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Tie-Dye Cake
For the Frosting:
- 3 sticks butter (1 1/2 cups), softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Make a two-layer nine-inch round cake, using your favorite yellow-cake mix.
- Beat the butter with a mixer's paddle attachment until fluffy.
- Add the sugar one cup at a time, until all of it is blended. Then add the milk and the vanilla.
- Divide two cups of frosting into 4 small bowls, and tint the frosting in each bowl with a different bright food coloring.
- Place each color of frosting in a separate pastry bag with a small round pastry tip (or just cut off the corner of an everyday plastic bag to simulate one).
- Frost the cake with the remaining white frosting, then pipe the tinted frosting in four different colored spirals coming out from the center of the cake—leave a 1/8-inch gap between the colors.
- Swirl the spirals together (working outwards from the center) with a toothpick or wooden skewer.
