Rainbow Cake

[HadassahSukkot]

Ok, I have to give some history on this cake. I was in one of those major pregnancy craving stages, and my little one kept asking about birthday and cake... and we've no birthdays coming up until the baby is born, and mine after Thanksgiving. I'm cruising "Icanhazcheezburger", and find that there is a new blog called Epicute, and find a beautiful photo and description of this cake.

I start discussing it with my mom, and with it being late at night, and my being sleep deprived, I conveniently missed the link to the blog where it was referenced, with a recipe. So I posted on Facebook, and mentioned how pretty it was, and planned to make it.

Several asked how we'd even begin to convert it to gluten free. Well, there's two options. We can either use a cup-for-cup blend (like Jules', Elana's, Bob's Red Mill, Domata Living Flour..) OR use your typical blend adding 1 tsp Guar/Xanthan gum to it.

The only thing I wish that had been explained in the recipe, is what a pain it is to get each individual layer of cake into the pan. For some reason, even with following the directions explicitly, I had trouble with the last 3 layers getting them to spread. The first 3 were hard enough - but the last three were enough to make the most holy person who never uttered a swear word, curse like a sailor. It did not help that by the time I got to that point, that the baby was NOT happy I was still standing around and doing things - and I was paying dearly for it while he kicked my ribs.

I only had icing coloring, so that is what I used to color mine. I did reuse the same 3 pans. It took the 10 minutes or so to cool, and I just slathered more butter and flour into the pans and put the next layer in.

This DOES take a lot of icing, and I ended up making a full Wilton Buttercream Recipe and using it. (I use only butter, no shortening in that recipe.) I thought I'd use half (which is usually what I use) but it took the whole batch to get this going.

If I had a "do-over", instead of converting the cake recipe, I would have used Annalise Robert's cake recipe and just added the food coloring to 3 layers (instead of 6). For a party, I'd go all out and do 6 layers.

Due to the way that this cooked in the pans, the layers were not entirely 9inches around. They were around 8 and 3/4 inch round, with edges that were scraggly. I figured, no biggie - I'll take a knife to it once I get to the "dirty icing" stage. . DH helped me cut around the cake, and then we went from there icing the rest.

Here's our end results:







And even at 37 weeks pregnant, I could not eat the whole slice!! I ate half and gave the rest to my boys.
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[cruelshoes]

I am totally making this for my son's birthday in a few weeks.
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-Colleen

Where are we going, and what am I doing in this handcart?

[homemaker]

Oh my it almost makes me want to lick my computer screen...oh yummy

[LucyGoose]

WOW!

[ostrich]

I'm getting a headache just looking at the amount of frosting. But I love the crazy layers idea. I bet you could do the same thing without all the layers of buttercream.

<-- picks excess frosting off her cake
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[celiacmaine-iac]

[The Edifying Conscience]

Check this one out too. Same crazy colors presented in a hippy fashion and is ultimately less time consuming...if that's a concern.

http://www.omnomicon.com/rainbowcake