Has anybody ever made a rainbow cake?

[Anonymous]

Alternative to weighing batter in the pan: For even cake layers, place batter in a large measuring cup, divide total amount of batter by # of pans and the layers should be fairly even.

[Anonymous]

Anonymous wrote:I've done a rainbow cake. Like PP said, the trick is to weigh the layers. Make the cake batter, weight the entire batter, then divide by the number of layers you want. Weigh each layer and color/bake separately. You need to watch the first one carefully to figure the baking time--after that, it's pretty easy.

If you want to make a reasonably uncomplicated homemade fondant, you can do marshmallow fondant:
http://baking911.com/frosting-icing-etc/fondant/marshmallow-fondant-or-mmf

In addition, you need to let each layer cool, cut the layer on top and bottom and watch out for excessive crumbing when icing.

Make a couple practice cakes first.

The dye will change the flavor of the cake. Getting really dark colors is tough. I would probably experiment with using yellow cake batter on some of the darker colors.

Also Harris Teeter makes a rainbow cake.