5. Easy rainbow cake
You will need:
2 packs vanilla cake mix
1 cup vegetable oil
2 cups water
6 eggs
2 packs food colors – pick blue, red, yellow, green, purple, orange
For the frosting
1 cup butter, softened
1 cup shortening
2 teaspoons vanilla extract
2oz powdered sugar
3 tablespoons milk
How to:
Preheat the oven to 350ºF. Grease three eight-inch baking pans with cooking spray.
Using an electric mixer, combine the cake mix, water, oil, and eggs in a large bowl.
Divide the batter equally into six different bowls. Add one color each to each of the bowls and combine.
Pour three color batters into the pans and refrigerate the remaining.
Bake for around 20 minutes or until the top of the cake springs back on pressing with a finger. Cool for ten minutes and remove from the pans.
Wash the cake pans and grease them again. Bake the remaining three colored cake batter and bake for 20 minutes.
Combine the shortening with the butter and beat it with an electric mixer. Stir in, on low speed, the sugar, vanilla extract, and milk (one spoon at a time). Beat until the frosting is smooth and fluffy.
Trim the rounded edges of the cake to make them smooth, if needed.
On a serving plate, place the purple cake first and spread frosting leaving one-fourth of an inch at the edges. Repeat the step with blue, green, yellow, orange, and red.
Spread the remaining frosting on the sides and top. You can top it with sprinkles or cut fruits if you want, and serve.
6. No Bake Strawberry Cheesecake
You will need:
3 cups plain digestive biscuits or graham crackers
3 cups fresh strawberries, hulled
1 cup butter, melted
3 cups cream cheese
½ cup sugar
1 ½ cup whipping cream
Extra strawberries for creative toppings
How to:
Blend the biscuits in a mixer until they become fine crumbs. Combine them with butter.
Cover the springform pan with waxed paper and pour the butter mix in it. Let it sit in the fridge until the filling is ready.
Put the strawberries and sugar in a blender and make a puree. Add the cream cheese and blend again, until you get a smooth mix.
Pour in the cream and blend until the mix becomes slightly thick.
Take the biscuit crumb crust from the fridge and pour the strawberry batter over it. Smooth the edges and cover it with a plastic wrap and refrigerate overnight. This makes the cake firm and ready to eat.
