Watercolor Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 2 (6-inch) round cake pans with shortening or cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter between pans.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• To frost and decorate cake, slice 6-inch cake tops horizontally to remove rounded tops. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
• Spoon 3/4 cup frosting into small bowl; tint with purple food color to get desired color. Spoon 3/4 cup frosting into another small bowl; tint with teal food color to get desired color. Spread white frosting on top of cake, and thinly frost sides of cake. Spread purple frosting generously around bottom half of cake. Spread teal frosting generously around upper half of cake. Use metal spatula held vertically against side of cake to spread frosting around cake for watercolor effect. Use remaining frosting to frost cupcakes. Decorate with sprinkles.

Steps:

• Place a cake round on a cake turntable and dab 1 teaspoon of frosting in the center of the round. Place the chocolate cake on the cake round.
• Using an offset spatula, cover the cake with the vanilla frosting. Use a cake scraper to smooth the frosting in a thin, even layer. Fill any gaps between the cake layers with more frosting, scraping as needed. Chill the cake while you prepare the fondant.
• On a surface lightly dusted with cornstarch, knead the fondant until pliable, about 2 minutes. Shape the fondant into a 4-inch square, then roll out with a rolling pin to a circle about ⅛ inch thick and 12 inches wide.
• Drape the fondant over the chilled cake so it hangs evenly over all sides. Gently press the fondant against the cake with the palms of your hands or a fondant press, moving in a circular motion and stretching the fondant down and away from the cake as needed. This motion will help the fondant cover the cake completely and remove any creases. Trim the excess fondant and use your hands or the fondant press to remove any air bubbles.
• Cut a craft sponge into 3 equal pieces. Completely wet each piece, then wring out until barely damp.
• Add the forest green, burgundy, and purple food colorings to separate small bowls, then pour about 1 teaspoon of water into each dish. Use a small spoon or paint brush to mix the colors and water together.
• Lightly dip a sponge into the first color and gently dab it onto the cake, creating a concentrated color. Dip a paintbrush in water and brush over the sponged area to dilute the color a bit. Repeat this process with the remaining colors. Use a paper towel to blot the colors, smearing and smudging in areas, to create a watercolor effect. Be careful not to let the color dry before using the paintbrush and paper towel to smudge.
• While the cake is still damp, use the gold leaf to decorate as desired.
• Slice and serve.
• Enjoy!