Rainbow Petal Cake Recipes
RAINBOW PETAL SHEET CAKE
This intricate petal design looks difficult to master, but it's actually a breeze! Try your hand at this frosting technique and use it for years (and cakes!) to come.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 1 (13x9-inch) pan. Make cake mix as directed on box using water, oil and eggs.
- Bake 28 to 32 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to cooling rack. Cook completely, about 1 hour.
- Meanwhile, beat butter with an electric mixer on low speed until creamy. Beat in the powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 2 tablespoons at a time until well combined. If frosting is too thick, beat in more milk.
- Use 1/2 cup frosting to frost a thin layer over entire cake. Divide remaining frosting into four bowls (about 3/4 cup frosting in each bowl). Mix blue, purple, green and orange food color, one into each bowl, until desired hue is reached.
- Place each color in individual resealable food-storage plastic bag. Cut 1/2 inch off one corner of each bag. Pipe a dot of blue frosting and use back of teaspoon to pull frosting slightly. Repeat with remaining colors, alternating colors as you cover cake, slightly overlapping dots of frosting.
Nutrition Facts : Calories 650, Carbohydrate 80 g, Cholesterol 110 mg, Fat 7, Fiber 0 g, Protein 2 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 65 g, TransFat 1 g
RAINBOW PETAL CAKE
Surprise your guests with this rainbow colored dessert made using Betty Crocker™ Super Moist™ strawberry cake mix - perfect for birthday celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350° F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- 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.
- Place 3 cups frosting in separate bowl; stir in pink food color. Divide remaining frosting (about 1 cup for each color) among 5 bowls; tint with remaining food colors. Trim rounded tops off cakes to level, if needed. On serving plate, place 1 cake layer. Spread with pink frosting to within 1/4 inch of edge. Repeat with remaining cake layers. Spread thin layer of frosting on top and side of cake to seal in crumbs.
- Spoon 1 color frosting into decorating bag fitted with #12 tip. Pipe row of straight dots on cake from top to bottom. Gently spread each dot with offset pastry knife, cleaning knife after each time. Repeat with remaining colors of frosting. Create another row of dots where frosting ends and spread each dot with knife. Repeat until whole cake is finished. When scallops end, add final row of dots to "seal" the seam. Pipe top of cake with one dot at a time; spread and then pipe again, creating a concentric circle.
Nutrition Facts : Calories 790, Carbohydrate 100 g, Fat 9, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg
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