So, there are several ways to make it, but I am going to go with the most straight forward, boxed variety way. If you have a good homemade recipe for a white or vanilla cake, by all means go with that, freakin' Polly Perfect. This recipe is for the rest of us who have to work 50 hours a week, commute 2 hours, raise kids, and go to church on Sundays with the in-laws. Let's get started.
- 2 - Boxes of cake mix in vanilla, white, or french vanilla flavors.
- (The cake base has to be white so if you see another boxed variety that would normally produce a white cake on completion, by all means go for it and tell me how it works out for you.)
- Whatever ingredients your cake mix says it needs to be made (usually eggs, oil, and water.)
- Non-stick cooking spray
- Gel food coloring in blue, red, yellow minimum. Splurge for more colors as your budget allows. Gel works better than the cheap kind that you dye Easter eggs with. You will use less dye, and the colors will be more vibrant.
- 1- 4.5 lb tub of icing. I chose white butter cream, but you can really pick your flavor here. If you can't find a big tub like the one at the link, aim for about 9 cups of icing in smaller containers. You will seriously use it all. White gives the biggest contrast between the colors, so consider using almond, root beer, or lemon extracts as flavorings if you want a flavor. Look in your grocer's baking spice area for different flavors you can mix into a plain icing. If you must have chocolate or strawberry, who the hell am I to tell you otherwise? Go for it.
- 1- 8" cake pan (though having four pans would really speed things up. I had 2 pans going at once and had to make the the cake in 3 batches.)
- 6 bowls and spoons to mixing the colors in. Big cereal bowls work just fine.
|Have yo shit together!|
Start by preheating the oven and making the batter of one of the cake mixes per the box's instructions. Once your batter is amalgamated you can use a measuring cup, or your good eye, to separate the batter into 3 of your bowls in equal amounts.
Next, decide whether you want purple or red as the bottom layer. Why you ask? Because if we cook the cake in the order we want to stack it, we can ice it as we go instead of waiting for the layers to cook and cool out of order. We are starting with purple on the bottom.
Grab your gel coloring and get ready to mix it in your separated cake mix. Now, how many of your remember the color wheel from art class? If you only bought the standard 4 color box of food coloring, you're going to need it to make purple and orange. If you bought the bare minimum of blue, yellow, and red, you will need to make purple, green, and orange. Here is a wheel to remind you how.
To make purple, you will mix red and blue together. Start with a small amount of dye, only a few drops of each, and stir stir stir. Keep playing with adding a little red or a little blue until your desired purple comes out, or you get close enough to be satisfied. For the love of God don't mix in any other color besides blue or red, or else you will get brown. Thoroughly mix in the dye so you don't have streaks when you pour the batter into the pan.
Next you will need to make blue. Simple, just use the blue dye and stir like a boss.
Then, you need to make green. Start with a just a few drops of blue and a lot of yellow, or else you will have a really dark green. Add one drop of blue at a time after that to get your desired green.
|I paid attention in art class!|
While those cakes are cooking, mix up your second cake mix per the box instructions. Separate into three more bowls. You will now need to make a yellow, orange, and red layer.
Red: Squirt red dye, mix. Yellow: Squirt yellow dye, mix. Look at that, already done.
|It was after 10 p.m. by this point|
|Big and kind of deformed.|
|Taste the rainbow!|