Baking: 6 Layer Rainbow Cake with Candy Bar Filling

I've been dying to make this cake.  What could possibly be better than a ginormous, super tall, RAINBOW colored cake??  Why, nothing, of course!  Well, I finally got my chance. 

My dad called and wanted ideas for my mother's 50th birthday.  We decided on a "Fiesta 50" birthday theme, and I decided this brightly colored cake would, "take the cake." :)

I started searching for the perfect recipe and came across Megan's Cookin, where she made a similar cake for a graduation.  She had the most perfect recipe written at the bottom of her cake post.  This is the BEST white cake ever.  And, it was so sturdy.  I couldn't have been happier with the outcome of the recipe.

So, I started with my *secret ingredient*... drum roll please... Wilton Cake Release.  That stuff is amazing.  I bought it when I made one of my very first cakes ever, and I haven't made a cake without it since.  Nothing sticks.  Ever.

Then, I followed the wedding cake recipe I found on Megan's post, but I didn't double it like she did.  Although I didn't need that much cake, I wanted my cake to stand taller than hers.  So, I made the full recipe, and then separated it out evenly into 6 bowls - one per layer.  Forgive me... my pictures don't want to rotate today. :)

Then I added my food coloring - Red, Orange, Yellow, Green, Blue, and Violet.  The biggest thing here is not to be afraid of too much food coloring.  Your cake is only going to bake as bright at the batter.

Then I poured each bowl into a 9" pan, greased with Wilton Cake Release.  I baked at 325 for about 15 minutes each, and did the standard toothpick test to make sure my cakes were done.  After this (it was so late, and I was exhausted) I just stuck my 6 cakes in the refrigerator.  Some were still in the pan (not a great idea) and some were on flexible cutting boards.  But, all were in the fridge.  I woke up the next morning in a panic that my cake wasn't done. But, it actually wasn't too difficult to get it put together.

I followed this recipe for Candy Bar Filling.  The cool thing here is that you can switch out the candy bar for different flavors anytime.  I wanted a white filling, so I used Ghiradelli white baking chocolate, and Ghiradelli Supreme White Vanilla Bean candy bars.  It was delish!

And then, I whipped up a batch of Martha's fluffy vanilla frosting.  It was a little yellower than I wanted to begin with, so I think next time I might use real butter instead of margarine sticks.  But regardless, it tasted wonderful, and didn't look bad on the cake.

And of course... the cake got cut into before I got a decent picture of it all assembled!  Ahh... guess that means I'll have to make another one. :)

Wedding Cake
2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done. I don’t put a baking time here because it depends on the size of your pans. I make this recipe in any size from cupcakes to 14″ round pans.
6. Baking time varies according to the size and depth of pans being used.

Note:
This is an easy cake to change the flavor of. You can make it with lemon for lemon cake, use a different flavor cake mix (whole eggs instead of whites), etc.

Candy Bar Filling
1/2 cup sugar
5 tablespoons cornstarch
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups whole milk or half-and-half
3 egg yolks
1 tsp. vanilla
8 ounces chocolate bars, any flavor (I used Hershey Bars but next time, Skor!!!
1. Combine all ingredients except vanilla and chocolate bars in a heavy saucepan.
2. Stir constantly until mixture boils. Boil and stir one additional minute. Do not leave unattended.
3. Remove from heat.
4. Add the vanilla and chocolate bar pieces.
5. Stir until chocolate is completely melted.
6. Pour into a bowl. Press plastic wrap directly onto surface (to prevent pudding-skin). Chill. Don’t fill your cakes until this mixture is completely cool throughout.