This was my first attempt at making a Water Color Cake. I think it turned out pretty darn good for the first time and for me not really knowing what I was even doing. Ha!

So if I can do this cake, so can you. It is really that simple.

How to Make a Watercolor Cake

First, make your favorite cake and then frost with your favorite buttercream recipe.
- For this cake I choose to do “The Sprinkles Sprinkle Cake” from The Sprinkles Baking Book (recipe below). I used two 6-inch round cake pans to make a 6-inch high cake.
- I also used the Wiltons Vanilla Buttercream Frosting (recipe below). If you will be using the Wilton’s Vanilla Buttercream to fill, frost, and pipe the cake you will need to DOUBLE the recipe.
After your cakes have been baked, filled, stacked, and frosted, you will divide the buttercream frosting in 3 individual bowls and color each bowl with gel food coloring. I used Wiltons Gel Food Coloring Rose, Violet, and Teal.
Now the fun part, you get to “paint” the cake! With an offset spatula place smudge marks of the colored buttercream all over your cake in random places.
Finally, you get to smooth the cake out with an icing smoother which then smears the buttercream frosting and the colors begin to blend. You can also do this to the top of the cake.
Optional: With left over buttercream you can decorate your cake. For this cake I used Wiltons pipping tips 1M, 10, 16, 5, and 32. I filled tip 1M bag with a combination of colors then I filled all other bags with separate icing colors. Place Wilton® Icing Bag Ties at the ends of the bag to hold the frosting in. I pipped rosettes, stars, dots and swirls. I also added white sugar pearls randomly through the cake.

Just have fun with the cake! Be creative! This was my first attempt at doing a watercolor cake and was it my best? Probably not, but it was so much fun to do. Will I do it again? Absolutely! What I really love about this cake is there really is no right or wrong way or any mess ups. I would say it’s “Eazy Peazy Lemon Squeezee.”

Tips & Tricks

Using a cake turntable like the Wilton Cake Turntable would help out a lot when making this cake.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I prefer using gel-based food coloring instead of liquid food coloring. I feel as if the gel-based food coloring gives a more vibrant color. You also do not have to use as much as you would if you were using a liquid food coloring. I remember using almost the whole bottle of liquid red food for one batch of cupcakes, so now I just stick to the gel-based food coloring for my cake mixes and frostings.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They do not rust, are durable, and easy to clean.
Whether you are frosting a cake or piping decorations, the consistency of the icing is key to getting the right results. Too soft and your decorations will droop. Too stiff and your icing will be difficult to spread. Go here for the 3 different buttercream icing consistencies.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

The Sprinkles Sprinkle Cake

Adapted from The Sprinkles Baking Book: The Sprinkles Sprinkle Cake

By: Tammie

March 6, 2019
8 to 10
1 hr
Print this

Ingredients

1 cup (2 sticks) unsalted butter, slightly softened, plus more for greasing
3 cups all-purpose flour, plus more for flouring the pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 & 1/3 cups whole milk
1 tablespoon pure vanilla extract
2 cup granulated sugar
2 large eggs
4 large egg whites
2/3 cup rainbow jimmies-style sprinkles

Directions

Step 1: Preheat the oven to 325°F degrees. Butter (or use non-stick cooking spray) two 3-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the milk and vanilla.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 4: Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Step 5: Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 6: Using a silicone spatula or wooden spoon, gently fold in the 2/3 cup rainbow sprinkles by hand.
Step 7: Divide the batter evenly between the prepared cake pans and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
Step 8: Transfer the cakes in the pans to a wire rack and cool completely, then invert them onto cake rounds or another flat surface, like a platter, cake board, or revolving cake stand.
Step 9: Using a long serrated knife, trim off any uneven or domed parts from the top of each cake layer to create a flat surface. Place one of the cakes on a serving platter or a cake board, leveled-sided up. Using an offset spatula, frost the top of that layer, then stack the other cake layer on top of the cake and, working from center outward, frost the top and sides of the cake.
Step 10: NOTE: I DOUBLED the Wilton’s Buttercream Frosting recipe so I can fill, frost, and pipe the cake.

Wilton's Buttercream Frosting

This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders.

By: Tammie

March 6, 2019
2 cups
10 min
Print this

Ingredients

1 teaspoon Imitation Clear Vanilla Extract 8 ounces (I used regular pure vanilla extract)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
4 cups sifted confectioners' sugar, approximately 1 lb.
2 tablespoons milk

Directions

Step 1: NOTE: I had to DOUBLE this recipe to fill, frost, and pipe this cake.
Step 2: In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Step 3: Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Step 4: Gradually add milk or water, beat at medium speed until light and fluffy.
Step 5: Note 1: For Pure White Icing (stiff consistency): Omit butter and substitute an additional cup shortening for butter and add teaspoon Clear Butter Flavor. Substitute Clear Vanilla for Pure Vanilla Extract.
Step 6: Note 2: Keep bowl covered with plastic wrap until ready to use.
Step 7: Note 3: If using a hand mixer, beat shortening, butter (if used) and liquids first, then add sugar, as above. Make one batch at a time to prevent hand mixer from burning out.
Step 8: Note 4: Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your icing. If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time). If icing is too wet, add 1 tablespoon of sugar at a time. The key for both adjustments is adding small amounts until you achieve the right consistency.
Step 9: Note 5: This recipe can be made with all butter by replacing 1/2 cup of shortening with 1/2 cup of butter. An all-butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening.
Step 10: Note 6: If you find that this recipe is too sweet, consider using a pinch of salt, which will help cut the sweetness. Let the pinch of salt dissolve in your liquid to avoid granules of salt in the buttercream. Try substituting some of the butter in the recipe with salted butter.
Step 11: Note 7: Adding Flavor: Wilton’s Buttercream Icing recipe is a great base for your favorite flavorings and extracts. Add flavoring to taste, but be mindful not to add so much liquid that it affects the consistency of your icing. If you like using a lot of flavor, try substituting some of your liquid with flavoring.
Step 12: Note 8: Try using the Treatology Flavor System, designed specifically for decorating. Because these flavors are concentrated, you’ll only need to use a few drops. You can also mix them to create new flavors. In addition, the Treatology Flavor System can be used to flavor cake batter and other baked goods without affecting the consistency of your batter.
Step 13: Note 9: Clear Flavors are also a great option for adding flavor to buttercream without adding color. These flavors are essential for making pure white icing and maintaining vibrant colors for decorating.
Step 14: Note 10: Storing Buttercream: Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks. Buttercream can also be frozen for up to six months. Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it’s back to the correct consistency.