Rainbow Cake

I’ve made the Rainbow cupcakes quite a few times– each time with a slightly different result– but this was my first attempt at doing a layer cake with the Rainbow colors.

I love it because it’s fun and colorful and always receives such positive feedback! Despite the amount of food coloring used, people still seem to love the result. Nothing brightens the day quite like a colorful cake!

I began with a white cake batter (enough for 2- 9inch round cake pans). You can use a boxed cake mix or your favorite white cake from scratch– it’s up to you!

I carefully separated the batter evenly into six (6) separate bowls.

Then began the task of tinting each bowl of batter a different color. While I used my Wilton gels (in Violet, Royal Blue, Red-Red, Lemon Yellow, and Kelly Green), you are welcome to use regular food coloring, but your colors may not be as intense. I’ve added a chart of measurements if you decide to use the regular food and egg dyes.

RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops

(I’ve also used the Neon Food coloring for the Purple since it comes in Neon Green, Blue, Pink, and Purple.)

Once the bowls were tinted the desired color, I added them one at a time to a well-greased cake pan.

I added the colors in traditional ROY G BIV fashion, being careful to only use about half of the batter in each bowl (I used a 1 ½ Tbs scoop and used 2 ½ scoops for a total about ¼ cup (4 Tbs)). I layered the colors in the center and as I added the next color, the batter was pushed out to the edge of the cake pan.

For the second pan, I added the colors in reverse order (since it will be flipped to fit on top of the first layer).

After baking for the recommended amount of time for the cake I made, I let the cake cool completely before frosting.

I used my white buttercream (recipe here) and coated each layer in a thin crumb coat. I let the crumb coat harden in the fridge for an hour before I frosted the first layer. I decided to do a middle layer in red since I had leftover frosting from my July 4th Cake. You are welcomed to use any color you desire in the middle– and even keep it white if you wish.

I decided to decorate it with colored sugars and sprinkles. You could frost the cake in a fluffy pattern and decorate it however you desire. (If you’re really artistic, you might even try a rainbow on it!) I wanted to keep my design simple.


Sorry I don’t have a few pictures of the inside. The cake was actually made for a client- so I asked her to take a picture of the inside so that I could share it!

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Independence Day Flag Cake

I have made red, white, and blue tie-dyed cupcakes before. I even made a surprise flag cake (with the flag inside) but I hadn’t ever done a simple flag cake.

While shopping at the craft store awhile ago, I checked out the clearance section. In it, I found a Wilton Flag Shaped pan for half price! I couldn’t resist.

 

 

 

 

 

 

I decided to make the cake with red, white, and blue cake and swirl them. In order to do so, I started with a basic vanilla/ white cake mix and the required ingredients.

Once mixed, I separated the batter evenly into three bowls.

I tinted one bowl red, and one bowl blue using my Wilton colors in “Red-Red” and “Royal Blue”. (The exact measure will depend on the shade of red and blue that you desire.)

 

After I greased the cake pan thouroughly to ensure easy removal, I added the batter. I added 1/3 of the white first, then swirled in 1/3 of the red and 1/3 of the blue. I continued to layer in the batters until they were used. I then baked the cake according to the package directions for a 13×9 pan.

 

Once the cake was cooled, it had a huge dome in the middle, so I trimmed it down and saved the trimmings for a snack. (I hate to waste anything!) While the cake cooled, I mixed a small bit of blue frosting and a larger bit of red frosting for decorating. (Again, exact measures will depend on the saturation of your desired color.)

I spread a bit of frosting on a cake board and flipped the cake over onto it. After a thin crumb coat, I spread my buttercream (recipe to follow) thickly on the top and sides. I began with marking off the blue portion, then I piped on the stripes, beginning with red and leaving enough space between to add in the white frosting later.

I added a thick layer of the blue in the corner and using a small star tip and a piping bag with white frosting, I added stars.

After piping a white border around the bottom of the cake, I added star sprinkles and red, white, and blue sanding sugars.

Unfortunately, I didn’t get the right number of stripes or stars (and I apologize wholeheartedly for that!) And I know that my piping needs work, but it should be delicious, all the same.

You’ll need:

1 18.25oz box of Vanilla/White Cake Mix (or your favorite white cake from scratch)

1 (9×13) cake pan OR Wilton Flag Cake Pan

1 recipe Vanilla Buttercream (recipe follows)

Wilton Red-Red Color

Wilton Royal Blue Color

Red, White, Blue Star Sprinkles (optional)

Red, White, Blue Colored Sugars (optional)

Best Buttercream

You’ll Need:

2 sticks (1 cup) softened unsalted butter

1 cup vegetable shortening

2 lbs powdered sugar

3-6 Tablespoons of milk or heavy cream

2 teaspoons vanilla extract (or less to taste)

Pinch of salt (optional)

Directions:

  1. With a mixer, mix together the softened butter and shortening until light in color.
  2. Slowly add the powdered sugar in small batches, making sure that it is incorporated before adding more. Use a spatula to scrape down the sides often.
  3. Once all the sugar is incorporated, add the vanilla and mix thoroughly.
  4. The frosting will be thick at this point. Add the milk or cream slowly, one Tablespoon at a time until it reaches the consistency desired. You may have to add more depending on the humidity.
  5. Store in the fridge until ready to use, being sure to soften and whip again before using.

Makes about 48oz of frosting. I’ve kept this in the freezer for over a month. Be sure to store it in an airtight container and re-whip before use.

I’ve also used this recipe and added marshmallow fluff to cut the sweetness as desired by clients.

Chocolate Salted Caramel Cupcakes

Salted Caramel Chocolate Cupcakes

I’ve been craving salted caramel chocolate things since I had my first taste of the Salted Caramel Hot Chocolate at Starbucks. I’ve been scouring the web looking for recipes and combing as many ideas as I could to create one that was slightly original.

It seems like it’s impossible to have anything that’s completely original these days, but I think that’s okay. I love to take a recipe and add my own twist to it. That’s where these came in.

I wasn’t even going to make chocolate cupcakes this week, but I saw the mini Rolos in the store and I couldn’t resist!

I used a small boxed cake mix (one that only makes 12 cupcakes). I added the ingredients called for on the package and made one addition. I added a bit of the cake mix to 12 of the mini Rolos and tossed them to coat.

I lined a 12-ct cupcake pan with liners and used my disher to scoop out equal amounts of batter into each cup. I then took 1 of the mini Rolos and added it to the center of each filled cup and pushed it down slightly. I used my finger to cover it with batter.

I baked the cupcakes according to the package directions. After cooling them completely, I prepared the frosting. Again, I took a cheater’s way by using Duncan Hines’ new Flavor Creations frosting in the caramel flavor.

After mixing the frosting, I melted some caramel bits that I had leftover from a previous recipe with some water and topped each cupcake with the caramel.

(The one cupcake that was missing went to my dad– he simply couldn’t wait for me to frost one to eat it.) Once the caramel cooled, it was time to frost with the caramel frosting.

Finally, I drizzled a chocolate glaze over the cupcakes and topped it with some coarse ground Himalayan Pink Salt.

 

 

 

 

 

 

I topped each finished cupcake with half of a mini Rolo (because I didn’t have enough for one on each!).

 

The mini Rolo inside each cupcake ended up melting into the cupcake, but created a sweet bite nonetheless. If I make these again I will definitely be making my own caramel frosting and using a full size Rolo in the middle.