TIE DYE RAINBOW CAKE RECIPES

Steps:

• For the chocolate cake numbers: Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the dark chocolate cake mix, chocolate pudding mix, milk, sour cream, oil and eggs in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour the cake batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 52 to 58 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Slice the cake into 13 equal slices. Freeze slices for 1 hour. Remove the cake from the freezer, set on a cutting board, and cut using small 1 3/4-inch number cookie cutters. To remove the cake from the cookie cutters, use a wood dowel to gently push the pieces out. To make a Sweet 16 cake, cut a 1 and 6 out of each cake slice. Line a baking sheet or cutting board with a nonstick silicone mat, nonstick foil or parchment paper. Set the cake numbers on top, cover, and freeze for at least one hour. For the tie-dye cake: Once the cake numbers are frozen, make the colorful cake batter. Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the white cake mix, white chocolate pudding mix, milk, sour cream, oil and egg whites in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Equally divide the batter among 7 bowls. Color one bowl purple, one royal blue, one sky blue, one green, one yellow, one orange and one red using the food coloring. Pour each colored batter into a disposable pastry bag or large resealable plastic bag. Snip the tip off each bag. Pipe squiggles of purple batter into the bottom of the prepared pan, leaving room for other colors in between the squiggles. Pipe another color on top, then another and another. Pipe all 7 colors on the bottom of the pan in a thin layer. Remove the cake numbers from the freezer. If any of the numbers have holes in them, pipe in 2 different batter colors, filling the hole two-thirds full. Pipe a very thin amount of batter up against one short side of the loaf pan. Press the cake numbers up against the batter. Press another cake number up against the first number and continue adding cake numbers until you have a row of them going down the length of the entire pan. If using more than 1 number, pipe squiggles of colored batter in between the numbers, alternating colors as you go. Pipe squiggles of colored batter around the outside of the numbers, alternating colors as you go. Pipe squiggles of colored batter on top of the numbers, alternating colors as you go. Smooth out the top of the cake. Do not swirl the colored batter in the pan. Tap the pan on the counter 5 times to help remove big air bubbles. Bake the cake until the top is deep brown and a long toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Trim off a thin layer from each long side of the cake. Optionally, freeze the cake until firm. Set the cake on a cake board that is cut 1/4 inch larger than the loaf on all 4 sides. Mark one end of the cake board. Set the cake so the numbers face forward on the marked end of the cake board. For the frosting: Beat the confectioners' sugar, shortening, whipping cream, vanilla and marshmallow creme until light and fluffy. Frost the cake.
• For the rainbow-colored glaze: Combine the finely chopped candy melts, whipping cream and corn syrup in a microwave-safe bowl. Heat on high in 15 second increments, stirring after each, until melted. Evenly divide the glaze among 6 small bowls. Color one purple, one royal blue, one sky blue, one green, one yellow, one orange and one red. Allow the glaze to thicken slightly. Create a melting rainbow by pouring colored glaze down the side of the cake, starting with the purple, then royal blue, sky blue, green, yellow, orange and red. Set the cake on a serving dish so you know which end has the numbers facing forward. Cut into the cake and reveal the surprise hiding inside.

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.