Roy G. Biv

So a few months ago I saw this post about the rainbow cake. I emailed my mother-in-law immediately and told her I had a cake to make for Lisa and Sara's (my sister-in-laws) birthdays and have been excited to make it ever since.

I simplified quite a bit from the original rainbow cake. I used two boxes of white cake mix instead of making the cake from scratch. And then I separated the batter into six bowls, trying to make the amount in each one as even as possible.
Using Wilton's Cake Gel, I added 1/2 tsp of color to each bowl. Honest to goodness this stuff is lethal. If it touches anything it will turn that, countertops, kitchen sinks... I took my time with this step and ended up with all the dye ending up in the bowl. I'm pretty proud of this fact. I have a very white kitchen...
Don't you spell Wallah like Viola or something? Because that's what I want to say about the bright colors below. Tada!
I didn't want each layer to bake up too thick, and dividing 2 boxes of batter into six bowls seemed to make the right thickness for each individual cake. I heavily sprayed my cake pan, lined it with waxed paper and then sprayed the pan again. I wasn't going to risk one of these suckers getting stuck in the pan. I had two cakes in the oven at a time for about 20 minutes.
They came out, I let them cool and then mixed up my super easy and delicious lemon icing. It was divine. And runny. And hard to keep on the cake, but it really was good stuff.
from my taste of home cookbook: one 14 oz can sweetened condensed milk, 3/4 cup lemonade concentrate, one 8 oz carton thawed whipped topping. Mix the milk and lemonade and gently fold in the cool whip.
I doubled the recipe, and I used my mixer. Hence the runny frosting. I knew better than to beat the fluff out of the cool whip, and I even thought, "this might not turn out so well" but I was sort of ready to be done at that point and it seemed like a risky shortcut I was willing to take.
I frosted between the layers and used three wooden skewers to hold the cake together when I was all done because this baby liked to slide around and had a serious Tower of Pisa tilt without the skewers.
I frosted the rest of the cake a day later with my friend Amanda and we very much enjoyed watching the drippy frosting melt off the cake as we quickly tried to cover all the color. Thankfully my cake stand has a one inch lip around the bottom. That lip has always bothered me before because it's so hard to frost a normal cake with that ring around the bottom, but today it was an absolute lifesaver. I just let the frosting pool.

Then I threw it in fridge for another few hours to set up and later I hit the road with this beauty to go and track down the birthday girls. Pictures of the cake cutting and the birthday girls are coming later.

(You don't want to know how tempted I was to seatbelted this baby in.)


Jordan Miller-Stubbendick said...


Adam and I are amazed and delighted at your post about this cake. It looks like a ton of delicious fun! It looks like we are probably going to be in the Twin Cities during the first week of November (I know, that is when you are due!) but would love to see you and Rory if at all possible. Adam will send you an email this week with more details.

Hope you are well!


brittany said...

Came back to find this post because I want to try it for mica's first birthday. It's just soon beautiful....we'll see if I can live up :)