4 rainbow recipes to add a little color to your desserts!
published on 26 June, 2019 at 16:23
1. Chocolate Heart Bundt Cake
INGREDIENTS
For the Rainbow Heart Cake.
450g Caster Sugar
80ml Cooking Oil
2 Tsp Vanilla Extract
500g Butter
6 eggs
120ml milk
6 Tsp Baking Powder
525g Sieved Plain Flour
Food Colouring: 6 colours *
For the Chocolate Bundt Cake.
115g Chocolate
100ml Cream
340g Flour
315g Caster Sugar
55g Cocoa Powder
4 Tsp Baking Powder
40ml Cooking Oil
2 Tsp Vanilla Extract
225g Butter
225ml Water
3 Eggs
For the Chocolate Ganache Topping:
300g Chocolate
200ml Cream
METHOD
For the Rainbow Heart Cake.
450g Caster Sugar
80ml Cooking Oil
2 Tsp Vanilla Extract
500g Butter
6 eggs
120ml milk
6 Tsp Baking Powder
525g Sieved Plain Flour
Food Colouring: 6 colours *
For the Chocolate Bundt Cake.
115g Chocolate
100ml Cream
340g Flour
315g Caster Sugar
55g Cocoa Powder
4 Tsp Baking Powder
40ml Cooking Oil
2 Tsp Vanilla Extract
225g Butter
225ml Water
3 Eggs
For the Chocolate Ganache Topping:
300g Chocolate
200ml Cream
METHOD
- For the Rainbow Heart Cake.
- Beat together the sugar, cooking oil, butter and vanilla extract for the rainbow heart cakes until light and fluffy.
- Add in the eggs and again beat until combined.
- Gradually combine in the flour and baking powder taking care not to work too much.
- Separate this batter into 6 equal amounts and add in the food colouring to make 6 vidbrant colours, I chose red, orange, yellow, green, blue and purple.
- Place these six coloured batter mixes into 6 sandwich bags or piping bags.
- Line a 38cm by 27cm baking tray with baking parchment and spray with baking spray.
- Then alternate lines of each colour into the baking tray.
- Repeat with the same colours on a second layer.
- Bake in the oven at 170°C or 340°F for 14-16 mintues.
- Flip out of the tray onto another sheet of baking parchment, remove the baking parchment from the bottom and then freeze for an hour.
- Remove from the freezer and trim off the golden layer caused by the cooking to show the vibrant colours.
- Then cut into heart shapes that fit inside your Bundt tin.
- For the Chocolate Bundt Cake.
- Melt together the cream and chocolate for the Bundt cake and set aside.
- Beat together the flour, sugar, baking powder, cocoa powder, oil, water, eggs and butter for the bundt cake until light and fluffy.
- Add in the ganache we made and again beat to combine.
- Take a 25cm Bundt tin and spray with baking spray.
- Add 200g of the chocolate batter to the bottom and spread out.
- Bake in the oven at 170°C or 340°F for 10 mintues.
- Spread a little more of the chocolate batter to the baked cake and then arrange the rainbow hearts in upside down.
- Place the remaining chocolate batter in a piping bag and fill around the hearts being careful not to dislodge or leave air gaps.
- Tap gently and flatten then bake in the oven at 170°C or 340°F for 40 mintues.
- Allow to rest after removing from the oven for 15 minutes then remove from the bundt tin.
- For the Chocolate Ganache Topping:
- Melt together the cream and the chocolate for the ganache topping and nap over the top oof the cake
*Different food colours require differing amounts so work it based on your eye.
2. Rainbow Ice Cream Sandwich With Rainbow Cookie Roll
INGREDIENTS
400g flour
1 large egg
1/4 tsp baking soda
1/4 tsp salt
220g butter
170g sugar
1 tsp vanilla extract
ice cream
rainbow colours
1 large egg
1/4 tsp baking soda
1/4 tsp salt
220g butter
170g sugar
1 tsp vanilla extract
ice cream
rainbow colours
METHOD
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined.
- With the mixer on low, add one-third of the flour mixture and mix to combine. Add the second third of the flour and continue mixing on low speed.
- Add the final third of the flour mixture beating just until combined.
Pour the mixture out onto a work surface and knead with your hands - until the dough is no longer crumbly and you are able to form a tight ball, 3 to 5 minutes.
- Cover the dough in plastic wrap and chill in the fridge for at least 1 hour and preferably 3 hours.
- Roll out your cookie dough so that it’s skinnier at one end, and wider at the other. This should be like an elephant trunk.
- Cut the dough off into even pieces.
- Place a few drops of different food colour paste onto each piece of cookie dough. Massage the colour through. The smallest color should be purple, the next larger should be blue, then green, then yellow, then orange, and the largest should be red.
- Shape each cookie dough into a flat rectangles. Then, wrap them each individually in plastic wrap (except for the purple!). Transfer cookie dough wrap pieces into the fridge.
- Roll your purple cookie dough piece so that it’s the shape of a long cylinder. Cut the edges so that they’re nice and clean.
- Transfer to the freezer for 20 minutes.
- Once your purple piece is frozen, take it out of the fridge. Then, sprinkle flour onto your bench and roll out your blue cookie dough so that it’s 3-4mm thin. Take your purple cookie dough and place it right on top. Trim the sides of the blue if needed. Then, roll the blue douh entirely around the purple. Place back on the tray and freeze for 15-20 minutes.
