Rainbow Layer Cake

While I might have had some awesome cookies for The Good Daughter's birthday, the star of the party was this six layer birthday cake. Six layers. Two different types of frostings.

Clearly, with that 17 inch layer of frostingS on the top, I was just trying to kill my family.

By far, the best part was seeing Abby's face light up when I cut into the cake. She kept jumping up and down and screaming about rainbows and that was before all the red food dye worked its evil magic on her. 

I found a recipe for a rainbow cake that used natural food dyes, but fuck that shit. Bring on the artificial color and bug shells. 

The funny thing is, when I was frosting the cake, I kept worrying I wasn't getting *enough* on the top or the sides. I didn't know until I cut in to this bad boy that I actually had a foot of frosting on the cake.

Ingredients: 
WHITE CAKE {Courtesy of Cooking Light}: 
3 1/2 cups flour 
2 tsp baking powder 
1/2 tsp baking soda 
1 3/4 cups sugar 
1/4 cup butter 
1 1/2 Tbsp oil 
2 egg whites 
1 2/3 cups milk, divided 
1/2 cup plain, fat-free yogurt, I used vanilla flavor
2 1/2 tsp vanilla
Wilton Food Gels



BUTTERCREAM FROSTING: 
3 3/4 cups powdered sugar 
1/2 cup butter, softened 
1 tsp vanilla 
3 Tbsp milk 

WHIPPED CREAM FROSTING: 
2 cups heavy cream 
1/4 cup powdered sugar 
1/8 tsp salt 
1 tsp vanilla extract

Directions:
TO MAKE THE CAKE:
~Cream the butter, oil and sugar. Add the egg whites and beat well. Add the vanilla, 1 cup milk and yogurt alternately with the flour, baking powder and baking soda.

~Pour six 1/2-cup portions of cake batter into separate bowls. Mix the food dye or gels, adding a small amount until the desired color is reached. I used a toothpick dipped into each color two or three times before reaching the desired color.

~Pour each 1/2 cup colored batter into a greased and floured 5 1/2-inch cake pan.

~Bake the cakes at 350 for 10-15 minutes or until the top of the cake springs back to the touch and a toothpick comes out clean.

~Let the cakes cool for five minutes in the pan and then gently slide a knife around the edges and invert the cakes on a wire rack to cool completely.


BUTTERCREAM FROSTING:
~Mix the ingredients and beat for several minutes until a smooth, creamy frosting forms.

~Adjust the consistency by adding more powdered sugar or milk. 


WHIPPED CREAM FROSTING:
~Beat the cream, sugar and salt at medium speed until stiff peaks form. NOTE: Chilling both the bowl and the beaters in the fridge for 30 minutes before hand makes the peaks form quicker.

~Fold in the vanilla extract. 


RAINBOW CAKE:
~Assemble the cake once the layers have completely cooled.

~Place the purple layer on the serving cake platter.

~Spread a couple of spoonfuls of buttercream frosting over the top of the layer, smoothing it until it is even.

~Place the blue layer on top and repeat the process until the red layer is on top.

~If necessary, insert four wooden skewers into the cake at 12, 6, 3 and 9 position on a clock to prevent the layers from moving. 

~If finishing with the whipped cream frosting immediately, place cake in the freezer for five minutes to let the icing set. If finishing the next day, place the cake in the fridge overnight.

~Using a knife, generously coat the top and sides of the cake with buttercream frosting, smoothing it with a spatula, making sure that it is completely covered.

~Top cake with whipped cream frosting, careful to get the sides and the top even.

recipe by: Kelesy, found on Hostess with the Mostess