Thursday, October 7, 2010

Fun with Fondant and more Rainbow Cake

I have a nephew now.  He is just over a month old and absolutely delightful.  Never in a million years did I think this miniature human being would move me and my family like he does.  He, of course, is super cute and an honestly good baby.  He cries when he needs something and just hangs out otherwise.
Colored batters
I come from a family of celebrators.  Any excuse to get together and eat cake, we take it.  So, obviously, we would have a one month birthday party for our newest addition.  I decided to seize the opportunity to practice some fondant critters and make rainbow cake.  I have been seeing rainbow cake everywhere and what would be better for a one month birthday celebration than whimsical rainbow cake.  You can see from my previous post that my first try with the rainbow cake didn't fly so well so I just stuck to the recommendations on the back of the cake mix box.  Consequently the batter was a bit thinner than when I added sour cream and it made the finished cake more tie-dye than rainbow, but that was ok.  It looked awesome anyway.  It now seems to be my sister's favorite way to eat white cake.
batter before the oven
Tie-Dye Rainbow Cake
1 white cake mix
3 eggs
1/3 cup of oil
1 cup water
red, yellow, green, blue, and violet gel food coloring

Mix cake mix, eggs, oil and water together.  Separate batter into six different bowls (no Indigo for me, poor lonely Indigo).  Using a toothpick, add desired amount of food coloring to batter.  If using gel colors, remember that it takes some time for the color to reach full vibrancy.  I don't have orange food coloring, not even sure Wilton makes it, so I just mixed red and yellow.

Grease and flour a 9*3 round cake pan.  Scoop 1-2 scoops of red batter into the pan.  Next scoop 1-2 scoops orange batter and put it directly on top of the red batter. Then scoop 1-2 scoops yellow batter and put it directly on top of the orange batter.  Lather, rinse, repeat with the remaining colors.  I had to repeat the pattern about 3 times in total.  The batter will spread itself out.

Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.

Frost and decorate as desired.  I used the American Buttercream that my family is so fond of.
cake after baking
American Buttercream adapted from Wilton
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
1 tsp salt
1 teaspoon vanilla
5-7 tablespoons of water

Beat together the butter and shortening until smooth.  Add the vanilla.  Slowly add the powdered sugar.  If the mixture gets too thick and your mixer is having trouble, add some water or milk a one tablespoon at a time until the desired consistency is reached.

I only frosted the outside of this cake.  Double the recipe if filling the cake.

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