Let me give you a hint: much can be hidden under icing.
Let's begin with the evil - and I don't mean evil in the sense that "this cake is so good it's evil". The cake was inspired by a cake I saw in the August 2011 issue of Martha Stewart Living. (Yes, I am an unapologetic Martha fan. Think of me what you will.) The look of the cake absolutely intrigued me. It was layers of pastel colored cake covered in creamy white buttercream. Upon reading the article and recipe, I was less enthusiastic upon learning it was a frozen rainbow chiffon cake made not really of cake, but essentially meringue with fruit puree. Despite the fact that, at the time, I didn't have sufficient freezer space for such a project anyway, making a frozen cake in August in Southern Illinois is asking for trouble. But I did come up with another idea. The result of that is the iced cake on the left, or what I refer to as the antithesis of cake.
I have very strong convictions about what cake should and shouldn't be. According to "Dawn's Rules of Cake", this cake is, essentially, everything I think cake should not be.
Dawn's Rules of Cake
- Cakes should always be made from scratch. This one is not. I used (gasp!) boxed cake mixes.
- With the exception of dietary restrictions, cakes should always have butter. This one has canola oil.
- Eggs should be cracked from their shells, not poured from cartons. Egg whites from a carton were used in this cake.