Rainbow Cake

Yesterday, I showed you a big fat slice of Rainbow Cake and I didn't give you the recipe.  How rude!

I've seen rainbow cakes before (like Aleta's!) and I've made rainbow cupcakes, and I've drooled over this crazy rainbow cake experiment, but Whisk Kid's rainbow layer cake was so stunning, I just had to make it.  I love the way it looks!

You can find Whisk Kid's recipe here, and she also has a great Swiss meringue buttercream tutorial.  Here are some tips I would add about making this cake:

-Be very liberal with your food coloring if you want the layers to turn out looking vibrant.  You need gel food coloring for this; you will not get the look with liquid coloring.

-I wasn't sure about using lemon extract in the frosting instead of my usual vanilla or almond, but it works very well- really tasty.  Just enough lemon to make it interesting.  Definitely use it!

-Whisk Kid is right- there is A LOT of butter in this recipe, but what are you gonna do?  It's dessert.  Go big, or go home.

-Make sure you use a good amount of frosting in between the layers so you can see it when you slice the cake.  Too little frosting will make it less visually appearing.

I loved making this cake, and I got great reviews from everyone that's tried it so far.  This would be an excellent choice for a birthday or celebration cake.  And it keeps putting this song in my head..

(Again, recipe here.)