https://sugargeekshow.com/recipe/rainbow-cake/
Ingredients
Rainbow Cake Ingredients
- 24 oz (680 g) cake flour
- 24 oz (680 g) granulated sugar
- 1 tsp (1 tsp) salt
- 2 Tbsp (2 Tbsp) baking powder
- 1 tsp (1 tsp) baking soda
- 10 oz (283 g) egg whites room temperature
- 6 oz (170 g) vegetable oil
- 18 oz (510 g) buttermilk room temperature or slightly warm
- 12 oz (340 g) butter unsalted and softened
- 1 Tablespoon (1 Tablespoon) vanilla extract
Easy Buttercream Frosting Ingredients
- 8 oz (227 g) pasteurized egg whites
- 32 oz (907 g) powdered sugar
- 32 oz (907 g) unsalted butter softened but not melted
- 2 tsp vanilla extract
- 1/2 tsp (1/2 tsp) salt
- 1 dot (1 dot) purple food coloring to make the buttercream white
Gold Drip
- 5 oz (142 g) white candy melts
- 1 oz (28 g) chocolate candy melts
- 1 oz (170 g) hot water
- 1 tsp Truly mad plastics super gold dust
- 1/4 tsp everclear or vodka or lemon extract
Equipment
- Stand Mixer
- Whisk Attachment
- Paddle Attachment
- Turntable
- Offset Spatula
- Bench scraper
- Piping Bag
- 1M Piping Tip
