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How Fun Is this? Rainbow Cake

Hey KS fans,

As some of you might have figured out by all my posts – I am not such a fan of baking. I do it when I see a great recipe I can’t resist, and usually I get some awesome results,  but, it is not my first love like cooking is. However, this summer I decided that I will no longer be the reluctant baker! – Instead I am going to immerse myself in everything that is a pastry and beyond and I am going to become the great pastry chef that I know is buried deep inside me. LOL! -

So of course when I saw this blurb in the new Rachel Ray magazine I couldn’t resist – it looked so cool and it used cake mix!!! -HA HA pastry greatness here I come!

Seriously though, my nephews and nieces were coming for shabbos and I thought it would be a great shabbos treat for them. What kid dose not love rainbow colored food – especially cake. The recipe looked easy enough to do, however I found that where Rachel Ray divided the batter into 6 different colors, my batter only had enough for 4.

Even so, the recipe still worked great and everyone loved it, especially the kids. The cake was finished by shabbos morning if that is any sign of how tasty it  turned out. I will say this though, this recipe is a huge mess maker, there are a lot of bowls, and utensils for you to wash after the fact. So be pre-warned.

If your looking for a great project to do with your kids on a rainy day, this is definitely a winner. And if your like me you always have a box of Duncan Hines Butter Pound Cake or Devils Food Cake hidden somewhere in your pantry – Just in case!

Happy Baking,

Sarah

PS – As I was writing this post I was perusing the net and came across this blog by www.spearmintbaby.com and her rainbow cupcakes – another great take on this idea. When I do this recipe again I will definitely be using NEON food coloring like she did  – much brighter looking. Also she recommends using a cake mix that does not add butter but only oil – the colors are brighter and separate better – Next time!

 

What you will need: White cake mix and all it's added ingredients - Food Coloring

Step 1: Make your batter according to instructions on back of box

Step 3: Divide your cake batter into 4 seperate bowls. Spoon batter into measuring cups first then transfer into bowls. Start with 1 1/2 cups, 1 1/4 cups, 1 cup and end with 1/2 cup

Batter divided

.

Step 4: Add 8-10 drops of coloring per bowl, mix well

Step 5: Grease a 9 inch spring form pan. Then starting with your largest colored batter, gently spread the first layer into the pan.

Step 6: Then spoon the next color layer ontop of the first.

Step 7: Then using the flat end of a butter knife gently spread the batter - being careful not to mix the two colors together - rotate the pan. Repeat with the rest of the colored batter

Step 8: Once you finish your last layer. Cover pan with foil and bake in oven according to box instructions. Let cake cool before remiving from pan and slicing.

 

Serve up and Enjoy! - Not exactly like Rachel Ray pic - but still pretty cool looking and yummy tasting!

 

Now here is www. Spearmintbaby.com cupcake version

Use forks to drizzle batter into the cupcake holders

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (5)

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  1. lisa says:

    The reason that your colors may not have come out as vivid as in the magazine or on other websites is because the recipe calls for white cake mix, and only the yellow ones (which you used) are parve. I know this because I have searched unsucessessfully for a parve white cake mix to try this recipe. I suspect it has nothing to do with the lack of neon food coloring.

    • admin says:

      Lisa – your brilliant!! – I didn’t even think about that being the issue – your prob. 100% right. I will have to try it with a dairy white cake mix and see if that was the reason… thanks a mil for your great insight and tip!

      all the best Sarah :)

  2. Sue B. says:

    The other reason your color did not turn out vivid is because you used food coloring not food gel color there is a difference. I bake alot and food gels which you can get from Wilton (Michael’s) are way better for coloring any of your foods. I did this cake this weekend. I was able to make six colors as follows: 1/2 cup Pink, 1/2 cup orange, 2/3 cup yellow, 3/4 cup green, 1 cup blue and remainder (just over a cup) Purple. I did have a problem however, getting the cake to release from pan – did it twice – greased first pan and greased and floured second pan. Both Stuck in the center. That has never happened to me but it was great regardless.

    • admin says:

      Thanks for that great tip! – We would love to see pics – please send them in – and since you love to bake – I would love to get some of your favorite recipes here on kosherstreet so I can try them out – this is my summer of baking after all :) – please send them in!!!

      all the best
      Sarah

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