Pretty Rainbow Drip Cake w/ Candy Melts

We designed this cake with the beautiful colors of candy melts. Not only is it an array of melted candy melts, but creates a bottom border and drip.

Candy melts are easier to find these days. I remember when they were only at cake decorating stores.

Today you can buy online, in craft stores and they also sell at places like Wal-mart.

When melting candy melts, do know every microwave is different. With mine it took 60 seconds for candy to melt for me to smear with a knife to create the rainbow.

How to create Drip Effect:

You need: 1 Cup Candy Melts (not chocolate) with 1/3 Cup Heavy Whipping Cream (not milk)

1. Heat milk in microwave for 30 – 45 seconds till hot but not foaming.
2. Pour over candy melts.
3. Let sit for a minute to get candy melts to start melting.
4. Stir until blended. If all candy is not melted you can put in microwave at 10 second intervals.
5. Let cool in the refrigerator until thicker.
6. Put in a bottle with tip or in decorator bag/zip-loc bag with a small hole cut.

I made a vanilla cake and filled with raspberry mousse (mixing raspberry jan with buttercream).

Moist Vanilla Cake

Ingredients: Printable recipe below (make two 8-tier cakes)

• 4 Cups flour
• 2 Cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Cup milk
• 1 Cup sour cream
• 3 sticks melted butter – cooled to room temperature
• 2 teaspoon pure vanilla extract
• 6 eggs

Preheat oven to 350 degrees F (170 C).

Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.

In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.

In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.

Pour wet ingredients into the middle of the four bowl. Mix well.

Pour batter into greased/floured or lined cake pans.

Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.

Cool completely before decorating or putting in the refrigerator for future use.

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Moist Vanilla Cake

Makes two 8-inch cakes

Creator/Designer: Jill Lodato

Cuisine: dessert

Recipe type: Vanilla Cake

Will Serve: 20

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Ingredients

• 4 Cups flour
• 4 Cups flour
• 2 Cup granulated sugar
• 2 Cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon salt
• 1 Cup milk
• 1 Cup milk
• 1 Cup sour cream
• 1 Cup sour cream
• 3 sticks melted butter - cooled to room temperature
• 3 sticks melted butter - cooled to room temperature
• 2 teaspoon pure vanilla extract
• 2 teaspoon pure vanilla extract
• 6 eggs
• 6 eggs
• Preheat oven to 350 degrees F (170 C).
• Preheat oven to 350 degrees F (170 C).
• Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
• Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
• In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
• In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
• In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
• In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
• Pour wet ingredients into the middle of the four bowl. Mix well.
• Pour wet ingredients into the middle of the four bowl. Mix well.
• Pour batter into greased/floured or lined cake pans.
• Pour batter into greased/floured or lined cake pans.
• Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
• Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
• Cool completely before decorating or putting in the refrigerator for future use.

How to Make

1. Preheat oven to 350 degrees F (170 C).
2. Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
3. In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
4. In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
5. Pour wet ingredients into the middle of the four bowl. Mix well.
6. Pour batter into greased/floured or lined cake pans.
7. Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
8. Cool completely before decorating or putting in the refrigerator for future use.

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