Wednesday, January 18, 2012

Rainbow In A Jar

If you're looking for a dessert to brighten your winter blues look no further!  I have just the treat for you!  Color therapy has been around now for some time.  We all know colors encourage our emotions, black can make us blue and yellow can make us happy.  Sooo this dessert should make your insides and emotions excited!

I found this recipe posted by Brooke McClay, on Babble, a site full with blogs of all sorts from 'Baby' to 'Recipes'.  This is such an eye-opening and fun recipe I had to share!


BabbleJarRainbow3 234x300 Rainbow Cake in a Jar



Rainbow Cake in Jar, shared from Babble POSTED BY BROOKE MCLAY ON APRIL 8TH, 2011 AT 12:08 AM
You may wish to read the post edit at the bottom of the page before starting this recipe.
  • 1 box white cake mix made according to package instructions
  • Neon food coloring in pink, yellow, green, turquoise, and purple
  • 3 one-pint canning jars
  • 1 can vanilla frosting
  • Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
BabbleJarRainbow1 200x300 Rainbow Cake in a Jar
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
POST EDIT: Several commenters have indicated that the cake is not cooking all the way through in the 30-35 minutes indicated in the recipe.  This was enough time for our cake, but I’m cooking at high altitudes, and my oven tends to bake hot.  So, I’d recommend baking the cake for 40 minutes, then return it to the oven if it still doesn’t spring back to the touch when you check to see if it’s finished.  As for the cake puffing up and out of it’s bottle, ours did that a bit, as well.  Easy fix. We just scooped a bit of the cake out to make room for the frosting and wiped the outside of our jars clean.  Several people have indicated that the wide-mouthed mason jars work a little better for this purpose.  I’ve not yet baked with wide-mouthed. What you see above is what was baked in my kitchen according to the recipe instructions, and what came out of the oven when it was all.   Of course, if you’re feeling wildly impatient, you can also zap the cake in the microwave for 2 minutes.  It’s going to bubble up, for sure, but you can scoop the top part of that cake out, frost it, and no one will ever be the wiser. Good luck, everyone! This is such a fun cake. My kids went nuts over it, and I hope it works as beautifully for you as it did for us!

For more recipes in a jar check out their page 'Dessert Recipes In A Jar'



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