Posts tagged rainbow
1, 2, 3, 4 Cake - American Cake - Plus Plus Plus
Unicorn Rainbow Crunch Cake.
Happy Birthday Ms. Chea

Someone had a birthday! It's her Birthday and on birthdays, at work, there is cake. She asked for an outrageous rainbowy cake. How can you say no to that face? There were donuts, plus got sung to a few times and even had original rap song written and performed for her, "Salad Bar Queen". Heaven help our school if there is ever a grown up people's talent show; I'd sign our group up in a minute. We wouldn't win, but we'd have fun; we always have fun.

The American Cake Book recipe isn't colorful, that's from some intense food coloring. Use paste or gel if you can, not liquid.  And I scaled the cake up by 1.5 to get my six colorful layers. I was looking for a good clean foundational cake and the 1, 2, 3, 4 Cake did the trick. I don't know if you can tell that the cake pan size is 6 inches, but it is. I just so happened to find the little cake stand at the thrift store a few weeks ago. Don't you love when that kind of thing happens?
ROYGBIV, minus the I 
The cake gets its name from 1 cup of butter, 2 cups sugar, 3 cups flour and 4 eggs. There's also 2.5 teaspoons of baking powder, 0.5 teaspoon salt, 1 cup milk and 1 teaspoon vanilla.

The trick is how you mix it. Cream the butter and sugar thoroughly, until it's fluffy. Add one egg at a time. In a separate bowl combine the flour, baking powder and salt. Add 1/3 of that to the butter mixture. Then add half the milk, the second third of flour, the second half of milk and then the last third of flour. At the the end add the vanilla. Beat it well between additions.

Pour into prepared pans, bake at 350, until done, cool and decorate.

To make the Fruity Pebbles Crunch:
5 cups Fruity Pebbles, cereal
0.5 cup milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons butter, melted

Preheat oven 275 degrees.

In a medium bowl toss the cereal with the milk powder, sugar and salt. Pour the butter over the top and squeeze it together with your hands to where you get little clumps. Pour onto a parchment lined sheet pan and bake for 20 minutes. Cool and store in an airtight container.

Frosting:
1 pound unsalted butter
2 pounds powdered sugar
1 teaspoon vanilla
4 tablespoons half and half

Cream the butter, then add the powdered sugar. To that add vanilla and half and half. Add additional liquid, if needed to make a softer frosting.
It was tall. I used chopsticks to keep it upright.
Oh, and how to transport this very silly cake? Carefully! I put it on the lid of a big food storage container and put the container upside down on the lid. It was assembled with the new pony, on the cake stand, after I got to work. 

Do you have food traditions at your job? 
Big Gay Rainbow Jello
Taste the Rainbow! 
Rainbows are a thing. They are fun. Jello is fun. This is SO MUCH FUN. 

1 each, full sugar, in the six colors of the typical rainbow, 3 ounce boxes 
1 14 ounce can sweetened condensed milk
1 16 ounce can coconut milk
2 cups water
2 envelopes gelatin

Use an 11 cup mold. 

Make the red jello: 1 cup boiling water, mix in the red jello. Add 1/2 cup cold water, pour into the mold. Let sit 1 hour. 

Sprinkle the gelatin over 1 cup of cold water. Let sit 10 minutes. Heat the remaining water, coconut milk, and the sweetened condensed milk in a small pot, into it pour the gelatin mixture. Stir until blended. Strain through a strainer if you can't get all the lumps to melt. Keep this mixture warm/rewarm as you make the mold. 

Pull 3/4 cup of the white mixture into a measuring cup an allow it to cool to just warmer than room temperature. Pour over the back of spoon, over the red jello. Move the pan around to cover the red. Refrigerate for 60 minutes. 

Make the orange gelatin. Again keeping the total water at 1.75 cups liquid. Cool to room temperature, pour over a spoon, tilt pan to even the layer and allow it chill. 

Keep layering white and colors allowing the mold to chill as long as you can, at least an hour but up to two if you can. 

To un-mold dip the mold in hot water for 10 seconds. Top with a plate then flip the whole deal over. 

All the ingredients. Plus water! 


I didn't let the red sit long enough. I learned however! 
Rainbow Sprinkle Biscotti

Rainbow Sprinkle Biscotti

I saw a picture of these while flipping through the internet and fell in love.

I'm a fan of biscotti in general and how can you not smile at sprinkles.

Rainbow Biscotti
What the loaf looks like after it's first time in the oven. 

1 cup sugar
0.5 cup oil
4 eggs, (one separated)
3.25 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons imitation vanilla
0.33 cup sprinkles

Icing
1 cup powdered sugar
1 tablespoon corn syrup
2 tablespoons hot water
1.5 tablespoon imitation vanilla
2 tablespoons sprinkles

Preheat oven 350 degrees.

In a bowl combine sugar and oil. Add three eggs and one yolk, save the one white for brushing on top the biscotti before baking. Add the remaining ingredients. Mix thoroughly.

Shape into one large skinny log on a parchment lined baking sheet. Brush with egg white. Bake 30 minutes.

Remove from oven and let cool enough to handle. Cut into 20 pieces, stand up on a cookie sheet and return to the oven and bake for and additional 15-20 minutes.

Cool completely. And make the icing. To ice them quickly push them together into a log. With parchment below quickly spread the icing over the cookies, covering the top and sides thickly. It will run. Top with sprinkles before the icing sets. Allow to dry. Make 18 cookies. (Eat the ends when no one is looking.)

Dip in coffee or milk.