I always wrap my cakes in plastic wrap at this point and freeze overnight. I find this is beneficial in two ways: 1. The cake is easier to work with when frozen, and 2. It retains more moisture. If you go this route, remember to bake your cakes enough in advance to freeze them. It takes a bit more forethought and planning, but I promise it’s worth it!
If you want to use the swirl technique for your cake to make it extra festive like I did, use a yellow or white cake recipe, reserve about 1 cup of batter and mix enough blue food coloring into it to get your desired shade. Using a spoon, place a few dollops of blue in each cake pan (once you’ve poured in the undyed batter), and swirl the batter using a knife before baking.
Have everything you will need ready to go before starting.
To achieve the watercolor technique, start with a white base, and divide a small amount of white icing between three separate dishes. Mix a small amount of blue coloring into each dish to get three distinctly different shades.. Using the back of the spoon, dab a small amount of each color all around the cake in random spots. Do the same thing for each of the three colors in a random pattern. It’s not a perfect science. When you’re done, take your icing scraper and gently drag it around your cake to blend the colors together. You can continue doing this until you’re satisfied with your pattern.
Just because you know how easy it was to make, doesn’t mean they have to! You can make this cake two or three days in advance, and refrigerate it until about 15 minutes before you’re ready to serve it.