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Who made rainbow cake with natural colors. Rainbow cake - sunny delight

Rainbow cakes are the aerobatics of confectionery design. Relatively simple cake recipes are complemented by multi-layered multi-colored creams, which take a lot of effort. Is the result worth it? Perhaps it is worth, it is enough to imagine such a dessert through the eyes of a child. As for the harmlessness of such treats, then food colorings- something that is not worth saving on, and if a very bright color is optional - simply fill your rainbow with natural food colors.

Cake "Rainbow" - general principles of preparation

The recipe for any kind of Rainbow cake is simple. Its basis can be biscuit cakes, fruity or berry jelly or a specially prepared sour cream-jelly mixture.

Whatever the base of the cake, it is painted in different colors with food or natural dyes. You can use both jelly and free-flowing food colors. Natural ones are prepared independently by squeezing the juice from vegetables and berries.

To make the cake truly iridescent, you need to have at least six shades.

Sponge cake "Rainbow"

Ingredients:

Wheat flour - 425 gr.;

Two spoons of vanilla liquid essence;

Six eggs;

Ripper of dough - 2 tsp;

360 gr. (2 packs) oil;

Food dry colors;

Sugar is a glass with a slide.

100 ml of medium fat milk.

Powdered sugar - 300 gr.;

350 gr. thickened cream or butter;

Curd cheese - 300 gr.

For registration:

Culinary topping.

Cooking method:

1. Put the softened butter from the pack into a bowl, chop into slices right there. Add sugar and immediately begin to beat with a mixer. Having received a pasty mass, add the vanilla, and then add the eggs one at a time.

2. Pour in half of the re-seeded flour, add ripper and knead thoroughly. Then pour in the milk, stir until smooth, add the remaining flour and stir in thoroughly. No lumps should remain.

3. Divide the prepared dough into four bowls, color each one with one of the dyes. Bake the colored cakes one by one.

4. It takes up to a quarter of an hour to bake one piece at a temperature of 180 degrees. Check the readiness with a puncture of a toothpick, it should come out dry.

5. Combine the softened butter and curd cheese in a deep bowl. Stir in the icing sugar and whisk the cream.

6. Set aside a third of the creamy mass to level the surface and sides of the cake, and coat the rest with the cakes.

7. On the surface finished cake scatter the cooking sprinkles.

A simple recipe for a rainbow sponge cake with simple sour cream

Ingredients:

Three eggs;

50 gr. normal fat oils or margarine;

One and a half glasses of sugar;

Rare sour cream, fat content not higher than 20% - 200 gr.;

1.5 cups of good flour;

1/2 teaspoon of baking soda;

Half a teaspoon of table salt;

Food jelly or dry colors - 6 shades.

For the cream:

Thick homemade sour cream- 250 gr.;

Half a glass of powdered sugar.

Cooking method:

1. Melt butter on medium-low heat, leave to cool to room temperature.

2. Add sugar to broken eggs in a bowl, beat until a white foam is obtained.

3. Add sour cream, salt and soda already slaked in vinegar to the sweet egg mass, mix.

4. Whisk lightly and gradually add the pre-sown flour. Beat until you get a thick, creamy mass without lumps.

5. Divide the dough into bowls, add dyes of different colors to each, mix.

6. Lubricate the inside of the mold with refined butter, then lightly dust with flour.

7. Pour the dough of the same color over the center, let it spread slightly and immediately pour the dough mass of a different shade on top. Add the dough of all colors in the same way, let it spread over the entire mold.

8. Place the dish in the oven (180 degrees) and let the sponge cake bake for half an hour.

9. Then cool the cake well and cut it into two thinner ones.

10. Prepare the cream. Whisk sour cream with a mixer at moderate speed, slowly, adding little by little with a spoon, add all the powdered sugar.

11. First coat the bottom of the biscuit with cream, then place the top on it and coat well too. Apply a layer of cream to the sides of the cake.

12. You can decorate such a cake with multi-colored dragees or confectionery sprinkles.

Jelly cake "Rainbow"

Ingredients:

Six packs of multi-colored jelly;

One liter of fatty, slightly sour sour cream;

50 gr. granulated dry gelatin;

Sugar - 250 gr.

