Rainbow Cake

I saw this Rainbow Cake on a blog and instantly knew I wanted to make it! The cake is just a white cake that is dyed with gel food coloring ( the gel is the key to making the colors so vibrant). Having the cake be white also helped to make the colors stand out. In order to make sure that all of the layers were the same size we weighed the batter (subtracting out the pre-measured weight of the mixing bowl) and then divided that by six to get the weight of each layer. Next, we put a bowl on the scale, zero-ed it out and then weighed out the correct amount of batter, then we repeated it for the next five layers. Once the batter was evenly divided between the six bowls we colored each one, then put them into six parchment lined and greased pans. After they were baked they were allowed to cool for 10 minutes in the pans and then taken out to cool more. We used a butter cream frosting and stacked the layers and then iced the outside of the cake.