Rainbow Cookie Cake Food

PASSOVER RAINBOW COOKIES

Steps:

• Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla., Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan., Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently., For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set., With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.

RAINBOW COOKIE CAKE

Steps:

• Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
• Add cream cheese and butter to a stand mixer and whip until combined.
• Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
• Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.

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 COOKIE CAKE FROM CAKES BY MELISSA

Steps:

• CAKE:
• Almond Cake, 1 1/2 recipes,
• Pink, green, and yellow food coloring.
• FILLING:
• One 13-ounce jar store-bought strawberry jam.
• GLAZE: Chocolate Glaze, 2 recipes worth.
• TOPPINGS: 1/2 cup pink, green, and yellow sprinkles and nonpareils, mixed.
• GENERAL DIRECTION & ASSEMBLY:.
• Preheat the oven to 350°F Butter 3 quarter- sheet pans or butter the pans and then line them with wax paper or parchment and butter the paper.
• Mix the almond cake batter according to the recipe directions and divide the batter among three bowls. Add food coloring, 1 drop at a time, to each bowl of batter until you reach the desired colors of pink, green, and yellow.
• Pour one color of batter into each prepared pan and bake until the middle of a cake feels springy when you gently press your finger against it, about 30 minutes.
• Let the cakes cools completely. Once cooled, use a 3½- inch round cutter to cut two rounds from each pan.
• Place one pink layer on a turntable and spread the top with a thin layer of jam. Repeat with a yellow and then a green layer, then repeat the sequence one more. Don't spread jam on the top layer.
• Mix the chocolate glaze to a drippy consistency and pour it over the top of the cake. It will run down the sides to cover. Coat with the sprinkle mixture.
• ALMOND CAKE:.
• Have all your ingredients at room temperature. Preheat the oven to 350°F Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
• 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.
• In the bowl of a food processor, pulse together the sugar and the almond paste until completely combined.
• Add the sugar mixture to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
• With the mixer on medium- low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides 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.
• Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (see page 31 for approximate baking times). All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
• Let the cake cool completely before icing.
• CHOCOLATE GLAZE:.
• Sift the sugar into a large mixing bowl. Add the cocoa powder, milk, vanilla, and salt and whisk or stir with a spoon 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.
• Recipe courtesy of CAKES BY MELISSA by Melissa Ben-Ishay.
• Get the book here:.
• https://www.amazon.com/Cakes-Melissa-Life-What-Bake/dp/0062681273/.

RAINBOW COOKIES

Steps:

• Bake:
• Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.
• Layer:
• With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
• Weight:
• Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
• Unmold:
• Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
• Glaze:
• Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
• Slice:
• Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.