Rainbow Cake

This is the inside of my Rainbow cake. It took several hours to make this cake. All the layers of the cake must be completely col before frosting between the layers and stacking. You must also level each layer, or the cake will fall over. (*it is a fairly tall cake*)

I just made a two white cakes, and separated the batter into 6 equal parts. I dyed them all separate colors and baked them all in separate round pans. Make sure not to over cook these, you need to watch them as they are quite thin and require less baking time. To achieve the best blue color use Neon blue food coloring. Then I layered them in rainbow order (purple on the bottom) and frosted! The frosting is blue with white puffy clouds.

 

Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Checker Board Cake

This white cake recipe is really moist and tastes very good. If you do not like the flavor of buttermilk just do not use the vinegar in the recipe and substitute that for 2 extra tbsp of milk. If you want to make this recipe low fat, substitute fat free vanilla yogurt for the butter, and whip half of the egg whites and add them last.

White Cake

Ingredients:
1 cup milk
2 teaspoons white vinegar
5 egg whites
2 1/4 teaspoons vanilla
3 cups sifted cake flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons baking soda
12 tablespoons unsalted butter or margarine
1 cup boiling water

Directions:
Preheat oven to 350F

1. Grease three round cake pans. You will have to have purchased the checkerboard plastic cake device. It's basically just a plastic divider for your cake. Yes, you can do it all by hand -- but it's much more difficult, and you're checkerboard won't be perfect.
2. In a small bowl combine the milk and vinegar (this will turn your milk into buttermilk). Allow to sit for 5 minutes, and then add the baking soda.
3. In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and almond extract if you are using it).
4. In a mixing bowl, combine the dry ingredients and mix them together on low to blend.
5. Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.
6. Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated.
7. Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.
8. Separate the batter into two separate bowls. Use food coloring to color the batter any color you choose, just not the same color. (You can make one black and leave the other white for example, to achieve the common checkerboard look.) Use a spoon or small measuring cup to pour the colored cake batter into the correct sections.
cake pan 1: outside black ring, inner white ring and center black core
cake pan 2: white, black white.
cake pan 3: black, white, black.

Bake for 35 minutes, but be watchful as they may need less baking time, or slightly more.


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.