Here are the recipes:

Basic Cake Mixture: I use this for everything from bar cakes, cupcakes, to this cake. I add cocoa to it for chocolate cake, orange zest for orange cake. It's the recipe my Mum has used all her married life and the first cake I ever cooked. It's the best.

******YOU NEED TO TRIPLE THE QUANTITIES FOR RAINBOW CAKE********

1 and a half cups of Self Raising Flour 1 cup white sugar 1/2 cup of milk 2 eggs 125g (4 oz) butter, melted 1 tsp vanilla extract.

Preheat oven to 180oC conventional or 160oC fan-forced.

Put all ingredients in a bowl and beat on medium speed for five minutes. That's it.

VANILLA FROSTING

500g sifted icing sugar 160g unsalted butter, at room temperature 50ml whole milk a couple of drops of vanilla extract.

Cream butter and sugar together in your electric mixer. Put the vanilla extract into the measure of milk. Then pour slowly into electric mixer on a slow speed until it's all incorporated.

If you want to live on the edge and use cream cheese frosting:

CREAM CHEESE FROSTING

600g icing sugar, sifted 100g unsalted butter, at room temperature 250g cream cheese, cold.

Beat icing and butter together in your electric mixer.

Add the cream cheese in one go and beat on medium speed until incorporated. Then crank it up to medium high until it's light and fluffy....about 5 minutes. (no more)

Enjoy!

Sunny Day Rainbow Cake 2 boxes white cake mix 24 oz of clear diet soda (2 cans, ginger ale and sprite work well) gel food colouring 16 oz whipped topping 2 oz instant fat-free sugar-free pudding mix (2 smallish boxes) The Dieting Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it. The Rainbowing Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp. Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if youre doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size. Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually itll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack. The Frostinging Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if youre into that. Frost your fat-free cake with your fat-free whipped frosting. Eat.

Drop the colours, one by one, into the middle of the pan, in neat concentric-ish gobs. Remember the cake is going to be sliced in the side there, so mixing it around on top

isnt going to make your slices any more psychedelic (trust me, I did the threedimensional thinking for you already). When youre three colours in, start doing the reverse with the other pan. Since Im going in rainbow order: red, orange, yellow, green, blue, purple, I got from red to yellow in the first pan, then purple, blue, green in the second. This is so that your two pans are equal if your measurements arent exact (and theyre not likely to be).

Now finish up.

Follow the boxs baking instructions and do your dishes.

Such lovely dishes! Now for the frosting: 1 box 2 boxes of fat free sugar free pudding mix, and 8 oz 16 oz (two of the 8 oz tubs pictured) of fat-free whipped topping. Or sugar-free. Or light. Or regular. Theyre all pretty much the same. But thats it.

Holy shit, the cakes done! Toothpick clean and everything! Get that shit out of the oven!!!

The purple top kind of made a little turkey silhouette.

The frosting will be a little tough to spread, so treat it like a buttercream (I guess, Ive never frosted a cake with buttercream). Putting gobs all over, then smoothing in worked well for me.

And look at that thing! Its so pretty-lookin.

Heres what this particular cake looked like. See how its tiny and too rounded and it kind of isnt all that great? Thats because I didnt double the recipe. Its a mistake Ill only make once.

Heres what that really should look like: same process, twice the batter.

Rainbow Cake
(printable version) Cake Recipe 3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter at room temperature 2 1/3 cups sugar 4 large egg whites at room temperature 2 teaspoons pure vanilla extract 1 1/2 cups milk at room temperature Red, Yellow, Green, and Blue, food coloring, the purple and orange can be made with the primary colors. vegetable shortening Buttercream and Frosting Recipe for the filling 9 large egg whites 1 3/4 cups white granulated sugar 2 cups unsalted butter, cut into small pieces, room temperature 1 teaspoon vanilla for the frosting 4 large egg whites 1 cup white granulated sugar 1 cup unsalted butter, cut into small pieces, room temperature

1.

Preheat oven to 350 degrees. For this recipe you will need 9-inch-round cake pans. use those otherwise re-use the same

This cake has 6 layers so if you have 6 cake pans

cake pan as necessary. Line the bottom of each cake pan with parchment paper and brush with vegetable shortening.

2. 3.

In a large bowl, whisk together flour, baking powder and salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together

butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk.

4. 5.

Divide batter evenly between six medium bowls. Add enough of each color of food

coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake for 10-15

minutes then remove the cakes and transfer to a wire rack and let cool for at least 10 minutes.

6.

Make the butter cream by cooking the egg whites and the sugar in a small saucepan

over medium heat, whisking constantly until sugar is completely dissolved. Then transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until the egg whites peak. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition. Then remove the whisk attachment and switch to the paddle

attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in vanilla extract.

7.

Spread a scant -1 cup buttercream filling over the first layer of the cake with a

spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

8. 9.

Make the frosting by repeating step number 6. Place the remaining red layer on top. Using an offset spatula, cover the top and

sides with a thin layer of frosting. and refrigerate until set, about 30 minutes.

White chocolate frosting~

For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. To make frosting, put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and white chocolate. (Any leftover frosting can be refrigerated in an airtight container up to 3 days or frozen up to 1 month.)

rainbow cake with white chocolate buttercream (layered)

This recipe is a bit uneven. I used 6" pans, and the layers were too thick and and I had way too much frosting. I think it'd be better suited to a 7" or even 8" cake, so adjust as necessary depending on the size of your cake pans. Cake recipe from Cooks Illustrated. Frosting recipe from Martha Stewart.

INGREDIENTS:
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled

DIRECTIONS:
Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15-25 minutes (working in batches if necessary).

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire rack. Allow to cool completely. At this point, the layers can also be wrapped in plastic wrap and frozen. To make frosting, put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and white chocolate. (Any leftover frosting can be refrigerated in an airtight container up to 3 days or frozen up to 1 month.) To assemble, using a serrated knife, trim tops of cakes to make level. Place four strips of parchment or waxed paper around perimeter of a cake stand or lazy Susan. Place the purple layer on the cake plate. Scoop a 1/2 cup (or more for a larger cake) buttercream filling over the first layer and spread with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes. Using a large offset spatula, cover cake again with remaining frosting.