Bow in the Clouds Six Stack Cake
I arrived at a store today to make a return. A lamp bought for our front room was far-too-short for it’s projected location, so I returned to the place of purchase toting the awkward object and a pocketful of resentment. I detest returns.
But, I digress.
Before I’d so much as stepped foot inside the store, a wild flash of black tulle and hot pink beads flew past me. I was shocked. It had been a long time since I’d seen such 80’s retro style worn with such determined…style. Stopping to stare out the corner of my eye, I took in the flash.
Neon pink Lace shirt layered beneath a pink concert tee.
Black tulle tutu.
Jelly bracelets from wrist to mid-ulna.
Pink tennis shoes with giant lace bows.
As I was not-staring, 80’s Girl turned toward me. Her hair gave way to her profile. Then her face. I was shocked! 80’s Girl wasn’t a girl at all. She was an “80’s WOman!” The gal toting said Cyndi Lauper gear was no high school, teeny-bopper wannabe. Nosirree. Before me stood a round, freckle faced fourty-something and instantly, I loved her.
All that color.
All that style.
All that life experience.
All that tulle.
It made me think. Growing older doesn’t have to mean growing gray. Everyday can be prismatic hues of light and loveliness. I just have to remember to put them on in the morning.
Bow in the Clouds Six Stack Cake
Coming out of the oven, the combined smell of each layers fruity flavors from will make you wonder if you’ve just created a dessert version of Fruit Loops. Fear not. Though the wild colors will appeal to even the tinsiest tasters, adults will adore the subtle fresh flavors of orange zest, lemon, lime and picked berries. As the host, you’ll get far.too.many kicks from arriving at the table with a crisp, white-frosted cake then cutting into it to reveal a full spectrum of surprise!
2 boxes white cake mix
1 c. water
2/3 c. oil
1/2 c. raspberries
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. blueberries
1/2 c. blackberries
Wilton Icing colors in red, orange, yellow, green, blue and purple
In a large bowl, combine cake mix, eggs, water, and oil together. Scoop 1 cup of batter into six small bowls. In the first bowl, mix raspberries and 1/4 tsp. red coloring. In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring. In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring. In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring. In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring. In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.
Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly. Allow to cool completely. Frost with White Chocolate Frosting.
Billowed White Chocolate Frosting
Lots of readers have contacted me with questions about this frosting. I adore this frosting, and think it adds a subtle flavor punch to the cake. It’s really worth the making. To
1 c. butter, softened
1 bag white chocolate chips
3 lbs. powdered sugar
1/4 to 1 full cup milk
In a large bowl, microwave white chips JUST until melted. They SHOULDN’T be hot. To accomplish this, microwave for twenty seconds, then stir. Microwave for 20 seconds, then stir again. Repeat just until all chips are smooth and melted. Immediately beat in butter until smooth. Add remaining ingredients and beat with an electric mixer until light and fluffy. BE SURE TO ADD YOUR MILK in bit by bit, beginning with 1/4 cup at first, then slowly adding by the tablespoon until desired consistency is reached. Cover and refrigerate for about 5 minutes to firm up just slightly. Makes enough frosting to ice between each layer of cake, and around the outside of the cake.
TO FROST: It’s always a good idea to start with slightly refrigerated layers. This will help your cake be more firm and less floppy. Be patient! It takes time, but you’re final product will pay off, I promise! Gently smooth the frosting between the layers, then frost and decorate the exterior of the cake.
TO STORE: The final cake is HUGE. If you plan to refrigerate it overnight, you’ll want a hefty space available for storage. I’m big on overnight cake storage. I typically find it’s a good idea to let frosting and cake flavors meld together a bit. If you want to serve it right away, you most certainly can, but we left our cake out overnight and it was DIVINE in the morning. It can also be refrigerated until serving, though I would suggest you remove it from the fridge 15-30 minutes before serving to allow the frosting and cake to soften slightly. Good lick!
Fuzzy Koala Cake Company created her own version of this cake. It’s gorgeous! to see it, CLICK HERE