Updated: Jun 5
This cake gives me the memories of my 90s childhood- The nostalgic throwback feels of walking into a candy store for the very first time in my life, wanting to pick out every single candy that I saw! I hope that's what this cake does for you too, because it definitely has a fun appeal to it!
Now, if you have never decorated or even baked a cake before in your entire life, don't be overwhelmed by this as a DIY- I know some of you are going to think this is way too advanced, professional, and time consuming to be considered a DIY Baking Craft. However, this is actually a very simple instruction! This post is also best for those who are serious about learning cake decorating and turning it into a hobby for enjoyment. I am asking you not to be overwhelmed by this DIY because what matters most anyway is that you are going to indulge in this cake after you have made it! (You can refer to my very last picture at the end of this blog post for what I mean by indulge)- I literally cut the entire cake in half to show you just exactly what you're going to be enjoying!
Just remember, if you don't get the decorating right the first time, do not get frustrated or overwhelmed- because you will have a cake there for you to devour no matter how it turns out on the outside! It's also what's on the inside of a cake that matters!
For this DIY, you will need:
🎂Two boxes* of Against the Grain Epic Moist Yellow Cake Mix (For me, six boxes made six 8" round cakes for every color (red, orange, yellow, green, blue, purple) plus additional ingredients necessary as stated on packaging
🎂Electric mixer or handheld mixer with whisk attachment
🎂Six small mixing bowls (1.5 quarts each is perfect)
🎂Spatulas (I have six small ones for mixing each color to make the process easier on me)
🎂Six 8" round cake pans
🎂Gel food colors (red, orange, yellow, green, blue, purple)- Yes, there are many gel food colors out there that are gluten free and the tiniest amount does the trick for coloring batter!
🎂Ice Cream Scoop (for dividing batter evenly- about 8 scoops per each mixing bowl using a 3 oz. ice cream scoop)
🎂Two large cooling racks
🎂2 cups or 4 sticks unsalted butter, softened (you might end up using 6 sticks if you need extra for decorating)
🎂4 cups powdered sugar (two extra cups if making more buttercream)
🎂1 tbsp. vanilla extract (again, double this if making more)
🎂Cake Turn Table
🎂10" round Cake Board
🎂Decorations (rainbow lollipops, confetti sprinkles, candles for birthdays- I only use gluten free decorations)
🎂Small Icing Images Sheet that is 8.5" x 10.75" (I purchased mine on icingimages.com where you'll find this exact template on their site- to order an icing image, you have to log in and create an account to make your purchase there- and yes! All of their products are gluten free- I confirmed with them through email)
🎂Edible Marker (Americolor is gluten free)
🎂Pastry Piping Bag
🎂Wilton Piping Tip #1B
🎂Cake Stand for serving
*I actually decided to use three boxes for this recipe to make my cake stand a lot taller for photo purposes- unless you have cake boards and dowels to work with, it is best to work with six layers (two boxes). Here is what the box of cake mix looks like:
STEP 1: Prepare your baking mix according to package instructions. Divide the amount of batter into each of the six 1.5 quart mixing bowls and add a tiny drop of food coloring, just enough to saturate the batter. With my ice cream scoop, I measured that each layer of cake gets around 7-8 scoops each to make it even for decorating.
STEP 2: After mixing your colors with your batter, pour each layer into your six different cake pans. Now, you'll notice the batter's consistency is very different from what you're probably used to, because this cake batter contains no grains and the batter will be very runny. It is actually fascinating to see the baking results with this cake mix because it bakes just like a regular cake would with grains (such as a rice flour blend)- and the consistency is very moist. The cake it produces is absolutely delicious!
STEP 3: After your cakes are baked and cooled, prepare your buttercream frosting:
In a standard mixer or mixing bowl, whip the butter on medium-high speed for two-five minutes until white in color and creamy. Add the confectioners sugar and vanilla and combine until you have a smooth buttercream texture.
You may be wondering about leveling out your cake layers at this point. Please note, you will not need to use a cake leveler for this instruction because this cake mix does not produce results where this is necessary- and a lot of people will appreciate this because you get to keep all of what you baked in your final result!
STEP 4: Place your cake board onto a cake turn table (as seen below) along with your first layer. Coat the first layer of cake with frosting.
STEP 5: Repeat with Orange
STEP 6: Repeat with Yellow
STEP 7: Repeat with Green
STEP 8: Repeat with Blue
STEP 9: Repeat with Purple
STEP 10: Once you have all layers of your cakes frosted, take a generous amount of buttercream and frost around your cake giving it a nice crumb coat layer, like below, going around your cake using your Icing Smoother. Please note: you do not need to apply a second coat of buttercream for this instruction.
As mentioned earlier, I ended up using three cake mixes to make my cake stand taller- however, I think you'll find that two boxes are more than enough.
At this point, if you want to refrigerate your cake for 30 minutes or longer until the buttercream firms, you absolutely can. Just keep an eye on it so the buttercream doesn't dry out or form a crusty texture.
STEP 11: Below is the Icing Image that is going to go around your cake. It is made of sugar and gluten free food ink coloring that gets printed from an Icing printer. And again, I purchased several images just in case I needed extra.
STEP 12: For this step, you will want to measure out the length around your cake as well as the height of your cake to determine what size to cut your Icing Images to. The best way to do this is to place the image up against your cake and wrap it around slightly, marking it at the point where the cake ends at the top with an edible marker. This is also why it is important to have several images on hand just in case you need extra going around the cake. I did not decorate the top with an image because I coated it in sprinkles instead.
After you have measured out the height of your cake, take a ruler and draw a line horizontally with the edible marker to the other side of the image to where you need to cut it to.
STEP 13: Place image onto cake and smooth around any areas that need smoothing. It should look like this when you are finished measuring:
STEP 14: Place the remaining amount of buttercream into your pastry piping bag with piping tip and decorate onto the top of the cake into circular motion creating a wreath out of loops at the top of your cake (you might need to make more buttercream at this point, but like I mentioned earlier, it's always helpful to have extra left over just in case.) Plus, you can use any leftover buttercream for your next bake which you'll find comes in handy!
Fill the top center of your cake with sprinkles and decorate with lollipops, more sprinkles, and any other cake decoration you so choose!
Serve and Enjoy!!
💖🌈🌤️Color on Forever and Always,
*Disclaimer: The above content including photos are copyright owned by Colored in Flour, LLC. When using this step by step guide and posting re-creations to your social media, please credit. In addition, any other opinions are my own and this is not a sponsored post, as I am not affiliated with any of the brand names mentioned above, unless specified.