Surprise Rainbow Cake

Ingredients

• 2 boxes white cake mix, prepared according to package instructions
• 1 tbsp + 2¾ tsp Amoretti® "European Style" Madagascar Bourbon Vanilla W.S., divided
• 11 cups buttercream, divided (try our Swiss Buttercream or Classic American Buttercream)
• ½ cup Simple Syrup
• 2 tsp water
• ½ cup DecoPac Gold Quins
• Amoretti® Natural Red W.S. Food Color
• Amoretti® Natural Yellow W.S. Food Color
• Amoretti® Natural Green W.S. Food Color
• Amoretti® Natural Blue W.S. Food Color
• Amoretti® Natural Purple W.S. Food Color

• 6" cake pans
• large offset spatula
• 5 medium bowls
• 5 pastry bags
• pastry brush

Directions

1. Bake the cake according to box instructions, adding 1 teaspoon "European Style" Madagascar Bourbon Vanilla to each box mix. Let cool completely before assembling.
2. Meanwhile, prepare the frosting.
3. Mix 2 teaspoons "European Style" Madagascar Bourbon Vanilla into 7 cups of buttercream.
4. Separate into 5 separate bowls and add color to each bowl, beginning with one drop and gradually adding more until you reach the desired hue. For pastels, you will probably need 3-4 drops of each color.
5. Place each color of buttercream into a piping bag and cut the same amount from the tip of each bag. Set aside.
6. Add the water and ¼ teaspoon "European Style" Madagascar Bourbon Vanilla to the simple syrup and stir to combine. Adding a bit of water to the simple syrup will ensure that it soaks into the cake and not stay on top.
7. Lightly soak the bottom cake layer.
8. Beginning on the outside, pipe the pink buttercream around the outer edge, then yellow, green, blue, and finish with purple in the center.
9. Repeat the process for each layer, soaking each layer with the Vanilla simple syrup before adding the buttercream.
10. Chill the cake for 30 minutes.
11. Add remaining 1½ teaspoons "European Style" Madagascar Bourbon Vanilla to the remaining 4 cups buttercream for frosting the outside of the cake.
12. Crumb coat the cake in white buttercream and chill for 30 minutes.
13. Final coat the cake in buttercream and chill for 30 minutes.
14. Press a layer of gold confetti quins around the bottom of the cake.
15. Wet your finger with just a bit of water and press individual confetti around the remaining area of cake, using less as you go up.