Rainbowsquares Recipes

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RAINBOW CAKE



Rainbow Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 20 to 24 servings

Number Of Ingredients 18

Nonstick cooking spray
5 1/2 cups all-purpose flour, plus more for the pans
2 1/2 teaspoons baking powder
2 teaspoons salt
2 sticks (1 cup) unsalted butter, at room temperature
4 cups granulated sugar
1 cup vegetable oil
10 large eggs, at room temperature
Seeds from 2 vanilla bean pods
2 1/2 cups milk
Gel food coloring in red, orange, yellow, green, blue and purple
6 cups American Buttercream (1 1/2 recipes), recipe follows
2 1/2 cups seedless raspberry jam
6 cups confectioners' sugar, or more as necessary
4 sticks (2 cups) butter, softened, or more as necessary
1/4 cup whole milk
Seeds from 1 vanilla bean pod
Pinch kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, 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 seeds, until combined.
  • Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
  • Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
  • Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
  • In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If 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 up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.

PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

I have been making these for years, and they are always a hit!

Provided by Honda

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 18

Number Of Ingredients 6

½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows

Steps:

  • In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
  • Stir in coconut, walnuts, and marshmallows.
  • Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g

RAINBOW LAYER CAKE



Rainbow Layer Cake image

You'll be proud to make and serve a cake that's as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.

Provided by By Angie McGowan

Categories     Dessert

Time 2h

Yield 10

Number Of Ingredients 10

2 boxes Betty Crocker™ Super Moist™ vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) Betty Crocker™ classic gel food colors
1 cup shortening
1 cup butter, softened
1 bag (2 lb) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
  • Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
  • Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  • Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
  • Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  • In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  • Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Nutrition Facts : Calories 1280, Carbohydrate 163 g, Cholesterol 160 mg, Fat 13, Fiber 0 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 127 g, TransFat 1 g

RAINBOW SQUARES



Rainbow Squares image

I like the combination of pineapple and cherries, gives it a tropical flavor. Got the recipe from a friend but don't know where she got it. Cook time is only for the base. The meringue can burn quite easily so keep a close eye on it.

Provided by Rinder

Categories     Dessert

Time 30m

Yield 16 squares

Number Of Ingredients 9

2 cups flour
1 cup margarine
2 tablespoons white sugar
1/4 teaspoon salt
1 (20 ounce) can crushed pineapple in juice
1/2 cup white sugar
3 tablespoons cornstarch
1 bottle drained cherries (halved)
1 1/4 teaspoons almond flavoring

Steps:

  • Mix base with pastry blender and press into 9x9 pan.
  • Bake 15 minutes@ 350.
  • Cook topping ingredients on stove until thickened.
  • Pour over base mixture.
  • Beat 2 egg whites with 4 tbsps.
  • sugar until stiff peaks form.
  • Pour over top and put in oven to brown.

RAINBOW SQUARES



Rainbow Squares image

I got this recipe from my Mother-in-law, and it is a delicious recipe!! We have had it many, many times here, and my family loves it!!

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 36 squares

Number Of Ingredients 14

2 cups flour
1 cup butter
2 tablespoons sugar
3/4 cup cherries, cut fine
1 cup crushed pineapple (drained)
1/2 cup white sugar
2 tablespoons cornstarch with 1/4 cup cold water
1 1/4 teaspoons almond flavoring or 1 1/4 teaspoons lemon flavoring
2 egg whites, beaten
1 tablespoon cold water
1/2 teaspoon baking powder
1 tablespoon cornstarch
1/2 cup sugar
1 1/2 cups coconut

Steps:

  • BASE: Mix well and press firmly in a greased 9-inch square pan. Bake 15 minutes at 350°F.
  • FILLING: Cook until thick. Spread over base.
  • TOPPING: Beat unitil thick. Spread over filling, Top with a layer of coconut.
  • Bake in 350F oven for 15 minutes. Cool in pan. Cut into squares.
  • NOTE: Coconut could be added to the filling rather than the topping.

RAINBOW GELATIN CUBES



Rainbow Gelatin Cubes image

These layered jello cubes are fun to serve and to eat! I vary the colors to match the occasion. Kids of all ages snatch them up. -Deanna Pietrowicz, Bridgeport, Connecticut

Provided by Taste of Home

Categories     Desserts     Lunch

Time 30m

Yield 9 dozen.

Number Of Ingredients 5

4 packages (3 ounces each) assorted flavored gelatin
6 envelopes unflavored gelatin, divided
5-3/4 cups boiling water, divided
1 can (14 ounces) sweetened condensed milk
1/4 cup cold water

Steps:

  • In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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