Ahhh the simple things in life. Those are the ones that matter most, no?
The beautiful tweeting of birds in the morning, the warm kiss of sun on your skin, telling your honey that he rocks on guitar hero although the screen told him so already, laughing and baking with a best friend ’til the wee hours of the morning, doing simple math on your fingers (am I the only one?) and spectacularly, BRILLIANT white frosting.
But sometimes life requires something a little out of the ordinary. Something with a bit more flair. Something that deserves fan fare and a drum roll!
DRUM ROLL PLEASE!! Ladies and gentlemen, let me introduce to you this 6 layer, vivid rainbow cake!! *crowd goes wild*
Just cutting into this cake made me giddy with delight. The colors, the aroma… oh MY!
There were a few mistakes made during the whole process, things that I will be sure to avoid next time (like evenly dividing the batter, crumb coating, leveling the cake, buying fresher limes, etc etc). Hey! Will you look at that? I’m learning after all! But none of the mistakes made take away from the beautiful presentation and most importantly, the taste! Its simply… delicious.
Adapted from Conversations With A Cupcake
2 boxes white cake mix (we used Betty Crocker’s super moist white cake)
1 c. water
2/3 c. oil
1/2 c. raspberries (we mashed them)
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 (we used frozen, thawed and then mashed them)
1/2 c. blackberries (we mashed them)
Wilton Icing colors in red (we used pink), orange, yellow, green, blue and purple
Brilliant White Frosting (see recipe at end of post)
In a large bowl, combine cake mix, eggs, water, and oil together. Follow directions on the box. Scoop 1-1/3 cups 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. Allow to cool completely. Frost with Brilliant White Frosting.
Adapted from Smitten Kitchen
5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large eggs whites at room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla
Whisk first five ingredients together in a large, stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet.
Beat on high speed for exactly five minutes. Remove the bowl from the skillet and add vanilla, beating on high spped for two to three more minutes to cool.
Use this frosting the day it is made.
*Side note: one batch of frosting wasn’t enough so we had to make another batch of frosting and then ended up with too much! Next time I think I’ll make 1-1/2 batches of the frosting.*
**Double side note: if you are making this cake for anyone other than yourself, i suggest you level off the layers and crumb coat. We were making this for ourselves, therefore we revel in our imperfections.**
For more pics of this lovely cake click here