|Taste the rainbow.|
The icing is just the basic Wilton recipe with half of the vanilla extract swapped out for almond. The filling is white chocolate almond. This cake was so sweet your teeth fell out just looking at it. If I ever do it again, I will probably use lemon curd as a filling to add a little tart to the sweet.
Two tools that facilitate making this cake (and any other cake) are a cake lifter and a cake leveler. It's certainly possible to make this cake without them, but for super-even layers and ease of handling, they're well worth the price. Also the cake lifter works well for pizza, too.
Here are some progress pics...
|Cake batter, separated into individual colors|
|Cooled cakes, stored in the oven so the cats didn't eat them|
|Torted and stacked cake|
|A crumb coat was necessary to hide the colors|
|Finished cake. I wanted it to look as bland as possible.|
|Prepare to go into sugar shock from a slice this size.|
And that's how you make a cake that will elicit OOOOHS and AAAHS from your unsuspecting guests. Try it, won't you?