Rainbow Cake Tutorial

This is a special post....and being the 100th blog entry, It deserves a special cake!
100th Post!

Rainbow Cake

This is a great show stopping dessert....keep in mind it needs some extra time...it is not hard but takes extra time and love!

Ingredients:

Cake:

2 white cake mixes and ingredients to make cakes per directions on back

6 eight inch cake pans ( I bought the tinfoil disposable cake pans...I was able to bake all 6 layers at once)

food coloring (I used the Wilton set)

Icing:

2 eight ounce packages of cream cheese softened

1 1/2 cups softened butter

12 cups of confectioners sugar

2 teaspoons of vanilla

1/4 cup milk

(this was a double batch)

follow directions on box of cake mix and divide each cake mix into 3 bowls (approximately 1 cup each)

you should now have 6 bowls total of cake mix

using toothpicks add food coloring to each bowl of uncooked batter...add color a little at a time, keep in mind it only takes a small amount to color mix

Now pour colored batter into well greased pans and cook per directions *cook about 10 minutes less* due to smaller amounts in each pan.
Remove from oven and cool on racks.
Do not ice cake until completely cooled.

In the meanwhile prepare icing.
Blend all ingredients. You might have to adjust amount of confectioner's sugar, or make your favorite icing and double the amount.
This makes a large cake!

I iced two layers at a time, completely, including edges.
In between every two layers, freeze cake for 1 hour in freezer before icing next two layers.
This cake is very heavy with the icing and freezing the cake in between frosting makes it sturdy enough to hold the next layers.
The photo above is frosting the last two layers.
The cake is layered by color in order from the bottom up:
Purple
Blue
Green
Yellow
Orange
Red

I kept the cake in the fridge before bringing this masterpiece out...
They thought it was just a HUGE cake....
Surprise!

Yummy!

p.s. there is extra clean up involved!