American Girl Magazines Colorful Cake Recipes

ADDY'S POUND CAKE (AMERICAN GIRL COLLECTION)

Steps:

• Grease a loaf or bundt pan with shortening. Add about a tablespoon of flour and shake around pan to coat evenly. Set aside. Preheat oven.
• Separate eggs into small bowls.
• Unwrap the sticks of butter. Cut the butter into small, manageable one-inch long portions and place them in a heavy, cool mixing bowl.
• Add 1/4cup of sugar to bowl.Set your mixer to its lowest speed and mix the butter and sugar until no clumps remain. Turn your mixer to medium speed and continue to mix for about two minutes while regularly scraping off beater buildup with a rubber spatula.Continue to add 1/4 cup of sugar at a time and keep mixing.
• Blend until fluffy and smooth.
• Beat eggs yolks and mix well. Add to sugar mixture.
• Add vanilla.
• Sift dry ingrdients together and gradually add into the sugar mixture.
• Take the egg whites and beat until stiff.
• Gradually add the whites to your sugar mixture.
• Pour your batter into prepared pan.
• Place in a 350 degree oven for 35 minutes.
• Turn down temp to 325 and cook for another 25 minutes.
• Cake is ready when a toothpick inserted into the center comes out clean. Cool at least 10 minutes before removing from pan.

AMERICAN GIRL MAGAZINE'S COLORFUL CAKE

Steps:

• Preheat oven at 350.
• Divide prepared white cake batter equally into 4 bowls.
• Mix 1 tablespoons Jell-O powder into each bowl, one color per bowl.
• Stir until blended.
• Additional Jell-O powder may be added at this time for brighter colors.
• Pour batter into greased and floured cake pans, 1 color per pan.
• Bake 15 minute or until cake springs back when lightly touched in the center.
• Cool 5 minute and remove from pans.
• when cake is completely cool, spread yellow frosting between layers.
• Scoop 3/4 of your white frosting into a bowl, add 6 drops blue food coloring.
• Whisk until blended.
• Cover outside of cake with blue frosting.
• spread the remaining white frosting atop the blue frosting as clouds.

RAINBOW LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease six 6-inch round cake pans with cooking spray and line the bottoms with parchment paper. Set aside (if you don't have six pans, you can bake in batches).
• Sift the flour and baking powder together into a large bowl, then lightly stir in the salt and set aside. Whisk together the heavy cream and sour cream in a large measuring cup and set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, stopping right after you add the last of the dry mixture and cream mixture; don't mix them in completely, because when you mix in the food coloring you'll continue to mix, and that's when everything will get fully combined. (Prevent overmixing at all costs!)
• Divide the batter among 6 medium bowls (using a scale is the most efficient way to do this) and stir in good big plops of food coloring until the batter is bright. Distribute the batter among the cake pans and spread it out evenly.
• Bake until the tops of the cakes are set and a toothpick inserted in the center comes out with a few crumbs on it; begin checking for doneness at 22 minutes and try your darnedest not to let it overbake.
• Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Level the tops of the layers with a serrated knife, then place a layer on a cardboard cake round. Stack layers up with a thin layer of Strawberry Buttercream in between each. Frost all over and decorate with sprinkles as desired. Enjoy!
• Beat together the butter and preserves in a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes. Gradually add the powdered sugar, then mix in the salt, vanilla, heavy cream and pink food coloring, if using. Mix until creamy.

ALL-AMERICAN MOSAIC CAKE

Steps:

• Melt 2 cups (one 12-ounce bag) each red and blue candy melts in separate bowls. Pour each color onto a parchment-lined baking sheet and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
• Break the red and blue candy into small irregular pieces.
• Arrange the candy on a vanilla-frosted cake, gently pressing the pieces into the frosting.