Rainbow Christmas Wreath Cake
Description
This is a beautiful cake to serve during the Christmas season. It looks difficult to make, but it really is simple. Your family and friends will expect this cake to become a tradition that they will long remember and enjoy.
Ingredients
1 box white cake mix plus ingredients listed on box: water, vegetable oil, eggs
red food coloring
green food coloring
12 oz. can whipped fluffy white frosting
white, red and green colored sprinkles, if desired
Directions
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Preheat oven to 325 degrees. Grease a 12 cup non-stick fluted tube cake pan. Prepare cake batter as instructed on package.
Pour half of the batter into a bowl; divide the other half equally into 2 other bowls. There will be 3 bowls of batter. Add some red food coloring to 1 of the smaller bowls of batter; mix well. Add some green food coloring to the other smaller bowl; mix well.
Pour the bowl containing half of the white cake batter into the bottom of the greased pan. Carefully pour the red batter over the white batter, then carefully pour the green batter over the red batter. DO NOT MIX COLORS.
Pour the rest of the white batter over everything. DO NOT MIX the colors with a spoon- just let them fall over the other colors in a ring wherever it lays.
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 3-5 minutes. Turn pan upside down onto a cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
When cake is cool, equally divide the frosting into 2 bowls. Microwave the white frosting about 5-10 seconds on High, mix well with a spoon until smooth enough to drizzle over the cake.
With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until all of the frosting is gone, then microwave the other bowl. Before drizzling this over cake, mix in a few drops of green food coloring. Then drizzle frosting over the cake, scattering back and forth in the same type of striping pattern. Set cake aside to dry, then serve.
Store cake unrefrigerated and loosely covered.
Tips:
When you add the batter to the tube pan, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.
A non-stick tube pan makes removing the cake so much easier.
Cake can be made a day in advance.