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Super Tall Amazing Rainbow Birthday Cake!
When my older sister was about 9, my mom made her this legendary multi-tiered cake that was all white on the outside but with each layer of the cake being a different color of the rainbow, arranged, natch, in rainbow order. I re-created a similar cake about 4 years ago when my niece Leila turned 5, with a chocolate outside and a strong structural resemblance to the leaning tower of Pisa. Yesterday my other niece Mitra turned 5, and got her very own rainbow cake, thanks to the combined efforts of my sister and I!
The kids go CRAZY when you cut into it- but believe me, it's not easy to cut into it. The cake comes out super tall and huge, so much so that out of 6 or 7 kids yesterday, only 1 ate the whole piece.
before cutting it just looks like a super tall white cake... after cutting, the excitement begins.
So how do you make this beaut? It's actually not as hard as it looks. We just use 2 yellow cake mixes (the yellow cake mix renders richer colors than the white.) Mix the cake mixes as usual, divide the whole lot evenly among 6 bowls and use regular food color to get the different colors. (Mitra was the colorizer for this particular cake and I think she did a fine job of getting her Roy G Biv- sans i, however.) Bake each layer separately, cool, then stack, gluing together each layer with a bit of icing. There is actually a fair amount of icing between each layer, but it gets smooshed down by the sheer weight of the thing. Ice the entire outside and decorate with candles and/or sprinkles. If it starts tipping over or seeming teetery, stick some wooden skewers in it in a couple of places and take them out right before cutting. Voila! Rainbow cake!
This is what it looks like mid-icing.
The icing our mom used so many years ago and that we used yesterday is a version of that fluffy marshmallowy meringue-y 7-minute icing. You can use any icing but this one sets up a bit and adds some structural integrity- as long as it's not out too long. You should definitely ice this puppy the same day as the party if you use this type of icing. Here is the easy shortcut recipe in the appropriate amount to easily cover and fill this giant monstrosity.
No-boil 7-minute icing
Ingredients:
Method:
The kids go CRAZY when you cut into it- but believe me, it's not easy to cut into it. The cake comes out super tall and huge, so much so that out of 6 or 7 kids yesterday, only 1 ate the whole piece.
before cutting it just looks like a super tall white cake... after cutting, the excitement begins.
So how do you make this beaut? It's actually not as hard as it looks. We just use 2 yellow cake mixes (the yellow cake mix renders richer colors than the white.) Mix the cake mixes as usual, divide the whole lot evenly among 6 bowls and use regular food color to get the different colors. (Mitra was the colorizer for this particular cake and I think she did a fine job of getting her Roy G Biv- sans i, however.) Bake each layer separately, cool, then stack, gluing together each layer with a bit of icing. There is actually a fair amount of icing between each layer, but it gets smooshed down by the sheer weight of the thing. Ice the entire outside and decorate with candles and/or sprinkles. If it starts tipping over or seeming teetery, stick some wooden skewers in it in a couple of places and take them out right before cutting. Voila! Rainbow cake!
This is what it looks like mid-icing.
The icing our mom used so many years ago and that we used yesterday is a version of that fluffy marshmallowy meringue-y 7-minute icing. You can use any icing but this one sets up a bit and adds some structural integrity- as long as it's not out too long. You should definitely ice this puppy the same day as the party if you use this type of icing. Here is the easy shortcut recipe in the appropriate amount to easily cover and fill this giant monstrosity.
No-boil 7-minute icing
Ingredients:
- 6 egg whites
- 1 1/2 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1/2 cup boiling water
Method:
- In the bowl of a Kitchen-Aid, combine everything except boiling water with the whisk attachment.
- While whisking, slowly pour in boiling water.
- Beat about 7 minutes, until mixture holds stiff peaks.
- Use immediately or texture will become weird and won't spread easily.
this is SOOOOOO yummy looking. I do wish I was good at making layer cakes, only mine NEVER work out, even with two layers, so I am a little bit scared of 6!
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Yeah, it definitely gets a little tippy and teetery... you can put wooden skewers in it to stabilize it, or trim the cakes so they're totally flat! Good luck.
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You can also try leveling the layers. They make cake levelers that look like hangers with a small wire attached. you simply move the wire to fit your layer and then pull the "hanger" across the cake. This takes off the uneven parts and might allows for better stacking! If you can't find a leveler, simply take a long serrated knife and gently slice the top portion to level.
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Fabulous! I'm looking forward to trying this beauty out!
