Anonymous wrote:It makes a very beautiful cake that everyone loves. Its not that much dye -- there is more dye in your cereal or the meat you buy at the supermarket.
Anonymous wrote:Anonymous wrote:Anonymous wrote:If you can make a layer cake you can do it. You just have to use a shit ton of food coloring. And white cake with no yolks. Don't do checkerboard - too many crumbles and too hard to frost.
Will a cake cook properly with no yolks?
Yes, I make egg-free cakes all the time.
To get even layers you need to measure out the batter. The gel type of food coloring will give you richer, more vibrant colors (and it doesn't take as much food coloring). I would advise against store-bought fondant. Plain fondant does not taste very good. Marshmallow fondant is pretty easy to make and is delicious!
Anonymous wrote:Anonymous wrote:Last time we were at Giant there was a cake mix (with a picture of Duff from Ace of Cakes) specifically for this kind of colored cake.
+1
Anonymous wrote:My daughter's 6th birthday is this Saturday and we're doing a wizard of oz theme with... Rainbow cake! For those pp concerned with the coloring (I'll admit to being in that camp), I found a product called Color Garden that is all natural food based dyes. From what I've read, the trick is soft frosting and a cake leveler. Good luck OP - I'll be in the same boat trying to pull this off!
Anonymous wrote:Last time we were at Giant there was a cake mix (with a picture of Duff from Ace of Cakes) specifically for this kind of colored cake.
Anonymous wrote:You can taste the food coloring, unfortunately. I'm thinking it's not too healthy for kids to ingest so much dye.