Easy Tie Dye Cake Recipes

HOW TO TIE DYE CAKE

Steps:

• Preheat oven to 350°F for metal and glass pan(s) or 325°F for dark or coated pan(s). Grease sides and bottom of pan(s) and flour lightly.
• In a large mixing bowl, combine ingredients from the box cake mix. BE SURE TO USE ONLY EGG WHITES SO THAT THE MIX STAYS WHITE INSTEAD OF YELLOW.
• Divide the cake batter into as many bowls as you want colors.
• Drop 1-2 drops of gel food coloring into each different bowl. Mix each bowl until the desired color is achieved for each bowl.
• In the cake pan, scoop ¼ cup cake mix batter (first color) and pour into pan. This will be your "base color." (If you are using a long pan, place two round scoops, so there are two round scoops side-by-side.)
• Drop the next color in a ¼ cup scoop on top of the base color. Repeat process with all colors, pouring them on top of each other, until the cake mix is gone.
• Bake cake according to package directions. Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when a toothpick inserted into the middle is clean. Cool completely before assembling and icing.

HOW TO MAKE A TIE-DYE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray 9×2 inch round cake pan (or 9-inch springform pan) with nonstick spray.
• Make the cake batter according to my directions (see link in the ingredient list). Divide the white batter into three separate bowls. Grab your food coloring and dye your batters any color you choose. I used 10 drops of red, 10 drops of blue, and left the third bowl plain. Place a separate spoon in each bowl. Scoop large spoonfuls of each batter and layer them into prepared baking pan. It does not have to be pretty. The colors will create a tie-dye effect. See photo above for how my cake looked prior to baking.
• Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
• Make the frosting according to my directions (see link for frosting in ingredient list). Frost cooled cake and decorate as desired. Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

TIE-DYED CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and soda. Beat on low speed 30 seconds. Beat on medium 1 minute. Divide batter among five bowls. Add a few drops of food coloring to each bowl; stir just until combined., Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. Layer with remaining colored batter until muffin cups are two-thirds full., Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost tops and decorate with sprinkles.

TIE-DYE MACARON CAKE RECIPE BY TASTY

Steps:

• Using a fine-mesh sieve, sift together the almond flour and powdered sugar into a medium bowl. 2. Discard any large chunks that remain in the sieve. Thoroughly mix the dry ingredients together until all one color.
• In a large bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form.
• Add ⅓ of the granulated sugar and salt beat on high speed until stiff peaks form. Add another third of the sugar and salt, and beat again until stiff peaks return. Add the remaining sugar and salt, and beat until the egg whites are shiny and fluffy.
• Add the almond flour mixture to the bowl with the egg whites. With a rubber spatula, fold to incorporate into the egg whites, 35-45 strokes, or until the batter falls on itself but a slight peak remains. Fold in the vanilla and yellow food coloring, being careful not to overmix.
• Fit an extra-large piping bag with a large, round tip. Cut off the tip right above the opening of the piping tip. Using a paintbrush or skewer, paint the inside of the piping bag with the pink, orange, green, and blue gel food coloring, working carefully so the colors do not overlap and muddle together. Carefully transfer the yellow macaron batter into the piping bag using an ice cream scoop.
• Trace a 7-inch (17 G) circle onto 2 sheets of parchment paper and tear off a third unmarked sheet. Dab a small amount of macaron batter in the corners of 3 rimmed baking sheets to prevent the paper from sliding around, then flip the parchment over onto the pans.
• Fill each circle with the batter. Carefully tap the baking sheet on a flat surface 2-3 times to smooth the batter and release any air bubbles, then use the tip of a skewer or toothpick to pop any remaining bubbles on the surface. Using the remaining batter, pipe small 3-inch round macarons onto the remaining baking sheet. Let the macarons rest at room temperature for 45-60 minutes, until a skin forms on the surface and the batter no longer sticks to your finger when gently brushed over the tops.
• Preheat the oven to 300°F (150°C).
• Bake the small macarons for 17-18 minutes and the large macarons or 28-30 minutes, until lightly browned around the edges. Gently remove the macarons from the baking sheet and let cool completely on a wire rack, about 30 minutes.
• Make the white chocolate ganache filling: In a microwave-safe bowl, combine the white chocolate and cream. MIcrowave in 30-second intervals, stirring between, until melted and smooth, 2-3 minutes total.
• Transfer the ganache to the refrigerator to chill for 30 minutes, or until just thick enough to pipe. 13. Transfer to a piping bag fitted with an open star tip.
• Flip a large macaron shell over so the flat side is facing up and place on a cake platter. Arrange the halved strawberries around the edge of the bottom macaron, leaving ¼-½ inch (6 ml - 1.24 cm) of space between each one. Pipe rosettes of ganache in the spaces between the strawberries and one large rosette in the center of the macaron. Top with the remaining large macaron shell. Fill the mini macarons with a small amount of ganache, then sandwich together. Reserve the remaining ganache in the refrigerator until ready to assemble the cake.
• Transfer the large macaron cake and small macarons to the refrigerator to settle and fuse together, at least 8 hours, or up to 24 hours.
• Pipe small rosettes of ganache on top of the macaron cake, then place the small macarons on top. Decorate with more halved strawberries and white chocolate ganache rosettes.
• Note: If superfine almond flour is not available, add the almond flour to a food processor and pulse until very finely ground before making the batter.
• Enjoy!