Rainbow Cake

     When seeing this awesome rainbow cake on Whatever's blog, I wanted it. I didn't want to bake it as layered cakes and I don't see eye to eye,  I just wanted it. When my parents came up for a visit for my birthday I requested a rainbow cake. My mom had already conquered it at home in Las Vegas and came up with cakestand and food color in hand. We tried, we really did. It started off badly when the cake wouldn't release from the pans. It got worse when it started to lean and no matter  the amount of frosting, it was never enough. We used all of my powdered sugar stock and sent Sir Sunderland out for more. The next morning my mom had to hack off half of the cake, throw some more icing on it and call it a day.

     It was a spackled, leaning, half-gone cake with A TON of frosting, but it was a rainbow cake. My mom blamed it on my dark cake pans. When I won my two new ultra gold pans I knew what had to be done.

      The perfect occasion? The Little's birthday! We were supposed to bake it together, but I ran out of time and came to the realization (thanks to I Am Baker) that refrigerating in between layers will keep it from tilting. I embarked on the rainbow cake journey as an overnight/all day adventure and it was a smashing success! The cake did not stick to the pans (in part thanks to the five coats of nonstick spray) and and I was prepared with 2 cans of cream cheese frosting. I frosted two layers before bed, and then two more the next morning before work. They had plenty of time to chill and that was just the trick. The bad news is that I had to drop it off for the Little's party, and didn't get to see it sliced! I can only imagine how awesome it looked.  As for now we'll have to deal with this photo.