Are you ready for Mothers Day yet? Did you know its only seventeen days away?!?!

I would love to show you a few ways you can bake your way onto mom’s “Favorite Kid” list!

Granted. I am still trying to get on my own moms ‘favorite kid’ list. And I only have one sister.

But anywho.

I have another cake for you. This one is easy schmeezy. I promise.

IMG_2716.fruit

Pin It

And it is even a little good for you!

Well. As good as cake can be for you.

But it has fruit on it! And in it!

IMG_2708.sfruit

I cant help myself. My name is Amanda and I am addicted to rainbows.

IMG_2733.cake

Here is the top of the cake.

IMG_2797.vingette

And here is one way you can honor mom this Mothers Day…

…make her a little ‘garden party’ with drinks and gifts and cake!

Come on. Would your mom not love to have a garden party dedicated to her?

To create the picture frame message, just grab any old picture at the flea market or thrift store, and paint it black with chalkboard paint. Then write anything you want!

(I chose Happy Mothers Day. I am very original.)

IMG_2781.collage

I just wrapped some small mason jars with paper and ribbon, then added a little sheath to the straw that says, ‘love you mom’.

I sorta coordinated the cups and gifts to match the cake stand.

Not the cake.

Next time I will plan things out better. 🙂

 

IMG_2805.cake

This cake is covered in whipped cream.

Since I have now discovered how easy it is to cover a cake with whipped cream I will be using it on every single cake I make from now until forever.

You have been warned.

IMG_2919.cake

And here is the inside… it’s a rainbow rainbow cake.

Made with actual fruit instead of just tinting the layers with food coloring*. Not that I am opposed to that. I love that. I try to do that every single time I bake a cake.

But this was not about me! I know some moms like to try and eat right and don’t need massive amounts of sugar to make them feel happy. At least, I heard that once. It might be a myth. I’m having a hard time believing it.

Anyway, I printed out six different recipes so that I could make six different cakes for this one rainbow cake.

Then I realized how much work that was so I chickened out.

So, I made a double batch of white cake then added specific ingredients to each layer.

How to Make a Double Rainbow Cake

(To do a double rainbow cake I just cut each individual layer in half after baking)

Each cake was baked in a six inch round cake pan using 1 1/4 cups of the white cake batter.

I just added the following ingredients directly to the batter, combined, then poured into prepared pan.

Red– 1/2 cup pureed strawberries

Orange– Two tablespoons of freshly grated orange zest and 1 tsp. freshly squeezed orange juice

Yellow– Two tablespoons of freshly grated lemon zest

Green– 1/2 cup of diced kiwi

Blue-1/2 cup of blueberries, plus a few pureed for color

Purple– 1/2 cup of finely diced purple grapes, 1 tablespoon lemon zest, 1 tablespoon orange zest

*I added a few scant drops of food coloring just to make things a little more easily distinguishable but for the most part its all just the color of the fruit!

IMG_2997.cake

I decided not to use frosting between the layers because this cake was already going to be so tall, so I just made a simple syrup and brushed that on between the layers.

For simple syrup:

1 cup sugar

1 cup water

Put into a pan and bring to a boil. Stir occasionally. Once boiling, remove from heat and let cool.

This meant that the cake stayed nice and moist, and also brought out the wonderful natural flavors of the fruit.

I hope you try it… and be sure to let me know if you do!

 

IMG_2914.cake

I’ve got (at least) one more great Mothers Day gift idea coming… and it’s my favorite yet!

Can’t wait to share it with you!

IMG_2800.svignette

 

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. How annoyed will you get if I just keep leaving comments that say “AMAZING” “FANTASTIC” and “STUPENDOUS” each time you put up a new post?
    Seriously… you’re testing my vocabulary… I’m running out of synonyms for spectacular.
    I love, love, love what you do!!!
    Wow!
    Beautiful!

  2. You continue to outdo yourself, my dear Amanda!
    I love all of it – it looks like such a light treat! And I adore your outdoor table with all of your extras… such talent!
    I was hoping that I would have absorbed some of your talent by now but it’s not happening.

  3. Whoa!! What a stunning cake!! I love the bits of blueberries inside! You should be the favorite for sure after making this. Goodness! I know you would be MY favorite LOL! Great job.

  4. I’ll certainly be trying this. The question is whether or not to do it for Mother’s Day, since Mother’s Day is on my birthday this year… Do I want to make my own cake?? Hmmm… maybe I’ll see what my husband can do with this recipe! Now THAT would be something to blog about. Thanks for sharing!

  5. Okay, you have offically outdone yourself! And, now I want to make that cake! It is so naturally beautiful and I love whip cream for frosting 🙂 If I show this to my girls, we are going to have to make it for sure. Do I? Or do I not? That is the question 🙂

  6. What white cake recipe did you use? (Don’t say box, lol) I want one that isn’t too sweet… any recommendations?

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.