INGREDIENTS
1 Betty Crocker™ SuperMoist™ Party Rainbow Chip cake mix
- Eggs, water, and oil called for on cake mix
2 tubs Betty Crocker™ Whipped white frosting
5 ounces white chocolate, or bright white or super white confectionery coating, finely chopped
1/3 cup heavy whipping cream
2 tablespoons corn syrup
Candy coloring - purple, blue, green, yellow, and red
METHOD
Preheat oven to 325°F.
I used 5 small 5-inch diameter 1-inch deep round non-stick cake pans.
Make one cake mix according to package instructions. Pour batter into 5 separate bowls and color batter with red, orange, green, blue, purple.
Place round cake pans in oven and bake for 14 minutes. Or until a toothpick stuck in the center of the cake comes out clean. Take out and set on a drying rack to cool. (Cool for around 1 hour)
You can also place the cakes in the fridge if you are short onetime to cool them down. (30 minutes)
Take out all 5 layers and slice off the top to make each layer flat. Frost in between layers and around the cake.
RAINBOW GANACHE DRIP
Prepare the ganache by mixing together the chopped white confectionary (or white chocolate), heavy whipping cream, and corn syrup. Heat in the microwave on high for 30 seconds. Stir. Heat for 20 seconds, then let set in microwave for 1 minute. Stir. If not all the confectionary or chocolate is melted, heat for 10 second increments, stirring after each.
Divide ganache into 5 bowls. Color each bowl of ganache using candy coloring creating a purple, blue, green, yellow, and red.
(You are more than welcome to divide into 6 or even 7 different colors as well! I just picked the 5 for this small cake.
Start at one end of cake and pour a spoonful of purple ganache over the top edge allowing it to drip down the sides of the cake. Next to the purple add a spoonful of blue, then green, yellow, and red. Repeating this as you go around the entire cake. If desired, swirl the colors on the top of the cake. If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.
UNICORN MERINGUE COOKIES
Ingredients
2 eggs whites
1 cup powdered sugar
⅛ tsp vanilla extract (or any other flavored extract)
Blue and purple food coloring
Preheat oven to 175
Beat egg whites on high until stiff peaks are formed (about 2 minutes)
Add 1/2 cup powdered sugar and beat for another 5 minutes until glossy and stiff.
Gently fold in remaining powdered sugar and the vanilla extract until well combined.
Separate meringue into 2 bowls and dd a few drops of food coloring to each bowl. I did not mix fully as I wanted a more tie-dyed look.
Fill 2 icing bags with the different color meringue.
Squeeze the meringue onto a cookie sheet lined with parchment paper
Bake at 175 for 2 hours (2 hours and 15 minutes for a high humidity area)
When finished, let cool for 10 minutes before placing on cake.
CHOCOLATE SHARDS
INGREDIENTS
1 cup white melting chocolate
Red and blue food coloring
Gold sprinkles
Melt the chocolate in a microwave safe dish for 45 seconds. Mix and replace for another 20 seconds. mix again. If all the chocolate is not melted continue to microwave for 10 second intervals stirring between.
in two small bowls place 2 tablespoons of chocolate each.
On a baking sheet lined with parchment paper pour out the remaining chocolate and use a spatula to thin out into a flat 1-3cm circle or square (whatever shape you want really ha) take the remaining two bowls of chocolate and add red and blue food coloring. Mix well and drizzle over the white chocolate. Swirl and mix until you get the desired effect.
Sprinkle with gold sprinkles and place in the freezer for 30min to an hour.
Once solidified break the chocolate into shards and place desired pieces on cake.
Enjoy your rainbow cake!!
