Rainbow Cake

by Cee
(Hemet, CA, USA)

Taste the Rainbow

Make 2 batches of your favorite WHITE cake recipe(it MUST be a white cake). Divide into 6 equal parts. Tint each portion accordingly: red, orange, yellow, green, blue & purple. How deep the color is, is to taste, I was making a pastel cake, so I only used 3 drops of color for each one.

Flavor 2 portions cherry, 2 portions passion fruit or pineapple, and 2 portions vanilla. I alternated flavors like this: pink-cherry, orange- passion fruit,yellow-vanilla,green-vanilla, blue-passion fruit, purple- cherry.

Bake each portion in a greased, floured 8 x 8 square pan according to recipe. Turn out and cool completely. Once all the cakes have been bake and cooled it is time to assemble.

Make 8-10 cups of vanilla frosting. Spread the bottom of the purple layer with frosting and position on cake plate, base or tray. Frost top of layer 1/4" thick.

Center blue layer on top of purple, press down slightly to secure layers together. repeat process, green, yellow,orange, ending with red.

The cake will be very tall. Use long drinking straws for internal support as needed. Chill cake well before frosting outside. Once cake is well chilled and layers are stable, frost outside. Crumb coat, chill again. Finish icing starting with top, then down the sides.

You can press sprinkles, colored coconut or Deco sugar into frosting as desired. This was topped with malted eggs because it was Easter in this picture.