Teeny Tiny Rainbow Cakes

Name: Teeny Tiny Rainbow Cakes
Prep time: 1 h 30 min
Total time: 4 h 30 min
Yield: 14
Ingredients: 2 boxes Betty Crocker™ Super Moist™ white cake mix, mixed up according to package directions; 3 containers Betty Crocker™ Creamy Deluxe™ vanilla frosting; Parchment paper; 9x13 inch cake pans; Liquid food colouring (I used colours from both the classic and neon sets)

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Prep 1 hr 30 min
Total 4 hr 30 min
Servings 14

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Rainbow cake joy, in a teeny tiny individual portion!

Jun 4, 2018

Ingredients

2 boxes Betty Crocker™ Super Moist™ white cake mix, mixed up according to package directions
3 containers Betty Crocker™ Creamy Deluxe™ vanilla frosting
Parchment paper
9x13 inch cake pans
Liquid food colouring (I used colours from both the classic and neon sets)

Steps

1

Measure out 6 sheets of parchment to line your 9x13 pan - you'll want a couple inches of overhang on both long sides of pan.
2

Preheat oven per cake baking directions on box.
3

Divide cake batter evenly into 6 bowls. Colour with liquid food colouring. Using a classic food colour set for the red and yellow, a 2:1 yellow/red ratio for the orange, blue and purple from a neon set, and a custom mix of the neon and classic green on the green layer. You’ll need about 20 drops total in each bowl to get nice, vibrant colours.
4

Place one of the parchment sheets in the pan. Secure the sides to make distributing the batter easier. Binder clips, which worked great. (Remove these before baking!)
5

Pour the first bowl of batter into the pan, and spread it just to the edges of the pan with a spatula. When you pour the batter in, it won’t look like much. Spread it out on the parchments evenly as possible, and pop it in the oven. Bake the layer for about 10 minutes. Watch it carefully - these thin little layers cook fast!
6

Remove from oven and allow layer to cool on a cooling rack (in the pan) for 10 minutes. Then, remove layer from pan using the paper parchment handles, and place layer back on cooling rack to continue cooling.
7

Once you've baked all six layers, and allowed them to cool completely (won't take long), grab the white frosting. Give the frosting a thorough stir so it's nice and loose.
8

Place the first layer back in the pan (leaving the parchment on). Spread about 1/3 of a tub of the white frosting evenly on the layer.
9

Grab the next layer in your line-up. You can use the parchment to position it, lay it face down on the frosted first layer, and then just peel the parchment off.
10

Repeat with remaining layers, until you get to the last one, which you won't frost.
11

Wrap the pan with parchment (which won't stick to the cake) and then a layer of heavy foil and place in the freezer. Weigh the cake down using a cutting board or another pan, with a few pounds of frozen food or other freezer safe items on top. Let the cake freeze at least overnight.
12

Several hours before serving, remove from freezer, unwrap, grab the cake slab out of the pan with the parchment handles, and get ready to cut. Cutting is best done when the cake is frozen!
13

Cut with a 2 1/2 inch diametre round biscuit cutter – and keep in mind that you’ll need a tall cutter with handles that don’t interfere too much. Once you've cut, just push the cake out of the cutter, gently but firmly onto a plate or cutting board. Repeat with remaining cake.
14

Top with frosting and sprinkles.