CAKE
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- 2 Boxes of Pillsbury Classic White Cake (use the egg white only directions).
- Betty Crocker gel colors (we used classic yellow and blue, and neon green, purple, pink, orange)
- 8" round cake pans (I would strongly recommend getting good cake pans...maybe Wilton)
- Parchment paper
- Oil spray
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Prepare pans by spraying with oil, lining bottom with parchment, then spray the parchment with oil spray.
Weigh empty mixing bowl and write that number down. Mix both cake mixes at the same time. Weigh the mixing bowl with the cake batter in it. Divide that number by 6 and round down about 5 grams (you always will lose several grams when you divide it into bowls).
Pour batter into 6 bowls and weigh to make sure they are all the same. Use liberal amounts of color gel to dye to batter in each bowl.
I baked 2 layers at a time at 350ยบ for 18 minutes. (we only had 2 cake pans.)
When done baking, immediately remove from pans.
Freeze layers. Mine never got more than really cold.
With sharp knife, cut around edge of each layer to expose the bright color rather than the browned sides. If your cake ends up with thin edges and thicker center, cutting off the edge also allows you to cut off some of the "thin" part exposing a thicker colorful layer.
On all layers EXCEPT the top color, slice off the rounded top to create a flat layer.
Frost with a crumb coat, but not all the way to the edge. Re-freeze layers.
FROSTING
We used 3 recipes of frosting.
- 3 pounds of powdered sugar
- 3 tsp vanilla
- 3/4 cup milk (scant)
- 3 sticks butter-the lighted yellow you can find (we used Trader Joe's salted butter in the blue box)
