If I make a rainbow cake again I will definitely choose a different recipe or possibly just use cake mixes. It had an overly egg-y flavor and turned out to be fairly tough, even while taking care not to overmix the batter (which is difficult because by incorporating the food coloring you will still be mixing it quite a bit). Luckily it was mainly for looks and served to kids. The cake did not taste particularly good. I used a different Swiss meringue buttercream frosting recipe than the one linked to this, so I cannot comment on that. It turned out fine with the 8-inch pan with a thin layer of frosting between the layers. I had just over a cup of batter for each layer. I did choose to use 8-inch pans instead of 9, and I'm glad I did because the layers were very thin even for the 8-inch pan.
Invert the raindrop cake onto a large plate or cutting board. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour. I knew it would be time intensive, but if I were to do it again, I would definitely just do a cake mix. Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. I chose this recipe because I had all the ingredients on hand, so I wouldn't have to buy cake mix. I made this cake at my son's request for a rainbow birthday cake. China Custom Rainbow Cloud Raindrop Silicone Cake Baking Chocolate Mold Ice Tray Block Candy Pudding Ice Mold DIY, Find details and Price about China Kitchenware, Cake Making from Custom Rainbow Cloud Raindrop Silicone Cake Baking Chocolate Mold Ice Tray Block Candy Pudding Ice Mold DIY - Dongguan Zhengwei Silicone Technology Co., Ltd.
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