St Patricks Day Rainbow Cake Food

RAINBOW BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.
• Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.
• Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
• Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.
• Drizzle or spread frosting over cake and decorate with rainbow sprinkles.

RAINBOW ST. PATRICK'S DAY CAKE

Steps:

• Preheat the oven according to the box mix directions.
• Spray a 9x13 metal baking pan with cooking spray - set aside.
• In a mixer bowl, combine the box mix ingredients & beat until combined.
• Ladle out equal portions of the batter into 6 separate bowls.
• Mix in several drops of food color - one for each bowl so you have a rainbow of batter.
• Carefully drizzle batter into the prepared pan. I started with red & spread it out to cover the bottom of the pan. Then follow with orange - drizzling in a random pattern - do not stir or mix - just let them sit on top of each other. Follow with the remaining colors - yellow, green, blue, purple.
• Bake according to the package instructions - remove & cool completely before adding the frosting.
• Once cool, spread on the frosting, add the marshmallows & sprinkles.

EASY RAINBOW TRIFLE! A ST. PATRICK'S DAY TREAT

Steps:

• Prepare the cake mix according to the package directions. divide the batter into 6 seperate bowls.
• Using liquid food coloring, color each bowl of batter the colors of the rainbow (red, orange, yellow, green, blue, purple)
• Bake as directed on the package for cupcakes.
• While the cupcakes are baking, mix your pudding as directed on the package, adding a few drops of yellow food coloring to make it a gold color. I added 4 drops yellow and one drop red so it was a bit more orange than yellow. Place in the fridge to firm up.
• Fill one piping bag with the whipped topping, and another with your pudding. This will make your layers even and much more consistent than mine.
• Once your cupcakes are baked and completely cool, begin layering your rainbow.
• Start with a layer of your pot of gold vanilla pudding on the bottom. then one layer of crumbled cake (red), a thin layer of whipped topping, the next color crumbled cake, whipped topping and so on. Until you have each color of the rainbow in your cup separated by a layer of whipped topping.
• End with a final layer of whipped topping, and rainbow candy sprinkles if desired.
• Cover with plastic wrap, and keep chilled until you are ready to serve them.

ST. PATRICK'S DAY RAINBOW CAKE

Steps:

• Arrange cake cubes in a rainbow arch on a large serving platter. In a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese, sugar, orange zest and orange juice until smooth; fold in whipped cream., Gently spread cream cheese mixture over cake cubes. Arrange fruit over cream cheese mixture in a rainbow pattern. If desired, garnish with additional whipped cream to create cloud shapes.

ST. PATRICK'S DAY CUPCAKES

Steps:

• Prepare cake mix according to package directions for cupcakes by combining the cake mix, water, vegetable oil, and eggs. Bake cupcakes for 14-19 minutes and let cool.
• To make the frosting, beat butter until creamy.
• Add powdered sugar, vanilla, heavy cream and salt and mix together with a hand mixer until well combined.
• Add green food coloring until desired color is reached.
• Spread or pipe frosting on top of each cupcake.
• Cut each AirHeads Extreme candy in half and place on top of each cupcake to create an arch.
• Place two mini marshmallows on each end of the rainbow.
• To make the pot of gold, pipe a small amount of frosting onto the wide end of each Rolo, then press into gold sprinkles until all the frosting is covered. Place on the cupcake.

MASON JAR RAINBOW CAKE RECIPE

Steps:

• Spray the inside of the jars with a non stick baking spray and preheat the oven to 350 degrees F.
• Prepare the cake mix according to package directions.
• Divide the cake batter evenly into 5 separate bowls. (about 1/2 cup of batter in each bowl).
• Add different food colors to each of the bowls and mix well to achieve bright bold colors.
• Carefully drop blobs of the different colored batter into your prepared jars filling about halfway.
• Place jars in a 9 X 13 pan and fill with about 1/2 inch of water.
• Bake for 45-50 minutes until done. You can test for doneness by using a cake tester or long toothpick
• Remove from the oven and water bath and let cool.
• Once the cupcakes are cool, frost the tops and decorate with Cupcake Toppers or Sprinkles

RAINBOW CAKE

Steps:

• Gather the ingredients.
• Beat the sugar and butter until creamy and whipped, about 10 minutes.
• Whisk together the flour, baking powder, and salt in a bowl until completely combined.
• Scrape down the sides of the bowl. Add the flour mixture to the butter and sugar mixture and beat until roughly combined.
• Scrape down the sides of the bowl. Blend in the milk and vanilla extract, beat for one minute or until combined and smooth.
• Beat the egg whites until they form stiff peaks.
• Fold the egg whites into the cake batter until combined. Do this gently so as to not deflate all of the egg whites, but also make sure it's totally combined. Scrape down the sides of the bowl.
• Split the batter evenly into 8 different small bowls. Whisk the food coloring into each bowl. You will need: red, pink, orange, yellow, green, blue, light blue, and purple. You can skip the pink or light blue if you want to do fewer layers; just split the batter into 6 or 7 bowls. You will need more food coloring than you think to get the right hue. The cake will lighten as it bakes so the color needs to be very saturated to stay vibrant. Add a few drops at a time until you reach your desired tone.
• Prepare four round baking pans. You can use 8- or 9-inch cake pans. Grease the entire pan, then dust with flour, shaking off the excess. Cut a round of parchment paper to fit on the bottom of each pan. This ensures that it will come out completely clean.
• Pour four of the batters into the four prepared pans. Smooth the top as best as you can. Bake at 360 F for 10 to 15 minutes.
• Remove the cakes from the oven, cool in the pan for 2 minutes. Turn them onto a cooling rack to complete cooling. Peel the parchment paper off of the bottom of the cake. Prepare the pans again for the next four colors and repeat with the remaining batters.
• Once the cakes have completely cooled (about 20 minutes), trim the tops to ensure even layers.
• Cover with plastic wrap and freeze on a flat surface.
• When the cakes have been completely frozen, you can start assembling. Make sure you have the cakes in the order. Add the purple layer to a cake board or just right onto your cake plate. Use a dollop of icing under the first layer to help it stick to the cake board or plate.
• Add frosting on top of the layer. Do a thick edge so there won't be any gaps when it is stacked. Add another layer of cake and repeat with the icing. Continue until all of the layers have been stacked.
• Do a crumb coat of the entire cake. Add more icing to the edges if you have gaps.
• Add your final layer of frosting. Smooth or leave swirly. Style the bottom edge of the cake with more frosting if you wish.
• Serve and enjoy!