TWO TIER RAINBOW CAKE RECIPES

Steps:

• Preheat oven to 350°F.
• Spray three 9-inch round cake pans with baking spray.
• Blend cake mix, water, eggs, oil and vanilla in large bowl with an electric mixer at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Divide batter evenly into 6 bowls, about 1 1/2 cups each.
• Add 1/2 teaspoon red gel to one bowl, 1/4 teaspoon yellow to another and 1/4 teaspoon orange to a third bowl of batter.
• Stir each until blended.
• Pour each into separate pans.
• Bake 14 to 16 minutes, until toothpick comes out clean.
• Cool 10 minutes.
• Remove from pans to cooling racks and cool completely.
• Meanwhile, add 1/2 teaspoon blue gel to one of the remaining bowls of batter, 1/2 teaspoon green gel to another and 1/2 teaspoon purple gel to the final bowl.
• Stir until blended.
• Refrigerate until ready to bake.
• Wash, dry and spray cake pans with baking spray.
• Pour each remaining color into separate pans and bake 14 to 16 minutes, until toothpick comes out clean.
• Cool 10 minutes.
• Remove from pans to cooling racks and cool completely.
• Beat butter, heavy cream, vanilla and salt in large bowl with an electric mixer on low speed until blended, about 1 minute.
• Slowly beat in powdered sugar until smooth.
• Increase speed to medium and beat until light and fluffy, about 3 to 5 minutes.
• Place purple cake layer on cardboard round.
• Spread with about 1/2 cup frosting.
• Top with blue cake layer and press lightly to adhere.
• Repeat with green, yellow, orange and red cake layers.
• Spread a light coating of frosting all over sides of cake.
• Refrigerate 15 minutes.
• Frost with remaining frosting.
• Transfer cake to a serving plate.
• Slice and serve.

Steps:

• Preheat oven to 350°F.
• Spray three 9-inch round cake pans with baking spray.
• Blend cake mix, water, eggs, oil and vanilla in large bowl with an electric mixer at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Divide batter evenly into 6 bowls, about 1 1/2 cups each.
• Add 1/2 teaspoon red gel to one bowl, 1/4 teaspoon yellow to another and 1/4 teaspoon orange to a third bowl of batter.
• Stir each until blended.
• Pour each into separate pans.
• Bake 14 to 16 minutes, until toothpick comes out clean.
• Cool 10 minutes.
• Remove from pans to cooling racks and cool completely.
• Meanwhile, add 1/2 teaspoon blue gel to one of the remaining bowls of batter, 1/2 teaspoon green gel to another and 1/2 teaspoon purple gel to the final bowl.
• Stir until blended.
• Refrigerate until ready to bake.
• Wash, dry and spray cake pans with baking spray.
• Pour each remaining color into separate pans and bake 14 to 16 minutes, until toothpick comes out clean.
• Cool 10 minutes.
• Remove from pans to cooling racks and cool completely.
• Beat butter, heavy cream, vanilla and salt in large bowl with an electric mixer on low speed until blended, about 1 minute.
• Slowly beat in powdered sugar until smooth.
• Increase speed to medium and beat until light and fluffy, about 3 to 5 minutes.
• Place purple cake layer on cardboard round.
• Spread with about 1/2 cup frosting.
• Top with blue cake layer and press lightly to adhere.
• Repeat with green, yellow, orange and red cake layers.
• Spread a light coating of frosting all over sides of cake.
• Refrigerate 15 minutes.
• Frost with remaining frosting.
• Transfer cake to a serving plate.
• Slice and serve.