RAINBOW TIE DYE CAKE RECIPE RECIPES

Steps:

• Preheat oven to 325°F. Line a 16x4x4.5-inch loaf pan with non-stick aluminum foil or grease with shortening and dust with flour.
• Make cake batter using two cake mixes, according to package instructions. Divide batter in 5 bowls. Color one bowl neon orange, one bowl yellow, pink, blue and green.
• Pour batter into disposable pastry bags or zip top bags. Drizzle colored cake batter, alternating colors into the pan until you use all the batter. Tap the pan on the counter a few times to remove air bubbles.
• Bake for 70-80 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan for 20 minutes, then remove and set cake on cooling rack and cool completely. Cut cake into 1-inch thick slices.
• Lay slices flat on a baking tray and place in the freezer for at least one hour. Cut numbers out of cake slices. Save cake scraps for another use, and place the number pieces back in the freezer.
• Clean and prepare the loaf pan as before. Make the remaining two cake mixes according to package instructions. Pour a thin layer of cake mix into the loaf pan. Pour remaining batter into an 18-inch pastry bag or a gallon-size zip top bag.
• Line the number 5s in a single row down the center of the pan, piping batter into the pan as needed to keep the number pieces straight.
• Pipe the remaining batter into the pan and on top of the numbers. (Be sure to mark which direction the numbers are facing and keep track of this while decorating, so you know which end of the cake to slice into and have forward-facing numbers.) Smooth the top of the batter and bake for 70-90 minutes, rotating pan 180° after 40 minutes, until a skewer or cake tester inserted into the center of the cake comes out clean.
• Remove cake from oven and allow to cool 20 minutes before removing from pan. Let cake cool completely (this may take up to 2 hours) and cover with whipped frosting, making the surface as smooth as possible.
• Color fondant in a variety of neon colors. Roll individual pieces of the colored fondant into logs. Press the logs together. Twist and fold to create a marble effect. Press fondant pieces together.
• Roll out to a 24x15-inch rectangle.
• Cover cake with fondant.
• Create a border using a different color fondant.
• Serve the cake and slice into it, revealing the numbers.

Steps:

• Mix the white cake box mix according to the no-yolk (WHITE) recipe
• get 6 small bowls and divide batter evenly into each
• add food coloring to make the following colors: purple (blue/red), blue, green (blue/yellow), yellow, orange (yellow/red) and red.
• line the appropriate # of muffin tin with paper cups. You may want to spray a small amount of non-stick spray into each paper cup to aid in removal after baking.
• carefully layer each color into each cup attempting to get each layer as much over the previous layer as possible (to the edges). Or if you don't care how straight they are..just HAVE FUN. If you want a more tie-dyed look, once the colors are in the cups, slowly and carefully swirl with a swizzle stick, but no too much, or all the colors will over mix .. who wants brownish green cupcakes??
• bake according to box mix directions for cup-cakes. while baking - make the FROSTING....
• FROSTING DIRECTIONS:
• in a small sauce pan, cook the milk & flour together until a smooth paste forms, STIRRING constantly over medium heat. Remove from heat and LET COOL completely. you may even want to put it in the fridge or even freezer to speed up the cooling process.
• in another bowl, cream softened butter & shortening together, and gradually add the sugar. Beat until fluffy - this could take up to 5 minutes - but it's well worth the time & effort
• add the completely COOLED flour/mix paste to the above butter/sugar mixture, and beat until the consistency of whipped cream (this will take a while)
• add vanilla and mix well
• spread frosting on cupcakes - store in a closed container in a cool place