Rainbow Cake. Watercolor Cake. Easter Cake.
It’s a three for one special today!
My Rainbow Watercolor Cake is really for any occasion but how perfect for Easter right?
Complete with a chocolate chow mein birds nest!
I have been wanting to re-share the Rainbow Cake for some time now, but this reappearance sure deserved a grand presentation!
I decided to use my frangipane cake recipe for the layers which makes this cake more like a giant Petit Four!
Buttercream icing is way better than fondant (in my opinion) and absolutely necessary to make the watercolor effect with the swirls of color.
Check out how easy it is to make the chocolate Chow Mein birds nest in the video below and you too can have this amazing cake for Easter or Spring or just because it is so delicious!!
Line each pan with parchment paper
- Soften the almond paste with the mixer to a smooth paste
- If it seems to be a little on the dry side, add one of the eggs to get it nice and creamy before adding the softened butter.
- Add the butter all at once and cream until all is mixed thoroughly, stopping to scrape the sides of the bowl from time to time.
- Add the vanilla extract
- Add the eggs slowly, one at a time, stopping to scrape the bowl periodically.
- Add the sifted cake flour all at once and mix just until combined.
- Divide the batter evenly between 7 bowls.
- Add the color for each layer of the rainbow
- Spread the batter evenly in the pans and bake in preheated 350°F oven for 16 minutes DO NOT OVERBAKE or these delicate cake layers will be DRY!
- Cool completely before assembling as per the video tutorial