Lemon Marion Berry Tye Dye Cake

This master piece of a cake was one of my school projects for culinary school in my cake station. I have always wanted to do something different, and I like to stand out when to comes to baking, I always want to make something someone else in my group hasn't already made. By doing something crazy also has the possibility of someone not trying to replicate it and take credit for my idea.

Making this was a lot of fun, I started out with a simple white cake batter, and poured the batter into several Dixie cups then added small amounts of food coloring to get the color I desired, some colors such as pink and turquoise and green involved mixing of dyes to get the color right.

Pouring the batter in to the cake pans, first spray the sides, and line the bottom with parchment paper, to prevent sticking. Once the pans are ready pour the patter into sections until entire bottom is covered. Feel free to make designs with the batter, and pour colors on top of each other, the more fun you have with it the cooler it will look when you cut into the cake.

Once the cake is baked and cooled, trim the top of the cake so it is smooth. When you trim you might fine a sweet surprise inside. Place on of the flat sides facing down on a cake stand on first layer fill with Marion berry filling. To make all you need is 2 cups of berries, 1/2 cup of water, 1/2 cup sugar, 1 tsp. lemon juice and 3 tablespoons of cornstarch. you first have to cook the berries down with the sugar and half the water, once berries are smashed down and seeds are separated, strain and pour back into pot, add in the rest of ingredients and cook until thickens.

Place the other cake on top of filling with the flattest side up to make it easier to top. I frosted this cake with a simple butter cream that I flavored lemon and added food coloring to to make yellow, pink, and blue frosting. I first covered the entire cake with lemon frosting and smoothed the surface of the cake and combed the sides, then I added the border by placing 2 colors of frosting in the same piping bag.

To garnish the cake once cut since it is already so bright and unique it doesn't need much to jazz up the appearance  so I added I slice on lemon to each slice, since it ties in with the flavor of the cake. I choose to plate the cake lying on its side to show off the inside of the cake, and still make the frosting admirable as well.