Rainbow Fantasy Cake

Subject: Rainbow Fantasy Cake Sun Nov 09, 2008 10:17 pm

1 mocha layer

1 mint pineapple layer

1 peach layer

1 cranberry layer

4 cups coconut cream

1 can flaked coconut (3-1/2oz)

Make Layers as directed in recipes

To assemble

With small spatula, carefully loosen edges of all layers

Invert Mocha Layer onto serving plate, remove waxed paper

Spread top with 1/2 cup Coconut Cream

On this, unmold in turn:

Mint-Pineapple, Peach, and Cranberry Layers,

Removing waxed paper and

Spreading 1/2 cup Coconut Cream between layers

Frost top and side with remaining Coconut Cream

Sprinkle with coconut

Refrigerate 3 to 4 hours before serving

To serve, slice with serrated knife dipped in warm water

Makes 16 servings

Mocha Layer

1 pkg (4oz) dark chocolate pudding mix

1 tbsp unflavored gelatin

2 tbsp instant coffee

2 cups milk

1-1/2 cups dessert topping (recipe below)

In medium saucepan, combine pudding mix, gelatin, and coffee

Gradually blend in milk, stirring until smooth

Cook, over medium heat, stirring constantly, until mixture boils and thickens

Remove from heat

Pour into medium bowl, press waxed paper right on surface, cool

Refrigerate until well chilled

With portable mixer at high speed, beat until smooth and fluffy

At low speed, beat in chilled Desert Topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan

Spread evenly

Refrigerate until set at least 4 hours, or overnight.

Mint-Pineapple Layer

1 pkg pineapple flavored gelatin

3/4 cup boiling water

1 can (9-3/4oz) crushed pineapple, undrained

1/2 tsp mint extract

3 drops green food color

1 cup dessert topping, below

In medium bowl, dissolve gelatin in boiling water, stirring well

Add pineapple

Refrigerate until gelatin is consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With portable mixer at high speed, beat until light and fluffy

At low speed, beat in mint extract, food color, and chilled dessert topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight.

Peach Layer

1 pkg (3oz) peach flavored gelatin

3/4 cup boiling water

1 pkg (12oz) frozen sliced peaches, thawed and undrained

1-1/2 tsps almond extract

3 drops yellow food color

1 cup Dessert Topping, below

In medium bowl, dissolve gelatin in boiling water, stirring well

Add peaches

Refrigerate until gelatin is consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With portable mixer at high speed, beat until light and fluffy

At low speed, beat in almond extract, food color, and chilled Dessert Topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight.

Cranberry Layer

1 pkg (3oz) orange flavored gelatin

1-1/4 cups hot cranberry juice

1-1/2 cups Dessert Topping below

In medium bowl, dissolve gelatin in hot cranberry juice, stirring well

Refrigerate until consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With mixer at high speed, beat until light and fluffy

At low speed, beat in chilled Desert Topping until color is uniform

Turn into waxed paper lined, 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight

Dessert Topping

3 pkg (2oz size) dessert topping mix

1-1/2 cups cold milk

In large bowl of electric mixer, at high speed, beat mix with milk as package label directs (omit vanilla and sugar)

Refrigerate until well chilled 2 hours

Makes about 6 cups

Coconut Cream

2 tsp unflavored gelatin

1/4 cup milk

1/2 cup confectioner’s sugar

Dash of salt

2 tsp lemon juice

2 tsp coconut extract

2 cups heavy cream

Sprinkle gelatin over 1/4 cup water in top of double boiler, let stand 5 minutes to soften

Place over hot water, stirring until gelatin is dissolved

Add milk, refrigerate until consistency of unbeaten egg white

With rotary beater, beat until smooth

Gradually beat in sugar

Add salt, lemon juice, and coconut extract; continue beating until smooth and fluffy

In small bowl of electric mixer, at medium speed, beat cream just until it starts to thicken

Gradually add gelatin mixture, beating until cream mounds and holds a soft peak when beater is raised

Refrigerate until ready to use

Makes 4 cups