Rainbow Cake Coles Recipes

EPIC RAINBOW CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
• Combine cake mix, egg whites, water, and applesauce in a large bowl using an electric mixer. Divide batter evenly into 6 bowls. Mix a different food coloring gel into each bowl. Pour the red batter and orange batter separately into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes.
• Remove from the oven and let rest on a cooling rack in the pans for 15 minutes. Flip quickly onto the rack and remove cakes from the pans. Continue the baking and cooling process with remaining batter until all layers are cooled.
• Shave off the tops of the cakes carefully using a large knife so they will be flat. Place the red layer down, frost the top lightly; continue with orange, yellow, green, blue, and purple.
• Frost the top and outside of the cake. Cut through using a big, sharp knife and serve.

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

RAINBOW CAKE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C
• Prepare six ( 8"x2") cake pans with cake goop and place a round piece of parchment paper in the bottom of the pan for easy removal of the cake
• Combine 8 oz of the buttermilk and the oil together and set aside.
• Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles coarse sand (about 30 seconds).
• Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white/milk mixture in three batches, letting the batter mix for 15 seconds between additions. Scrape down the sides again to make sure everything has incorporated.
• Divide your batter into 6 bowls. Weigh 15 ounces of batter for each bowl.
• Color each bowl with your Electric food colors. 1/2 tsp for pink for the pink layer, 1/4 tsp yellow plus 1/4 tsp orange for orange layer, 1/2 tsp yellow for yellow layer, 1/4 tsp yellow plus 1/2 tsp green for green layer, 1/2 tsp blue for blue layer, 1/4 tsp pink and 1/2 tsp purple for the purple layer.
• Bake your layers for 20-24 minutes or until the edges JUST start pulling away from the cake pan. Do not under-bake or the middle of the cake will collapse.
• IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Freeze your cake layers 30-60 minutes before trimming your cakes. Frost and fill with buttercream frosting.
• After your buttercream is smooth, place the cake back into the fridge for 15 minutes before you apply your drip.
• Wait for your drip to set before painting with gold paint. Finish the cake with buttercream rosettes and more sprinkles.

RAINBOW COLESLAW

Steps:

• Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
• Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

VIBRANT RAINBOW CAKE

Steps:

• Grease two 9" round cake pans with shortening and then lightly flour each. Preheat oven to whatever the cake mix directions calls for.
• Mix cake according to box directions, then seperate into 6 bowls (if doing the full rainbow). Since the first color gets spread the furthest it is a good idea to put slightly more in one bowl and a little less in each subsequently after that so the last color has the least amouont of all.
• Mix in GEL coloring until desired color is achieved. Use a little for pastel colors, and use a bit more for bold and vibrant colors. Take care to put the appropriate color in each bowl if you took the extra step to put a little more in your outside color bowls. The rainbow pattern is red, orange, yellow, green, blue, violet.
• Take the first color (red if you are doing the rainbow, and this will be your outside color) and spoon half into the very middle of each cake pan. You can then lightly tip it around a bit to get the color to spread some, but don't worry about it not reaching the sides, because it will by the time you are done.
• Take your next color and carefully pour it directly into the middle of the first color. Once in you can again tip it a bit to spread it out some, but don't stir it or anything as that will mess up the pattern. Do this with each color until you have used all of them -- by this time your outside colors should be pushed out to the edges.
• Bake as stated on your box, and allow to cool for a couple minutes in the pans before trying to remove them. Carefully tip them out onto a wire rack to cool completely (after a couple minutes I also carefully then flipped them right side up so the bottoms were on the rack since the tops tend to stick to the rack if left for too long).
• Once cool, shave a little off one layer to make a flat surface (this is so the other piece can stack without tipping). You can put some sort of filling in between the layers if you want, but I just left them without for mine. Then frost your cake and top with sprinkles!
• *NOTE* this can also be done in a rectangular dish if you prefer and then you would obviously just pour all of each color at a time, and frost it directly in the pan. It might also be fun to try a splatter type pattern, just taking scoops and dropping them into the pan in a swirl motion (not stirring in the pan) or putting into cupcake form. The person who told me about this also mentioned that you can use 2 cake mixes for the round pans and then just use the leftover batter for extra cupcakes or something, but for my family I didn't need quite so much cake.

JELL-O GELATIN RAINBOW CAKE (POKE CAKE) RECIPE

Steps:

• Place cake layers, top sides up, in 2 clean layer pans; prick each cake with utility fork at 1/2 inch intervals.
• Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers. Chill 3 to 4 hours.
• Dip one cake pan in warm water for 10 seconds; turn out onto serving plate. Top with 1 cup of the whipped topping.
• Unmold second cake layer; place carefully on first layer. Frost top and sides with remaining whipped topping.
• Chill. Garnish as desired.

RAINBOW SWIRL CAKE

Steps:

• Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. You should be able to see the change in the color and texture of the mixture.
• Add the eggs two at a time, mixing until well combined after each. Add the vanilla extract with the second round of eggs. Scrape down the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until combined.
• Add the buttermilk and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Divide the batter evenly between 6 bowls. It should be a little more than a cup per bowl.
• Add gel icing color to the bowls (one color per bowl) and gently fold until the color is mixed throughout. You should have one bowl each of purple, blue, green, yellow, orange and red.
• Add the colored cake batter to the cake pans. Starting with the purple batter, add spoonfuls of batter around the bottom of the pan. Divide each color evenly between the three pans. Give the pan a little side-to-side shake to distribute the batter around a bit between each color. After the purple, add the blue, then green, then yellow, then orange and finally red.
• Bake for 28-33 minutes, or until a toothpick inserted comes out clean.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• To make the frosting, add the butter and shortening to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until well combined and smooth.
• Add the vanilla extract and 2 tablespoons of water or milk and mix until well combined.
• Add the remaining powdered sugar and mix until well combined and smooth.
• Add additional water or milk as needed to get the right consistency.
• To put the cake together, first remove the domes from the top of the cakes so they are level.
• Place the first layer of cake on a cake plate or cardboard cake circle, then top it with about 1 cup of frosting and spread into an even layer.
• Add the second layer of cake another layer of frosting.
• Add the final layer of cake on top, the frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake, if you like.
• Divide the remaining frosting between 6 bowls. I had about 1/3 cup of frosting per bowl, but you may have a little more or less, depending on how much you use to frost the cake.
• Use the gel icing colors to color each bowl of frosting, using one color per bowl.
• To make the rainbow swirl frosting border, add each color of frosting to a ziplock bag. Lay a piece of clear wrap out on the table. Trim the corner off of each ziplock bag. Pipe a thick row of each color of frosting in this order - purple, blue, green, yellow, orange, red - side-by-side onto the clear wrap.
• Fold the clear wrap over into a long log (see photos above for guidance). Twist one end closed and trim the other end, if needed, so that the frosting is right at the end.
• Put the log into a piping bag with the open end of the log going into the piping tip. I used piping tip Ateco 849.
• Begin piping shells of frosting around the top edge of the cake. After each shell is piped, turn the piping bag just a little bit before piping the next shell. As you continue piping and turning the piping bag, you'll get a rainbow that rotates around so you see all the colors.
• To pipe shells around the bottom of the cake, create another log of rainbow frosting, add it to the piping bag and pipe shells around the bottom in the cake manner - turning the bag slightly after each shell.
• Store cake in an airtight container until ready to serve. Cake is best for 2-3 days.