Rainbow Cake Mix Cookies Food

RAINBOW BIT CAKE MIX COOKIES

Steps:

• Preheat oven to 350 °F
• Combine the ingredients together in a medium mixing bowl until completely mixed together.
• Place on a parchment lined cookie sheet approximately 2 inches apart using a small cookie scoop.
• Cool in the refrigerator (or outside if you live in Alberta) for 10 minutes
• Cook for 12-15 minutes, until the edges are cooked and the middle is set.
• Remove from the oven and cool on baking sheets completely.

RAINBOW CAKE MIX COOKIES - AKA PARTY-CAKE COOKIES

Steps:

• Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
• Stir in candies, chips & sprinkles.
• Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
• Bake 8-10 minute at 350 degrees.

RAINBOW CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, 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 seeds, until combined.
• Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
• Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
• In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If 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 up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.

RAINBOW COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool.
• Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.)
• Trim the tops of each cake with a long serrated knife to make level.
• Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam.
• Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour.
• Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly.
• Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake.
• Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes.
• Trim all four sides of the cake with a long serrated knife. Transfer to a platter.

RAINBOW COOKIES

Steps:

• Cream together almond paste, butter, eggs, and sugar.
• Add flour slowly. Mix until all combined.
• Separate dough into three equal parts in separate bowls.
• Add red food coloring to one bowl.
• Add blue to the other. You can color the other bowl if you prefer.
• Spray a cookie sheet with vegetable spray.
• Spread dough out onto tray.
• Repeat using remaining trays and dough.
• Bake 350°F for ten minutes.
• Let cool. When cool, invert onto hard surface like counter tops lined with saran wrap or parchment paper.
• Take red cookie layer and spread with half of the raspberry jam.
• Place blue layer on top.
• Spread blue layer with raspberry jam.
• Place plain layer on top.
• Wrap in saran wrap and place a heavy book on top for at least 8 hours or overnight if you prefer.
• After it has rested, dilute apricot jam in water and heat over stove.
• Spread thinly on top layer.
• Cool.
• Melt chocolate.
• Spread evenly on top of apricot jam.
• Refrigerate until chocolate has set.
• Cut into squares in the amount of your choice.

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

RAINBOW LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
• Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
• Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
• To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
• Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.
• Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
• Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
• Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
• To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
• Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.

RAINBOW CAKE

Steps:

• Heat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with nonstick cooking spray, then add a couple tablespoons of flour to each pan. Shake and rotate each pan until the flour fully coats the inside. Discard the excess flour.
• In a medium bowl, whisk the 3 2/3 cups flour with the baking powder and salt to combine. In a separate medium bowl, whisk the egg whites vigorously until lightly foamy, about 1 minute. Add the milk and whisk to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, oil and butter on medium speed until light and fluffy, 4 to 5 minutes, scraping down the sides as needed. Reduce the speed to low. Add the vanilla extract and mix to combine.
• Add a quarter of the flour mixture to the bowl and mix on low speed until combined. Add a third of the egg white mixture and mix until combined. Continue to add the dry and wet ingredients, alternating until both are fully incorporated and the batter is smooth, scraping the sides as needed.
• Divide the batter evenly among the three cake pans. (You'll want about 2 1/3 cups/575 to 600 grams of batter in each pan.) Spread the batter in each pan into an even layer. Bake until the surface is evenly golden brown, the cake appears to have pulled away from the pan at the top edges and the center of the cake springs back gently when touched, 30 to 35 minutes.
• While the cakes bake, make the frosting: In a medium saucepan over medium heat, combine the milk with 1/2 cup/100 grams granulated sugar, stirring occasionally, until the mixture comes to a simmer. Meanwhile, whisk the remaining 1 cup/200 grams granulated sugar with the cornstarch and salt in a large bowl until combined. Add the egg yolks and whisk until smooth.
• Pour about 1 cup of the hot milk into the yolk mixture and whisk to combine. Add the yolk mixture to the saucepan and whisk to combine. Reduce the heat to low. Cook, stirring constantly with a silicone spatula, until it thickens enough to coat the back of the spatula, 3 to 5 minutes.
• Strain the mixture through a fine-mesh sieve into a medium heat-safe bowl. Cover the surface directly with plastic wrap or a wet paper towel and refrigerate until no longer warm, about 1 hour. If making the piped version, make a separate half-batch of the custard now (see Tip 2).
• When the cakes are baked, cool them in the pan for 10 minutes, then invert them onto a cooling rack to cool completely.
• When the custard has cooled, finish the frosting: Transfer the custard to the bowl of an electric mixer fitted with the whip attachment, and beat on medium speed until smooth, about 1 minute. With the mixer running and a splash guard attached or a kitchen towel draped over your mixer to contain splashes, add the butter about 2 tablespoons at a time, mixing until the butter is combined between each addition, about 20 seconds.
• Increase the speed to medium-high. The mixture may look uneven and lumpy, but keep whipping until it becomes silky smooth and lightens in color, 5 to 7 minutes. Add the vanilla and mix to combine. (If making the piped version, finish the extra half batch of frosting now. Combine batches before dividing, coloring and frosting.)
• Use a serrated knife to slice each cake horizontally into two even rounds to form six cake layers: Place the first cake on a cake decorating turntable or flat plate. Use the knife to cut into the cake by holding the knife horizontally with the sharp side facing the cake, halfway up the side of the cake. Lightly cut into the cake by slicing into the outer perimeter of the cake all the way around, rotating the turntable or plate as you score it. Once you've created a marker around the outside of the cake as a visual guideline, continue rotating and moving the knife deeper into the cake to divide the cake into two even layers. Repeat with the other two cakes.
• Evenly divide the frosting into six bowls (you should have about 1 1/4 cups each). Use food coloring gel or paste to color the frosting red, orange, yellow, green, blue and purple. Start with a few drops and add more as needed. Mix thoroughly.
• Working with one cake round on the cake decorating turntable or flat plate, use a pastry brush to brush away any extra crumbs that have collected before frosting. Scrape about 1/3 cup red frosting on top of the cake layer, in the center, and use a medium offset spatula to spread it into an even layer, spreading it all the way to the edge of the cake. Wipe the spatula clean. Top with another layer of cake, bottom-side up, then scrape about 1/3 cup orange frosting on top of the cake layer, in the center, and spread into an even layer. Continue this process, spreading three more cake layers with 1/3 cup of the yellow, green and blue frostings and wiping the spatula clean after each application. Top with the final cake layer, bottom-side up. (You'll use the purple frosting later.)
• Run a clean offset spatula around the sides of the cake to flatten the edge and smooth out excess frosting between layers that has leaked out on the sides. Refrigerate for 20 minutes to help the frosting set.
• Starting at the bottom of the cake, use a small offset spatula to apply a 1-inch thick stripe of red frosting. Wipe the spatula clean and repeat this process just above the red frosting with the orange frosting. Repeat, wiping the spatula clean between each application, with the yellow frosting, green and blue. The blue should be at the top edge of the cake and around the outer edge of the top surface of the cake. Cover the remaining top of the cake with the purple frosting. (If making the piped version, refer to Tip 3.)
• Hold a clean spatula horizontally flush against the top surface of the cake and slowly rotate the cake to smooth the surface. Clean the spatula and do the same to the sides of the cake, holding the spatula vertically. The colors will blend together to create an ombré effect. Add extra frosting to fix smudges and smooth the surface again. If desired, chill another 15 minutes before serving (this will make it easier to slice).

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
• Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
• Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

RAINBOW CAKE

Steps:

• Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
• In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
• Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
• Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
• Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
• Using an offset spatula, cover cake again with remaining frosting.