Posted By : I am Fresh

15 Feb, 2022 5:48 PM

Cooking Time : 90 Minute

Ingredients

CAKE

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 cup butter, softened
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• Red, orange, yellow, green, blue, and purple gel food color

BUTTERCREAM FROSTING

• 2 cups butter, softened
• 6 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/3 cup Heavy whipping cream
• 1 tablespoon vanilla extract
• Red, orange, yellow, green, blue, and purple gel food color

Instructions

• Heat oven to 350°F. Grease and flour 2 (8-inch) round cake pans or sprays with baking spray. Set aside.

• Combine flour, baking powder, and 1/4 teaspoon salt in a bowl; set aside.

• Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.

• Divide batter evenly among 6 bowls with about 3/4 cup each. Tint cake batters red, orange, yellow, green, blue, and purple. Spread red and orange batter into prepared pans. Bake 8-10 minutes or until a toothpick inserted into the center comes out clean. Cool 3 minutes; remove from pans to cooling rack. Cool completely. Meanwhile, wash pans; grease, and flour pans. Repeat with remaining colors until all cake layers are baked.

• Beat 2 cups butter in medium bowl at medium speed until creamy. Gradually add powdered sugar and 1/4 teaspoon salt alternately with whipping cream and 1 tablespoon vanilla, beating at low speed until well incorporated. Beat at medium speed until smooth and creamy. Remove 2 cups frosting; set aside. Divide remaining frosting evenly among 6 bowls with about 1/3 cup each. Tint frostings red, orange, yellow, green, blue, and purple. Set aside.

• Place purple cake layer onto serving plate, bottom-side up. Frost top with 1/4 cup white frosting. Place blue cake layer over frosting; frost with 1/4 cup white frosting. Continuing adding green, yellow, orange, and red layers in that order, frosting with 1/4 cup white frosting between each layer. Frost outside of the cake with remaining white frosting. This layer of frosting will be thin and the cake will be visible through the frosting. Once frosted, refrigerate the cake for 30 minutes. (This is called a crumb coat and will prevent crumbs from interfering when piping rosettes.)

• Place each tinted frosting into an individual resealable plastic food bag; push the frosting to one corner. Cut off 1/2 inch from the tip of the corner. Place an 18-inch-long piece of plastic food wrap onto the counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using all of the frostings) that are touching.

• Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto the cake beginning with the middle of the top of the cake and working out and downsides so the most vibrant colors are on top of the cake.