Comments on: Rainbow Pride Party Cake

By: Patheticake « Welcome to Fluffybutt Farms!

Patheticake « Welcome to Fluffybutt Farms! — Fri, 23 Dec 2011 23:27:17 +0000

[...] the one from the recipe I was following (image from [...]

By: Janice

Janice — Fri, 02 Sep 2011 03:01:15 +0000

I just made different colors in bowls and then poured them into the cake pans a little at a time. Same rainbow of colors, but only two layers.

By: Elissa

Elissa — Tue, 08 Feb 2011 07:22:33 +0000

Emily – I’ve never tried this recipe with a metal pan, but I think it should work fine. Mix the buttermilk and egg whites until they’re combined and the egg whites are broken up, it’ll be a little frothy but not crazy bubbly. Finally, chocolate frosting will definitely taste great! Good luck with the cake :)

By: Emily

Emily — Tue, 08 Feb 2011 02:23:23 +0000

I’m making a camera shaped cake for my friend’s birthday next week and I’m using this recipe! Just want to check, is it alright if I use a metal pan instead of a glass one? Also, when whisking the buttermilk and egg whites, is it till it’s just combined or until it becomes really frothy? I’m planning to sandwich the cakes together with chocolate frosting, would that still work? Thanks! :)

By: Serena

Serena — Sun, 28 Nov 2010 17:40:58 +0000

(i meant – it’s snowed a lot, and i don’t know when/if i’m able to get to the supermarket … the sentence the way i had written it didn’t make a lot of sense by itself :D)

xoxo again

(thanks 4 your patience ;) )

Sere

By: Serena

Serena — Sun, 28 Nov 2010 17:38:15 +0000

Hi Elissa, i have to make a very complicated cake, made up of different parts
just to let you understand what i mean
http://www.bakerella.com/a-valentines-day-gift-box-of…/

something like that

my problem is, today it’s snowed A LOT, and i’ve run out of eggs! i had to make 2 pound cakes for making the “fake chocolates” that will fill the box, (one yellow cake to make petit fours, one chocolate cake to make cake balls)

i have had this wonderful rainbow cake of yours in mind for MONTHS, and i had just bought some food coloring ’cause i want to try it soon, and… as i was saying, i have no eggs left

i do have plenty of eggwhites though!, some frozen

do you think your base cake you used here would workif used to make petit fours and cake balls? i’d just leave out the food coloring and keep the rest of the cake as it is

maybe that sounds like a stupid question to you
but what i’m really concerned about are consistencies (i seem to have read that too greasy cakes don’t work fine for cake balls making – ?? – for instance)

i just wish you could give me advice and reassure me :)

my best wishes for everything in your life

many congrats for the blog and the pics :)

xoxo

Sere

By: Elle

Elle — Tue, 26 Oct 2010 21:34:38 +0000

LOL. Oops. I moved my comment where it should be, under Gingersnaps. Cake looks good, too! Love cake. My oven burns the bottom or cooks any bread too quickly so I have to take it out before it’s done.

By: Elle

Elle — Tue, 26 Oct 2010 21:31:19 +0000

Really wished the printer function on this website worked. LOVE gingersnaps and am thankful for this recipe. Print Screen should capture it! The best Molasses cookies so far I’ve ever had is from Borgen’s Cafe in Westby, WI. http://www.borgenscafe.com/

By: Allison

Allison — Sun, 03 Oct 2010 18:28:00 +0000

I used to have the same problem with white cake (tasteless) until I found the White Chocolate Whisper from The Cake Bible. I recommend it if you haven’t tried it (I’m happy to forward the recipe). It has a very light tasting texture but is dense enough that the layers hold together when split and stacked. I’ve used it in multiple layer wedding cakes.

Wedding cakes also often use tiny dowels, skewers, or drinking straws to keep the layers from slipping and sliding. Just don’t forget to remove them when you go to serve it.

By: You Fei

You Fei — Tue, 10 Aug 2010 01:32:25 +0000

Hi !

I love how the cake texture looks! The crumbs so fine and tight, and definitely not dry!

Does this cake keep well in the refrigererator?

You Fei