How To Tie Dye Cake Recipes

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HOW TO TIE DYE CAKE



How To Tie Dye Cake image

Making this beautiful tie dye cake recipe is so much easier than you think. Also, it's easily adapted to make a tie dye sheet cake or even tie dye cupcakes. Finish it off with the icing of your choice!

Provided by Jacqueline

Time 41m

Number Of Ingredients 2

1 Box vanilla cake mix + ingredients to make it (from the box)
Gel food coloring (colors of choice)

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.

Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 381 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

TIE-DYED CUPCAKES



Tie-Dyed Cupcakes image

Take a trip back to the sixties with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!- Gwyndolyn Wilkerson, Kyle, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1-1/2 dozen.

Number Of Ingredients 5

1 package white cake mix (regular size)
1-1/2 cups (12 ounces) lemon-lime soda
Neon food coloring
1 can (16 ounces) vanilla frosting
Colored sprinkles

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.

Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.

TIE DYE CAKE



Tie Dye Cake image

This tie dye cake is not difficult to prepare because you start with a cake mix and canned frosting. Get the cool colors with McCormick® Assorted NEON! Food Colors & Egg Dye.

Provided by McCormick

Categories     Cake and Cupcakes,

Yield 12

Number Of Ingredients 7

1 package (2-layer size) white cake mix
1 tsp McCormick® Pure Vanilla Extract
McCormick® Assorted NEON! Food Colors & Egg Dye
1 tsp McCormick® Raspberry Extract
1/4 tsp McCormick® Pure Lemon Extract
1/4 tsp McCormick® Pure Orange Extract
2 cans (16 ounces each) white frosting

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.

Nutrition Facts : Calories 521 Calories

TIE-DYE CAKE ROLL



Tie-Dye Cake Roll image

This colorful jelly roll-inspired cake features a groovy tie-dye design that's easy to achieve and sure to impress. The trick to creating a clean cake spiral is to "train" the cake by tightly rolling it while still warm in a kitchen towel, which prevents cracking and makes it easy to re-roll once cooled. Kids can help with swirling together the colorful batter with a toothpick to create a marbled effect and rolling up the vanilla frosting-filled cake. Frosting roses and a shower of colorful rainbow sprinkles are the perfect finishing touches for this beautiful and festive dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Nonstick cooking spray
6 large eggs, separated, at room temperature
1 1/2 cups confectioners' sugar, plus more for dusting
1/4 cup whole milk
1/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Red, orange, yellow, green, blue and purple gel food coloring (see Cook's Note)
1 cup granulated sugar
1 tablespoon light corn syrup
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar
Pinch kosher salt
2 very clean large egg whites, at room temperature (see Cook's Note)
1/4 cup rainbow sprinkles, plus more for sprinkling

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.

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