So, in case you’ve been eagerly awaiting the naturally colored rainbow cake I promised a few days ago, you’ll have to hold out a bit longer.
Two days ago I decided, “Hey, if I’m making a cool rainbow cake anyhow, why not make it healthier?”
It seemed like a good idea – in theory.
I messed around with my normal white cake recipe, cutting butter and sugar here and there, using 1% milk, not whole and adding a lot of organic yogurt. It all seemed awesome, although the batter did seem a bit thick.
Long story short – don’t EVER screw around with recipes that much – not if, like me, you happen to be incredibly lacking in the innovative kitchen department. The batter was too lumpy and really hard to manage when coloring. The taste was good actually, although it turned out WAY more like pound cake than fluffy cake (not the idea).
Anyhow, I’ve decided that maybe going healthier was a really poorly executed plan. Maybe cake should be cake – calories, sweetness and all. With this in mind, I’m redoing the cake, with more sweet everything, and an easier technique, before I post it for you.
Still, I feel badly that I’m running behind posting this, so to show you I’m not simply sitting around eating bon bons, I’m posting a picture of the failed cake layers below, so you can at least get a starter idea about what natural food dyes look like in cake batter (the colors DID work as planned).
I posted the food dyes used in the caption, and also as you can see, I placed an original white layer on top for contrast.
Oh, and in case you’re wondering why the cake is square – I was planning on mini square rainbow cakes, which are cuter than round in my opinion. The shape worked, the batter, not so much (you can see how lumpy it is in the picture).
I’ve got some other work to do that doesn’t involve kitchen insanity and failures, but I’m guessing that within a week, I’ll have my older, better rainbow cake recipe posted here.
Sorry for the wait…