HOW TO MAKE RAINBOW ICING WITHOUT A PIPING BAG RECIPES

Steps:

• Preheat the oven to 200ºC/390F and lightly grease a baking tray, pouring water over the top and taping to remove excess (you want water beads on the tray to create a steamy atmosphere during baking).
• Sift the flour into a small bowl and add the sugar. Set aside.
• Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture has begun simmering.
• Remove from the heat and pour the sifted flour and sugar into the mixture, stirring swiftly with a wooden spoon to combine until the dough no longer sticks to the side of the saucepan.
• Add in 1/4 of the beaten eggs and beat the dough until smooth, continue adding the eggs in the same manner until all have been combined.
• Take half a tablespoonful amount of the dough and shape into a ball with an opposing tablespoon and place onto the prepared baking tray, continue with the remaining dough and allowing 1 inch between the dough.
• Place in the oven and bake for 12 minutes.
• Increase the heat to 220ºC/430F, turn the tray around and bake for a further 12-17 minutes or until the pastries are lightly golden.
• Remove from the heat and place on a cooling rack, allowing to cool fully.
• Combine the whipped cream and sugar together and fold together until smooth.
• Slice a choux pastry open slightly near the base and carefully spoon a tablespoon of whipped cream into the center until all have cream therein.
• To make the chocolate sauce, place the double cream in a small bowl and heat over a double boiler or microwave until it’s smooth and hot, stir in the chocolate and honey until it is smooth.
• Drizzle the chocolate sauce over the tops of the cream puffs.
• Serve.

Steps:

• Heat oven to 350°F. Grease and flour 2 (8-inch) round cake pans or spray with baking spray. Set aside.
• Combine flour, baking powder and 1/4 teaspoon salt in bowl; set aside.
• Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
• Divide batter evenly among 6 bowls with about 3/4 cup each. Tint cake batters red, orange, yellow, green, blue and purple. Spread red and orange batter into prepared pans. Bake 8-10 minutes or until toothpick inserted into center comes out clean. Cool 3 minutes; remove from pans to cooling rack. Cool completely. Meanwhile, wash pans; grease and flour pans. Repeat with remaining colors until all cake layers are baked.
• Beat 2 cups butter in medium bowl at medium speed until creamy. Gradually add powdered sugar and 1/4 teaspoon salt alternatley with whipping cream and 1 tablespoon vanilla, beating at low speed until well incorporated. Beat at medium speed until smooth and creamy. Remove 2 cups frosting; set aside. Divide remaining frosting evenly among 6 bowls with about 1/3 cup each. Tint frostings red, orange, yellow, green, blue and purple. Set aside.
• Place purple cake layer onto serving plate, bottom-side up. Frost top with 1/4 cup white frosting. Place blue cake layer over frosting; frost with 1/4 cup white frosting. Continuing adding green, yellow, orange and red layers in that order, frosting with 1/4 cup white frosting between each layer. Frost outside of cake with remaining white frosting. This layer of frosting will be thin and cake will be visible through frosting. Once frosted, refrigerate cake 30 minutes. (This is called a crumb coat and will prevent crumbs from interfering when piping rosettes.)
• Place each tinted frosting into individual resealable plastic food bag; push frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch-long piece of plastic food wrap onto counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using all of frosting) that are touching.
• Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto cake beginning with middle of top of cake and working out and down sides so the most vibrant colors are on top of cake.