Rainbow Ribbon Cake

Name: Rainbow Ribbon Cake
Prep time: 5 h 35 min
Cook time: 5 h 35 min
Total time: 5 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 79 milliliters canola oil (recommended: Wesson); 3 egg whites; 680 grams white whipped icing (recommended: Betty Crocker); 1 Tbsp each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry (recommended: Jell-O); 1 teaspoons vanilla extract; 296 milliliters water; 473 milliliters boiling water; 517 grams box white cake mix (recommended: Betty Crocker)

Need a dairy free dessert? Rainbow Ribbon Cake could be an excellent recipe to try. This recipe serves 10. One serving contains 551 calories, 3g of protein, and 20g of fat. Head to the store and pick up vanillan extract, gelatin: lemon, whipped icing, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours and 35 minutes.

Instructions

Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate).

Ingredients you will need

Orange

Icing

Yerba Mate

Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.

Ingredients you will need

Egg Whites

Cake Mix

Vanilla

Water

Cooking Oil

Equipment you will use

Hand Mixer

Mixing Bowl

Spatula

Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.

Equipment you will use

Oven Mitt

Toothpicks

Oven

Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.

Ingredients you will need

Gelatin

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top.

Ingredients you will need

Spread

Icing

Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

Ingredients you will need

Icing

Equipment you will use

Spatula