Cotton Candy Rainbow Cake Recipe By Tasty Recipes

RAINBOW CREPE CAKE RECIPE BY TASTY

Steps:

• In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
• Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
• On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
• Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
• Cover the crepe cake in whipped cream, so that it's fully white on the outside.
• Slice, and serve.
• Enjoy!

COTTON CANDY RAINBOW "CAKE" RECIPE BY TASTY

Steps:

• Make the cotton candy: Let the machine heat for 10 minutes before using, then turn off.
• Add the yellow hard candy and superfine sugar to the machine, then turn back on. When you see the cotton candy web begin, hold a wooden skewer in the center at a 45° angle. Move the skewer around the bowl and spin while the candy collects on the end, then move the skewer into a horizontal position and continue rotating to collect the rest of the candy, moving from side to side.
• Slide the white cotton candy from the skewer into a deep 6-inch (15 cm) round container and press down gently. Cover the container and refrigerate while you make the remaining colors.
• Let the machine heat up again for 5 minutes, then turn off. Add 2-3 purple hard candies to the center, then turn on again and collect the cotton candy on a wooden skewer, turning off the machine and adding more candies until the cone is big and fluffy. Add the purple cotton candy to the container with the white cotton candy, cover again, and refrigerate.
• Repeat with the blue, green, yellow, orange, and red hard candies, letting the cotton candy machine reheat for 5 minutes between each batch.
• When ready to serve, uncover the container and invert the cotton candy cake onto a platter. Insert 4-6 wooden skewers into the cake as "candles," then top each skewer with a gummy candy "flame."
• Slice and serve.
• Enjoy!

COTTON CANDY CAKE RECIPE

Steps:

• Preheat oven to 350°F. Line 3 8-inch cake pans with parchment paper and spray them with nonstick spray. Set aside.
• In a large mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high for about 1 minute. Add in the eggs, milk, and cotton candy flavoring. Beat on high for another 1 minute. Add in the flour mixture and stir just until the flour has been incorporated. Divide evenly into 2 smaller bowls and color with blue and pink food coloring if desired.
• Alternately spoon blue and pink batter into the cake pans and gently swirl them together. Don't swirl too much as the batter will turn purple and bake into a brown color. Place into the oven to bake for 20-23 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven, place onto a cooling rack, and let cool to room temperature.
• While the cakes are cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, salt, and cotton candy flavoring together. Beat first on low for about 2 minutes, or until the powdered sugar is almost completely incorporated, to avoid it from flying out of the bowl. Increase speed to high and let it whip for 4 minutes to create a smooth buttercream.
• Separate the frosting evenly into 3 bowls. Color 1 bowl pink, 1 bowl blue, and leave the last bowl white.
• Once the cakes are cooled, place 1 layer onto a cake stand or plate. Top with about ¼ cup of buttercream and spread to the edges. Place a second layer of cake on top and frost. Place the last layer of cake on top. Frost the top and sides of the cake with buttercream. Alternate between white, blue, and pink frosting for a cotton candy, rainbow effect.
• For neat multi-colored frosting swirls, alternately spread some pink and blue buttercream onto the sides of a piping bag fitted with your choice of tip. Once you are happy with the mix of colors, fill the remainder of the bag with white buttercream. Pipe in a clock formating, piping 1 swirl each at 12:00, 6:00, 3:00, and 9:00. Continue in that fashion around the perimeter of the cake.
• If desired, top with clouds or pieces of cotton candy.
• Once the cake is frosted, slice and serve!

COTTON CANDY ICE CREAM SANDWICH RECIPE BY TASTY

Steps:

• Make the cotton candy: Let the machine heat for 10 minutes before using, then turn off.
• Add the pink hard candies to the machine, then turn back on. When you see the cotton candy web begin, hold a cone in the center at a 45° angle. Move the cone around the bowl and spin while the candy collects on the end, then move the cone into a horizontal position and continue rotating to collect the rest of the candy, moving from side to side.
• Carefully remove the cotton candy from the cone and press into a 3-inch (7.5 cm) round mold to compact.
• Let the machine heat up again before using, about 5 minutes, then repeat with the blue hard candies.
• To assemble, use a serrated knife to cut a 1-inch (2.54 cm) disc crosswise from the pint of ice cream. Peel off the carton.
• Sandwich the ice cream round between the blue and pink cotton candy. Add the sprinkles to a shallow dish, then roll the edges of the ice cream sandwich in the sprinkles.
• Freeze for 30 minutes more before serving.
• Enjoy!