Ingredients

The following ingredients have 4 Servings
  • 1 box (16 oz) Betty Crocker™ Cake Mix Pound
  • Butter, eggs, milk called for on package
  • 1 teaspoon almond extract
  • 2/3 cup apricot preserves
  • 2/3 cup raspberry preserves
  • 4 pouches (7 oz) white Betty Crocker™ Decorating Cookie Icing
  • 3 oz bright white confectionery coating
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons corn syrup
  • Betty Crocker™ gel food colors (purple, blue, green, yellow, orange, red)

Instruction

  • Pound Cake: Preheat oven to 350° F. Line an 18 x 13-inch baking pan with non-stick aluminum foil or parchment paper.
  • Make cake mix according to package instructions. Stir in the almond extract. Pour into an even layer in the baking pan.
  • Bake for 18-24 minutes, until a toothpick inserted in the center of the cake comes out clean. Loosen the cake from the edge of the pan and allow cake to cool completely.
  • Remove cake from pan and peel off aluminum foil or parchment paper. Cut cake into three 13 x 6-inch pieces.
  • Filling: Spread apricot preserves over one cake slice. Top with another slice, then spread raspberry preserves over that slice and top with the third slice.
  • Freeze cake for 1 hour.
  • Remove cake from freezer and cut into 20 circles using a round cookie cutter. Set mini cakes on a cooling rack that is set over a parchment paper lined baking sheet and allow cakes to thaw for 30 minutes.
  • Glaze and Rainbow Ganache: Cut open the tubes of icing and pour into a microwave-safe measuring cup. Heat on high for 30 seconds. Stir. If icing is not yet thin enough to pour over cakes, heat for 10-second increments, stirring after each until thin.
  • Pour icing over as many cakes as you can, covering the cakes completely. Scoop up the icing and reheat as needed. Allow icing-covered cakes to harden for at least 30 minutes.
  • Remove cakes and clean icing off the bottom edge of each cake. Clean the cooling rack and set the cakes back on top.
  • Make ganache by combining the white confectionery coating, whipping cream and corn syrup. Heat in the microwave on high for 15 seconds. Stir, then heat for 10-second intervals, stirring after each, until melted.
  • Divide into 6 small bowls. Color one bowl purple, another blue, green, yellow, orange and red.
  • Drizzle a rainbow of ganache over each cake. Start by pouring a thin stream of purple over the middle of the cake. Next pour on some blue, then green, yellow, orange and red.
  • Allow ganache to dry, then the cakes are ready to serve.