Due to time constraints, I used a box cake mix. I would be spending a lot of time coloring layers and stacking, so I didn't want to gamble with a cake recipie. Short cuts are easy for a reason :) However, I made my cream cheese icing from scratch and it turned out great!
Cake ingredients:
-Betty Crocker Golden Vanilla cake mix (2 boxes)
- prepare as directed
Cake directions:
1. I divided up the cake mixture into six equal portions into bowls. I believe it came out to 1 1/3 cup per layer
2. I colored each layer. I used Wilton Gel Food Coloring
3. Greased and floured each pan. Bake cake for 20-22 minutes
4. Cool in pan for 10 minutes. Remove from pan and continue to cool layer.
Icing ingredients:
- 2 boxes of Philidelphia cream cheese
- 4 sticks of unsalted butter or 2 cups
- 3-4 cups of powdered sugar (I add sugar to taste- can add more if you like)
Icing directions:
1. Make sure both butter and cream cheese is at room temperature. It must be mushy but not melted. Cream butter and cream cheese until well blended.
2. Add sugar in one cup portions and blend after each addition.
3. Continue to add until sweet to your taste or the stiffness you want.
As I was making my icing I placed my cake layers in the freezer. I wanted to name sure they were firm enough to handle the stacking and able to ice with ease. Layer the cake as you like. I just went by the colors on the box :) to get the gradual rainbow effect.
Overall the cake was very moist and the cream cheese icing was amazing! It was a hit! It was just the right amount of sweetness.
