TIE DYE WITH FOOD COLORING RECIPES

Steps:

• 1. In a medium bowl, whisk together the confectioners' sugar, milk, corn syrup and extract (if using). Add more milk as necessary to make an icing that drizzles easily off a spoon but is still on the thick side (or about the viscosity of honey). Cover the bowl with plastic wrap or a damp towel if not using right away. 2. Use a toothpick, small skewer or chopstick to swirl a small amount of the food coloring through the icing, leaving streaks. (Don't overmix the food coloring, or the cookies won't have a "tie-dye" effect.) You can use as many colors as you want, but the more you mix, the muddier the colors will get. 3. Working one at a time, carefully dip a cookie face down into the glaze. Turn the cookie right side up and transfer it to a cooling rack, letting any excess glaze drip off. If the icing loses its streaks as you dip, you can add a little more food coloring and swirl it again. Let the icing set for at least 4 hours (and up to 12). 4. The cookies will keep in an airtight container at room temperature for up to a week.

Steps:

• Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
• In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
• Divide the batter evenly among three small bowls.
• Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
• Layer the batters in a 10-inch tube pan (anything smaller will overflow).
• Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
• Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
• Don't underbake.
• Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
• Leave to cool for 2 hours.
• Run a knife around the edges to release and place on the serving platter.
• Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
• Drizzle over cake.
• Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
• Pipe a ribbon and bow on each candy square to look like a present.
• Arrange on top of the cake.
• Store loosely covered at room temperature.