RAINBOW BUNDT CAKE
This whimsical rainbow cake doesn't require any special equipment -- just a simple Bundt pan. Dyed shredded coconut achieves those iconic ROYGBIV blocks of color -- so no painstaking decorating necessary.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour a 12-cup bundt pan.
- Sift the flour and salt into a medium bowl. Whisk together the milk, vanilla, whole eggs and yolk in a second medium bowl until combined. In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. With the mixer running, pour in the sugar 1/4 cup at a time; beat until light and fluffy, about 5 minutes. Turn the mixer off and scrape the sides of the bowl to insure the ingredients are incorporated. Turn the mixer to low, add the flour mixture 1/4 cup at a time and beat for about 30 seconds. Add the egg mixture gradually and beat until the batter is combined, about 3 minutes.
- Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the pan in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, about 1 hour. Cool the cake in the pan on a rack, 10 to 15 minutes. Invert the cake onto a rack to cool completely.
- Meanwhile, open 6 small resealable plastic bags. To the first bag, add 3/4 cup of the coconut and 10 drops red food coloring. To the second bag, add 3/4 cup coconut, 5 drops red food coloring and 5 drops yellow food coloring to make orange. To the third bag, add 3/4 cup coconut and 10 drops yellow food coloring. To the fourth bag, add 1/4 cup coconut and 5 drops green food coloring. To the fifth bag, add 1/4 cup coconut and 5 drops blue food coloring. To the sixth bag, add 1/4 cup coconut, 3 drops red food coloring and 2 drops blue food coloring to make purple. Seal all the bags, pressing out as much air as possible. Press and shake the sealed bags until all the coconut is coated in food coloring. Add more food coloring if you desire a richer color. Empty the bags into stripes on a baking sheet. Let stand, uncovered, for 1 hour to dry out slightly. If not using the coconut immediately, store in an airtight container until ready to use.
- Turn the cake over with the flat side facing up and trim it with a serrated knife to make level. Set the cake trimmed-side down on a work surface. Cut the cake in half from top to bottom so you have 2 semi-circles. Stand up the cake pieces like 2 arches and push them together back-to-back to make 1 arch. Trim as needed so they line up evenly and can stand on their own. Lay the cake pieces back down on their flat sides. Using a butter knife or offset spatula, cover the cake pieces with frosting on all sides except the bottoms.
- Press a stripe of purple coconut into the frosting on the inside curve of one of the cake semi-circles. Add a 1-inch stripe of blue coconut next to the purple stripe. Continue with the green, yellow and orange coconut, leaving an empty space on the outer edge of the semi-circle where the red coconut will go. Repeat with the other cake piece and colored coconut. Carefully stand up both cake pieces again. Spread the flat, cut side of one of the cake pieces with frosting and carefully push it together with the cut side of the second cake piece. Spread the remaining frosting over the seam where the pieces come together. Press a stripe of red coconut over the frosted seam, completing the rainbow. Using a metal spatula and your hands, carefully transfer the cake to a serving platter.
- Using scissors or kitchen shears, cut each marshmallow in half along the equator. Adhere the sticky cut sides to the platter and other marshmallows to build clouds on the sides of the cake.
- When ready to serve, separate the halves again and slice each half into wedges.
RAINBOW BUNDT® CAKE
I wanted something unique and fun for my grandson's birthday. I initially thought about doing a rainbow layer cake, but thought I might be able to achieve an actual rainbow arc if I used a fluted tube pan (such as Bundt®). I was thrilled when we sliced this and I saw how vibrant and arc-shaped the rainbow turned out. And my little guy was delighted with it ... he thought I was magic!
Provided by GoosesGirl94
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 2h15m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65 g, Cholesterol 83.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.6 g, Sodium 472.9 mg, Sugar 50.7 g
RAINBOW CAKE WITH CLOUDS
Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. -Janet Tigchelaar, Jerseyville, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix according to package directions. Transfer 1-1/3 cups batter to prepared pan; spread evenly. Remove an additional 2 tablespoons batter to a small bowl; reserve., Divide remaining batter into six separate bowls, tinting each with food coloring to make the following: 2 tablespoons purple batter, 1/4 cup blue batter, 1/3 cup green batter, 1/2 cup yellow batter, 2/3 cup orange batter, and the remaining batter red., Fill six small food-safe plastic bags with a different color batter. Cut a small hole in a corner of the red batter bag; pipe a wide ring onto white batter to within 1/2 in. of pan edges. Pipe a ring of orange in the middle of the red ring, leaving some red visible on each side. Repeat by piping remaining colors in the middle of the previous layer, in rainbow color order. (Each ring will be narrower than the previous layer.) Fill a bag with reserved white batter; pipe over purple ring only. , Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Remove cake from pan; place on a serving plate. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cake with whipped cream clouds.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
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