Thursday, June 21, 2012

Tie-Dye Cake

Ooooh!  Bright colors!

Yield: 16 servings


Ingredients


  • 2 boxes (18.25 oz. each) white cake mix
  • 6 eggs
  • 2 1/2 cups water
  • 2/3 cup oil
  • Food coloring
  • 2 containers white frosting
  • Decorating Gel in six colors: red, orange, yellow, green, blue, purple.

Directions


  1. Combine the cake mix, eggs, water, and oil.  Mix well.  Divide evenly into six separate bowls (approximately 1.5 cups of batter each).
  2. Using the food coloring, give each bowl a color: red, orange, yellow, green, blue, purple.
  3. Grease and flour two 9" round cake pans.  In the first pan, pour the batter as follows in the middle, in order, directly on top of the preceding color:
    1. 1 cup red batter.
    2. 1 cup orange batter.
    3. 1 cup yellow batter.
    4. 1/2 cup green batter.
    5. 1/2 cup blue batter.
    6. 1/2 cup purple batter.
  4. In the second pan, pour the batter as follows in the middle, in order, directly on top of the preceding color:
    1. Remaining purple batter.
    2. Remaining blue batter.
    3. Remaining green batter.
    4. Remaining yellow batter.
    5. Remaining orange batter.
    6. Remaining red batter.
  5. Bake at 340°F for 40-55 minutes, until a toothpick comes out clean.  Cool on a wire rack.  Remove from the pan.
  6. Trim the tops of the cakes to flatten.  Trim the sides to remove any brown crust (you want it to be colorful).  Also, trim the bottom of the cake that will become the top layer to remove any brown crust.  Do not trim the brown crust on the bottom of the bottom layer.
  7. Layer and frost the cakes as you would any layer cake.
  8. Using the gel colors, draw concentric circles on the top of the cake as shown in the picture.  Don't worry if they aren't perfect.
  9. Using a small paintbrush, drag from the center out across the surface of the cake, smearing the colors together.  Wipe the paintbrush clean on a paper towel between every stroke to keep the colors crisp.  (I practiced on a papertowel first to make sure I knew how to do it)
  10. Store in the refridgerator until ready to serve.














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