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Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/25th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
80 		Aperture
f/3.1
Exposure
1/40th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
97 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
80 		Aperture
f/3.1
Exposure
1/40th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
133 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
102 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/20th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/25th 		Focal Length
6mm
Rainbow Cake!!!! At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it! This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors. Ingredients 2 1/2 cups powdered sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
131 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm

Rainbow Cake!!!!

At first Miki and I planned on make french macaroons today, but after she read up on the blogs, they all say not to make them when it’s humid outside. That being said, I guess it’s not a summer thing to make in DC! So, we decided on making a cake. Because the big thing of the day was the fondant, we decided just to use cake from a box. Miki asked me what kind I wanted to make and me being a 5 year old, i said a rainbow. Well, Miki found an awesome cake on I Am Baker and I said Let’s Make it!

This cake was ginormous!! Miki did a good think and cut/trimmed down each layer so it would lay flat. Some of our layers weren’t even so we filled in holes with extra buttercream. We made a crumb layer of buttercream frosting and then put the fondant over. Here is the recipe for the buttercream from Miki’s Website and just follow box directions for cake and split it up into different batches for colors.

Ingredients

  • 2 1/2 cups powdered sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

Directions

  1. In a standing mixer fitted with a whisk, mix together sugar and butter.
  2. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  3. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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