Tye Dye Cake Food

HOW TO TIE DYE CAKE

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.

TIE-DYE CHEESECAKE

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-DYED CUPCAKES

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.

HOW TO MAKE A TIE DYED CAKE

Steps:

• Pour the cake mix into a mixing bowl. Add the clear soda and whisk until the cake mix has completely dissolved in the soda. (You will see a bit of foam in the beginning, but don't worry, this will go away as you continue to whisk).
• Do not follow the box instructions for cake if you are using a boxed cake mix. Just use the powdered cake mix.
• Divide the batter into six bowls. Make sure you give Bowl 1 the most batter and gradually decrease your batter amount in each consecutive bowl. Bowl 6 should contain the least amount of cake mix.
• Choose your desired colors. Squeeze about a dime (10 pence) sized (0.705 inch or 17.91 mm) amount of one color in Bowl 1. Continue doing this with the other colors for the rest of the bowls. Mix the colors into the cake mix.
• Pour half of Bowl 1 into the middle of the baking pan. Don't worry about spreading it out.
• Pour half of Bowl 2 directly on the top middle of the first layer. Continue doing this with bowls 3 to 6. After you pour in your last bowl, you should see that the cake mix starts to take the shape of the baking pan.
• Repeat this layering for the second baking pan, but reverse the order of the colors. This will add visual texture to the cut cake.
• Bake at 350ºF/180ºC for about 15 to 20 minutes.
• Stick a toothpick into the middle of the cakes to make sure it is done baking. If the toothpick comes out clean, then it's finished!
• Remove from the oven and leave to cool.
• Serve. If wished, frost the cake. Otherwise, it's fine on its own, as the many colors will make it interesting enough.

TYE-DYE CAKE

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.