Friday, February 18, 2011
Rainbow Layer Cake Recipe
I usually don't blog recipes here on Pinks & Needles but I wanted to share it with all of my friends so here it is. First off I should say it's a very easy cake to make but it is very tall and does require a bit of skewering! It was my 41st birthday yesterday and I have been dying to make a rainbow cake for some time so I thought it would be a good excuse to do it!
All I did was make a double batch of a Duncan Hines White Cake Mix and followed the directions on the box. I happened to have (5) 9-inch cake pans so I thought that would save time in the oven since I could bake 4 at once. I think I would've preferred to use 8 inch pans just because the height of the cake would be even taller than what mine turned out like and baby let me tell ya this is one tall cake! It really makes quite a statement sitting on a cake pedestal for sure.
Anyway I used 6 good size cereal bowls and divided the batter as evenly as I could like this:
By the next morning the cake was nice and set and ready for frosting. For some odd reason I wasn't feeling the frosting thing so I decided on whipped cream instead! I suggest whipping your own heavy whipping cream and adding a bit of vanilla extract and powdered sugar to taste. I'm sorry if I'm not giving specific amounts but I just wing stuff like this rather than measure. It's all a matter of individual taste.
Since whipped cream doesn't hold for very long I only piped it on individual pieces that were ready to be eaten right away and didn't frost the entire cake with it. Trust me you will not want to put a bunch of whipped cream onto a cake that won't be eaten right away because it will turn into a big soggy mess!
I hope you all enjoy this rainbow cake recipe!