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 MACARON CAKE RECIPE BY TASTY
Peace, love, and macaron magic! Paint the inside of a piping bag with your favorite colors to create swirly multi-colored macaron shells. Then, fill with white chocolate ganache and halved strawberries for a cake unlike any other. Impress your friends and family with this must-have dessert at your next baby shower, bridal shower, or birthday party.
Provided by Betsy Carter
Categories Desserts
Time 1h40m
Yield 10 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 667 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 4 grams, Protein 13 grams, Sugar 70 grams
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 POKE CAKE
Looking for a dessert using Betty Crocker™ Super Moist™ white cake mix, vanilla frosting and decorating gel? Then check out this delicious poke cake recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool in pan on cooling rack 20 minutes.
- Meanwhile, in 3 separate bowls, pour 1/3 cup of the boiling water over each flavored gelatin; stir until gelatin is dissolved. Poke warm cake every inch with wooden skewer halfway into cake, twisting skewer back and forth. Pour each color gelatin randomly over cake, allowing gelatin to fill in holes. Cool completely, about 1 hour.
- Frost cake. With decorating gels, draw vertical lines 1/4 inch apart on frosting, alternating colors. Pull fine-tip paintbrush in straight line across all colors. Repeat, working back and forth from one side of cake to the other to create a tie-dye effect.
- Roll fondant to 1/8-inch thickness; cut into rounds and flower shapes. Insert toothpicks halfway into cutouts; decorate cake slices as desired.
Nutrition Facts : Calories 440, Carbohydrate 78 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg
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- 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.
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- 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.
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