My friend had a birthday this week and she asked me to make her cake.
Her requests were pretty simple:
1. Lots of flowers
2. Every color in the rainbow
3. Lots of frosting. (but no chocolate cake because her brother doesn’t like chocolate)
I even let her pick the cake stand, which just happens to be one of my all time favorites.
Back to the cake. She did request a Rosette Cake, but sometimes I get tired of making that cake! So I asked her if it would be ok to change things up a bit. She said no. I told her it would still be pretty. This is the compromise.
I buy all my food colors at craft stores. You can also buy food colors at a cake decorator's store. I also use gel food color because the colors are more vibrant. For gel food color on line go to thebakerskitchen.net/wilton-gel-food...
2For the cake:
Make one box cake mix according to the directions on the box.
3Separate batter into 3 bowls with roughly about 1 cup of cake mix per bowl.
4Add desired food coloring to each bowl (purple, blue, green).
5Bake cakes in round pans according to box instructions, but make sure you check the cake about 10 minutes before it’s supposed to be
6With less mix in each pan, they can cook faster.
7Repeat for the remaining colors (red, orange, yellow).
8You will now have six layers of different colors.
9For the frosting:
Mix together softened (room temperature) butter and softened (room temperature) cream cheese until well combined.
10Add vanilla. Combine. Slowly add in powder sugar.
11(After the 5th cup of powdered sugar, taste the frosting and see if you would like it sweeter. I tend to use the full 6 cups, but some prefer the frosting less sweet.)
I try to first level each layer of cake with a large bread knife.
13For the rainbow cake especially, if all the layers are level, then they will evenly display when you cut into it.
14Start with the PURPLE layer first. Put the purple layer on your cake stand or plate.
15Add enough frosting to cover the layer and some to spill over the edges, anywhere from 1/2 to one cup of frosting.
16Run the flat, straight side of a knife around the cake to smooth out the edges.
17Add the BLUE layer of the cake. Put frosting in the middle, start spreading out frosting with the flat, straight side of a knife so that it covers the cake and falls out over the edges.
18Then run your knife around the outside edge of the cake to smooth out the sides.
19Put the cake into the fridge for at least 2 hours or freeze for 1 hour.
20Repeat with GREEN layer, then YELLOW layer.
21Put cake into fridge for at least 2 hours or freeze for 1 hour.
22Repeat with ORANGE layer, then RED layer.
23Cover cake with frosting and run the flat, straight edge of a knife around the edges of the cake to smooth out the frosting.
24(It was important for me to freeze the cake between layers for a couple reasons. The cake can get really heavy by the time you are adding the 4th, 5th, and 6th layers, but if it is somewhat frozen at this point, it will not get schmooshed or crushed. Also, it is much easier to frost the cake when it is solid, or not wobbling all over.)
25Once you have finished frosting the cake, add any decorative touches or words that fit your occasion!
27(I set the skill level as difficult, but ONLY because of the time involved. Truly, anyone can do this, and do it well! It just takes a little patience. The end result is SOOO worth it!
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...