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How I make the "rainbowlicious" cake - Page 5

post #61 of 76
Quote:
Originally Posted by MacsMom

I've had so many requests for instructions on this multi-colored cake, I figured I'd post it once and for all! icon_smile.gif

I use the WASC recipe but I use all vanilla and replace half the water with vanilla coffee creamer and add a pkg of white chocolate pudding. Perhaps that is why there is no bitter taste with the amount of food coloring I use?

I evenly distribute the batter among 6 bowls. Using a butter knife, I scoop a good-sized glob of Wilton color and stir it in (I really prefer Wilton over --I'm probably the odd one out).
Oh, for the red use "Red-red" NOT "No-taste red" (red-red is deeper and you can use less).

You have to think ahead about how high you want the tier...

I like to use two layers of filling so I used to put two colors together per pan: purple/blue, green/yellow, orange/red. But if you fill the pans with a typical amount of batter you'll get a very tall cake, so I was trying to fill my pans less than half-full, spreading thin layers of batter. It's much easier to do just one filling: Use 3 colors per pan.

HOWEVER... I've recently decided to start using a 3" tall pan and layering all 6 colors and just torting it in two places - it would be SO much simpler.

I finally had the chance to slice into one when I had just enough leftover batter to fill one pan with all 6 colors -- it looked great! I don't think it's going to matter where the colors get separated when I torte it, I'll just wait to add color to the filling when I see which colors have been sliced!

(I use vanilla Bettercreme mixed with cheesecake pudding mix for the filling, coloring it to match the torte).

Take care when layering the colors so they don't blend. I spread the first color over the bottom of the pan, then with the consecutive colors I pour the batter in a thin stream, circling it over the previous color so that I don't need to spread the batter too much with a spoon.

Hope that wasn't too confusing!





I do mine this same way...it's popular for the younger kids. They are always surprised when the cake is cut...I love to watch for their reaction.
icon_surprised.gificon_eek.gificon_lol.gif
~Misty

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~Misty

Love is Love...
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post #62 of 76
Thank you MacsMom for posting this. I can't wait to try it. I have 3 little ones myself and I'm sure they will go crazy over this!
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My new blog: http://cake2cake.blogspot.com
My website loaded with cake info and links: www.distinctivecakes.com
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post #63 of 76
To those of you who do the "tie-dye" effect: do you mix up all six colors or just the primary colors and let them blend to create orange, green and purple?
post #64 of 76
Thread Starter 
I wouldn't think they would blend brightly enough to produce orange, green and purple. And they don't really self-blend; you'd have to mix them together a little anyway...

I'm going to make 3 pumpkin-shaped cakes with the rainbow colors, but rather than layering them in a ball pan I'm just going to randomly drop in spoonfuls. I'll post pics when it's sliced, as it is for my daughter's birthday this Halloween.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #65 of 76
Macsmom--I'll be watching for your post. Thanks a bunch!
post #66 of 76
Thank you!!
post #67 of 76
that looks awwwwwwwwesome!
I love rainbow cakes thumbs_up.gif
post #68 of 76
Hi everyone, I know this is an old post but I just have a quick question, is the vanilla coffee creamer the FRENCH vanilla coffee mate? Sorry for the silly question, just wanted to make sure. Thanks a lot!
post #69 of 76
Thread Starter 
Any vanilla will do. icon_smile.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #70 of 76
Thank you MacsMom for the response!! Can I use soymilk in vanilla flavor as alternative?? thanks again!!!
post #71 of 76
Thread Starter 
I don't see why not. I've used all sorts of different things for the liquid portion of my cakes and they always seem to turn out fine. One thing, though, is the check the sugar content: If it is high in sugar, then reduce the sugar in your recipe or the cake is likely to sink.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #72 of 76
Thanks so much!! I might just stick with the creamer to be on the safer side! thanks so much!! I am excited to make this cake! I hope it turns out as nice as yours!
post #73 of 76
Thank you so much!
post #74 of 76
MacsMom: This may be a stupid question (I know this thread is very old) but are you leveling the cakes or taking off the top & bottom crust so that the colors of each 2-layer cake are touching each other? Does that make sense, because I don't see any crust between every 2 layers?
post #75 of 76
Quote:
Originally Posted by Cookie4

MacsMom: This may be a stupid question (I know this thread is very old) but are you leveling the cakes or taking off the top & bottom crust so that the colors of each 2-layer cake are touching each other? Does that make sense, because I don't see any crust between every 2 layers?

curious to answer to last post...
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