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This has got to be the coolest frackin thing I have evah seen in cake form!! I absolutely love it.
Now to figure out how to get this into a cupcake form, hmmmmmm
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OMG, if/when you DO get it into cupcake form, please please please send pics/links!!!!
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http://www.cutoutandkeep.net/projects/rainbow_cupcakes
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I tried cupcake form I poured different colors in the cupcake pans an proceeded in the same manner as the cake It came out very Good no problem Thanks to you guys for the idea..
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I made this cake last night and it was delicious.
I'll probably use the frosting again but modify it. 2tsp of vanilla is WAY too much. The frosting tasted like vanilla extract. Next time I do it I'm going to try a half tsp or possibly 1 tsp. It also took about 15 minutes before the frosting had stiff peaks for me.
I can't wait to try this frosting again with the modifications. I'm going to go grab a slice of cake now.
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What an amazing and creative cake! I make custom cakes and will have to try this out and add it to my menu. I love the surprise element of it! Have you ever tried to add flavors to the layers? I wonder how that would work?
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Thanks- I have never tried flavors but if you do let me know how it goes!
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This cake looks awesome! I wanna make one for my best friends birthday now.
To flavor the cake I think you could probably use jello right after you boil it, like in its liquid form? and then poke holes in the cake layers while they're still in their pans, then teaspoon liquid gelatin into those holes.
The cake would probably look like there's little confetti colors within the layers once you cut it.
I used to do that with white cupcakes, whenever I bit into one there would be a cute confetti of color in the cake, and it had a cherry flavor to it. Mmm~
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That's an interesting idea- I will have to try it!
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Wow...
You're my hero! Hahaa. This is so beautiful. I am shamelessly addicted to rainbows. Is the 7-minute icing relatively easy or fussy? I have never made it and I'm nervous.
p.s. I bet you could add both color AND flavor by adding Kool-aid (i.e. grape=purple, red=cherry, green=lime, etc). Kool-aid is pretty heavily dyed.
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The icing is easy. No problems at all. Good idea about the kool-aid!
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This is so cool!
The kids our family would love it!
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okay....why is it no boil icicng...if boiling water is required.
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Now that right there is a good point. That is what my mom calls it so I have always called it that. However, I believe it's because often for this type of icing you have to boil the sugar and water together to a certain temp on a thermometer which is kind of a pain in the butt. So "no boil" should maybe be "no boiling in a tricky way." Thanks for your vigilance! Perhaps I should think of a new name.
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Actually, it's called no boil icing because the original 7-minute frosting requires all the ingredients to be placed in boiling water via double boiler and wisked (hand mixer) for 7 minutes therefore cooking the egg whites. The NO BOIL icing simply puts the already boiling water IN the ingredients eliminating the need to stand over steam for 7 minutes with your arm growing ever heavier and your makeup melting off your face!!!!
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Ahh, clarity. Thank you!
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AMAZING! I have to make this cake someday!
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That is seriously the cake to rule all cakes!
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Wow, I agree
I'd love to have a cake like this on my 20th birthday next January. (Deep inside I'll always be a child
I'm Dutch, and here in Holland people are not into cake-making like across the ocean (or even the Channel
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hey there! i can't WAIT to make this (many birthdays are right around the corner), but i'm wondering what kinds of cake pans to use. is this a full 8- or 9-inch cake? if so, i'm having a hard time wrapping my mind around how you could divide two boxes of cake mix into a 9-inch pan six times. maybe i'm just short on imagination?
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Yes, you can use 8 or 9 inch pans. It's not that much of a stretch since for 1 cake mix you would use 2 8 or 9 inch pans. In this case for each mix you use 3 pans. So the layers are not as tall as normal cake layers but it still makes a layer that's plenty thick.
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So are they regular 9 inch rounds? I can't wait to make this cake!
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Yes, 8 or 9 inch rounds are what I use. Good luck!
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Perhaps Cupcake form could be achieved by dropping in each color by the spoonful into the cupcake paper. It might bleed a small amount but I think the effect would still be achieved. I know it works for chocolate and vanilla when making checkerboard cakes, but those two batters have different densities.....hmm, something to try at least!
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Yes, although I would guess it might look more like tie-dye and less like a strictly layered rainbow. Would probably still be pretty though!
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Very true....but rainbow or tye-dye...let's channel our inner hippie!
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Trackback here: http://community.livejournal.com/diy_tutorials/445978.html
For some reason it didn't show up.
