Surprise Rainbow Pi Cake Recipes

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RAINBOW PETAL CAKE



Rainbow Petal Cake image

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

2 boxes Betty Crocker™ Super Moist™ strawberry cake mix
2 cups water
1 cup vegetable oil
6 eggs
Pink paste food color
Buttercream Frosting
1 1/2 cups shortening
1 1/2 cups butter, softened
3 boxes (1 lb each) powdered sugar
3 teaspoons vanilla
1/4 to 1/3 cup milk
Pink, purple, orange, green, blue and yellow paste food colors

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

RAINBOW SURPRISE INSIDE CAKE



Rainbow Surprise Inside Cake image

A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 18

Number Of Ingredients 6

2 boxes Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers Betty Crocker™ Whipped vanilla frosting
2 cups M&M's® chocolate candies
1 cup M&M's® minis chocolate candies
3/4 cup assorted Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
  • Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
  • To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
  • Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g

SURPRISE RAINBOW PI CAKE



Surprise Rainbow Pi Cake image

Foodies and nerds unite to celebrate their love for Pi Day with this fun and colorful lemon pound cake. Slice inside to reveal a surprise multicolor pi symbol.

Provided by Arlyn Osborne

Categories     Dessert

Time 4h30m

Yield 1 loaf cake

Number Of Ingredients 24

nonstick cooking spray
2 (15 1/4 ounce) boxes classic white cake mix (plus required ingredients)
deep pink gel food coloring
electric green gel food coloring
electric yellow gel food coloring
purple gel food coloring
turquoise gel food coloring
1 1/2 cups unsalted butter, room temperature
2 1/4 cups sugar
6 eggs, room temperature
3 lemons
1 1/2 teaspoons vanilla extract
3/4 teaspoon lemon extract
3 cups flour, plus more for pan
nonstick cooking spray
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 cup milk, plus 2 tablespoons milk
1/2 cup heavy cream
1 cup white chocolate chips
deep pink gel food coloring
1 (16 ounce) can vanilla frosting
turquoise gel food coloring
rainbow candy sprinkles

Steps:

  • Make the Surprise Pi Symbols:.
  • Preheat oven to 350 degrees F. Spray a sheet pan with nonstick spray and line bottom with parchment paper.
  • Prepare the two boxes of cake mix according to package instructions, then divide the batter into five bowls. Fold in about 6-7 drops of gel food coloring to each bowl, so that you have five separate colors. Transfer to piping bags.
  • Pipe batter in alternating colors into prepared sheet pan. Tap the sheet pan on the counter several times to even batter and eliminate any air bubbles.
  • Bake for 20-25 minutes, or until toothpick comes out clean. Let cool, then freeze until solid.
  • Invert frozen sheet cake onto a cutting board and peel off parchment paper. Cut pi symbols with cutter and transfer to a parchment-lined baking sheet. Set aside in freezer.
  • Make the Lemon Pound Cake:.
  • Preheat oven to 350 degrees F. Grease and flour a loaf pan.
  • Whisk together flour, baking powder, and salt in a medium bowl and set aside.
  • In a bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Add lemon juice, zest, and extracts. Beat until combined.
  • Add flour mixture and milk, alternating in two batches, beating until combined. Transfer batter to a large piping bag.
  • Bake the Cake:.
  • Pipe and spread a thin layer of batter into the bottom of the prepared loaf pan.
  • Stack three of the frozen pi cakes and position upside down into one side of the loaf pan, leaving a small space on the short side. Repeat with three more frozen pi cakes, positioning on the other side of the loaf pan. You should be able to fit six pi symbols inside.
  • Pipe the rest of the batter into the loaf pan, making sure to get batter into all the crevices. Smooth top with a spatula.
  • Place the loaf pan on a parchment-lined baking sheet and mark which side is the front of the pi symbol. This ensures you will have a front-facing "pi" when you slice into it.
  • Bake for 1 hour 30 minutes to 1 hour 45 minutes or until a toothpick comes out clean. If the top is getting too dark during baking, tent with foil.
  • Let cool in pan for 25-30 minutes, then run an offset around perimeter and invert onto a wire rack, making sure to keep track of the front of the cake. Cool completely.
  • Make Decorations and Assemble:.
  • Add the vanilla frosting and several drops of turquoise gel food coloring to a medium bowl. Fold to combine.
  • Transfer the cooled cake to a turntable.
  • Frost a thin crumb coat all over the cake using a small offset spatula and a bench scraper. Freeze about 15 minutes, until frosting is hard to the touch.
  • Frost final coating of frosting all over.
  • Put the white chocolate in a medium bowl.
  • Bring the heavy cream to a boil in a small saucepan. As soon as it comes to a boil, pour over the white chocolate and let sit for 1 minute.
  • Whisk until smooth.
  • Add a few drops of Deep Pink gel food coloring and whisk until combined.
  • Transfer the ganache to a squeeze bottle and let sit for 10-15 minutes to thicken up. If the ganache gets too thick, microwave the bottle in 10 seconds intervals.
  • Pipe the pink ganache drips all around the sides first. Then pipe the ganache on top and spread with an offset spatula. Top with sprinkles.
  • Transfer to a cake stand or platter, keeping note of which side is the front. Slice and enjoy!

Nutrition Facts : Calories 13029.1, Fat 578.3, SaturatedFat 274.5, Cholesterol 2055.3, Sodium 9345.2, Carbohydrate 1850.9, Fiber 23.2, Sugar 1318.3, Protein 134.9

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY



Chocolate Rainbow Surprise 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, white cake mix, food coloring, cake frosting

Provided by Tasty

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4

1 box chocolate cake mix, plus corresponding ingredients - eggs, oil, water
1 box white cake mix, plus corresponding ingredients - eggs, oil, water
food coloring
16 oz cake frosting

Steps:

  • Prepare Chocolate and White Cake Mixes according to directions on the box.
  • NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
  • Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
  • In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
  • Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
  • Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
  • Turn out onto a plate and decorate.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 62 grams

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Top Asked Questions

Can you make a rainbow cake for a birthday party?
This rainbow cake is the most fun, over-the-top celebration cake, perfect for a surprise birthday party. With a technique that’s easier than even the simplest surprise-inside cake, a rainbow layer cake filled with colorful candy will delight your birthday party guests of all ages.
How do you make a rainbow petal cake?
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.
Can you make a snow white rainbow cake?
Coloring and baking the rainbow cake layers. Snow-white cake batter takes readily to a rainbow of hues — no fighting yellow cake’s buttery color. This fluffy white cake calls for cake flour, making it less susceptible to overmixing (a legit concern when you must divide and color the batter six different ways).
How much batter do you need for a rainbow cake?
To make our rainbow cake layers, all you have to do is mix up your batter (follow the recipe below) and then divide your batter into 6 bowls evenly. Each bowl holds 15 ounces of cake batter. I used a kitchen scale to weigh mine out so they would all be equal.

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