Rainbow Cake With Clouds Recipes

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RAINBOW CAKE WITH CLOUDS



Rainbow Cake with Clouds image

Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. -Janet Tigchelaar, Jerseyville, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 5

1 package white cake mix (regular size)
Purple, blue, green, yellow, orange and red paste food coloring
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix according to package directions. Transfer 1-1/3 cups batter to prepared pan; spread evenly. Remove an additional 2 tablespoons batter to a small bowl; reserve., Divide remaining batter into six separate bowls, tinting each with food coloring to make the following: 2 tablespoons purple batter, 1/4 cup blue batter, 1/3 cup green batter, 1/2 cup yellow batter, 2/3 cup orange batter, and the remaining batter red., Fill six small food-safe plastic bags with a different color batter. Cut a small hole in a corner of the red batter bag; pipe a wide ring onto white batter to within 1/2 in. of pan edges. Pipe a ring of orange in the middle of the red ring, leaving some red visible on each side. Repeat by piping remaining colors in the middle of the previous layer, in rainbow color order. (Each ring will be narrower than the previous layer.) Fill a bag with reserved white batter; pipe over purple ring only. , Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Remove cake from pan; place on a serving plate. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cake with whipped cream clouds.

Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

RAINBOW CLOUD CONFETTI CAKE



Rainbow Cloud Confetti Cake image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 9

1 10 1/2 by 15 1/2 by1-inch sheet cake made with basic white cake in a buttered pan lined with parchment paper.
2 recipes Vanilla Buttercream divided into 5 bowls and colored red, orange, yellow, blue and green.
1 recipe Strawberry Coulis in a squeeze bottle, recipe follows
3 cups whipped cream
Confetti sprinkles
1 pint strawberries, cleaned and hulled
1/2 cup water
1/4 cup sugar
1 tablespoon lemon juice

Steps:

  • Remove the cake from the pan and leave it on the parchment paper. Using the colored buttercream, spread stripes of the frosting lengthwise on the cake. Using parchment to lift and push forward, roll the cake lengthwise as tightly as possible. Once the cake is rolled, place on a large platter, seam side down. Shortly before serving, frost the cake with the whipped cream. Spread the whipped cream on generously and create swirls using a palette knife. To make the cloud-like swirls, lightly drag the palette knife through the whipped cream and gently pull up to make peaks. Decorate the platter outside of the cake with strawberry coulis and sprinkle the whole thing with confetti sprinkles. As the cake is sliced, a "rainbow" of frosting will be revealed on the inside.
  • Combine the strawberries, water, sugar and lemon juice in a saucepan and cook over medium heat until the sugar is dissolved and the strawberries are quite soft. Puree the mixture in a blender. Strain through a fine strainer and cool.

YUMMY RAINBOW CAKE



Yummy Rainbow Cake image

I came up with this recipe after I sampled a similar cake at a friend's party.

Provided by Ann

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h20m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
1 ¼ cups water
¼ cup vegetable oil
3 egg whites
½ cup multicolored sprinkles (jimmies)
1 (8 ounce) container frozen whipped topping, thawed
2 cups mini candy-coated chocolate pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes.
  • Frost cake layers with whipped topping and assemble on platter. Cover top of the cake with as many chocolate candies as possible, and surround the bottom of the cake with remaining candies.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 62.7 g, Cholesterol 4.2 mg, Fat 22.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 321.5 mg, Sugar 51 g

RAINBOW IN THE CLOUDS CAKE



Rainbow in the Clouds Cake image

Get your kids in the kitchen with this St. Patrick's Day recipe to help decorate our rainbow in the clouds cake! Moist Duncan Hines® Cake baked in a Bundt®* pan creates a perfect arch for frosting with homemade buttercream and creating a rainbow with candy coated chocolates! *Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota

Provided by ReadySetEat

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 12

PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Confetti Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 cup unsalted butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup heavy (whipping) cream or milk
1 pkg (19.2 oz each) candy-coated chocolate pieces
12 large marshmallows

Steps:

  • Preheat oven to 350°F. Spray a standard Bundt pan with baking spray.
  • Beat cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Pour batter into pan.
  • Bake 33 to 36 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes, remove from pan and cool completely.
  • Place butter in a large mixing bowl and beat on high speed until pale, smooth and creamy, about 2 minutes. Gradually add in the confectioners' sugar, beating on low speed until incorporated then follow with cream, salt and vanilla and mix for one minute.
  • Cut cake in half through the center to form two half circles. Place one half circle on flat surface with flat side up and frost top with buttercream. Place second cake layer on top so that the flat sides are together. Frost the arch with buttercream.
  • Spread some buttercream on serving board or platter. Gently turn cake onto buttercream on board to make an arch. Frost entire cake with remaining frosting.
  • Place marshmallows around the bottom of the cake to look like clouds, cutting them in different sizes if desired. Place red, orange, yellow, green and blue candies all over the cake to make a rainbow. Slice and serve!

Nutrition Facts : @id https, Calories 565 calories

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