Rainbow Cake | Best St. Patrick's Cake
Finish with a marshmallow Charms cereal, this Rainbow Cake, is the best show-stopper for the Patrick's Day party! Inspired by coins and, obviously, the Irish's chance, this rainbow cake would be the ideal approach to assist you!
As soon as your batter is prepared, you may add food coloring to it in case you would like. As soon as you examine your cakes using a toothpick to be certain they baked, place them aside to cool. Once your cakes are cool, then wrap them and set them in the freezer to prevent crumbling for if it is time to decorate this entertaining rainbow cake!
Rainbow Party Cake
And keep in mind, if you are not a professional baker, it is totally okay. This recipe provides a few to offer you a strategy, or just use it along with your cake decorator. I would really like to hear what you wind up doing for this recipe. Sending you all of clovers and strands of gold! Make sure to let me know the best way to celebrate!
Description
Finish with a marshmallow Charms cereal, this Rainbow Cake, is the best show-stopper for the Patrick's Day celebration! Inspired by coins and, obviously, the Irish's chance, this rainbow cake would be the ideal approach to get you!
Ingredients
- 3/4 tsp salt
- 2 tbsp vegetable oil
- 2 tsp vanilla extract
- 3 eggs
Marshmallow Frosting:
- 1 7 ounce jar marshmallow crème
- 1 tsp vanilla
- Pinch salt
Directions
*Cereal Coffee:
- From the bowl of a stand mixer include floor Lucky Charms the cake mix sugar, and salt. Mix until blended.
- Switch to the paddle attachment and then include cereal milk, vegetable oil, vanilla, eggs, and sour cream. Mix on speed until combined but don't overmix. You are able to add any food dye in this time should you want (I used turquoise).
- Pour 1/3 of this batter into each cake pan and bake for approximately 25 minutes until the centre is set. Add a toothpick in the center of the cake to check.
- Transfer to countertop coated by running a knife around the cake borders turning the cake upside down to release the cake. Once cool, you are able to wrap them in set and saran wrap in a gallon size freezer bag; the cake layers could suspend for approximately 2 months. When ready to fill out the cake, use cake layers to prevent the cake.
Marshmallow Frosting:
- Add marshmallow and butter crème to the bowl of a stand mixer. Beat until fluffy and light.
- Using the mixer on the lowest setting add sugar, 1 cup at a time. This is a smelling so that you may wish to taste test.
- Add salt, vanilla & heavy whipping cream and blend on medium speed until smooth and blended.
Assembly:
- If the cake layers don't bake you may use a bread knife to cut on the top off and allow it to be horizontal which is simpler for decorating. Should you froze the cake layers, then you'll have to allow the cake layers thaw a little.
- Begin with the cake put one layer on a cake board, and then layers.
- Pipe a circle of buttercream around the outside of the cake layer to make a barrier before incorporating the marshmallow frosting (that will avoid the marshmallow from slipping over the borders of the cake). Spread an even layer of buttercream on the top of this 1st cake coating.
- Cover the marshmallow frosting using a coating of Lucky Charms cereal (such as marshmallows!)
- In the event you decide to place cereal from your cake layers, then it is ideal to maintain the cake refrigerated & eat the cake in a day or 2 so that the cereal does not become soggy.