8/15/2011

{Recipe} Fruity Rainbow Cake with White Chocolate Buttercream

This past week was the Weber County Fair.

I entered some of my photography, and won two First Place Ribbons

I was going to enter some baked goods, but missed the deadline.

We were left with this cake tempting us from the counter top...
In BRIGHT, Tasty, diet demolishing, GLORY!

Six layers of Fruity, Creamy goodness!

Fruity Rainbow Cake

2 boxes white cake mix
6 eggs
1 c. water
2/3 c. oil
3/4 c. raspberries
Zest of 1 orange + 3 T. juice
Zest of 2 lemon + 3 T. juice
Zest of 2 lime + 3 T. juice
3/4 c. blueberries
3/4 c. blackberries
Wilton Icing colors in red, orange, yellow, green, blue and purple
I dip the tip of a clean butter knife into each color and scoop out a dollop, roughly 1/4 Tablespoon. 
*
In a large bowl, combine cake mix, eggs, water, and oil together.
Scoop approx. 1 cup of batter into six small bowls. 
In the first bowl, mix mashed raspberries and red coloring. 
In the second bowl, mix orange zest, juice, and orange coloring. 
In the third bowl, mix lemon zest, juice and yellow coloring. 
In the fourth bowl, mix lime zest, juice and green coloring. 
In the fifth bowl, mix mashed blueberries and blue coloring. 
In the sixth bowl, mix mashed blackberries and purple coloring.

Prepare your 8 inch cake pans by greasing and flouring each.  I only have two, so I had to rotate.  Pour each flavor into it's own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or when toothpick comes out clean. Allow to cool 5 minutes, then flip cake onto a cooling rack to cool completely.

If you don't have six cake pans, don't make the same mistake I did.  I chose not to forgot to grease and flour the pans again, after the first batch of cakes came out of the oven.
When the second batch came out, they stuck to the pan, and Asher got to eat some Raspberry Cake Crumbles.  I had to steal another cake mix from my grandma.
Recipe Adapted from Cheeky Kitchen

White Chocolate Buttercream

1 package Ghiredelli White Chocolate Chips
2 sticks Unsalted Butter, room temperature
2 1/2- 3 pounds Powdered Sugar
Enough Milk to desired consistency
Melt chips in microwave safe bowl or double boiler.  You don't want them hot, just melted.
Beat butter until whipped and creamy.
Pour in melted chips and whip IMMEDIATELY on high speed until incorporated.
Slowly add powdered sugar and whip once incorporated.
Add milk as needed, being careful not to add too much.

Because this has chocolate and liquid in it, it will begin to set.
Not to the point of being a hard shell, but enough the can become more difficult to spread.
The frosting in between each of the cake layers will stay nice and soft, while the outside frosting will develop a nice candy-like crusting.
Frost and enjoy!


Next year I will skip the Photography, because everyone gets a ribbon like in T-Ball; and focus more on the Baking Division.  It is less saturated with participants.
Next year Asher can start entering as well, so it should be fun.

We will make sure to PAY ATTENTION to the deadlines:)


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