Cinco De Mayo Rainbow Cake

Happy Cinco De Mayo! I changed this rainbow cake for Cinco De Mayo today! 

photo and original rainbow cake recipe  here

What you'll need:

2 boxes white cake mix, and 2 12oz cans of sprite (diet works too)

Mix cake mix and sprite together; DONT follow the cake instructions! No eggs or anything! Just the cake batter and sprite! 

Then, divide cake batter up into smaller bowls (a bowl for each color).

 For the Cinco De Mayo cake, I'm using three bowls; one for red food coloring, one for green food coloring, and one plain (for white). Drop about 1 cup of each color into a round baking pan. (sprayed with pam). Do the reverse order of colors in a second round pan. 

Bake the cakes as long as the box tells you to. 

Let the cakes cool and layer! The cake was really sticky, so I had a hard time stacking them.

Sounds simple right?! It is! Now use whatever icing you want! I used a homemade meringue icing.

Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

 Bring a few inches of water to a gentle simmer; in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in a bowl until combined.

 Set the bowl over the simmering water in the saucepan and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. 

Remove mixer bowl from water, and beat at medium-high speed (using whisk attachments), until meringue is cool and holds a soft peak; about 5 minutes. 

Turn the speed down to low and add the vanilla and almond extracts. Increase speed to medium and continue whisking until mixture looks glassy/glossy and holds a stiff peak; about 2 minutes more.

Frost your cake!

So pretty in my cake dome

Cut and Eat!

This post is linked to Tasty Tuesdays and Tempt my Tummy Tuesdays.