Tie Dye Cake Roll Recipes

THE TIE DYE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans or line them with wax paper or parchment paper and butter the paper.
• Divide the Classic Vanilla Cake batter evenly among 5 small bowls. Add food coloring to each bowl--1 drop at a time--until the desired intensity of each color is reached. Scoop each color into a disposable pastry bag and snip the tip of the bag. I tie the ends of the pastry bags with plastic wrap or rubber bands to keep the batter in. Pipe the batter into the first pan, one color at a time, one over the next. (You could also use a spoon, but the pastry bags make this much easier.) Repeat with the remaining 2 pans.
• To make the tie dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
• Bake until the middle of the cake feels springy when you gently press your finger against it, 35 to 40 minutes. Set the cakes aside to cool completely before icing.
• Level the cakes with a serrated knife. Place one layer on a cake turntable and frost the top with the Vanilla Icing. Add the second cake layer and frost the top. Place the third layer on top and cover the entire cake with a "crumb" coat of vanilla icing. I do a crumb coat--a thin layer of icing spread around the cake to seal in all the crumbs and ensure a neat finish. Unless it's a chocolate cake, the crumb coat is done with vanilla icing. It looks so clean and creates a nice blank canvas for decorating.
• Divide the Vanilla Glaze between 2 mixing bowls. Add pink food coloring to one bowl and blue food coloring to the other bowl--1 drop at a time--until the desired intensity of each color is reached. The food coloring will thin out the glaze a bit. You can always add more liquid, but you can't take it away. Working with an offset spatula, spread pink glaze over the top of the cake and let it drip down the sides. Spread the blue glaze over the pink, but do not let it completely cover the pink. Finally, spoon more pink glaze onto the center of the cake top. Alternate the glazes just like you did with the batter. Use a skewer to pull the glaze from the center out to the edge and make the tie dye design. Work quickly before the glaze starts to dry.
• With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the granulated sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. Add the vanilla extract. While mixing at medium-low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through.
• Combine the flour, baking powder, and sea salt in a separate bowl. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
• With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.
• In a separate bowl, mix the confectioners' sugar and salt. With the mixer on low speed, add the sugar mixture 1 cup at a time until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy.
• With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
• If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.

TIE-DYE RAINBOW REVEAL CAKE

Steps:

• For the chocolate cake numbers: Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the dark chocolate cake mix, chocolate pudding mix, milk, sour cream, oil and eggs in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour the cake batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 52 to 58 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Slice the cake into 13 equal slices. Freeze slices for 1 hour. Remove the cake from the freezer, set on a cutting board, and cut using small 1 3/4-inch number cookie cutters. To remove the cake from the cookie cutters, use a wood dowel to gently push the pieces out. To make a Sweet 16 cake, cut a 1 and 6 out of each cake slice. Line a baking sheet or cutting board with a nonstick silicone mat, nonstick foil or parchment paper. Set the cake numbers on top, cover, and freeze for at least one hour. For the tie-dye cake: Once the cake numbers are frozen, make the colorful cake batter. Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the white cake mix, white chocolate pudding mix, milk, sour cream, oil and egg whites in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Equally divide the batter among 7 bowls. Color one bowl purple, one royal blue, one sky blue, one green, one yellow, one orange and one red using the food coloring. Pour each colored batter into a disposable pastry bag or large resealable plastic bag. Snip the tip off each bag. Pipe squiggles of purple batter into the bottom of the prepared pan, leaving room for other colors in between the squiggles. Pipe another color on top, then another and another. Pipe all 7 colors on the bottom of the pan in a thin layer. Remove the cake numbers from the freezer. If any of the numbers have holes in them, pipe in 2 different batter colors, filling the hole two-thirds full. Pipe a very thin amount of batter up against one short side of the loaf pan. Press the cake numbers up against the batter. Press another cake number up against the first number and continue adding cake numbers until you have a row of them going down the length of the entire pan. If using more than 1 number, pipe squiggles of colored batter in between the numbers, alternating colors as you go. Pipe squiggles of colored batter around the outside of the numbers, alternating colors as you go. Pipe squiggles of colored batter on top of the numbers, alternating colors as you go. Smooth out the top of the cake. Do not swirl the colored batter in the pan. Tap the pan on the counter 5 times to help remove big air bubbles. Bake the cake until the top is deep brown and a long toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Trim off a thin layer from each long side of the cake. Optionally, freeze the cake until firm. Set the cake on a cake board that is cut 1/4 inch larger than the loaf on all 4 sides. Mark one end of the cake board. Set the cake so the numbers face forward on the marked end of the cake board. For the frosting: Beat the confectioners' sugar, shortening, whipping cream, vanilla and marshmallow creme until light and fluffy. Frost the cake.
• For the rainbow-colored glaze: Combine the finely chopped candy melts, whipping cream and corn syrup in a microwave-safe bowl. Heat on high in 15 second increments, stirring after each, until melted. Evenly divide the glaze among 6 small bowls. Color one purple, one royal blue, one sky blue, one green, one yellow, one orange and one red. Allow the glaze to thicken slightly. Create a melting rainbow by pouring colored glaze down the side of the cake, starting with the purple, then royal blue, sky blue, green, yellow, orange and red. Set the cake on a serving dish so you know which end has the numbers facing forward. Cut into the cake and reveal the surprise hiding inside.

