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 ROLL
This colorful jelly roll-inspired cake features a groovy tie-dye design that's easy to achieve and sure to impress. The trick to creating a clean cake spiral is to "train" the cake by tightly rolling it while still warm in a kitchen towel, which prevents cracking and makes it easy to re-roll once cooled. Kids can help with swirling together the colorful batter with a toothpick to create a marbled effect and rolling up the vanilla frosting-filled cake. Frosting roses and a shower of colorful rainbow sprinkles are the perfect finishing touches for this beautiful and festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the tie-dye cake: Position a rack in the center of the oven and preheat to 375 degrees F. Spray the bottom and sides of a 17 1/2-by-12 1/2-inch rimmed baking sheet with cooking spray, line the bottom with parchment paper and spray the parchment.
- Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until light and foamy, 1 to 2 minutes. Add 1/2 cup of the confectioners' sugar, increase the speed to medium high and continue to beat until shiny stiff peaks form, 3 to 4 minutes.
- Meanwhile, whisk the milk, oil, vanilla and egg yolks in a medium bowl. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar into a large bowl. Whisk the egg yolk mixture into the flour mixture until smooth and thick. Divide the batter between 6 small bowls. Tint each bowl a separate color with 1 to 2 drops of gel food coloring: red, orange, yellow, green, blue and purple. Stir each batter until no streaks remain. Divide the whipped egg white mixture between the 6 bowls (about 1/2 cup each), then gently fold until the batters are fluffy and no streaks remain.
- Drop large spoonfuls of the batter on the prepared baking sheet, alternating between the colors and making sure the batter reaches the edges of the baking sheet. Drag a toothpick or wooden skewer through the colors to create a marble-like tie-dye effect; do not overmix or the colors will become muddy. Bake until the cake springs back when gently pressed, about 12 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife. Lay a clean non-terry cloth kitchen towel over the cake. Place a second baking sheet on top of the towel. Holding the baking sheets together, flip the cake to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely, about 45 minutes.
- For the vanilla frosting: Fill a medium saucepan about one-third full with water and bring to a boil over medium-high heat. Whisk the sugar, corn syrup, vanilla, cream of tartar, salt, egg whites and 3 tablespoons water in a large glass or metal bowl heatproof (see Cook's Note).
- Set the bowl over the saucepan, but not touching the water. Beat the mixture with a handheld electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. Increase the speed to medium high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more.
- While the frosting is still slightly warm, start to assemble the cake. Spoon about 3/4 cup of the frosting into a pastry bag fitted with an open-star pastry tip. Set aside.
- Gently unroll the cake, then spread on the remaining frosting (about 1 1/2 cups) with an offset spatula, leaving a 1/4-inch border around the edges. Top with the rainbow sprinkles. Starting at a short end, roll up the cake into a spiral and transfer it seam-side down to a cutting board. Use a dry pastry brush to brush away any confectioner's sugar on the cake roll as needed. Trim the ends with a serrated knife, then transfer to a platter. Pipe small rosettes and stars of frosting on top of the cake roll, then top with more sprinkles. Set aside at room temperature until the frosting is set and completely cool, about 30 minutes. The cake roll can be refrigerated for up to 3 days.
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
More about "easy tie dye cake recipes"
HOW TO MAKE TIE DYE CAKE - LITTLECOOKSREADINGBOOKS.COM
Web Jan 19, 2020 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 …
From littlecooksreadingbooks.com
4.8/5 (11)Total Time 41 minsCuisine AmericanCalories 196 per serving
From littlecooksreadingbooks.com
4.8/5 (11)Total Time 41 minsCuisine AmericanCalories 196 per serving
- 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.
- Drop 1-2 drops of gel food coloring into each different bowl. Mix each bowl until the desired color is achieved for each bowl.
EASY TIE DYE CAKE {SHIRT CAKE} - CAKEWHIZ
Web Feb 19, 2021 Make tie dye design- Fill 4 piping bags with 4 different colored icings. Pipe inverted/upside down “6” all over the cake. Position …
From cakewhiz.com
5/5 (3)Total Time 1 hrCategory DessertCalories 752 per serving
From cakewhiz.com
5/5 (3)Total Time 1 hrCategory DessertCalories 752 per serving
- Bake cake in the ugly sweater cake pan.Let it cool down and to room temperature.Then, place it on a large serving plate.
- Use a spatula to frost your cake in white buttercream icing. Don't worry about frosting it neatly. This needs to be a crumb coat.
- Start piping an inverted/upside down "6" all over the cake, as shown by the arrows.Fill all empty space by piping random lines or squiggles.
4TH OF JULY TIE-DYE CAKE (AND CUPCAKES!) - SALLY'S BAKING …
Web Jul 27, 2022 Divide the white batter into three separate bowls. Grab your food coloring and dye your batters any color you choose. I …
From sallysbakingaddiction.com
5/5 (1)Category Cake
From sallysbakingaddiction.com
5/5 (1)Category Cake
- Preheat oven to 350°F (177°C). Spray 9×2 inch round cake pan (or 9-inch springform pan) with nonstick spray.
- Make the cake batter according to my directions (see link in the ingredient list). Divide the white batter into three separate bowls. Grab your food coloring and dye your batters any color you choose. I used 10 drops of red, 10 drops of blue, and left the third bowl plain. Place a separate spoon in each bowl. Scoop large spoonfuls of each batter and layer them into prepared baking pan. It does not have to be pretty. The colors will create a tie-dye effect. See photo above for how my cake looked prior to baking.
- Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- Make the frosting according to my directions (see link for frosting in ingredient list). Frost cooled cake and decorate as desired. Cake stays fresh covered at room temperature or in the refrigerator for 5 days.
