Do you have a bunch of leftover jelly beans from an Easter egg hunt? Well, I have the perfect way to use them up! I would love to be able to tell you that I was “using mine up” but, no, I went to the Bulk Barn (I should have frequent flier miles there) and bought all brand new jelly beans for this project.
I absolutely adore this cake. I think that it is beautiful, and the shock value of the inside is second to nothing I have seen. I contemplated using vanilla cake, but I felt the darkness of the chocolate cake really accentuated the bright vibrancy of the buttercreams.
Now, I am a buttercream LOVER, but if you aren’t (what is wrong with you?!) you can make the layers of the buttercream thinner but only making one stripe for each ring. But, if you do that, keep in mind that your cake will not be as shocking when you cut into it. The point of a cake like this is to make it look amazing when it is sliced into . . . and for it to taste amazing!!
I went with an outer colour of white buttercream for the cake to mimic a cloud like appearance . . . did I achieve that!?! Haha. I also think that the white makes a clean slate for the jelly beans to sit on nice and brightly!
I hope you enjoy this cake, I know I loved making it!
Inside Out Rainbow Cake
This cake will make enough to serve 16-20 people, depending on how thick you slice the pieces. It is approximately 8″ high.
- Three 8″ chocolate cakes
- Coloured buttercream (red, orange, yellow, green, blue and purple)
- White Buttercream
- Jellybeans (red, orange, yellow, green, blue and purple)
- Wilton tip 2A (or any round open tip)
- Bake and cool cakes. Prepare buttercreams and place each individual colour into a piping bag with a 1/4″ of the tip snipped off with scissors.
- Place bottom cake layer onto cake plate and secure with a swipe of buttercream. Using the purple buttercream first, apply a ring of buttercream around the outer edge of the cake, about 2 centimeters wide. Repeat with a second layer on top of the first layer.
- Next, switching to blue buttercream, apply a ring of buttercream inside the purple buttercream ring, and complete one blue ring around the cake. Repeat with a second layer of blue on top of blue.
- Repeat with green. Then repeat with yellow. Then repeat rings with orange, and finally fill the centre in with red buttercream.
- Place second cake layer on top of the buttercream rings.
- Repeat coloured rings on top of the second layer, just as it was done for the first-starting with purple on the outside, and working towards the centre (red). When completed, place the third layer of cake on top, ensure the cake is straight up and down, and then place in the freezer to solidify the buttercream.
- Once the buttercream has solidified, you can cover the cake entirely with the white buttercream, using a metal cake spatula. Ensure the top and sides are smooth.
- On the top of the cake, take the purple jelly beans and make a ring around the outer edge of the cake like what was done earlier with the purple buttercream ring. Repeat with a second ring of purple jelly beans.
- Using the blue jellybeans, make a ring around the inside of the purple jelly beans. Repeat with a second ring of blue.
- Repeat rings with green, then yellow, orange and finally red.
- Using your leftover buttercream in a piping bag fitted with a 2A tip and pipe small round balls or icing next to the purple jelly beans around the top as a border.
- Repeat the same technique for the bottom border of the cake.
- Allow cake to thaw before slicing and serving. Enjoy!
If you are using a different sized cake pan, you will likely have to pipe a different width of buttercream for the rings.
The key to keeping the layers thick is to freeze the cake for about an hour or more after the coloured layers are all piped.