Tye Dye Cake Recipes

Steps:

• 1. Pour cake mix into a mixing bowl add 12oz.soda and whisk until batter has dissolved in the soda.( you will see abit of foam in the beginning,but dont worry,it will go away as you continue to whisk.)
• 2. Seperate your batter into 6 small 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.
• 3. Choose your 1st color and squeeze about a dime sized amount into bowl,continue doing this with your other colors,for bowls 2-6.Mix well,until colors are bright.
• 4. Take contents of bowl 1 and pour half its contents into the middle of the baking pan.Do not worry bout spreading it out.
• 5. Pour half the contents of bowls 2 directing on top,and in the middle of your 1st layer.Continue doin this with bowls 3-6.After your pour in your last bowl,you should see that the batter is starting to take the shape of the baking pan.Take the rest of your contents and pour into second baking pan.Bake at 350* for 15-20 minutes or until toothpick comes out clean.

Steps:

• 1. Follow the instructions on the box. After mixing all ingredients pour 3/4 cup of batter into 6 small bowls.
• 2. Add food coloring to each bowl as follows. Red: 15 drops red, Orange: 5 drops yellow and 2 drops red, Yellow:8 drops yellow, Blue:14 drops blue, Green: 11 drops green, and Purple: 7 drops red and 2 drops blue.
• 3. In a 13X9 pan pour red batter into center. Shake pan to even out batter. Pour orange into center of red and shake to even out batter, repeat this step with yellow, green, blue, and purple.
• 4. Bake at 350 for 30 min. Let cake cool and then frost. Enjoy!

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool in pan on cooling rack 20 minutes.
• Meanwhile, in 3 separate bowls, pour 1/3 cup of the boiling water over each flavored gelatin; stir until gelatin is dissolved. Poke warm cake every inch with wooden skewer halfway into cake, twisting skewer back and forth. Pour each color gelatin randomly over cake, allowing gelatin to fill in holes. Cool completely, about 1 hour.
• Frost cake. With decorating gels, draw vertical lines 1/4 inch apart on frosting, alternating colors. Pull fine-tip paintbrush in straight line across all colors. Repeat, working back and forth from one side of cake to the other to create a tie-dye effect.
• Roll fondant to 1/8-inch thickness; cut into rounds and flower shapes. Insert toothpicks halfway into cutouts; decorate cake slices as desired.

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.