Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy. Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool.įor the frosting: In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter. Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.īake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers. Pour one color of batter into each of the prepared 8-inch pans.
Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain. Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter.
Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color. Place 2 cups of cake batter in 4 separate bowls. Gently fold the egg whites into the batter in 3 additions. Do not over-mix.īeat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Beat the butter in the bowl of an electric mixer on medium speed until smooth. Sift the flour, baking powder and salt into a large bowl. Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray For the cake: Preheat the oven to 350 degrees F.
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