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Amirah Kassem's Rainbow Explosion Cake Step-by-Step


Amirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenAmirah Kassem says have all your ingredients and equipment ready to go before you start; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenMake sure your ingredients are all room temperature; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenRoom temperature butter; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenMeasure batter evenly into 6-inch pans; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenUse gel food coloring; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenColoring the batters; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenStart with just a drop and mix to desired colors; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenBatter up.; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenFilling the nonstick gold cake pans; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenReady for the oven; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenOut of the oven and cooledAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenOut of the oven and cooledAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenOut of the oven and cooledAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenOut of the oven and cooledAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenOut of the oven and cooledAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele Stuevenwhich are a unique selection of candiesAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele Stuevenwhich are a unique selection of candiesAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele Stuevenwhich are a unique selection of candiesAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele Stuevendon't worry about crumbs; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenFrost the first layer and make it as even as you can.; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenFill in frosting where necessary; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenPut the cake in the refrigerator for about a half hourAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenPut the cake in the refrigerator for about a half hourAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele Stuevenit will be easier to apply the second and final layer; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenSmoothing and turning.; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenNow for the outside sprinkles; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenGently apply sprinkles over a bowl; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenTurn and sprinkle gently; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenTake handfuls from the bottom up.; Credit: Michele StuevenAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenSave for the top for lastAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele StuevenSave for the top for lastAmirah Kassem and her Rainbow Explosion Cake; Credit: Michele Stueven

Amirah Kassem, the cake baker extraordinaire behind New York’s FLOUR SHOP came to Williams-Sonoma in Beverly Hills this weekend for a colorful demonstration of her famous Rainbow Explosion Cake and to sign copies of her new first book, The Power Of Sprinkles.

Inspired by the pinatas of her childhood in Mexico, Kassem wowed the crowd with step by step instructions for her six-layer cake filled with custom sprinkles and tips on how to frost like a pro. Williams-Sonoma carries her collection of whimsical bakeware as well as all the pre-measured ingredients for the exploding cake in a reusable paint can.

Just like The Power of Sprinkles , which includes recipes as well as pop up photo step by step instructions, we’ve got a slide show that illustrates the afternoon’s demonstration.

Read more about Kassem here.