Description
Adorable treat for St. Patrick’s Day! Easy enough to get the kids involved and make memories.
Ingredients
Scale
- 3 boxes of French vanilla cake mix
- 3 C cold whole milk
- 9 large eggs
- 1 1/2 C unsalted sweet cream butter, softened (3 sticks)
- 6 – 9inch round cake pans
- 6 – 12 inch round cake board
- Red, Orange, Yellow, Green, Blue and Purple food coloring
- Pam baking spray
- 6 medium size mixing bowl
- Cake leveler
For the Vanilla Frosting
- 3 C unsalted sweet cream butter, softened
- 8 C powdered sugar
- 3 tsp pure vanilla extract
- 5 tbsp heavy whipping cream
- Kelly Green Gel Food Coloring
- Black Gel Food Coloring
- Gold Gel Food Coloring
- 3 disposable piping bags, 1 fitted with a large star tip, 1 fitted with a medium star tip and 1 fitting with a small star tip
- 1 medium ice cream scooper
Instructions
- Preheat oven to 350 degrees and spray the cake pans with baking spray.
- In a large mixing bowl, mix together cake mix, milk, eggs, and butter until combined and smooth.
- Split the batter evenly between the 6 mixing bowls.
- Add in a few drops of color into their own bowls.
- Mix until colors are combined.
- Pour the red batter into one cake pan.
- Pour the orange batter into the second cake pan.
- Pour the yellow batter into the third cake pan.
- Repeat steps with remaining colored batter and cake pans.
- Bake the pans in the preheated oven for 21-25 minutes or until a tooth pick comes out clean.
- Allow cakes to cool completely on the counters.
- Using the cake leveler, cut the domes off of the cakes to create even slices.
- Using a standing mixer, beat together all ingredients until smooth and stiff peaks form, about 5-7 minutes.
- Place the purple cake layer onto the cake board.
- Scoop about 1 C of frosting onto the cake layer and spread evenly.
- Place the blue cake layer on top of the frosting.
- Scoop 1 C of frosting onto the blue layer and spread evenly.
- Place the green cake layer on top of the second layer or frosting.
- Scoop 1 C of frosting onto the green layer and spread evenly.
- Repeat steps with the Yellow, Orange and Red layer. Make sure you put the cake layers in the order of Purple, Blue, Green, Yellow, Orange and Red.
- Scoop 2 C of the frosting into a medium bowl and mix in until combined several drops of black food coloring.
- Scoop the black frosting into the piping bag fitted with a medium star tip.
- Scoop 1 C of the frosting into a small bowl and mix until combined several drops of gold gel food coloring until combined.
- Scoop the gold frosting into the piping bag fitting with a small star tip.
- Using the remaining frosting in the mixing bowl, mix in a few drops of the Kelly green food coloring.
- Scoop all that frosting into the large piping bag fitted with the large star tip.
- Place the frosted rainbow cake onto the serving board.
- Using the green frosting, pipe an edging around the bottom of the cake board to create the bottom part of the hat.
- Using the black frosting, pipe the belt buckle all around the hat.
- Using the Green frosting again, pipe dollops of green frosting all over the cake until completely covered.
- Using the Gold frosting, pipe the buckle in the front and center of the black belt on the cake.
- Place back into the fridge overnight to get a clean cut.
Notes
Place in the fridge overnight to get a clean cut for future servings.
Enjoy!
