HOW TO TIE DYE CAKE
Making this beautiful tie dye cake recipe is so much easier than you think. Also, it's easily adapted to make a tie dye sheet cake or even tie dye cupcakes. Finish it off with the icing of your choice!
Provided by Jacqueline
Time 41m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 381 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
TIE-DYE CHEESECAKE
This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer -- groovy!
Provided by Food Network Kitchen
Categories dessert
Time 10h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
- For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
- Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
- Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.
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
TIE-DYED ANGEL FOOD CAKE
This is more of a method of decorating rather than a recipe, sort of. You could certainly make your angel food cake from scratch (and of course, they are MUCH better), but when you're getting ready for a party, any short-cut is appreciated, as is keeping costs down. Idea is from a children's party cookbook from the library. The passive time includes cooling and baking times and the cake can even be made the day ahead.
Provided by Redneck Epicurean
Categories Dessert
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
- In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
- Divide the batter evenly among three small bowls.
- Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
- Layer the batters in a 10-inch tube pan (anything smaller will overflow).
- Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
- Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
- Don't underbake.
- Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
- Leave to cool for 2 hours.
- Run a knife around the edges to release and place on the serving platter.
- Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
- Drizzle over cake.
- Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
- Pipe a ribbon and bow on each candy square to look like a present.
- Arrange on top of the cake.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 158.7, Fat 0.2, Sodium 313.9, Carbohydrate 36.2, Fiber 0.1, Sugar 18.8, Protein 3.8
TYE-DYE CAKE
I found this in a magazine--and it looks like a really fun cake, with all different colors and flavors! This would be perfect for kids' parties or "artsy" themed parties. *Prep time includes cooling time.*
Provided by JamesDeansGirl
Categories Dessert
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F; grease 2 9" round cake pans or line the bottoms with parchment paper.
- Using an electric mixer on low speed, beat the cake mix, 1 1/2 cups water, the egg whites, and oil for 30 seconds.
- Increase the mixer speed to high speed; beat for 2 minutes; divide the batter into 4 bowls.
- Stir the red food coloring and cherry extract into one bowl, the yellow food coloring and almond extract into another bowl, and the blue food coloring into the third bowl.
- Alternately spoon the tinted and white batters evenly into the prepared pans; lightly swirl the batters together with a spoon to create a gentle marbled effect.
- Do not over-swirl or the colors will become muddy.
- Bake for 30 minutes, or until a toothpick tests out clean.
- Cool in pans for 10 minutes; invert and cool completely on wire racks.
- Place 1 cake layer on a serving dish; spread with 1 cup of the frosting.
- Top with remaining cake layer; coat top and sides of cake with the remaining frosting.
- Decorate with colored sugar, sprinkles, or candy.
Nutrition Facts : Calories 526.6, Fat 19.3, SaturatedFat 3.3, Sodium 442.8, Carbohydrate 85.5, Fiber 0.4, Sugar 71.6, Protein 2.9
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
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- Mix the cake according to box directions. Divide the batter into 4-6 separate bowls depending on how many colors you want. Add food coloring to each bowl until you get the desired color you want in each bowl.
- Pour one bowl into the middle of the pan. Pour the next color on top of the other color in the middle of the pan and let it expand for a few seconds. Continue layering on top with each color let it expanding for a few seconds in between until all the bowls are empty. The batter should be touching the edges. Do not shake, mix or touch the batter once it's in the pan.
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