M's Birthday Cake

Some things went wrong with M's birthday cake. The royal icing rainbow crumbled when I tried to remove it from the wax paper on which it was drawn. The icing I originally used to write on the top of the cake melted into the frosting. The piping frosting I made for the clouds and edging was chunky and I had to use store-bought stuff instead. But it tasted amazing, and the cake and base frosting were perfect.

For her cake, I knew I wanted a batter that would produce a very white cake. My plan was to create a six-layer rainbow cake, so I needed a white base to fill with food coloring.

To make this delicious white cake, you will need:
2 1/4 cups cake flour
1 cup milk at room temperature
6 large egg whites at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter softened but still cool

I doubled the recipe to make six, thin layers.

Directions:
Make sure milk and eggs are room temperature. If you have a lot of time, just sit them out over night. I put my eggs (still whole and in their shells) straight into a bowl of warm (not hot) water and poured my milk into a measuring cup with a handle, hooked the handle over the edge of the bowl, and partially submerged the measuring cup. I gave it about an hour and all were room temperature.
Preheat your oven to 350. I didn't do this until near the end of making the batter. I'm a rebel when it comes to preheating.
Prepare pans you intend to use. I used cooking spray on the two round pans I have. Needing to make six layers, I cleaned, sprayed and reused my two pans three times.
Mix wet ingredients. In a medium bowl, mix milk, egg whites, and extracts by hand until blended.
Mix dry ingredients. In a separate bowl (the bowl of your stand mixer if you have one), combine cake flour, sugar, baking powder, and salt with an electric mixer on medium speed.
Add butter. Cut butter into cubes and add to dry ingredient mixture. Beat on low for 1-2 minutes.
Combine wet and dry ingredients. Add all but 1/2 cup of wet ingredients to dry ingredients. Beat on medium speed for 1 1/2 minutes, then add remaining wet ingredients and beat for 1 additional minute.
Pour batter evenly in pan(s).
Bake for 27-30 minutes or until toothpick comes out clean.

For my cake, I separated my batter (a double batch) into six different bowls and added a different color of food coloring to each bowl. Also, keep in mind that I had to bake my six layers in three separate sessions. My last two colors of batter sat on my counter for almost an hour before being baked and turned out just fine. If you only have one cake pan and want to make layers, you can just bake two or three layers separately.

The base frosting I made was much easier, but still tasty.

To make this super easy frosting, you need:
Vanilla Instant Jello pudding mix (I used two large boxes)
Milk
Whipped Cream

Directions:
Empty Vanilla pudding mix into a bowl. Add half the amount of milk that the box recipe calls for.
Whisk until it begins to thicken.
Add whipped cream until frosting reaches desired consistency

This frosting is light and delicious. It holds well as a spreadable frosting but lacks structural quality (after all, it's made of jello pudding) and probably won't hold a piped form very well. It also cracked in my refrigerator after about a day, but that could be touched up easily.

White cake recipe adapted from www.epicurious.com