Rainbow Bright

This week I learned a valuable lesson.

In fact, if I hadn't been building this cake per the specs of a darling birthday girl, I might have left it well alone, and served it just as seen above.  I rather like the filling hanging out ruggedly.  More for little fingers to swipe prior to cutting.  Definitely a plus.  Of course, you wouldn't have to fill them, look how darling they look

The same day as the Barbie Pink Rainbow Cake creation, I was also making chocolate cupcakes for Relief Society.  But I was craving something from my childhood.  Something that only got bought when DAD went shopping, which, BELIEVE ME, was RARE.

And since I am doing an entirely yummy post on cakes, I shall throw this one up, which I made for a very special little girl last month for a very special day.

It's been fun creating these sweet little delights.  I think all of my recipes are already here, if you look around a bit (search for "wedding cake,"  "candy bar cake filling," and "white chocolate whipped cream").  Well... all except the marshmallow filling in the cupcakes, and I'll get to that in a minute.  

For the rainbow cake, I halved my wedding cake recipe (which makes 12 cups of batter) and divided it into 6 individual cups, dyed each a different color with Wilton colors, and baked in 8" pans for about 13 minutes (or until bounces bake when lightly touched).  Don't forget the bake-even strips!!!  Oh, and the whipped cream on the rose cake is slightly shiny and shabby looking due to the addition of a little cream cheese.  

That's it!  If I can, then you can, and if you do, tell me!  I want to see the pics!

Trish's Marshmallow Filling:

3/4 cup real butter

7 oz. jar of marshmallow fluff

1+3/4 cup powdered sugar

1. Cream the butter and powdered sugar until creamy and fluffy.
   
2. Gently stir in marshmallow fluff until evenly distributed.
   
3. Place gently into pastry bag with long filling tip.
4. Try very, very hard not to put the tip of the pastry bag directly into your mouth to pipe.
   
5. Place long tip inside the center of a cupcake and pipe away!  (If I get requests for a tutorial, I'll do it the next time I make these up.)
   
6. Mind you don't pipe too much, or they will crack open in glorious over-filled madness, that you then get to eat all evidence of.  Oh, wait.  You might want to do that, after all...