I tried two different ways of using way too much food colouring in cakes. This one is so much fun! I used the recipe from cutesweetthings, and it was SO yummy.
For a kids’ cake, I was a bit tired from all this baking, so I coloured the batter and poured it in a pan to get a marbled effect. I don’t think I took a picture of it, but it was very fun.
This cake is also called “death by food colouring,” but only on the inside.
I’ve never done a 6-layered cake before — I divided two white cake mixes into four batches using my kitchen scale. For each batch, I added extra flour, some eggs whites & oil and soda water (a variation of http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe), then split it into two bowls and coloured them. After baking all the layers, I used thick buttercream as a dam and filled them with cream cheese & whipped cream icing.
I cut around the edges of the cakes, since they weren’t flat, and weren’t tall enough to level.
Then I used a big tip to crumb-coat it. That tip saved the cake, because the layers were too crumbly and kept threatening to break off!
I put it back in the fridge after getting mad at it a few times, then when the icing cooled down, I was able to smooth it out a bit.
After that it was relatively easy! I used my Russian tulip tip for the flowers, a ziplock bag for leaves, and the normal whatsit schloopy tip for the borders.
I’ve decided I like the lines, instead of smoothing it out completely — it kind of says, “I’m not fondant, I’m buttercream!” which is nice, since I don’t really like fondant.
Here’s another slightly different version of those flower cupcakes…
These tips are so much fun! I’ve only used the tulip tip so far, but it works great so long as my icing is the right consistency (not too thin).