Today I am showing you how to make a Christmas cake that is completely different from any other holiday cake idea you have ever seen! This Christmas cake is a rainbow surprise inside cake, and is covered in rainbow drip royal icing, and then it is topped with tons of rainbow and multi coloured candy canes and candy sticks!
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This cake is one of the prettiest and most amazing cakes that I have made. What makes it amazing is how easy it actually is! Creating a surprise inside cake is super easy using the technique I like to call “giant mess”. Squeeze the cake batter out of the piping bags into the cake pans however you want. It looks like a big mess before you put it into the oven, but once it has baked and been sliced into, it is beautiful!
Royal Icing- when making the royal icing, be sure to make it extra runny/thin. This way, the icing will flow better when you are squeezing it out on to the cake. To make the royal icing thinner, keep adding water to the icing until the icing doesn’t leave a ribbon on top of itself when you drip some onto itself.
Candy canes- it took me an hour running around my town trying to find every colour of candy cane that could possibly be found. Tough job, I know. But, since the Christmas season is in full swing, it was super busy everywhere I went. Well, as busy as a town with 20 000 people can ever be. I had the most luck at the local Dollar stores. Who would have thought? I found the giant and mini rainbow candy canes there, the solid coloured ones at the grocery stores, and the mish mashed striped ones at WalMart, etc.
Rainbow Drip Candy Cane Cake
- Vanilla Cake batter
- Royal Icing
- Vanilla Buttercream
- Candy canes, and candy sticks of all sizes, shapes and colours
- Clear and light blue rock candy
- Preheat oven to 350F.
- Prepare cake batter and divide equally into 7 different bowls. Colour the batter red, orange, yellow, green, blue, purple and white. Fill piping bags with cake batter.
- Grease two 8″ cake pans, and squeeze cake batter from piping bags randomly into the cake pans in equal quantities.
- Tap pan gently on counter to eliminate any air bubbles. Place in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Set on a cooling rack to cool completely before icing.
- Level and stack cake layers and cover cake in buttercream.
- Prepare royal icing as according to recipe and colour 7 equal portions in red, orange, yellow, green, blue, purple and leave one amount white. Starting in the center, squeeze royal icing out over the top of the cake in all of the colours until it meets the edges and starts to drip over the edges of the cake. Be careful not to put too much on the top of the cake as that will cause a big mess and not a “drip” look.
- Place rock candy along the edge of the cake while the icing is still soft.
- Working quickly before icing hardens, place largest candy canes and candy sticks closest to the center of the cake, and work outwards towards the edge with the smaller ones. Place as many candy canes and sticks on the cake that can fit.
- Cake is best served the same day. Keep any unused portions in a sealed container in the fridge. It is best consumed within 2-3 days.