Cooking method:

1. Stir glasses of sour cream with sugar (50 gr.) Until the crystals are completely dissolved.

2. Pour ten grams of gelatin with 125 ml of boiling water, stir until the granules are completely dispersed. After cooling, pour the gelatinous mass into the sour cream and stir quickly with a spoon.

3. Pour the prepared sour cream mass into a split form and place it in the cold. In the freezer or in the common refrigerator compartment.

4. While stirring, dissolve one kind of jelly in a glass of very hot water, cool completely and pour on a sour cream layer. Place in cold again.

5. Prepare sour cream again. Mix it with sugar and gelatin, then pour over a jelly layer.

6. After the sour cream layer has solidified, pour on it another, previously diluted jelly. Repeat until you have collected all of the jelly cake. The last layer should be jelly.

7. The layers will stick together better if their surface does not completely harden, but remains slightly sticky.

8. Formed jelly cake "Rainbow" before serving, hold for at least an hour in the refrigerator, then release from the mold and cut into wedges.

How to make a Rainbow biscuit cake with natural dyes

Ingredients:

Low-fat yogurt - 300 ml;

A third of a pack of quality oil;

Wheat white flour- 400 gr.;

Proteins from two eggs;

300 ml of medium fat milk;

Two tablespoons of refined oil;

20 gr. crystalline vanillin;

Plain white sugar - 270 gr.;

Factory ripper, for dough - 2 tsp.

To color the dough:

A tablespoon of spinach juice;

Two tablespoons of beet juice;

Carrot juice - 2 tbsp l .;

A spoonful of blueberry juice;

Homemade egg yolk;

20 ml blackberry juice;

A tablespoon of milk.

In the cream for spreading the cakes:

10 gr. crystalline vanillin;

Sweetly butter- 150 gr.;

Three spoons of milk;

4 tablespoons of sugar, freshly ground powder.

Decorative cream (for decoration):

Fatty 33% cream - 400 ml;

2 tablespoons of powdered sugar;

1 gram of powdered vanilla sugar.

Cooking method:

1. Food colors are prepared first. Grind the vegetables separately with a blender, squeeze out the juice and filter it through cheesecloth. Put the frozen berries in the microwave for a minute and drain the juice from them, filtering through a sieve. Whisk the yolk with the milk.

2. Whisk the softened butter, adding vegetable and sugar to it. Add egg whites, beat again until light and airy. Pour in milk and yogurt, add flour, sifted with a ripper, vanilla and mix thoroughly.

3. Divide the homogeneous dough into six equal parts and color with different dyes.

4. Bake the cakes in the oven. At 180 degrees, each will take at least a quarter of an hour to bake. Cool the workpieces on the wire rack.

5. Add milk to the softened butter and whisk vigorously until fluffy, gradually adding mixed with vanilla sugar powder.

6. In a separate bowl, beat the cream until peaks, gradually adding the icing sugar with vanilla.

7. Smearing cooled colored cakes butter cream, shape into a cake and brush on all sides with a creamy, creamy mass.

Rainbow Jelly Cake Recipe

Ingredients

For a biscuit cake:

Granulated sugar, refined - 200 gr.;

A glass of flour;

Four eggs;

Incomplete handful of poppy;

Vanilla powder - 1 gr.

For jelly:

Granulated gelatin - 60 gr.;

Two glasses, no slide, sugar;

1.8 liters of fatty, without sourness, sour cream.

For blue glaze:

Hundred-gram bar, white chocolate;

100 g 33% cream;

Blue food coloring.

Additionally:

Heavy cream - 70 ml;

Food colors in six shades.

Cooking method:

1. Pour gelatin with four spoons cold water... After the granules are swollen, place it to heat on water bath and, stirring constantly, heat until the gelatin melts.

2. Stir the sugar in the sour cream until it is completely dissolved. Without stopping stirring, add, adding a spoonful, cooled gelatin. Strain the prepared mixture through a sieve.

3. Pour two hundred grams of jelly mass into a bowl, tint it with blue dye, then pour into a bag and, tying tightly, place in the refrigerator.

4. Prepare six cups. Pour 140 grams of sour cream into each and tint with dyes.

5. Cover a round, small diameter form with cling film, pour the contents of one of the cups into it and remove until it solidifies in the cold. Then pour the sour cream of a different color on top and place it in the cold in the same way. Repeat until all layers are filled.

6. Whisk the eggs together with all the sugar. Add the poppy seeds, stir in the flour peeled with vanilla and just a little green dye. Put the dough in a mold soaked in oil, bake a sponge cake and cool it down.

