Jelly Hues™ Rainbow Sheet Cake

WRITTEN BY BELLA BAKES

Prep Time: 5 Minutes
Make Time: 1.5 Hours
Total Time: 1.5 Hours

Yields: 1 Sheet Cake

TOOLS

Half sheet tray [19”x13”]
Large mixing bowl
Whisk
5 Piping bags
5 Piping tips [various sizes are okay]
5 Small bowls
Paintbrush [optional]

INGREDIENTS

Jelly Hues™ High Pigment Food Coloring
Prism Powder® Edible Glitter
1 Store-bought white cake mix
2 Containers of store-bought frosting

INSTRUCTIONS

1. PREP CAKE

Follow instructions and prepare cake batter accordingly. Preheat the oven to 300 degrees.

FANCY TIP: Make sure the oven is no hotter than 300 degrees F to help avoid the bold colors from browning.

2. COLOR IT WITH JELLY HUES

Divide cake batter into 5 bowls. Add 3-4 drops of each color to each bowl. Mix until fully blended.

3. ASSEMBLE RAINBOW CAKE BATTER

Spray sheet tray with nonstick spray before adding batter. Add spoonfuls of each color all over tray until tray is completely full and you no longer have any batter left in bowls.

4. BAKE

Bake for 30-35 minutes. Once fully baked, let cake cool completely at room temp.

FANCY TIP: Insert a toothpick in the center of the cake to see if it is fully baked. If the toothpick comes out clean it is ready!

5. MAKE RAINBOW FROSTING

Divide frosting evenly between 5 bowls. Add 3-4 drops of each color to each bowl. Mix until each color is fully blended.

6. ADD BUTTERCREAM TO PIPING BAGS

Cut piping bag slightly at the tip and place the piping tip inside. Fill each piping bag up with each color.

FANCY TIP: Use a cup to set the opened bag on top so it is wide enough for you to add all of the buttercream.

7. PIPE AWAY

Start from one corner of the cake and pipe. Use different colors to create a retro look.

FANCY TIP: Hold the decorating bag at an angle with the back of the bag facing you and the tip positioned slightly above the surface. Squeeze hard, letting icing fan out generously as it forces the tip up. Gradually relax the pressure as you lower the tip. At the same time, pull the bag toward you until the tip reaches the surface. Stop squeezing and pull tip along the surface to form a point. To make a continuous shell border, start your next shell so that the fanned end just covers the tail of the preceding shell to form a chain.