When I threw my Inside Out themed birthday party, I may have gotten just a little ambitious with the cake. I was searching Pinterest for ideas and came across one that I loved. However, it certainly looked complicated and above my limited baking experience. Nevertheless, it would be so cool if it worked! I decided to go for it – worst case scenario it would be a total disaster and would then become my submission to be on Neflix’s show Nailed It!
But – shockingly – it didn’t turn out that badly. In fact, one might venture it say it actually came out pretty well! I followed these basic instructions from the blog Once upon a Pedestal. She is clearly a very skilled baker so I adapted a lot of these instructions. I thought it was worth sharing here since others may be more amateur bakers like myself. Some of the major changes included doing only 5 layers instead of 10, leaving out the wafer paper “shells,” and forgoing the fondant topper.
- 3 boxes of white cake mix
- Food coloring
- 5 7″ aluminum baking pans
- 3 containers of white frosting
- Sixlets or jawbreakers
- Use one box of cake mix to make 24 cupcakes. Use liners and try to make sure they don’t brown too much.
- Crumble the cupcakes and distribute the crumbs evenly between 5 different bowls.
- Mix another 2 more batches of cake mix (but don’t bake it). Layer about 1/2 cup of batter to each of the 5 bowls.
- Add a different color of food coloring to each bowl – red, purple, yellow, blue, and green. Mix everything up well together.
- Put each colored batter into a piping bag with about a #12 round piping tip (I don’t use these – amateur baker, remember? So I just eyeballed it).
- Spray aluminum baking pans and pour about 3 tablespoons of batter into each pan and tilt to distribute evenly. The batter will barely cover the pans.
- Starting at the outside edge, pipe a row of colored batter in a circle. Alternate colors for each ring until you get to the center. Do this in all 5 pans (starting with a different color each time).
- Add 3 more tablespoons of batter on top of the colored rings in each baking pan and spread evenly over top.
- Bake all 5 pans for about 20 minutes or until done.
- Freeze the cake layers while you make the icing, to make them easier to work with.
- Dye the frosting purple. I used 2 containers originally and it wasn’t enough, so I recommend 3.
- Once the cake layers are frozen, stack them and add a layer of frosting between each one.
- Frost the whole outside of the cake.
- Stick the sixlets or jawbreakers into the sides of the cake in a pattern of your choice (I found this easiest to do between layers so they would stay, but it ended up being a little uneven. You could also try what the original recipe did and great little shelves between each layer to hold them).
What do you think of this Inside Out cake?