Frost side and top of cake with remaining frosting. I try to first level each layer of cake with a large bread knife. For the rainbow cake especially, if all the layers are level, then they will evenly display when you cut into it. If you have white vinegar you can use it. Even after using the vinegar this cake wasn’t light and fluffy like my other cakes because of the added food colors I guess. So I’m not sure how the texture will be affected if you omit it altogether.
But in our games, everything is possible. Use a serrated knife to level the tops of the layers right before you plan to assemble your cake. Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers. Bake for minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
You want the tops to rise and dome nicely. For the frosting, mix together softened butter and softened cream cheese until well combined. While your recipe may call for different baking instructions , I baked my cakes for minutes at 350 degrees. As I only had space in the oven for 3 pans, I baked mine in batches to get all 6. I just made different colors in bowls and then poured them into the cake pans a little at a time.
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