six ( 8"x2") cake pans with cake goop and place a round piece of parchment paper in the bottom of the pan for easy removal of the cake
• Combine 8 oz of the buttermilk and the oil together and set aside.
• Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles coarse sand (about 30 seconds).
• Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white/milk mixture in three batches, letting the batter mix for 15 seconds between additions. Scrape down the sides again to make sure everything has incorporated.
• Divide your batter into 6 bowls. Weigh 15 ounces of batter for each bowl.
• Color each bowl with your Electric food colors. 1/2 tsp for pink for the pink layer, 1/4 tsp yellow plus 1/4 tsp orange for orange layer, 1/2 tsp yellow for yellow layer, 1/4 tsp yellow plus 1/2 tsp green for green layer, 1/2 tsp blue for blue layer, 1/4 tsp pink and 1/2 tsp purple for the purple layer.
• Bake your layers for 20-24 minutes or until the edges JUST start pulling away from the cake pan. Do not under-bake or the middle of the cake will collapse.
• IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Freeze your cake layers 30-60 minutes before trimming your cakes. Frost and fill with buttercream frosting.
• After your buttercream is smooth, place the cake back into the fridge for 15 minutes before you apply your drip.
• Wait for your drip to set before painting with gold paint. Finish the cake with buttercream rosettes and more sprinkles.

RAINBOW CAKE

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour, then shake out the excess.
• Beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and add the eggs bit by bit, mixing on high speed after each addition. Add the vanilla, then add half of the flour. Mix until combined, then add the rest of the flour and mix until you have a smooth cake batter.
• Divide the batter equally between 6 medium-sized bowls and add dashes of each of the food colourings. Mix until you have a pink, yellow, orange, green, blue and purple batter. Pour each colour into one of the prepared tins and bake for approximately 25 minutes, turning after 18 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge.
• To make the buttercream, place the salted butter in the bowl of an electric mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.
• Remove the cakes from the fridge and trim the domes off so they are flat. Discard the off cuts. Place the 18cm/7in non-slip mat on the turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place the purple sponge on top. Spread a ¾cm/½in thick layer of buttercream on the top, then place the blue sponge on top. Repeat this process for the green, yellow, orange and pink sponges until you have assembled the whole cake with five layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Chill in the fridge for 10 minutes.
• Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it's sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes.
• Divide the remaining buttercream into 6 equal portions and place in bowls. Colour the buttercream in the same way you coloured the cake batter, then place each colour into a separate piping bag.
• Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Pipe concentric rings of each colour buttercream around the outside of the cake, in the same order as the picture. Add enough pink buttercream to cover the top of the cake. Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45 degree angle against the side of the cake with your other hand. Repeat until you have a nice smooth finish.
• Using your palette knife, carefully brush any excess buttercream that's gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has 'torn' in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you're ready for the next stage.
• Put the cake directly on the turntable. Pipe 6 swirls on top of the cake with your remaining colours and sprinkle them with the multi-coloured sprinkles.

RAINBOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch square pans.
• Beat eggs in mixing bowl until frothy. Gradually beat in 1 cup sugar. Beat until light colored and thick.
• In another bowl, mix flour, baking powder, and salt together. Fold into egg mixture.
• Into hot milk, stir vanilla and butter until melted. Fold milk mixture into batter. Divide batter in 3 equal parts into separate bowls.
• Add a few drops of red food colouring onto one batter. Stir to mix. Spread into a prepared pan. Add a few drops of yellow food colouring into another batter. Stir to mix. Spread into a prepared pan. Add a few drops of green food coloring into remaining batter. Stir to mix. Spread into remaining pan. To summarize, make three different coloured batters, and pour each into a prepared pan.
• Bake in oven for about 10 to 15 minutes until an inserted wooden pick comes out clean. Let stand 8 to 10 minutes. Turn out onto racks to cool.
• Trim cake layers of rough edges. Cut each layer into 2 even layers.
• Mash apple or crabapple jelly with fork. Spread some over 1 pink layer on tray. Spread 1 green layer with jelly, and place on top. Spread yellow layer with jelly, and place on top of green strip. Repeat with remaining 3 layers in same order, making 6 layers. Spread jelly on top and sides if preferred, but it is not necessary. Trim edges if needed.
• To Make Strawberry Fluff: Place 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt into top of double boiler. Beat with electric beater to mix well. Place over rapidly boiling water. Continue beating while it cooks until stiff peaks form when beater is lifted. Remove frosting from heat, and spread over cake.