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Rainbow Ribbon Cake - Tasty Tuesdays 2

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Monday, September 20, 2010

Rainbow Ribbon Cake - Tasty Tuesdays 2

Sunday, my Mommy & Me group celebrated our one year anniversary and I offered to bring dessert.

What was I thinking?

I don't cook, but I do enjoy baking from time to time, especially with short cuts.

I assisted my good friend Colleen when she made this cake a couple of years ago for another girlfriend's birthday and it's super easy, super cute and super delicious.

Thanks for sharing the recipe, Colleen!

Rainbow Ribbon Cake
From Semi-Homemade Cooking with Sandra Lee

Ingredients

For the cake:
1 (18.25-ounce) box white cake mix
1 1/4 cups water
1/3 cup canola oil
3 egg whites
1/2 teaspoon vanilla extract
1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry
2 cups boiling water
For decoration:
1 (12-ounce) cans white whipped icing (recipe calls for 2 cans, but 1 was plenty).
Recipe calls for colored decorating icing (yellow, orange, red, purple, green and blue), but I just kept the top of the cake white and used multi-colored sprinkles on the sides.

Directions:
Preheat oven to 350 degrees. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside. In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.

Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.
Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours. I refrigerated mine overnight and it was fine.
Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing.

*If you decide to use multiple colors of icing, randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake. Otherwise, gently use hands to cover sides with rainbow sprinkles as shown in photo.
Enjoy!!
This post is for Alicia's (A Beautiful Mess) Tasty Tuesdays. Be sure to go check out what some real cooks are up to.

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6 Comments:

Anonymous amandab said...

What an interesting way to make a rainbow cake! We have made lots of rainbow cakes/cupcaks recently for Princess' 4th birthday, but I separated the mix inot 6 bowls and used food colouring, then spooned each of them bit by bit into the pans. THIS would have been much easier!

September 20, 2010 at 9:16 PM  
Blogger Leah said...

OMG, it's such a pretty cake!! I love it! Did u get to take home the leftovers cause I would love a slice! : ) Keep up the baking Tonya!

September 21, 2010 at 12:01 AM  
Blogger Natalie said...

If you have any of the icing colors by Wilton, you can ue that to color cake mix as well. I have a recipe for tye-dye type of cupcakes or cakes. It was super easy & so cute!

I love the sprinkles on the sides.

September 21, 2010 at 7:47 AM  
Blogger alicia said...

It turned out beautiful! Great job. And thanks for linkin it up to tasty tuesdays!

September 21, 2010 at 8:07 AM  
Blogger Natalie said...

Yay! Look at you....you're rocking this whole cooking thing lately ;)

September 21, 2010 at 10:23 AM  
Blogger Renee said...

Do you deliver?

September 21, 2010 at 1:23 PM  

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