Rainbow Loom Cake

When I made my first rainbow loom bracelet, I proudly posted a picture on Instagram, showing off my ability to rainbow loom.  I was quickly put in my place and was told I was not rainbow looming, but in fact was using a Cray-Z loom.  I had NO idea what the comment meant.  I had to research to learn that I was using a different brand from rainbow loom.  How embarrassing!  I was called out my a pre-teen.  

In order to make this cake, I first had to research what in the world a Rainbow Loom even was.  I had heard of it in passing, but in order to FULLY understand what I would be making, I went out and bought one.  I was pretty much instantly addicted.  Making these bracelets reminded me so much of making friendship bracelets from when I was younger.  It took this old bird a while to figure out the directions and how to “pick” the elastics, but once that was out of the way, I was a bracelet making machine. 

Once I had established the idea behind how to loom, I was ready to build it into a cake.  Or so I thought!  I tried a couple different versions of this, like a cupcake cake for example and it just wasn’t working for me.  I went back to the drawing board . . . or looming board . . . and started again with a rectangle cake.  

Making the elastics from ribbons of sour belts is a little bit time consuming, but easy.  The most difficult part was being patient enough to not shove the candy directly into the flame of a candle to speed the process up.  Trust me, it doesn’t!  It just burns the candy and leaves the ends black.  I tried using licorice ropes, and regular licorice to make the elastics, but I didn’t have any luck with them.  What I also liked about the sour belts was the fact that they provided a number of different colours to work with. 

Can you guess what kind of bracelet I was making?  

Rainbow Loom Cake

Ingredients

• 8″ square prepared cake
• Vanilla Buttercream
• Clear/opaque oval candies (peppermint)
• Sour Belts 
• Candle

Procedure

1. Level, and cut evenly in half, the prepared 8″ square cake. 
2. Arrange cake pieces end to end on a large cake board. 
3. Cut a 1″x1″ cube from the centre of one end of the cake and place that cube at the other end of the cake, at the end, in the centre. Use buttercream to stick the piece in it’s new location. 
4. Cover the entire cake in buttercream. 
5. Using unwrapped candies, place candies on the cake as the pegs would be on a loom board. Set aside for later. 
6. Take a sour belt, and using a sharp knife, or pizza cutter, cut out each of ribbon of colour from the belt. 
7. Using one coloured ribbon, measure between two pegs to see how long the “elastic” will need to be. Cut the ribbon to length. 
8. Using a lit candle, hold the two ends of the ribbon close to the flame to warm and soften the ends. Once soft, press the ends together and hold briefly to ensure they are attached. Repeat as needed for the other elastics. 
9. Serve cake when ready. You can store it in the fridge for 2-3 days, preferably covered or in a sealed container for maximum freshness.