When the Wizard of Oz first opened in 1939, movie goers were stunned by the awesome display of color when Dorothy landed in Oz. I was hoping for a similar sort of awe from my daughter Sophie’s 3rd Birthday Cake.
I found my inspiration for a Wizard of Oz Rainbow cake on the Wisk Kid’s blog. Kaitlin Flannery also gave a demonstration on Martha Stewart Living. The video is a must see. The Lemony Swiss Meringue Butter Cream is a bit complicated, but not impossible, for a novice baker. I must have watched the instructional video half a dozen times before I cracked my first egg. (The frosting recipe is under both links listed above.)
I was equally nervous baking the cake. The nerves, though, were waste of energy. This is a very easy cake recipe to put together.
The key to this six layer cake really is two fold. First, be sure line your pans with parchment paper. Second, use care to evenly divide your batter. Other than that bake with confidence!
These cakes will NOT rise. Don’t panic, they create perfect layers when assembled. These cakes are fairly durable. Take time to center each layer before adding the next color. Then, build your rainbow from the bottom up.
I kept the decorations on the outside of cake simple. Just plain white lemon Swiss meringue buttercream and a cute topper from Party All Ready.They have great products, prices and ideas. The site was created by a DIY mom!
In our home there will always be an occasion for a Wizard of Oz Rainbow Cake. Don’t let the bright colors fool you. This is not an sticky sweet confection. The lemony meringue butter cream is subtle and the cake has a light vanilla flavor, pleasing to adults and kids!
- Vegetable shortening
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2⅓ cups sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups milk, room temperature
- Red, orange, yellow, green, blue, and purple gel food coloring
- reheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
- In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
- Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
- Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
- Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
- Using an offset spatula, cover cake again with remaining frosting.