Alright, so these Teeny Tiny Rainbow Cakes don’t have a secret core stuffed with alcohol, or potent Baileys frosting but they are incredibly teeny tiny. I love them because they’re colorful and festive, and the best part is that they look like a lot of time went into them. And they look like that because, well, it is a lot of work. But, remember… teeny tiny rainbow cakes! It’ll be worth dirtying 6 bowls to dye six layers of cake, baking each layer separately for ten minutes and being extra careful peeling it off the parchment paper lest you want to start from square one.

Aside from being really cute, there’s a lot you can do with them. Try making it in red and green for Christmas, then top it with a little pine tree. For the 4th of July, put an American flag on top of red, white and blue layers. For Valentine’s, bake the kind of thing that says, “I went through hell peeling these pink and red layers off parchment paper just to say I love you.” Cake = True Love.

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As a child, Dominique Boubion would sometimes sleep until noon and pout that she missed breakfast. She shamelessly asked permission to eat breakfast followed by lunch back to back. In those days her favorite food was a cheeseburger, a craving she regularly suppresses while exploring the foodie world of a raw and vegan diet. But while still eating cheeseburgers.