Natural Dyes

1. Juice beets in a juicer or use the liquid in canned beets.
2. Juice carrots in a juicer or buy carrot juice.
3. Juice spinach in a juicer.
4. Microwave roughly 1/4 cup (25g) frozen blueberries in 30 second intervals until they start to burst, straining out 1+ Tbsp (15+ mL) of blueberry juice.
5. Microwave roughly 1/4 cup (25g) frozen blackberries in 30 second intervals until they start to burst, straining out 1+ Tbsp (15+ mL) of blackberry juice.

White Cake {Courtesy of Cooking Light}

1. Cream the butter, oil and sugar.
2. Add the egg whites and beat well.
3. Add the vanilla, 1 cup (237 mL) milk and yogurt alternately with the flour, baking powder and baking soda.
4. Pour six 1/2-cup portions of cake batter into separate bowls.
5. Mix the natural dye into each bowl {2 Tbsp (30g) beet juice, 1 1/2 Tbsp (20g) carrot juice, 1 egg yolk + 1 Tbsp (15g) milk, 1 Tbsp (15g) spinach juice, 1 Tbsp (15g) blueberry juice and 1 Tbsp (15g) blackberry juice, adjusting the color by using more or less dye}.
6. Reserve the remaining batter for a different use. {You will either need to add roughly 4 1/2 Tbsp (67 mL) milk to the remaining batter or the equivalent in natural dye.}
7. Pour each 1/2 cup colored batter into a greased and floured 5 1/2-inch cake pan.
8. Bake the cakes for 10-15 minutes or until the top of the cake springs back to the touch and a toothpick comes out clean.
9. Let the cakes cool for five minutes in the pan and then gently slide a knife around the edges and invert the cakes on a wire rack to cool completely.
10. {You could also make cupcakes by layering the colored batter into each lined cupcake tin.}

Buttercream Frosting

1. Mix the ingredients and beat for several minutes until a smooth, creamy frosting forms.
2. Adjust the consistency by adding more powdered sugar or milk.

Whipped Cream Frosting

1. Beat the cream, sugar and salt at medium speed until stiff peaks form.
2. Fold in the vanilla extract.

Rainbow Cake

1. Assemble the cake once the layers have completely cooled.
2. Place the purple layer on the serving cake platter.
3. Spread a couple of spoonfuls of buttercream frosting over the top of the layer, smoothing it until it is even.
4. Place the blue layer on top and repeat the process until the red layer is on top.
5. Place the layered cake in the freezer for five minutes to let the icing set so that when you ice the exterior of the cake the layers won’t slide around.
6. Using a knife, generously coat the top and sides of the cake with buttercream frosting, smoothing it with a spatula or a table knife, making sure that it is completely covered but getting rid of excess frosting.
7. Then spread the whipped cream frosting on top for a finishing coat, either spreading it smooth with a knife or spatula or pulling it into soft peaks using a knife or the back of a spoon.
8. Serve the cake immediately.