Tye Dye Cake Recipes

TIE-DYE CHEESECAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.
• For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
• Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
• Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

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.

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-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.

TYE-DYE CAKE

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.

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.

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.