Martha's cake recipe is amazing and it tasted great. When it was time to divide the batter into 6 separate bowls I used a one cup measuring scoop so the layers would be relatively even. Since I was in MS and not at my kitchen at home I didn't have my awesome food coloring gel tubs so we had to mix some colors which worked out well. Here is where the trouble started- as we were scraping the bowls it really wasn't enough batter to cover the 9 inch pans. Also my grandmother only had 5 9-inch pans so we had to bake 4, then do the other 2 after. I thought that that would be a pain, but they only take about 12-13 minutes so while the first batch was in the oven we stayed busy cleaning up the mess of all of the separate bowls. We used 3 metal pans and 2 glass ones. IF I were to do this again (which I swear I won't any time soon) I would just use the glass pans because the pancake thin cake came out of those a lot easier and the metal pans were a tiny bit bigger so when I started layering them I had to shave some off the edges. Once the cake had cooled I decided to attempt Martha's Lemony Swiss Meringue Buttercream. It calls for NINE egg whites that you have to cook on the stove while the sugar dissolves- this was really hard to do without it turning into scrambled egg! Once the sugar melts you move back to the mixer and add in 2 sticks of butter, cut up. After that you beat it on high for 5 minutes to room temperature until it forms peaks. Well- I beat it for way over 5 minutes and all I had was a soupy mess. At that point I just decided to go back to my regular buttercream frosting- 2 sticks of softened butter and 1 lb of confectioner's sugar and some vanilla. I had to double it so that I could do all of the layers plus the top.
The cake was a big hit- I brought it over to my dad's after we sampled it at my mom's. It is really pretty and the cake tasted great- way better than box! It was just a lot a lot a lot of trouble! I would much rather just do tie-dye cup cakes where you just spoon in the different color batter into the muffin cups.
(not my picture- I forgot to take pictures when we made these- stolen off of Google Images)
Recipe for Martha Stewart's Rainbow Layer Cake