TIE-DYED CUPCAKES
Take a trip back to the sixties with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!- Gwyndolyn Wilkerson, Kyle, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
TIE-DYE CAKE ROLL
This colorful jelly roll-inspired cake features a groovy tie-dye design that's easy to achieve and sure to impress. The trick to creating a clean cake spiral is to "train" the cake by tightly rolling it while still warm in a kitchen towel, which prevents cracking and makes it easy to re-roll once cooled. Kids can help with swirling together the colorful batter with a toothpick to create a marbled effect and rolling up the vanilla frosting-filled cake. Frosting roses and a shower of colorful rainbow sprinkles are the perfect finishing touches for this beautiful and festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the tie-dye cake: Position a rack in the center of the oven and preheat to 375 degrees F. Spray the bottom and sides of a 17 1/2-by-12 1/2-inch rimmed baking sheet with cooking spray, line the bottom with parchment paper and spray the parchment.
- Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until light and foamy, 1 to 2 minutes. Add 1/2 cup of the confectioners' sugar, increase the speed to medium high and continue to beat until shiny stiff peaks form, 3 to 4 minutes.
- Meanwhile, whisk the milk, oil, vanilla and egg yolks in a medium bowl. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar into a large bowl. Whisk the egg yolk mixture into the flour mixture until smooth and thick. Divide the batter between 6 small bowls. Tint each bowl a separate color with 1 to 2 drops of gel food coloring: red, orange, yellow, green, blue and purple. Stir each batter until no streaks remain. Divide the whipped egg white mixture between the 6 bowls (about 1/2 cup each), then gently fold until the batters are fluffy and no streaks remain.
- Drop large spoonfuls of the batter on the prepared baking sheet, alternating between the colors and making sure the batter reaches the edges of the baking sheet. Drag a toothpick or wooden skewer through the colors to create a marble-like tie-dye effect; do not overmix or the colors will become muddy. Bake until the cake springs back when gently pressed, about 12 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife. Lay a clean non-terry cloth kitchen towel over the cake. Place a second baking sheet on top of the towel. Holding the baking sheets together, flip the cake to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely, about 45 minutes.
- For the vanilla frosting: Fill a medium saucepan about one-third full with water and bring to a boil over medium-high heat. Whisk the sugar, corn syrup, vanilla, cream of tartar, salt, egg whites and 3 tablespoons water in a large glass or metal bowl heatproof (see Cook's Note).
- Set the bowl over the saucepan, but not touching the water. Beat the mixture with a handheld electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. Increase the speed to medium high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more.
- While the frosting is still slightly warm, start to assemble the cake. Spoon about 3/4 cup of the frosting into a pastry bag fitted with an open-star pastry tip. Set aside.
- Gently unroll the cake, then spread on the remaining frosting (about 1 1/2 cups) with an offset spatula, leaving a 1/4-inch border around the edges. Top with the rainbow sprinkles. Starting at a short end, roll up the cake into a spiral and transfer it seam-side down to a cutting board. Use a dry pastry brush to brush away any confectioner's sugar on the cake roll as needed. Trim the ends with a serrated knife, then transfer to a platter. Pipe small rosettes and stars of frosting on top of the cake roll, then top with more sprinkles. Set aside at room temperature until the frosting is set and completely cool, about 30 minutes. The cake roll can be refrigerated for up to 3 days.
TWO-TIERED TIE-DYED ORANGE CAKE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 30 to 35 servings
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 375 degrees F. Spray the bottom and sides of three 10-inch round cake pans and three 6-inch round pans; dust with flour, and tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla and orange zest.
- Transfer the creamed mixture to a very large mixing bowl, then alternate folding the flour mixture and the milk into the batter with a large whisk or spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth.
- Divide the cake batter among 6 different bowls and color each with a different rainbow color using gel food coloring. Add 1 color batter to each of 6 large pastry bags without tips. Add the batter evenly to all the pans by snipping the ends of pastry bags and piping into the center of each pan with 1 color, then repeating with the remaining colors, taking care to always pipe the batter directly into the center of the pan.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the centers comes out mostly clean with some moist crumbs sticking to it, 20 to 30 minutes (the 6-inch cakes will be closer to 20 minutes; the 10-inch cakes will be closer to 30). Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- For the American buttercream: In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, confectioners' sugar, milk, vanilla if using, and salt. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. It it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
- Use immediately or store in an airtight container at room temperature for 24 hours, or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
- For the royal icing: Using a stand mixer fitted with the whisk attachment, whip most of the confectioners' sugar with the egg whites and lemon juice. Whip until the royal icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more confectioners' sugar. If it is too stiff, add a bit of water, drop by drop. Add a few drops of food coloring and keep whipping until you have the shade you want.
