Have you seen these cakes on Pinterest and blogs lately?
Have you wanted to make on sometime?
Decided to make one. And I had an excuse, we were having some friends over for Sunday lunch.
I followed a basic white cake recipe in my big ol’ Better Homes & Gardens cook book/binder.
At the moment of mixing up the cake I didn’t have any crisco on hand so I used butter. Seriously, who wants to run to the store just for some crisco when you have lovely nice butter smiling at you from the fridge door?
Well, the rest of the story is my top layer being yellow instead of white.
But, hey, the cake turned out pretty sweet if you ask me – pun intended.
this still super moist little pink devil is what remains on my counter…
tempting me to eat. eat. eat.
Only make if you can handle the temptation
WHITE CAKE RECIPE – (with my rainbowing & assembling details)
4 egg whites 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/2 cup shortening or butter, soften 1 3/4 cups sugar 1 tsp vanilla 1 1/3 cup buttermilk or sour milk
- Allow egg whites to stand at room temp for 30 min. Stir together baking powder, baking soda and salt.
- In mixing bowl beat shortening for 30 sec. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.
- Divide the batter into as many round, greased cake pans per number of layers your wanting. This will make thin cakes. Then add food coloring to each pan and stir until you have the shades your wanting for each layer.
- Bake at 350* for 20-25 min or until inserted tooth pick comes out clean. Cool each cake on wire racks. When cool enough, take out of pans and allow for cakes to cool on wire rakes. If you want you can chill them. Non warm cakes are better to work with.
I built my cake on my glass cake stand. I didn’t use a round cardboard. I just put it directly on the stand.
- Smear some icing on the center of your stand to keep your cake in place.
- Put down your first (my darkest) layer down in the center. Ice the cake as thick as you like it. I didn’t use that much. Maybe a third cup approx.
- Repeat with the rest of the layers. Try to keep the amount of icing the same between each layer. (Mine first & second layer could have used more icing. I was so afraid of running out of icing so I skimped in the beginning. Truth be known, I still have left over icing in my fridge…)
- Next cover the entire cake with a thin layer of icing – which will be pretty crumby. Stick the whole thing in the fridge and chill for like 30 min. This just makes it SO much easier to work with when finishing up and making it look pretty.
- Using a spatula, evenly coat the cake trying to get out all the bumps and rough edges. If you want you can dip your spatula in warm water, whip it dry and work with the cake that way. I forgot to do it with my cake, but it does make a difference.
Let me know if you try it or show me pics! 🙂