- Repeat the previous 2 steps with green, then yellow, then orange, and finally red.
- Freeze for 2 hours.
- Once set, remove from freezer. Then, preheat a moderate oven (175C/350F)
- Cut of the uneven edges and discard. Then, cut your log so that they’re 3mm thick. Place each cookie piece on a baking sheet lined with parchment paper, and bake for 8-10 minutes.
- Remove from oven and allow cookies to completely cool.
- Remove ice cream from the freezer. Then, use a cookie cutter that’s the same size as the rainbow cookie you’re working with. Press the cookie cutter down into the ice cream, then twist, and pull it out.
- Then, press the ice cream down onto one rainbow cookie. Place another rainbow cookie on top.
- Do this with the rest of your cookies!
3. Rainbow Heart Cookies
INGREDIENTS
¾ cup unsalted butter
1¼ cups confectioners’ sugar
1 tsp pure vanilla extract
Pinch of salt
3 egg yolks
2 ½ cups cake flour
Food colors
Sprinkles
Egg wash: 1 egg white & 1 teaspoon water
1¼ cups confectioners’ sugar
1 tsp pure vanilla extract
Pinch of salt
3 egg yolks
2 ½ cups cake flour
Food colors
Sprinkles
Egg wash: 1 egg white & 1 teaspoon water
METHOD
- Soften the butter and vanilla until creamy like mayonnaise without lumps.
- Mix in confectioners' sugar.
- Stir in vanilla, salt, and egg yolks.
- Fold in cake flour.
- Transfer to clean working surface and knead.
- Make rainbow color dough. (the portion of each color is explained in the video.)
- Chill in the refrigerator for 1 hour.
- Roll out red, orange, yellow, green, blue, and violet cookie dough. The thickness of each cookie dough sheet should be adjusted to the size of your cookie cutter.
- Pile up six rainbow sheets brushing egg wash between the sheets.
- And let set in the refrigerator for 1 hour.
- Slice the rainbow sheet. The width should be smaller than the height of your cookie cutter.
- Turn each rainbow cookie dough brick, so that you can see the rainbow layers. And make rainbow hearts with a heart cookie cutter.
- And let set in the refrigerator for 1 hour.
- Pile up the rainbow hearts applying egg wash as a glue between the hearts. And freeze for 1 hour.
- Now carefully cover the rainbow heart cookie roll with small pieces of vanilla dough and make a cylinder. And let set in the refrigerator for 1 hour.
- Brush the dough with egg wash and roll in the bed of rainbow sprinkles.
- Slice the dough and let set in the refrigerator for 30 minutes. Then bake for 10-11 minutes at 335 F. (170 C.), or until light brown.
- The well-baked cookies should taste like delicious French sable cookies since I used the same ingredients with my other sable cookies.
- Let cool on the pan for 5 minutes. Then transfer to a wire rack and completely cool.
4. Rainbow Cake Roll
INGREDIENTS
5 egg yolks
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
100g raspberries
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
100g raspberries
METHOD
Beat egg yolks until thickened and lightened, gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest continue to beat until thick and light yellow. Beat egg whites until soft peaks form then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Divide batter into 6 portions and tint each portion a different colour of the rainbow. Place batter into individual ziplock bags or a pastry bags Prepare a cookie sheet by lining it with waxed or parchment paper. Draw stripes with the batter onto the parchment, decide whether you want to have long lengthways (parallel) stripes or short perpendicular stripes. Keep in mind that if you make a rectangle shape you will be rolling from the long end. My cake covered about 15"x12" and I used up almost all the batter.
Baked at 375F for about 10-12 minutes until a toothpick inserted comes out clean, the cake is firm to the touch and the edges may be just the slightest bit brown (you don't want the whole cake to be brown, that is overcooked). Remove from oven and allow to cool slightly.
Flip the cake over onto a clean damp cloth and remove the parchment paper carefully. Place a second dampened cloth over the cake and flip the cake back over to expose the "good" side (side next to parchment paper). Remove the top cloth and then roll up the cake into the cloth and allow to cool completely. Unroll and fill with cream and raspberries then re-roll cake. Refrigerate for 1-2 hours to chill completely and allow the filling to set. Keep refrigerated.
Baked at 375F for about 10-12 minutes until a toothpick inserted comes out clean, the cake is firm to the touch and the edges may be just the slightest bit brown (you don't want the whole cake to be brown, that is overcooked). Remove from oven and allow to cool slightly.
Flip the cake over onto a clean damp cloth and remove the parchment paper carefully. Place a second dampened cloth over the cake and flip the cake back over to expose the "good" side (side next to parchment paper). Remove the top cloth and then roll up the cake into the cloth and allow to cool completely. Unroll and fill with cream and raspberries then re-roll cake. Refrigerate for 1-2 hours to chill completely and allow the filling to set. Keep refrigerated.
4 oz (125g) cream cheese softened
1/2 cup white sugar
1/2 tsp vanilla
3/4 cups heavy whipping cream
DIRECTIONS:
1. In a small bowl beat whipping cream until thick and set aside.
2. In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream.
1. In a small bowl beat whipping cream until thick and set aside.
2. In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream.
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