Have you ever seen those fun rainbow cakes, and think you know how to do it, and then try to do it and it never works out. Well I spent three whole days figuring it out for you.
Things that I wished I would known going into it
- Its going take time, and patience.
- You’ll never have enough buttercream. I think I ended up making 2 and half batches.
- Just because the cake is tall doesn’t mean it would work.
- Write down what food coloring you use if you want the inside to match the outside.
I just used my vanilla recipe you can find here I did 1 ½ batches, into 6 inch cake pans. I was going for a tall skinny vibe with this cake. It would totally work if you wanted to do 8 inch and thinner pieces.
Here are all of the colors I used
- Neon Pink
- Neon Orange
- Lemon Yellow
- Leaf Green/ Lemon Yellow
- Royal Blue
- Royal Purple
My favorite brand of good coloring is AmeriColor food gel. I like it because it does not have a watery base instead it has a gel base that will help keep a great consistency in your cake.
I baked my cake layers as the recipe follows, I baked them at 325 for about 30 minutes. Let them cool, and the transferred them to a wired wrack to help them finish cooling.
I also saran wrapped my cakes and froze them over night in preparation for the next step, which is decorating the cake.
Here are some use tools you might need when doing a rainbow cake
- Turn table (I like mine from atceo cast iron)
- Off set spatula (Wilton is my favorite brand)
- One 6 inch cake board, and 1 8 inch cake board
- A tall cake scraper, I got mine here (insert link)
- I used the wilton 1M piping tip to get the rope border on the top.
- Rainbow sprinkles from Walmart (they are literally my favorite).
- Medium size deli’s to color the buttercream in. I get mine from amazon.
I first applied my crumb coat, and because my cake was too tall I put mine in the fridge instead of the freezer. When I normally freeze my cake for the crumb it takes 15 minutes, and when I do it in the fridge it takes about 30 minutes.
To make things easier for dyeing buttercream, I used small kitchen deli’s. They help contain the mess (iykyk) each medium size deli can hold up to 2 cups, so I filled my half with butter and they gave me enough room for mixing without making a mess. I used the same colors in the cake batter as I did for the butter cream.
After the crumb coat, I used my offset spatula and just gently added a small rim around my cake with the purple, and did the same thing with the rest of the colors. Once the whole cake was coated, I used my cake scraper and gently scraped off the extra buttercream. It took me probably 7 scrapes in total.
I added the drip and piped my rope on top, and viola, it was done!
To finish off the cake I added the sprinkles to add nice accent
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