- Flavor/Texture: Like the original blog, I went with a boxed cake mix and cooked it at a lower temp than recommended to prevent doming. It was moist and fluffy.
- Difficulty: I'm not gonna lie - getting a good rainbow was tough. I had a hard time trying to keep the rings relatively the same width, even with the help from the Not Martha blog. It was mainly successful, but it wasn't easy. An avid baker might have found this more enjoyable.
- Pros: It looks awesome and I was very proud that my efforts paid off.
- Cons: The method was time consuming, messy and dirtied quite a bit of equipment. I stained my hands up pretty good.
- Misc: For the rainbow batter, I opted for professional gel "tasteless" food coloring to get the vibrant colors I wanted, without that nasty dye aftertaste. It worked quite well. I followed the 6-5-4-3-2-1 ratio in the original blog and worked under the fact that 1/4 cup is 2 fluid ounces. I did not trim the top of the cake to flatten it. My cake didn't really dome up much and I figured that cutting anything away might result in losing the last layer of the rainbow.
- Encore Performance: Now that I am familiar with the method for creating the rainbow, I'm sure the recipe will be easier next time. Even so, this recipe will only be pulled out for special requests.
If you attempt the rainbow cake, I would love to see your take on it!