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Follow these easy directions to make a fun, exploding sprinkle cake! Bake and cool for gluten-free cake layers. Cut the domes off the tops so that the layers will lay flat. Prepare buttercream frosting. Cut circles in 3 cake layers using biscuit cutter or similarly sized glass directly in the middle of the cake.
Preheat oven to 350 degrees F (175 degrees C). Grease 1 angel food cake pan for the base cake layer and 1 fluted tube pan (such as Bundt®) for the top cake layer. Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make base cake layer. Beat with an electric mixer on low speed, about 30 seconds.
Rainbow Explosion Cake 1 2 ¼ cups (335 g) all-purpose flour 2 1 tablespoon baking powder 3 ¼ teaspoon table salt 4 ¾ cup (170 g) unsalted butter, at room temperature 5 1 ½ cups (315 g) granulated white sugar 6 3 large eggs 7 1 tablespoon vanilla extract 8 1 ⅓ cups (310 ml) milk 9 Food coloring: rainbow colors 10 Cooking spray More …
Cut off the top with a serrated knife to create a volcano “rim”. Spread frosting all over stacked cake. Arrange cake trimmings as “lava rocks” around the base. Refrigerate until frosting sets. Line a baking sheet with aluminum foil. Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan.
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