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