My daughter and I wanted to make a fun cake for her birthday. I wanted there to be a hidden surprise when it was cut into, so I decided to transform a boxed cake mix into a rainbow cake!
white boxed cake mix batter, prepared according to instructions
Mix your cake batter according to package instructions.
Determine how many colors you want to use. Divide batter equally into that number of small bowls. Color each bowl of batter.
Prepare cake pan with non-stick spray.
Pour first colored batter into very center of the cake pan. Repeat by pouring next color directly into the center of the first color. As each new color is poured in, it will displace the colors added before it.
Bake according to package directions. Allow to cool and remove from the pan.
If making a layer cake, remove the domed top and cut cake evenly in the middle to create two layers.
Frost the top of the bottom layer and stack top layer. Frost entire cake and decorate as desired.
What could be better than rainbows and cake? Both of them together in a jar of course! This cake is sure to brighten anyone's day, and best of all comes in it's own serving container.
box of white (best choice) or yellow cake mix
can of frosting, or your own
6 mason jars size 12 oz washed and dried
package of food coloring
small ice cream scoop or tablespoon
Preheat your oven to 350 degrees F. While the oven pre-heats, make your cake mix according to the directions on the back of the box.
Spray the inside of each mason jar well with non-stick cooking spray
Separate the cake mix into each of the four bowls equally. Add food coloring. A lot. The more you add the more vibrant the color, and saturation is the key here.
Using your ice cream scoop or tablespoon, carefully scoop the mixes into your jars. It work best to start with the darker color and work your way up to the lightest. Do one color at a time in each jar, washing your spoon or scoop as you go from one to the next. This is the easiest way to keep the colors from running together and ensuring you have the same amount in each jar.
Grab your cake pan and fill it with around 1/2 an inch or so of water. Add mason jars and place in oven. Bake for 25-45 minutes. Mine took 45, but ovens vary so just keep an eye on them.
Transfer to a wire rack to cool.
Take a spatula or butter knife and carefully take off the rounded tops of the cakes if you are a perfectionist. If not, just go ahead and slop from frosting in there.
Cut or tear cake into small pieces; divide into thirds and place in medium bowls. Sprinkle strawberry gelatin over one bowl of cake, lime gelatin over another, and orange gelatin over the third. Toss each lightly with a fork until cake is well coated with gelatin. In a 10 inch tube pan, put strawberry pieces in bottom, spoon strawberries over cake. Spread 1/3 of the ice cream over the strawberries. Repeat layers with lime cake pieces, blueberries, then the ice cream, and last layer the orange cake pieces, the mandarin oranges and ice cream. Freeze until firm. Unmold on a chilled dessert plate.
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