Rainbow Connection

Oh my. Just look at this lovely loaf of bread. I should have a slice...
Oh my. Just look at this lovely loaf of bread. I should have a slice…


Upon my recent trips around the internet I came across a forum thread dedicated to the craft of rainbow cakes. An overly colorful and delicious dessert you say? Sign me up!

Having a left over gift card to Micheal’s I eagerly raced over to the store and made a beeline to the cake aisle.  I grabbed a Wilton 12 Piece Icing Color Set, a huge box of 101 cookie cutters (for later use!) and was home moments later. I tore into the little box of dyes and quickly inspected each one. Little plastic pots of creative happiness!

Suddenly it dawned upon me… What should I be making the cake for? Now normally I would say “Who needs a reason for cake?!”, but I’m really trying to cut down on my devouring of entire cakes. Sadly, I placed my pretty plastic pots back in their box and stuffed them into the pantry to await their cakey fate.

What happens when you punch your dough too hard...
What happens when you punch your dough too hard…

Upon my boyfriend’s return from work, I quickly drilled him on any upcoming birthdays or special events where I learn his brother had a birthday only a month away. Hooray! A colorful cakey concoction is only 30 days away and the planning can begin.

Alas, a meager 3 days into my wait I’m anxious to test out my colors. How much will I need to use in the cake? Does it taste funny? Is the black REALLY that black? What can I make that I can eat, but isn’t cake? Cookies? Meh. Seen plenty of colored cookies. Well… we do NEED bread. A HA! Than bread it shall be! And as fast as that, All Recipes was loaded up and an Amish White Bread recipe on the screen.

I had the dough together quickly and risen in an hour. Starting my project I split the dough into halves, setting one aside for a second loaf. I divided my working half into 6 pieces and then went about kneading the dye into each ball. My poor hands… I plan on making this again, but very differently! Next time I’ll make mini batches of dough, making sure the dye is in the water before hand! I can probably thumb wrestle like a champion by now though.

After layering the 4 colored pieces, I wrapped them in the two uncolored to give the appearance of a regular loaf of bread. How tricksy I am. I did the same with some black and blue dough, let them both rise, bake and then cool. My first slice of the rainbow bread smelled delicious and like any other fresh baked white bread. While still warm, I slathered it in butter and hastily consumed it. Well there certainly wasn’t any dye flavor in there! I’m so ready for that cake!

Happy Birthgay!Mmmmm colors.The cake process was rather uneventful. Using a boxed Pillsbury white cake, I divided the batter into 4 bowls and mixed in red, yellow, green and blue to a decent saturation. I layered the colors in 2 pans best I could, green and blue in one then red and yellow in another and baked. After they were cooled, I mixed up some buttercream frosting, dyed it gray and assembled the cake. Oh, it had chocolate buttercream filling!

The cake was a success! Everyone devoured it and I even have a request for another one! All in all the cake was a pretty simple project, just a little messy and I can’t wait to make another. You can find the bread and icing recipes that I used below. So go make something colorful!

Amish White Bread

Serves 24
Prep time 20 minutes
Cook time 1 hour
Total time 1 hours, 20 minutes
Allergy Wheat
Dietary Vegetarian
Meal type Bread
Website AllRecipes.com


  • 2 cups Warm Water (110 degrees F/45 degress C)
  • 2/3 cups White Sugar
  • 1 1/2 tablespoon Active Dry Yeast
  • 1 1/2 teaspoon Salt
  • 1/4 cup Vegetable Oil
  • 6 cups Bread Flour


Step 1
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Buttercream Icing

Prep time 15 minutes
Allergy Milk
Meal type Dessert
Misc Child Friendly
Occasion Birthday Party
Website Wilton.com


  • 1/2 cup Solid Vegetable Shortening
  • 1/2 cup Butter (Softened)
  • 1 teaspoon Vanilla Extract
  • 4 cups Confectioner's Sugar

Chocolate Frosting (Optional)

  • 2 tablespoons Milk
  • 3/4 cups Cocoa Powder (or 3oz unsweetened chocolate squares, melted)


For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.


Medium Consistency
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla (and cocoa). Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Avoid overbeating or beating too fast! Keep bowl covered with a damp cloth until ready to use.