Today is rainbow friday!
Who doesn’t love a little dash of rainbow here and there?
I love colors. It just makes everything extra– alive! So for today’s HFF, I am listing everything and anything colorful.
1.) DIY Rainbow Jar Cake
What you’ll need:
- 1 box white cake mix made according to package instructions
- Neon food coloring in pink, yellow, green, turquoise, and purple
- 3 one-pint canning jars
- 1 can vanilla frosting
- Rainbow sprinkles
1.) Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
2.) Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
3.) Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
4.) Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
POST EDIT: Several commenters have indicated that the cake is not cooking all the way through in the 30-35 minutes indicated in the recipe. This was enough time for our cake, but I’m cooking at high altitudes, and my oven tends to bake hot. So, I’d recommend baking the cake for 40 minutes, then return it to the oven if it still doesn’t spring back to the touch when you check to see if it’s finished. As for the cake puffing up and out of it’s bottle, ours did that a bit, as well. Easy fix. We just scooped a bit of the cake out to make room for the frosting and wiped the outside of our jars clean. Several people have indicated that the wide-mouthed mason jars work a little better for this purpose. I’ve not yet baked with wide-mouthed. What you see above is what was baked in my kitchen according to the recipe instructions, and what came out of the oven when it was all. Of course, if you’re feeling wildly impatient, you can also zap the cake in the microwave for 2 minutes. It’s going to bubble up, for sure, but you can scoop the top part of that cake out, frost it, and no one will ever be the wiser. Good luck, everyone! This is such a fun cake. My kids went nuts over it, and I hope it works as beautifully for you as it did for us!
Recipe from: http://www.babble.com/best-recipes/rainbow-cake-in-a-jar/
I think this is pretty doable. Might do this on our next family party! 🙂
2.) Rainbow Cake
- Makes one 9-inch-round six-layer cake
What you’ll need:
- Vegetable shortening
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 1/3 cups sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups milk, room temperature
- Red, orange, yellow, green, blue, and purple gel food coloring
- Lemony Swiss Meringue Buttercream
- Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
- In a large bowl, whisk together flour, baking powder and salt; 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. Mix until well combined.
- 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 minutes (working in batches if necessary).
- Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer 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 an offset spatula, cover cake again with remaining frosting.
Recipe from: http://www.marthastewart.com/256688/rainbow-cake
3.) Rainbow Roses
I am not much a fan of roses. I am a sunflower girl, but then the idea of having these lovely flowers in an event sounds quite wonderful. I found this little trick from Disney’s Wedding and Blog website (and yes, I like to swoon over wedding pictures, videos and ideas. hehe)
To get this:
To achieve this rainbow color, cut the a silt in the stem of a white rose. Submerge it in colored water (whatever color you may desire) and voila! The dye goes up the stem and absorbs it, making the flower impeccably beautiful.
Here’s a tutorial video from Design Bloom
4.) Who’s up for some shots? Double Rainbow Cake Jelly Shot
What you’ll need:
- 1 3/4 cups prepared lemonade
- 4 envelopes plain gelatin
- 1 1/4 cups cake flavored vodka (or substitute vanilla or whipped cream vodka and a touch of amaretto)
- 2 tsp sweetened condensed milk (up to 4 tbsp is okay — use to sweeten to taste!)
- 6 small bowls (one for each color)
- liquid food color
- frosting and sprinkles, for garnish, if desired
- flexible silicone mini muffin pan
- Pour lemonade into a small saucepan, and sprinkle with gelatin. Allow to soak for a minute or two.
- Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).
- Remove from heat, stir in the vodka and sweetened condensed milk.
- Pour 1/2 cup portions into 6 bowls. Use liquid food color for rainbow colors (in this case: red, orange, yellow, green, blue, violet). For a very vibrant rainbow, use 4 drops of liquid food coloring for the red, yellow, green and blue colors. To get orange, use 3 drops red and 1 drop yellow. To get violet, use 2 drops red and 2 drops blue.)
- Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue, which will assist in unmolding without affecting the taste or appearance of the jelly shots.)
- Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 10 minutes or so, subsequent layers less, about 5 minutes each.) Repeat with remaining colors.
- Refrigerate overnight to allow the layers to fully bond.
- To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.
- Immediately before serving, garnish with a small dollop of frosting and sprinkles.
- Can’t find a silicone pan? Wax-lined paper cups also work for this recipe. Just refrigerate until firm and when ready to eat, loosen by gently squeezing the cup, then simply peel away the paper cup.
Recipe from: http://www.tablespoon.com/recipes/double-rainbow-cake-jelly-shot-recipe/2/
5.) My Koi Water Color Set!
I am getting giddy as I type this. Now that my summer is back, I am back to painting. I just bought a new water color set that I am dying to use. Sorry I look like a creep here but well, just look at my baby!
Have a blessed day! Toodles.