Rainbow/Pot-of-Gold-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 8 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the Peanut-Butter-Cup Cake batter or prepare batter using about 2 boxes of cake mix)
About 2 (16-ounce) containers of store-bought white frosting)
Black food dye
Various colors of sprinkles (color separated)
Gold-covered candies (e.g., Rolo's)
Instructions:
1. Line a sheet pan with two sheets of aluminum foil in a V shape. Shape the Cake-Shaping Strip into a shape of a rainbow and pot of gold (see the picture below). Exaggerate the spatial features, as they'll seem smaller after you unwrap and ice the cake. Wrap the bottom foil layers around the strip. Cut the foil or add extra bottom foil strips as needed to wrap around the strip. Press small balls of loosely packed foil into outer corners or edges if you think that the foil didn't wrap around the portion well enough to prevent cake-batter leakage.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Frost the rainbow portion of the cake with white frosting.
5. Fold several sheets of paper in half, lengthwise. Bend them slightly, and then stick them into the rainbow portion of the cake (folded side down). The paper will separate the color stripes on the rainbow, so use as many sheets as you need to fully define the stripes.
6. Sprinkle the sprinkles between the paper. Remove the paper.
7. Dye some of the remaining frosting black, and frost the pot portion of the cake black.
8. Stick the gold-covered candies into the top of the "pot".
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