Rainbow Layer Cake

I had so much fun celebrating my 30th birthday this week with so many of my awesome family and friends. One of the highlights of the costume party (at least for me) was the rainbow cake! Plus it coordinated perfectly with my rainbow brite costume ;).

This is a cake that will definitely get some oohs and ahhs when you cut into it :). And I have had SO many people ask how to make it. Of course, you can find Martha Stewart's version here and several other great versions out there, but here are the steps I used to get the perfect 6 layer rainbow cake!

1. Take 2 white cake mixes and follow the instructions on the box to make the cake mix. (If you shop at Aldi's by the way, their cake mixes are by far the moistest mixes I have ever tried. I always use the cake mix from there because it's my favorite, and I don't even like cake that much!)

2. Divide the batter evenly into 6 bowls. To get bright, vibrant colors, I recommend using gel food coloring rather than the regular drops. You only need 2-3 drops of each color and it comes out super rich. They are a little expensive (like $12 for 6 colors that you can mix to make more), but a little goes a long way and if you like to bake and use coloring regularly these will be worth it! I was lucky to be able to borrow from my parents ;).

3. Pour the batter into 9" round baking pans. I had two of them, so I baked 2 layers at a time and then transferred them to cooling racks. Just be sure to grease and flour the pans well each time so the cakes don't stick! I baked them at 350 degrees F for about 14-15 min each. They will be lightly browned and a toothpick will come out clean in the center.

4. While the layers are baking, you can make the frosting (unless you're using it out of a can...). I used the following frosting recipe: Mix 2 sticks of room temp salted butter in mixer until smooth. Add 1 tsp vanilla and slowly add 4 cups of confectioner's sugar. Add 2 tsp milk. If you want it smoother, add another tsp of milk. Fold in 1 tub whipped topping (Cool Whip).

5. When all your layers have cooled, start with the purple layer and add a thin layer of frosting to the top. Stack the blue on top of the purple and continue adding a thin layer of frosting to each colored cake. After all the layers are stacked, put the cake in the freezer for an hour to set.

6. After the layers have set, remove from the freezer and ice the cake all over. I wished I had a little more frosting to go around, but I made due with what I had. If you want to "clean up" the frosting a bit, you can rinse the frosting spreader in hot water and smooth it out. I added rainbow sprinkles to the top, but you could also leave it white, or add a rainbow of skittles and marshmallows for a cloud on top! Put the cake back in the freezer for another hour.

7. Take the cake out of the freezer and store in the fridge until ready to serve!

It is such a happy cake! Happy to make, happy to look at, and happy to eat! You could totally have fun with the colored layers for different occasions too! Enjoy!

Santa Fe Soup

I love making soups and stews once the cold weather hits. It is definitely a comfort food for me. Nothin' beats a hot bowl of homemade chili and a chunky slice of beer bread slathered in butter on a chilly day!

Last night I made a new kind of soup that was de-lish. I took one of my recipes from E-Mealz and adjusted it a bit and I'll definitely be making it again! Super easy and super yummy - the whole fam enjoyed it!

What you need:
* 1 lb ground beef, cooked
* 3 cans diced tomatoes
* 1 can pinto beans
* 1 can kidney beans
* 1 can whole kernel corn
* 1/2 packet taco seasoning

What you do:
Brown the ground beef in a pan and drain if needed. Add all the ingredients to a large soup pot (do not drain the cans) and heat on medium, stirring occasionally, for about 10-15 min. Simmer on low heat for about 30-35 min.

Serve with corn chips and sour cream! Enjoy!