Cake!
Friday, September 25th, 2009Sarah told me I was her hero. Mom said I’m never leaving home again. And Emma said it was the best cake I’d ever made. It was:

Rainbow cake
When I make cakes, almost every time I don’t use a recipe. I guess what would be right as I go, and somehow it just turns out right. However, I’ll write down what I did because I kept track. If you want to use cake from a mix, I don’t know how many boxes you’ll need, and you can use any icing you like. I’ll leave the recipe here for anybody who wants to try it out.
Ingredients:
1 1/2 cups (3 sticks) of butter or margarine
2 cups sugar
1 large tsp of vanilla (I always use the lid to the bottle)
3 eggs
3 cups flour
1 tsp baking powder
1 1/4 cups milk
Food coloring
Now for directions:
Cream together butter and sugar with an electric mixer. Add vanilla and eggs one at a time, mixing well after each. Pour in one cup of the flour with the baking powder and mix on low (or you’ll be wearing white for the rest of the day) until nicely combined. Add a third of the milk and mix. Repeat with flour and milk (ending with the flour) until they’re both gone.
Now for the fun part! If you’re doing six layers in six colors, measure a cup of batter into each of six bowls, and color each a different color, or you could do what you liked. I found I had to add quite a bit of gel coloring to get it even close to as bright and vibrant as the person who first made this cake, so she must have used half the container of it or something. Anyway, color your batter to the desired shade. I would next recommend having more than one of the same-size round (or you could make it square) pan. I had to bake mine one at a time, take the cakes out while still hot, butter the pans again, and put new batter in. At least two would be a good idea. Mine was a 6 1/2” round pan with a bottom that popped up.
Grease your pan(s) and preheat your oven to 350 degrees. Put one color of batter in each pan and smooth out. Bake for 20 minutes. Let cool. If you don’t have six pans of the same size, take the cake out as soon as you can and prepare it for another cake. Make sure your cakes are cool before you ice it, since warm, runny icing wouldn’t be very good.
Icing:
1 cup (2 sticks) butter or margarine
2 tbsp milk
1 tsp vanilla
4 cups icing (confectioners’) sugar
Note: I didn’t make up this icing. I got it from a Wilton cake decorating book and switched out the shortening (bleh) for something a little more appetizing.
I think the icing should be pretty easy to figure out. Even if you dumped it all together and mixed it, it would turn out fine. Probably. If you wanted, you could omit the milk and vanilla and add the same amount of orange juice, maybe, or some other flavor, or omit some of the icing sugar and add cocoa powder for chocolate icing.
Here’s where I got the idea from.