COLORFUL HIPPIE TIE DYE | KITCHEN FUN WITH MY 3 SONS
Web May 18, 2020 Preheat the oven to 350 degrees and spray the 3 cake pans with pam baking spray. Combine all cake ingredients into a standing mixer or large mixing bowl and beat until combined. Mix in a few drops of one …
From kitchenfunwithmy3sons.com
From kitchenfunwithmy3sons.com
RAINBOW TIE DYE CAKE - MOM LOVES BAKING
Web Sep 2, 2019 How to Make a Rainbow Tie Dye Cake 1) Prepare two store bought white cake mixes according to the package instructions. 2) Divide batter equally into five bowls. Color each with bowl of batter with color of …
From momlovesbaking.com
From momlovesbaking.com
HOW TO MAKE A TIE DYE CAKE - EVERYDAY SHORTCUTS
Web May 13, 2020 How to Make a Tie Dye Cake 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 …
From everydayshortcuts.com
From everydayshortcuts.com
RAINBOW TIE-DYE SURPRISE CAKE RECIPE - TABLESPOON.COM
Web May 24, 2022 1. Preheat oven to 325°F. Line a 16x4x4.5-inch loaf pan with non-stick aluminum foil or grease with shortening and dust with flour. 2. Make cake batter using two cake mixes, according to package …
From tablespoon.com
From tablespoon.com
RED, WHITE & BLUE TIE DYE CAKE - MOM LOVES BAKING
Web Jul 6, 2014 Grease and flour a 9-inch x 2-inch round cake pan. Divide batter equally into 3 bowls. Leave one bowl of batter plain, with no color. Color one bowl red. Add 10 drops of …
From momlovesbaking.com
From momlovesbaking.com
29 SUMMER CAKES FOR SWEETER PICNICS, BARBECUES, AND BRUNCHES
Web Apr 20, 2023 Ice cream cake, but make it tie-dye. This one starts with a tahini-enriched blondie base; the vanilla ice cream is layered with seedy maple syrup and bands of …
From epicurious.com
From epicurious.com
HOW TO MAKE A TIE-DYE CAKE — INSIDE AND OUT | CRAFTSY
Web Up to 16% cash back Palette (small bowls or plates work fine) Instructions 1. Color Your Batter Divide your cake batter into small bowls, using one bowl for each color. We kept it classic with …
From
From
TIE-DYE PINWHEEL CAKE - KITCHEN FUN WITH MY 3 SONS
Web May 21, 2021 Cake: First, make the cake by following the instructions on the box. Secondly, prepare 6 bowls with portions of the batter in each. Third, place a few drops of …
From kitchenfunwithmy3sons.com
From kitchenfunwithmy3sons.com
HOW TO MAKE A TIE-DYE CAKE - AN EASY PSYCHEDELIC PATTERN - CAKE …
Web Dec 29, 2022 What You Will Need How To Make A Tie-Dye Cake Ingredients for the vanilla cake 2 cups cake flour, sifted 2 1/2 teaspoons baking powder Pinch of salt 4 …
From cakedecorist.com
From cakedecorist.com
TIE DYE CAKE | MCCORMICK
Web The recipe starts with one package of white cake mix, and includes only seven ingredients. Each bite of this tie dye cake mix has a different flavor, and will easily have everyone …
From mccormick.com
From mccormick.com
RAINBOW UNICORN CAKE WITH TIE-DYE RAINBOW CAKE INSIDE - HUNGRY …
Web Jul 21, 2020 Preheat oven to 350 degrees F. Spray a 9-inch by 13-inch cake pan with baking spray. Optionally, line the pan with parchment paper and spray the paper. Divide …
From hungryhappenings.com
From hungryhappenings.com
TIE DYE CAKE (EASTER CAKE) - CRAZY FOR CRUST
Web Mar 28, 2023 How to Make a Tie Dye Cake Mix the cake mix, water, egg whites, oil, sour cream, and vanilla at low speed until combined. Scrape down the bowl and beat the …
From crazyforcrust.com
From crazyforcrust.com
MELISSA OF BAKED BY MELISSA SHARES AN EASY KIDS' TIE-DYE CAKE …
Web Nov 22, 2020 First, preheat the oven to 350 degrees F. Butter three nine-inch round cake pans or line them with wax paper or parchment paper and butter the paper. Then, divide …
From hobokengirl.com
From hobokengirl.com
EASY KETO TIE DYE CAKE – LOW CARB CROCKPOT IDEA – QUICK – …
Web Keto Tie Dye Crockpot Cake. This delicious keto tie dye cake will be your new favorite recipe. Learn how to make a low carb tie dye cake with this easy recipe. Super yummy …
From kimspireddiy.com
From kimspireddiy.com
RAINBOW DRIP TIE-DYE CAKE | READY SET EAT
Web Directions Step one. Preheat oven to 350°F. Spray three 8-inch round pans with baking spray. Step two. Blend both cake mixes, eggs, water, and oil in large bowl with an …
From readyseteat.com
From readyseteat.com
EASY RAINBOW SWIRL TIE DYE CUPCAKES RECIPE - IN THE KIDS' KITCHEN
Web The Easiest Rainbow Swirl Tie Dye Cupcakes Recipe Ingredients 1 box funfetti cake mix PLUS ingredients called for on box Food dyes of choice 1 cup butter 3-4 cups icing sugar …
From inthekidskitchen.com
From inthekidskitchen.com
THE TIE-DYE CAKE RECIPE - BAKED BY MELISSA
Web 2 cups sugar 3 cups all-purpose flour 2 teaspoons pure vanilla extract 4 large eggs 2 teaspoons baking powder ¼ teaspoon sea salt 1 ¾ cups whole milk For the Vanilla …
From bakedbymelissa.com
From bakedbymelissa.com
You'll also love