Rainbow Cookie Cake Recipes

Steps:

• Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
• Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
• Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
• Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
• When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.

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.

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.

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/.