adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rainbow Angel Birthday Cake
Rainbow Angel Birthday Cake
0 Likes
Prep Time:
20 minutes
Total Time:
3 hours
Elevate angel food cake into a colorful birthday masterpiece with vibrant food coloring, creamy frosting, and sweet candy fruit chews.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 1 teaspoon grated lemon or orange peel
  • Red, yellow and green liquid food colors
  • 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 1-lb container)
  • 12 to 15 square candy fruit chews
Instructions:
  • Preheat the oven to 350°F, placing the oven rack in the lowest position. In an extra-large glass or metal bowl, use an electric mixer to beat together the cake mix, water, and lemon peel on low speed for 30 seconds, then switch to medium speed and beat for 1 minute.
  • Divide the batter equally into 3 bowls. Carefully mix in 6 to 8 drops of a different food color into each bowl. Pour the red batter into a 10-inch ungreased angel food (tube) cake pan. Avoid using a fluted tube cake pan or a 9-inch angel food pan to prevent overflow. Layer the yellow batter over the red batter and finish with the green batter on top.
  • Bake for 37 to 47 minutes until the top is a rich golden brown with dry cracks. Make sure not to underbake. When ready, flip the pan onto a glass bottle to cool the cake completely for about 2 hours. Run a knife along the edges, then transfer the cake onto a serving plate.
  • Transfer 1/2 cup of frosting to a microwave-safe bowl. Microwave for about 15 seconds, or until the frosting is smooth and pourable. Alternatively, heat the frosting in a small saucepan over low heat until it reaches a drizzling consistency. Pour the frosting over the cake.
  • Transfer the rest of the frosting into a piping bag fitted with a writing tip. Decorate each candy square with a ribbon and bow design to resemble wrapped packages. Place the decorated candies on the cake. Store the cake loosely covered at room temperature.

Similar Recipes