PURPLE AND WHITE BIRTHDAY CAKE RECIPES

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PURPLE OMBRE LAYER CAKE RECIPE - BETTYCROCKER.COM



Purple Ombre Layer Cake Recipe - BettyCrocker.com image

Bring out your true colors in this delicious piece of art made with Betty Crocker Supermoms white cake mix and your favorite shades of food coloring.

Provided by Bree Hester

Total Time 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

2 boxes Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix boxes
Betty Crocker™ purple neon gel food color
1 1/2 cups sugar
2/3 cup water
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour.
  • Make cake batter as directed on boxes. Divide batter equally among 4 bowls. Add food color to make 4 different shades of the same color. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
  • In 2-quart saucepan, heat sugar and water to boiling. Cook to 245°F on candy thermometer.
  • Meanwhile, in large bowl, beat eggs whites, cream of tartar and salt with electric mixer on high speed until peaks form.
  • Reduce speed to low; slowly pour sugar syrup into egg whites. Increase speed to high; beat about 7 minutes or until sides of bowl are cool to the touch. Beat in vanilla.
  • Spread 1 tablespoon frosting on cake plate to act as glue. Place 1 cake layer on plate. Spread with thin layer of frosting. Repeat to use all layers. Frost cake completely with remaining frosting.

Nutrition Facts : Calories 1080 , CarbohydrateContent 223 g, CholesterolContent 140 mg, FatContent 2 , FiberContent 3 g, ProteinContent 16 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1710 mg, SugarContent 133 g, TransFatContent 0 g

RAINBOW CAKE RECIPE - LAND O'LAKES



Rainbow Cake Recipe - Land O'Lakes image

A birthday cake fit for a true rainbow lover! Rainbow buttercream frosting roses adorn this colorful layer cake.

Provided by Land O'Lakes

Categories     Layer    Birthday    Buttercream Frosting    Baking    Making It Photo-Ready    Frosting    Cake    Dessert    Cake    Dessert    Cake    Dessert

Total Time 4 hours 4 minutes

Prep Time 4 hours 0 minutes

Yield 16 servings

Number Of Ingredients 17

Cake
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 cup Land O Lakes® Butter softened
4 large Land O Lakes® Eggs
1 tablespoon vanilla extract
1 cup milk
Red, orange, yellow, green, blue and purple gel food color
Buttercream Frosting
2 cups Land O Lakes® Butter softened
6 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon vanilla extract
Red, orange, yellow, green, blue and purple gel food color

Steps:

  • Heat oven to 350°F. Grease and flour 2 (8-inch) round cake pans or spray with baking spray. Set aside.
  • Combine flour, baking powder and 1/4 teaspoon salt in bowl; set aside.
  • Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
  • Divide batter evenly among 6 bowls with about 3/4 cup each. Tint cake batters red, orange, yellow, green, blue and purple. Spread red and orange batter into prepared pans. Bake 8-10 minutes or until toothpick inserted into center comes out clean. Cool 3 minutes; remove from pans to cooling rack. Cool completely. Meanwhile, wash pans; grease and flour pans. Repeat with remaining colors until all cake layers are baked.
  • Beat 2 cups butter in medium bowl at medium speed until creamy. Gradually add powdered sugar and 1/4 teaspoon salt alternatley with whipping cream and 1 tablespoon vanilla, beating at low speed until well incorporated. Beat at medium speed until smooth and creamy. Remove 2 cups frosting; set aside. Divide remaining frosting evenly among 6 bowls with about 1/3 cup each. Tint frostings red, orange, yellow, green, blue and purple. Set aside.
  • Place purple cake layer onto serving plate, bottom-side up. Frost top with 1/4 cup white frosting. Place blue cake layer over frosting; frost with 1/4 cup white frosting. Continuing adding green, yellow, orange and red layers in that order, frosting with 1/4 cup white frosting between each layer. Frost outside of cake with remaining white frosting. This layer of frosting will be thin and cake will be visible through frosting. Once frosted, refrigerate cake 30 minutes. (This is called a crumb coat and will prevent crumbs from interfering when piping rosettes.)
  • Place each tinted frosting into individual resealable plastic food bag; push frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch-long piece of plastic food wrap onto counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using all of frosting) that are touching.
  • Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto cake beginning with middle of top of cake and working out and down sides so the most vibrant colors are on top of cake.

Nutrition Facts : Calories 690 calories, FatContent 37 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 145 milligrams, SodiumContent 430 milligrams, CarbohydrateContent 85 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 5 grams

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