"Rainbow Cake" of Cakes by Michaelyn*If you prefer a smaller cake/cupcake batch (24), use only one cake mix and
1/2 the extract and vanilla
1/2 the extract and vanilla
You'll need:
• Two Betty Crocker white cake mixes
• Basic box ingredients for two cakes - eggs (whites only), oil, water
• 2 tbsp pure almond extract
• 2 tbsp golden/clear vanilla extract
• "Colors" - either ChefMaster Liquid Colors or Wilton Paste Colors. NEVER USE RED.
Preheat Oven to 325 degrees F. Begin by preparing the cake mix per the box directions, adding the almond and vanilla extracts to the batter. Mix for roughly two minutes. When the batter is finished, evenly distribute the mix into five or six clear bowls. Add some "coloring" to each bowl of batter. Start with a small amount, mixing thoroughly until the batter has a bold, but not dark, color. Note: Never use red, as the taste is too bitter. Instead, use pink.
Grease a cake pan thoroughly with a cooking spray or use cupcake liners. Drizzle (spoon for cupcakes) the batter into the greased pan, one color at a time, using half of each colored batter. Repeat with the following batters, drizzling to fill in any holes. The color pattern should be repeated twice. Bake the cake according to the box directions, adding more time if necessary until a toothpick comes out clean. Cool the cake, in the pan, for roughly 30 minutes. Level the top of the cake by slicing away anything protruding from the top of the cake pan. Remove cake from the pan, let cool. Frost with your favorite frosting
• Two Betty Crocker white cake mixes
• Basic box ingredients for two cakes - eggs (whites only), oil, water
• 2 tbsp pure almond extract
• 2 tbsp golden/clear vanilla extract
• "Colors" - either ChefMaster Liquid Colors or Wilton Paste Colors. NEVER USE RED.
Preheat Oven to 325 degrees F. Begin by preparing the cake mix per the box directions, adding the almond and vanilla extracts to the batter. Mix for roughly two minutes. When the batter is finished, evenly distribute the mix into five or six clear bowls. Add some "coloring" to each bowl of batter. Start with a small amount, mixing thoroughly until the batter has a bold, but not dark, color. Note: Never use red, as the taste is too bitter. Instead, use pink.
Grease a cake pan thoroughly with a cooking spray or use cupcake liners. Drizzle (spoon for cupcakes) the batter into the greased pan, one color at a time, using half of each colored batter. Repeat with the following batters, drizzling to fill in any holes. The color pattern should be repeated twice. Bake the cake according to the box directions, adding more time if necessary until a toothpick comes out clean. Cool the cake, in the pan, for roughly 30 minutes. Level the top of the cake by slicing away anything protruding from the top of the cake pan. Remove cake from the pan, let cool. Frost with your favorite frosting
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