For her 5th birthday, B requested a rainbow cake with flowers. So, I did some searching and found this amazing rainbow cake and figured hey, why not? So I bought the gel food coloring and the two boxes of simple white cake mix (5 year olds don’t care how this stuff tastes!!), mixed up the lemony Swiss meringue buttercream and we ended up with this:
I then put a plate on top as a template and trimmed the edges so that we would have nice straight lines to work with.
Then I frosted the whole thing with more lemony Swiss meringue buttercream. One note that was not in the original recipe (as I recall) was that you really need to use unsalted butter. I used salted (which I generally do unless instructed otherwise) and it was a bit strong. A few weeks later I made another buttercream that called for unsalted and it was so much better and more delicately flavored.
Then came the flowers part. I found this great tutorial on how to make gum paste flowers and gave it a go.
I made big ones and little ones, pastel ones and brighter ones. It took a while, so I watched episodes of Cake Boss (for inspiration, of course) on Netflix instant streaming while I worked.
Then it was time to figure out how to arrange the flowers on the cake. I searched lots of images of wedding cakes and tried to adjust some designs to fit on a single tier cake rather than a 3 or 4 tier one. I gave it a practice run on a sheet of paper so that I wouldn’t make the cake look all goofy by moving flowers all over the place.
And then I put together the final product! I added some sugar pearls to give it just a little more fun detail.
I was very pleased with the final product, as was the Guest of Honor (disguised here as Snow White).
The really fun part was not telling people that it was a rainbow cake though, and then when we cut it open…
…everyone was surprised!