Two easy vanilla cupcakes and a few clever cuts make for a colorful confection that’s just as fun to decorate as it is to eat!
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sticks (3½ cups) unsalted butter, at room temperature, plus more for casseroles
marshmallow creme (1 container of 16 ounces plus 1 container of 8 ounces)
pure vanilla extract
35 oz bag of round rainbow candies
(we used Sixlets; see tip below)
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- Heat the oven to 350°F. Grease the bottom of an 8-inch round cake pan and a 10×2-inch round cake pan and line with parchment or waxed paper.
- Pour 6 cups of batter into a 10-inch pan and 4 cups into an 8-inch pan (any remaining batter can be baked into cupcakes if desired). Bake until each cake is golden brown and a toothpick inserted in the center comes out clean, 25-35 min. Transfer cakes to wire racks; let cool 15 minutes. Remove cakes from pans and cool completely on wire racks.
- Meanwhile, prepare the marshmallow frosting: pour the marshmallow creme into a large bowl. Using an electric mixer on medium speed, add the softened butter 2 tablespoons at a time, beating well after each addition. Beat in vanilla. On low speed, gradually add the sugar and beat until smooth. Increase speed and beat until light and fluffy. Makes about 5 cups of frosting.
- Pipe a piping bag with a 1/2 inch round tip. Spoon in 1 cup frosting; set aside for the clouds. Transfer 2 1/2 cups of frosting to a medium bowl, then color light blue with food coloring. Save the rest of the white frosting for the rainbow.
- Cut the top of an 8 inch round cake to make it flat. Cut the cake in half widthwise to form 2 semi-circles. Spread some white frosting on the cut side of a semicircle. Top with the other half of the cake. Cut the base of the cake in a semi-circle to flatten it and make sure the sides are straight. Line a baking sheet with waxed paper. Cut a thin piece of cardboard into a rectangle the same size as the base of the cake (8 inches by 3 inches) and place it under the cake. Transfer the cake to a cardboard base on a prepared baking sheet. Spread enough icing to fill the gap at the top and sides and smooth with an offset spatula. Refrigerate until firm, about 30 minutes.
- Trim top of 10-inch cake to even. Place the cake, trim side down, on a serving platter. Spread the light blue frosting over the cake and smooth with a spatula. Cut 4 straws the same height as the cake. Insert the straws, level with the height of the cake, in the row in the center of the cake to help support the rainbow cake. Refrigerate while working on the rainbow cake.
- Spread the rest of the white frosting on the cake in a semi-circle and make smooth. (Make sure the cake is level and the sides are straight.) Starting at the top edge of the cake, press a single row of yellow candies together. Repeat down the side of the cake with orange, pink, red, green, light blue, and purple candies (there will be a small frosting opening). Repeat on the other side of the cake starting with purple candies, working down with light blue, green, red, pink and orange and ending with yellow. Fill the sides of the arc with a row of yellow next to the edge of the yellow and continue with orange, red, etc. Refrigerate the cake for at least 30 minutes.
- Remove the chilled cakes from the refrigerator. Carefully transfer the rainbow cake to the top of the blue cake on the straw holders. Using a piping bag lined with white icing, pipe clouds over the blue cake and the rainbow cake. Using tweezers, attach nuggets to make cute faces.
WD Test Kitchen Board: Sixlets sweets are perfect for decorating this cake. They will not bloom or bleed into the frosting when refrigerated.
Did you make this recipe? Comments below!
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