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What a fun cake! I'd love to make it. What kind of food coloring did you use?
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Just regular liquid food coloring- the 4 pack from the grocery store- with mixed colors for the purple and orange. You could use paste for truer colors.
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Thank you! I don't think I'd bother with the paste food coloring, I like your colors just as they are
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It is my daughter's 6th birthday on Sunday and we are doing a Wizard of Oz theme inspired by this cake! So, I will be building this bad boy on Saturday night. May have to wait until the party Sunday morning to ice it, though. Looking forward to this one! Thanks for posting it!
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It was a huge hit! Now I have requests for more...
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i'm making the vegan version of this for my 18th birthday. i hope i can make it look as nice as you did!
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That is beautiful! Scary, though, I would use some dowels to stabilize it. I don't think skewers would be sturdy enough.
This would be a great New Year's Eve cake!
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This cake is absolutely darling! I'm debating whether to make a square/rectangular version or stick with the round pans. I can't wait until finals are over to start baking! Thanks for sharing the idea~ :]
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I love it..it looks a bit Dr. Seuss..ie
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This would be awesome for my lesbian friends! Thanks for sharing.
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You could make the cake less tippy by making each layer half as thick (adjusting the baking time accordingly)
Your cake would be only half as tall-which would reduce the impact, but make it easier for children to eat.
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I was just wondering how big the pans to bake the cake should be and how long I should cook them for?
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You can use 8 or 9 inch round pans and bake them for less time than recommended. You can check them after about 15 minutes.
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Aren't there 7 colours in the rainbow?
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Yes. Perfectionists/realists should make 7 layers. I am neither of those so I make 6 for simplicity!
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Wow...that is amazing looking, I can imagine what a complete hit it would be with the kids (& adults)!
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is the flavor affected or is it tasty and pretty?
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I just use food coloring, so it's tasty and pretty. Some commenters have suggested flavoring the layers but that's too advanced for me!
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hiya it looks great i was just woundering, what ur cake mixture is made of before u put the colouring in and would it the ready made roll out iceing or is the cake it self not firm enough tohave the weight of the iceing thanks becky
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I used boxes of cake mix. I would worry that the roll out icing would be to heavy for the cake and would be difficult to deal with, but I've never tried it!
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my daughter saw this and HAD to have it, we wound up making a 7-layer Jell-O version, thanks for the inspiration!! (i normally do not post food things to my blog, but had to do this, so i credited you w/ a link if that's ok)
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oooh.... jello version? that sounds intriguing (and jiggly!)
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Wow, this cake looks incredible! Good tip to use the yellow cake mix for more vibrant colors (something I have made a major mental not of). I think that I will make your cake this summer when I have a get together, that way there will be lots of people to help eat it! Can't wait to try it!!
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good luck and hope you enjoy!
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I saw a 14 layer cake the other day... I'm betting that would look REALLY cool with colored layers like this!
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I'm gonna try to make this. It looks soooooooo awesome. But I already know I'm going to screw up. Keke.
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That's the beauty of making it for a kid: if it's a little lopsided they won't care or even notice, they'll be too busy salivating over the big tall cake!
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I tried making this yesterday and I FAILED, miserably.
First mistake, was not allowing the cakes to cool properly, so when I started stacking and icing them, they began cracking.
Second mistake, was putting too much icing in between the layers, so the cake began to slip and slide.
Third mistake, I did not frost the cake with a frosting spatula, instead I used a butter knife (how cheap, I know).
Next time, do you suggest I try leveling the cake? Even though, I personally don't think this was a one of the problems.
I am going to attempt this rainbow cake sometime this week. This time, I am going to add my own personal touch by adding Skittles, instead of sprinkles.
Thanks =]
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Oh noes
So the problem with the warm cake is not just the cracking but also that it melts the frosting. So you definitely want the cakes to be cool, so the frosting won't get melty and cause an avalanche! Even if your house is really hot... always better in a cooler environment.
I personally have never leveled the cakes, since they're usually so thin anyway, but I think it could help if you're patient and have a steady hand! And I also think your butter knife is OK- my mom who made this cake up always used one!
I'm guessing this was all based on the warm cake issue and maybe just a bit of bad luck... I wish you luck on the next try and applaud your perseverance!!! GOOD LUCK!
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That is an awesome cake! my BF's mom has her birthday coming up next week and was going ot make her cupcakes and now I know exactly what I'm going to do!!! Rainbow layers!!!
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