BUTTERCREAM FROSTING TIE DYE CAKE RECIPES
EASY TIE DYE CAKE {SHIRT CAKE} - CAKEWHIZ
Learn how to make a tie dye cake (shirt cake), using this step-by-step tutorial. Easy to make with rainbow colored frosting and toothpicks! Great for Father's Day!
Provided by Abeer Rizvi
Categories Dessert
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 10
Number Of Ingredients 3
Steps:
- Bake cake in the ugly sweater cake pan.Let it cool down and to room temperature.Then, place it on a large serving plate.
- Use a spatula to frost your cake in white buttercream icing. Don't worry about frosting it neatly. This needs to be a crumb coat.
- Fill 4 piping bags with 4 different colored icings and attach Tip#12.
- Start piping an inverted/upside down "6" all over the cake, as shown by the arrows.Fill all empty space by piping random lines or squiggles.
- For the sides, just randomly squeeze your piping bags in an angle and let the icing flow.It will look really messy but don't worry. It will get cleaned up at the end.
- Now, position your toothpick in the center of each "6" and drag it out, as shown by the arrows. Do this for all the "6" shapes you made.
- For the sides, drag your toothpick right and left randomly until you are happy with the design.
- Use moist paper towels to wipe off all that messy icing around your cake.
- Arrange some red m&m candies along the sleeves and the neck line.
- Toss some colorful sprinkles around the base of your tie dye shirt cake. Enjoy!
Nutrition Facts : Calories 752 kcal, CarbohydrateContent 124 g, ProteinContent 3 g, FatContent 29 g, SaturatedFatContent 5 g, SodiumContent 606 mg, FiberContent 1 g, SugarContent 102 g, ServingSize 1 serving
“TIE-DYE” CUPCAKES RECIPE - BETTYCROCKER.COM
Planning a retro party? These colorful cupcakes, made conveniently with Betty Crocker® cake mix, would be far out!
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 35 minutes
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 250 , CarbohydrateContent 40 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 30 g, TransFatContent 2 g
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