For the past 4 years I have seen rainbow cakes all over the internet and it has been the one thing that I have wanted to try but at the same time I knew it was one of those projects that would probably take all day and well you know how you have to be in the mood for those types of projects. I bought some beautiful neon colors from back home and had them mailed to me especially for this project and I think the bright colors look just beautiful. You can choose to work with as many colors as you may want for me I chose to use 6 colors for my cake batter and then I went with pink for the buttercream although it is hard choosing from all those beautiful colors.
These homemade sprinkles are so lovely as well and they taste great unlike the store bought ones. And what can be better than using all fresh ingredients after all. I chose to work with 4 colors for these and I just used a plastic bag with a tiny hole in the tip to work with. If you place the bag into a cup with the ended folded over you can easily fill the bag with your mixture. I used the same bag every time just adding another color when one was finished and it gave my candies a great ombre look. I prefer to use Golden Syrup but you can also use honey, maple syrup or even a caramel topping. This project does take some time but after it was finally finished I was really happy because I had a gorgeous cake that tasted amazing.
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1-3/4 cups sugar
1 teaspoon vanilla
1-1/3 cups buttermilk
1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two (9×1-1/2-inch) round cake pans; set the pans aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
3. Have enough small bowls per dye you plan to use. Equally divide the batter into the prepared bowls and add 1-2 drops of dye per bowl, mix well. Add half of each bowl into cake pans, evenly filling both pans.
4. Bake for 20 to 25 minutes for 9-inch pans or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks.
Yields: 12-16 servings
2 cups powdered sugar
2-3 tablespoons milk
1/2 cup softened butter
1/2 teaspoon pure vanilla
4-5 drops dye
1. In a large mixing bowl add butter. With a hand mixer beat until fluffy, carefully add vanilla and powdered sugar. Add a bit of milk until smooth and fluffy consistency has formed all white beating on low speed. Add the dye and mix well.
1 cup powdered sugar
1 tablespoon Golden Syrup
2 tablespoons milk
1/4 teaspoon pure vanilla
1. Prepare 2 large baking sheets with non-stick baking mats or parchment paper. In a large bowl mix sugar, golden syrup, vanilla and milk, stir until a thick consistency has formed.
2. Divide into small bowls for however many colors you will me making. Add 1 drop of dye per bowl, mix well. Add into the bag and carefully place a small dot continuing until all mixtures has finished. Place in a safe place and allow to dry overnight.
3. Store in a closed container in the refrigerator.
Yields: 1 cup