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Food We'd Like To F*ck: Rainbow Cake!

Posted by Ina Maier

 

Contrary to our gastro-intestinal beliefs and the culinary capabilities of one Scanner Emily, this is not a food blog. This is, however, a photo of a cake that we fully intend to make, like, tomorrow. More photos, recipe, and general multi-colored excitement after the jump.

We can't shower The Omnomicon with enough praise for having the ingenuity and sheer stick-to-it-ive-ness to come up with and complete this cake. That said, the recipe she offers is fat-free which, while admirable and honorable, is not something we can really get behind. So, we've dutifully tweaked the recipe to allow for the full fat festivities.

And so:

Ingredients

-2 Boxes of White Cake Mix

-Whatever the back of the White Cake Mix box says

-Gel food colouring

-Frosting of your choice (We'd probably recommend the kind with colored sprinkles. They're pretty.)

The Making Of The Cake Batter:

Follow the instructions on the box.

The Making Of The Rainbow Cake, per Omnomicon's instructions:

Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.

Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you're doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.

Bake the cake as instructed on the box.

The Frosting Of The Rainbow Cake

Take spatula. Alternate physical act of frosting with physical act of eating frosting.

The Eating Of The Rainbow Cake

 Cut slices. Alternate physical act of eating with physical act of taking as many photos as possible, none of which will come close to the beauty of the following:

Way more awesome photos here, here, and here.

Actual recipe, far more detailed instructions, and all around awesomeness can be found here.

Now, we're off to see what semblance of high school math we can remember that would allow us to turn this colored confection into cupcakes. So many brightly colored dollops. Yum. 

Related:

Scanner Emily's Savory Sweet Potato Recipe

In Defense of Cindy "Cookie Monster" McCain

Scanner Survey: Sexy Food

Shameless Self Promotion: My Book!

Food We'd Like to F*ck: Chocolate Chip Cookie Dough Topped Cupcakes


+ DIGG + DEL.ICIO.US + REDDIT

Comments

aleta said:

HEYTHANKS!

I'm 100% behind full-fat cake . . . if I weren't on a diet, that's what I woulda done.

For cupcakes, you can probably use a teaspoon and make dollops. Best of luck!

January 30, 2009 11:20 PM

neborak said:

I think the pure white frosting makes a great contrast with the splash of colors inside.

February 1, 2009 12:33 PM

in

about the blogger

Emily Farris writes about culture and food for numerous publications and websites you've probably never heard of, including her own blog eefers. Her first cookbook, Casserole Crazy: Hot Stuff for Your Oven was published in 2008. Emily recently escaped New York and now lives in a ridiculously large apartment in Kansas City, MO with her cat, but just one... so far.

Brian Fairbanks is a filmmaker living in the wilds of Brooklyn. He previously wrote for the Hartford Courant and Gawker. He won the Williamsburg Spelling Bee once. He loves cats, women with guns, and burning books.

Colleen Kane has been an editor at BUST and Playgirl magazines and has written for the endangered species of dead-tree magazines like SPIN and Plenty, as well as Radar Online and other websites. She lives in exile in Baton Rouge with her fiance, two dogs, and her former cat. Read her personal blogs at ColleenKane.com.

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