Tie Dyed Cake Recipes

HOW TO TIE DYE CAKE

Steps:

• 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.
• 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 each bowl until the desired color is achieved for each bowl.
• In the cake pan, scoop ¼ cup cake mix batter (first color) and pour into pan. This will be your "base color." (If you are using a long pan, place two round scoops, so there are two round scoops side-by-side.)
• Drop the next color in a ¼ cup scoop on top of the base color. Repeat process with all colors, pouring them on top of each other, until the cake mix is gone.
• Bake cake according to package directions. Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when a toothpick inserted into the middle is clean. Cool completely before assembling and icing.

HOW TO MAKE A TIE DYED CAKE

Steps:

• Pour the cake mix into a mixing bowl. Add the clear soda and whisk until the cake mix has completely dissolved in the soda. (You will see a bit of foam in the beginning, but don't worry, this will go away as you continue to whisk).
• Do not follow the box instructions for cake if you are using a boxed cake mix. Just use the powdered cake mix.
• Divide the batter into six 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.
• Choose your desired colors. Squeeze about a dime (10 pence) sized (0.705 inch or 17.91 mm) amount of one color in Bowl 1. Continue doing this with the other colors for the rest of the bowls. Mix the colors into the cake mix.
• Pour half of Bowl 1 into the middle of the baking pan. Don't worry about spreading it out.
• Pour half of Bowl 2 directly on the top middle of the first layer. Continue doing this with bowls 3 to 6. After you pour in your last bowl, you should see that the cake mix starts to take the shape of the baking pan.
• Repeat this layering for the second baking pan, but reverse the order of the colors. This will add visual texture to the cut cake.
• Bake at 350ºF/180ºC for about 15 to 20 minutes.
• Stick a toothpick into the middle of the cakes to make sure it is done baking. If the toothpick comes out clean, then it's finished!
• Remove from the oven and leave to cool.
• Serve. If wished, frost the cake. Otherwise, it's fine on its own, as the many colors will make it interesting enough.

TWO-TIERED TIE-DYED ORANGE CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Spray the bottom and sides of three 10-inch round cake pans and three 6-inch round pans; dust with flour, and tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla and orange zest.
• Transfer the creamed mixture to a very large mixing bowl, then alternate folding the flour mixture and the milk into the batter with a large whisk or spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth.
• Divide the cake batter among 6 different bowls and color each with a different rainbow color using gel food coloring. Add 1 color batter to each of 6 large pastry bags without tips. Add the batter evenly to all the pans by snipping the ends of pastry bags and piping into the center of each pan with 1 color, then repeating with the remaining colors, taking care to always pipe the batter directly into the center of the pan.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the centers comes out mostly clean with some moist crumbs sticking to it, 20 to 30 minutes (the 6-inch cakes will be closer to 20 minutes; the 10-inch cakes will be closer to 30). Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• For the American buttercream: In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, confectioners' sugar, milk, vanilla if using, and salt. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. It it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for 24 hours, or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
• For the royal icing: Using a stand mixer fitted with the whisk attachment, whip most of the confectioners' sugar with the egg whites and lemon juice. Whip until the royal icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more confectioners' sugar. If it is too stiff, add a bit of water, drop by drop. Add a few drops of food coloring and keep whipping until you have the shade you want.
• To store royal icing, scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. (Don't cut the bag until you're ready to use it, and don't overfill the bag¿you want enough room to tie the back of the bag off to keep the royal icing airtight.)
• To assemble the cake: Use a serrated knife to level off the tops of any cakes that may have domed during baking. Place a 10-inch cake layer onto a cardboard cake board and spread about 3/4 cup buttercream in an even layer on top. Top with another 10-inch cake layer and repeat until all 10-inch layers are stacked. Use the buttercream to spread a thin even crumb coat on the side and top of the cake. Repeat this process with the 6-inch layers and place both cakes in the fridge so the frosting sets, about 30 minutes.
• Roll 3 pounds fondant into a circle about 1/4-inch thick. Drape over the top of the 10-inch cake and use a fondant smoother to adhere and smooth the sides and top. Use a paring knife to make a small "x" in the top of the cake to remove any air trapped inside as you smooth the fondant. Use a pizza cutter to trim the excess fondant from the bottom of the cake. Repeat this process with the 6-inch cake using the remaining 2 pounds fondant.
• Into the center of the 10-inch cake, insert 5 large wide plastic straws straight down through to the bottom (these will support the 6-inch cake on top, so make sure the straws are arranged in a circle no bigger than 6-inches in diameter). Trim the straws with scissors so they are flush with the top of the cake. Stack the 6-inch cake on top of the 10-inch cake. Fit a small round tip onto the pastry bag with the royal icing, then pipe a border along the bottom of both cakes. Adhere dragees in a scattered pattern all over the cake using tiny dots of royal icing. Roll a small piece of fondant and cut as many leaves as you like, then adhere to the cake with a tiny dab of water or royal icing. Sprinkle the entire cake with edible glitter.

TIE DYE CAKE

Steps:

• Prepare cake mix as directed on package, using egg whites. Divide batter evenly among 4 medium bowls. Add vanilla and 20 drops (about 1/4 teaspoon) neon purple food color to first bowl. Add raspberry flavor and 20 drops (about 1/4 teaspoon) neon blue food color to second bowl. Add lemon extract and 20 drops (about 1/4 teaspoon) neon pink food color to third bowl. Add orange extract and 20 drops (about 1/4 teaspoon) neon green food color to fourth bowl. Stir until batters are evenly tinted.
• Drop tablespoonfuls of batter randomly into 2 greased and floured 8-inch round cake pans. Bake as directed on package. Cool cakes on wire rack.
• Fill and frost cake layers with white frosting.

TIE-DYE MACARON CAKE RECIPE BY TASTY

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!

TIE DYE POKE CAKE

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.

TIE-DYED ANGEL FOOD CAKE

Steps:

• Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
• In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
• Divide the batter evenly among three small bowls.
• Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
• Layer the batters in a 10-inch tube pan (anything smaller will overflow).
• Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
• Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
• Don't underbake.
• Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
• Leave to cool for 2 hours.
• Run a knife around the edges to release and place on the serving platter.
• Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
• Drizzle over cake.
• Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
• Pipe a ribbon and bow on each candy square to look like a present.
• Arrange on top of the cake.
• Store loosely covered at room temperature.

"TIE-DYE" CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among 6 medium bowls. Add a different food color to each bowl to make red, orange, yellow, green, blue and purple. Place 1 level teaspoon of each color batter into each muffin cup, layering colors in order of rainbow-red, orange, yellow, green, blue and purple. Do not stir! Each cup will be about half full.
• Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow and 1 blue with food colors. Refrigerate about 30 minutes.
• In large (16-inch) disposable decorating bag fitted with #6 star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from tip of bag. Do not mix colors together. Starting at 12 o'clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations, working toward center and ending in small peak. Store loosely covered.

TIE-DYED CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and soda. Beat on low speed 30 seconds. Beat on medium 1 minute. Divide batter among five bowls. Add a few drops of food coloring to each bowl; stir just until combined., Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. Layer with remaining colored batter until muffin cups are two-thirds full., Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost tops and decorate with sprinkles.