Multi Flavor Layer Cake

So i doubled this recipe and filled my cake pans a little fuller and had enough left to make 12 regular sized cupcakes.

Multi flavor layer cake.

I wanted my layers to be full size 9 inch layer cakes and not thin. Cake mix as directed on package. The pecan dotted cake is stacked in three layers and made from scratch frosting is the crowning touch karen r. The best part is you can customize it with any flavors that you fancy.

Repeat with blue green yellow orange and red cake layers. Grease and flour 2 9 inch round pans. Cover bottoms with parchment. Layer a chocolate cake with peanut butter buttercream and chocolate and peanut butter ganache then top it all off with reese s peanut butter cups this is my husband s favorite says de lung.

Trim rounded tops off cakes to level if needed. One cake mix makes only 2 full sized layers. In a saucepan combine 1 2 cup sugar water and 1 2 teaspoon each coconut lemon rum butter and vanilla extracts. Homemade or store bought pound cake holds up layer upon layer of raspberry sorbet vanilla ice cream and chopped chocolate wafer cookies.

Prepare cake batter from 1 pkg. Step 5 to make the five flavor glaze. Allow the cake to cool for up to 2 hours. Bake cake for 25 to 30 minutes until layers are fragrant and spring back when touched.

Pour half into separate bowl. On serving plate place purple cake layer. Spread with frosting to within 1 4 inch of edge. Cover the cake with chocolate buttercream taking care to keep track of what layer is where.

Spread light coat of frosting on top and side of cake to seal in crumbs then frost with remaining frosting. Slowly spoon five flavor glaze onto top of hot cake. Bring to a boil stirring until sugar is dissolved. Carefully remove the aluminum wrapped cardboard from the cake pan and flip the cake out onto a cake stand.

It took a small box of each flavor of gelatin in the double recipe so no measuring needed.