Wednesday, June 2, 2010

Rainbow Cake

A few weeks ago, I came across a recipe for a rainbow cake and I was intrigued. I had to find a reason to make it.

Each layer of the cake is a different flavor. The pink is raspberry, orange is orange, yellow is lemon, green is lime, blue is blueberry and purple is blackberry. You add some pureed fruit or zest and juice for each layer, plus a little food coloring. There you have it, rainbow cake. The icing didn't quite come out the way I would have liked, but it was yummy. White chocolate buttercream. Can't go wrong there, really. The bottom layers did get a little compacted, but it was still good. Next time I make it, I'll do a better job. I made some notes on the recipe. :)

It tasted a bit strange, like a bowl of Fruit Loops in cake form. Each layer really did have a distinct flavor, all from the real fruit used in the recipe. The kids thought it was pretty cool. Most of all, the birthday girl was amused.

Here is the recipe, borrowed from another website. If you've got a few hours to spare and are curious, it's worth the effort. And if people don't know what is under the white frosting, it's a pretty cool surprise.

Rainbow Cake
2 boxes white cake mix
6 eggs
1 c. water
2/3 c. oil
1/2 c. raspberries (pureed and strained)
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. blueberries (pureed and strained)
1/2 c. blackberries (pureed and strained)
Food coloring to make red, orange, yellow, green, blue and purple

In a large bowl, combine cake mix, eggs, water, and oil together. Scoop 1 cup of batter into six small bowls. In the first bowl, mix raspberries and 1/4 tsp. red coloring. In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring. In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring. In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring. In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring. In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.

Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly.

Bake 3 layers at a time, on one rack of the over to allow for even baking.

Allow to cool completely. Frost with White Chocolate Frosting.

Billowed White Chocolate Frosting
1 c. butter, softened
1 bag white chocolate chips
3 lbs. powdered sugar
1 1/2 c. milk (room temperature)

In a large bowl, microwave white chips until melted. Immediately beat in butter until smooth. Add half the sugar, then the milk. Beat. Add remaining sugar and beat with an electric mixer until light and fluffy. Makes enough frosting to ice between each layer of cake, and around the outside of the cake.

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