RED, WHITE, AND BLUE TIE DYE SWISS ROLL CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch rimmed baking sheet with nonstick spray and line with parchment paper.
• In a medium bowl, whip the egg whites with an electric hand mixer on high speed until they are light and foamy and hold soft peaks, 3-4 minutes. With the mixer running, slowly pour in ⅓ cup granulated sugar. Continue mixing for 2-3 minutes more, until the whites hold medium peaks.
• Add the egg yolks and remaining ⅔ cup (135 g) granulated sugar to a large bowl. Beat with an electric hand mixer on high speed until pale yellow, 3-4 minutes. Add 2 teaspoons of vanilla and mix until combined, about 1 minute.
• Add half the whipped egg whites to the egg yolk mixture. Gently fold with a rubber spatula until mostly combined. Add the remaining egg whites and fold until evenly distributed.
• Sift in ½ cup flour and the salt. Fold until the batter is mostly smooth. Sift in the remaining ½ cup (60 g) flour and fold until combined.
• Divide the batter evenly between 3 medium bowls. Add the red food coloring to one bowl and the blue food coloring to another and mix until combined.
• Starting in one corner of the prepared baking sheet, scoop ¼ cup red batter, then scoop ¼ cup blue batter onto the center of the red batter, then scoop ¼ cup white batter onto the center of the blue batter to make a bullseye. Make another bullseye directly next to the first, beginning with blue batter, then white, then red. Make the next bullseye beginning with white batter, then red, then blue. Repeat, alternating colors and working around the pan until completely covered and all of the batter is used. If there are any gaps in the batter, use a knife to carefully nudge the batter to fill in.
• Starting in the center of each bullseye, use a knife to drag the batter outwards 5-6 times to create a tie-dye effect.
• Bake for 11-13 minutes, until fluffy and the cake springs back when gently pressed. Remove from the oven and run a knife around the edge of the pan to loosen the cake. Let cool for exactly 10 minutes.
• Drape a kitchen towel over the cake and dust with 1 tablespoon of powdered sugar. Flip the towel over, dust with another tablespoon of powdered sugar, and set a wire rack or large cutting board on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom. Starting from a short end, carefully roll the cake into a log with the towel inside. Refrigerate the cake for 1 hour.
• While the cake is chilling, make the whipped cream filling: Add the heavy cream to a medium bowl. Whip with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the remaining ⅔ cup powdered sugar and remaining 2 teaspoons vanilla. Mix for 30-60 seconds more, until combined and just stiff. Transfer ½ cup of the whipped cream to a piping bag fitted with a medium open star tip and refrigerate until ready to use.
• Carefully unroll the cooled cake. Spread the remaining whipped cream evenly over the cake. Sprinkle 2 tablespoons of sprinkles over the whipped cream. Roll the cake up again, leaving the towel behind. Chill the cake for at least 1 hour, or up to 12 hours, to set.
• Transfer the cake to a serving platter. Use a serrated knife to trim about 1 inch (2.54 cm) off each end to expose the spiral (save the scraps for snacking). Use the piping bag filled with whipped cream to pipe a coil of whipped cream down the center of the top of the cake, about 1½ inches (3.8 cm) wide. Sprinkle the remaining 2 tablespoons of sprinkles over the whipped cream.
• When ready to serve, cut with a serrated knife, cleaning the blade between each slice.
• Enjoy!