Prep 20 mins
Cook 3 hrs
This is more of a method of decorating rather than a recipe, sort of. You could certainly make your angel food cake from scratch (and of course, they are MUCH better), but when you're getting ready for a party, any short-cut is appreciated, as is keeping costs down. Idea is from a children's party cookbook from the library. The passive time includes cooling and baking times and the cake can even be made the day ahead.
- Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
- In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
- Divide the batter evenly among three small bowls.
- Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
- Layer the batters in a 10-inch tube pan (anything smaller will overflow).
- Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
- Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
- Don't underbake.
- Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
- Leave to cool for 2 hours.
- Run a knife around the edges to release and place on the serving platter.
- Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
- Drizzle over cake.
- Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
- Pipe a ribbon and bow on each candy square to look like a present.
- Arrange on top of the cake.
- Store loosely covered at room temperature.