- To store royal icing, scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. (Don't cut the bag until you're ready to use it, and don't overfill the bag¿you want enough room to tie the back of the bag off to keep the royal icing airtight.)
- To assemble the cake: Use a serrated knife to level off the tops of any cakes that may have domed during baking. Place a 10-inch cake layer onto a cardboard cake board and spread about 3/4 cup buttercream in an even layer on top. Top with another 10-inch cake layer and repeat until all 10-inch layers are stacked. Use the buttercream to spread a thin even crumb coat on the side and top of the cake. Repeat this process with the 6-inch layers and place both cakes in the fridge so the frosting sets, about 30 minutes.
- Roll 3 pounds fondant into a circle about 1/4-inch thick. Drape over the top of the 10-inch cake and use a fondant smoother to adhere and smooth the sides and top. Use a paring knife to make a small "x" in the top of the cake to remove any air trapped inside as you smooth the fondant. Use a pizza cutter to trim the excess fondant from the bottom of the cake. Repeat this process with the 6-inch cake using the remaining 2 pounds fondant.
- Into the center of the 10-inch cake, insert 5 large wide plastic straws straight down through to the bottom (these will support the 6-inch cake on top, so make sure the straws are arranged in a circle no bigger than 6-inches in diameter). Trim the straws with scissors so they are flush with the top of the cake. Stack the 6-inch cake on top of the 10-inch cake. Fit a small round tip onto the pastry bag with the royal icing, then pipe a border along the bottom of both cakes. Adhere dragees in a scattered pattern all over the cake using tiny dots of royal icing. Roll a small piece of fondant and cut as many leaves as you like, then adhere to the cake with a tiny dab of water or royal icing. Sprinkle the entire cake with edible glitter.
TIE DYE CAKE
This tie dye cake is not difficult to prepare because you start with a cake mix and canned frosting. Get the cool colors with McCormick® Assorted NEON! Food Colors & Egg Dye.
Provided by McCormick
Categories Cake and Cupcakes,
Yield 12
Number Of Ingredients 7
Steps:
- Prepare cake mix as directed on package, using egg whites. Divide batter evenly among 4 medium bowls. Add vanilla and 20 drops (about 1/4 teaspoon) neon purple food color to first bowl. Add raspberry flavor and 20 drops (about 1/4 teaspoon) neon blue food color to second bowl. Add lemon extract and 20 drops (about 1/4 teaspoon) neon pink food color to third bowl. Add orange extract and 20 drops (about 1/4 teaspoon) neon green food color to fourth bowl. Stir until batters are evenly tinted.
- Drop tablespoonfuls of batter randomly into 2 greased and floured 8-inch round cake pans. Bake as directed on package. Cool cakes on wire rack.
- Fill and frost cake layers with white frosting.
Nutrition Facts : Calories 521 Calories
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- Pour the cake mix into a mixing bowl. Add the clear soda and whisk until the cake mix has completely dissolved in the soda. (You will see a bit of foam in the beginning, but don't worry, this will go away as you continue to whisk).
- Do not follow the box instructions for cake if you are using a boxed cake mix. Just use the powdered cake mix.
- Divide the batter into six bowls. Make sure you give Bowl 1 the most batter and gradually decrease your batter amount in each consecutive bowl. Bowl 6 should contain the least amount of cake mix.
- Choose your desired colors. Squeeze about a dime (10 pence) sized (0.705 inch or 17.91 mm) amount of one color in Bowl 1. Continue doing this with the other colors for the rest of the bowls.
- Pour half of Bowl 2 directly on the top middle of the first layer. Continue doing this with bowls 3 to 6. After you pour in your last bowl, you should see that the cake mix starts to take the shape of the baking pan.
- Repeat this layering for the second baking pan, but reverse the order of the colors. This will add visual texture to the cut cake.
- Stick a toothpick into the middle of the cakes to make sure it is done baking. If the toothpick comes out clean, then it's finished!
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