Rainbow Sherbet Cake Recipes

RAINBOW SHERBET CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans.
• In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and add the vanilla. Add one egg at a time, mixing between each addition. In another bowl, sift the cake flour, all-purpose flour, salt and baking powder. Mix together the milk, lemon juice and lemon zest. Set the mixer to the to the lowest speed, and alternate adding the flour mixture and the milk mixture a little bit at a time, starting and ending with the dry mixture. Scrape down the bowl to make sure all the ingredients are fully combined. Separate the batter evenly into three mixing bowls. Use the food coloring to color one bowl bright green, one bright orange and the last bright pink.
• Scoop each of the colors randomly into each pan. Use a small knife or spatula to swirl the colors into the cake to create a marble effect. Bake until cooked through, 45 minutes.
• Cool the cakes for 20 minutes.
• Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top. The cake will look colorful and marbled when cut.
• In an electric mixer fitted with a paddle attachment, cream the butter. Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed. Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts. Color one green, one orange and the last pink. Put all three frosting colors in a pastry bag. When piped, the colors will blend together.

RAINBOW SHERBET CAKE

Steps:

• Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

SHERBET RAINBOW

Steps:

• Line a 9-in. round pan with waxed paper. Firmly press the lime sherbet into a 1-in. ring around the edge of pan. Smooth inside of the ring with a metal spatula or butter knife. Immediately form rings with orange and raspberry sherbet. Smooth inside ring; fill in center with lemon sherbet. Freeze overnight or until firm. Loosen edge with a knife. Invert onto a 12-in. square piece of waxed paper. Remove waxed paper from top of sherbet. Cut in half. Press two halves together, forming a half circle. Smooth rounded edge. Transfer rainbow, cut side down, to a freezer-proof serving platter. Just before serving, spoon whipped topping "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.

RAINBOW SHERBET PIE

Steps:

• Spread sherbet in pie crust. Cover and freeze 2 hours.
• Spread whipped topping over sherbet. Garnish with fruit and orange peel. Store covered in freezer.

RAINBOW SHERBET ANGEL FOOD CAKE

Steps:

• Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

RAINBOW SHERBET ROLL

Steps:

• Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
• Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
• Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
• Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.

RAINBOW BIRTHDAY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper.
• Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
• Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting.
• Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple.
• Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm.
• Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.

RAINBOW SORBET CAKE

Steps:

• Heat oven to 185 degrees. Cut a 7-inch circle from a 10-inch square of 1/4-inch-thick cardboard or Foamcore. Set circle aside to use for bottom of cake, and reserve the cut-out square as a template. Cut three 11-by-17-inch rectangles out of parchment paper, and set parchment aside.
• Fill a medium saucepan with 2 inches of water, and bring to a simmer. Place sugar and egg whites in the bowl of an electric mixer. Hold bowl over simmering water, and whisk until warm to the touch and sugar has dissolved, about 3 minutes.
• Using the whisk attachment, beat egg whites on medium speed until stiff and glossy, about 4 minutes; do not overbeat.
• Place the template over one end of a piece of parchment. Scoop 1 cup egg-white mixture into the center. Using an offset spatula, spread the mixture into an even layer. Remove the template. Make another disk on other end of parchment. Create three more disks on remaining two pieces of parchment. Slide each piece of parchment onto a 11-by-17-inch baking sheet.
• Transfer the meringue disks to the oven, and bake 1 1/2 hours, making sure they don't brown. Turn off heat, and let the disks dry completely in oven, 6 hours to overnight.
• Place one meringue disk on the reserved 7-inch cake round. Using a gelato paddle or a large spoon, build up an even layer of mango sorbet on top of the disk. Top with a second meringue disk. Continue the layering process, returning cake to the freezer to harden, as needed. Use remaining grapefruit, raspberry, and green-apple sorbets and the meringue disks. Top with a disk. Transfer cake to freezer, and freeze until hardened. Let soften slightly before serving. Serve with a spoon in bowls.

RAINBOW SHERBET CAKE

Steps:

• Slice angel food cake crosswise to make four layers.
• Wash and dry the angel food cake pan, then line it with wax paper.
• Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
• Repeat with remaining cake layers and lime and orange sherbets.
• Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
• When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
• Serve and enjoy!
• You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.