Well, there’s not much to say about this cake except to say that YOU NEED TO MAKE THIS CAKE.
Ahem. Sorry for all the shouting. It’s just that YOU NEED TO MAKE THIS CAKE.
Seriously though, folks. A Rainbow Crepe Cake
, are you freaking kidding me? It’s kind of like making a rainbow layer cake only one billion trillion times easier (or, you know, just regularly easier). The vanilla yogurt layers also make the cake not only taste like vanilla heaven, but it’s way healthier for you than frosting. And it’s rainbow-colored.
So like I said, YOU NEED TO MAKE THIS CAKE.
First, round up your ingredients. We’re going to use Bisquick as the base for the crepes, and Yoplait Whips vanilla yogurt for the creamy layers. It’s good stuff!
Whip up the crepe batter, then divide it evenly among four small bowls and color each bowl with food coloring. I used red, yellow, blue and green food coloring but feel free to mix and match and use whatever colors you fancy.
Cook crepes in a small skillet on the stove, then transfer to a stack on a plate to cool completely.
When the crepes are fully cooled (if they’re stacked, you may want to divide the stack in half or fan them out on a plate so they cool faster), place a blue crepe in the center of your serving plate. Top with a scant tablespoon of yogurt. I used Yoplait Whips because I like the fluffiness, but Yoplait Greek or plain yogurt works just as well.
Repeat the process with the rest of the blue crepes, then with the green crepes, then the yellow, then red. Save about two tablespoons of yogurt and the prettiest red crepe of them all for the top.
Carefully transfer the stack to the freezer to set for about an hour.
When it’s ready, top the cake with the remaining yogurt and decorate with fresh raspberries.
So as I was saying, YOU NEED TO MAKE – OK, OK. I’m sure you heard me already. Stephanie (aka Girl Versus Dough) needs to sit down from all this awesome. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!