7. Free the hardened multi-colored jelly from the mold and slightly round it on both sides.

8. Cover the mold again with foil and place the trimmed poppy cake in it.

9. Pour some white jelly on it and put the blue jelly released from the bag on one side. Lay a layer of multi-colored jelly on top at an angle and fill everything with the remaining white. Place the mold in the common compartment of the refrigerator overnight.

10. Free the frozen jelly cake from the mold and film.

11. Melt the broken pieces in a water bath White chocolate with the addition of cream. Add a little blue dye to the frosting, and after cooling, cover the entire cake with it.

12. Whip the cream and paint with a brush on the frozen glaze clouds.

Pinata cake "Rainbow"

Ingredients:

Six multi-colored cakes baked according to one of the recipes;

Large package of colored M & M's

For the cream:

Softened butter - 90 gr.;

270 gr. cream cheese;

A small pinch of lemon;

White chocolate - 350 gr.

Cooking method:

1. Whisking at a moderate mixer speed cream cheese, pour melted, non-hot chocolate into it in a thin stream. Then, without stopping whisking, add butter in small portions. Finally, add a pinch of citric acid to the cream.

2. Set one of the cakes aside, and for the rest, make holes in the center with a round cookie cutter.

3. Covering the cakes with cream, collect the whole cake.

4. Pour the M & M's from the pack into the hole in the center and place the whole crust on top.

5. Color the remaining cream with any of the dyes, cover the entire top of the cake with it.

For baking cakes, it is advisable to have at least two forms of the same size, and knead the dough in two steps so that it does not stand idle for too long.

Layers jelly cake will set better if a new layer is poured while the previous one is not completely frozen.

Before dyeing the biscuit with natural dyes, pay attention to characteristic taste spinach juice. Its light taste will remain with the baked cake, so if for some reason you don't like it, replace the juice with a dye.

If, when making a cake with M & M's, you will soak the cakes, do it very carefully. If the sweets come into contact with the wet biscuit, their shell will melt.

I prepared this cake twice - our holiday was postponed due to the illness of the guests, so I had the opportunity to try and correct the recipe from the Internet for myself.
And if someone knows how to cook a rainbow cake better than me - please share your experience, give advice :)

Unfortunately, I did not take specially beautiful photos, there is no photo of the recipe. I will show only phone pictures taken in a hurry)))

So, let's begin.

Cake recipe.
V original recipe there is confusion with yolk proteins: proteins are indicated in the list of ingredients, and yolks are indicated in the cooking description itself. Personally, I suggest using both - whipping separately, on classic recipe biscuit "bush".
Another deception in the amount of dye - on the Internet they suggest adding one tablespoon of each juice to the dough, but in fact this is an negligible amount - the colors will be dull, there will be nothing to look at. I increased the amount of dye to 2, and in some cases to 4 spoons.
And, well, the amount of flour in the original recipe is too much.

Ingredients:
Beet juice - 3 tablespoons
Carrot juice - 4 tablespoons
Yolk - 1 pc
Spinach juice - 1-2 tablespoons
Blueberry juice - 3 tablespoons
Blackberry juice - 3 tablespoons

For the cake:
Flour - 3 cups
Baking powder - 2 teaspoons
Soda - ½ teaspoon
Sugar - 2 cups
Butter - 100 g.
Vegetable oil - 2 tablespoons
Eggs - 2 pieces
Milk - 1.5 cups
Plain low fat yogurt - ½ cup
Vanilla - 2.5 teaspoon

For the cream:
450-500gr cream cheese (in my case, it's Almette)
White chocolate cut into pieces 2-3 bars
Cream 30% 200 ml
lemon zest - 2 teaspoons.
Gelatin 3 g

For decoration:
Marshmallow white - 1 package (about 100-150 gr) - it is better to buy more and have a stock
Powdered sugar - 1 packet

Preparation:
I divide cooking into three stages:
1. Preparation of dyes.
2. Preparation of the dough.
3. Preparation of the cream.

The first two stages can be interchanged, first cook what you want more.

We prepare the dyes. For this we need a juicer. This is the first dreary moment in the preparation of this cake :))
In turn, squeeze the juice from spinach (you need a little - a couple of handfuls - it is very bright), beets (one small one or half a large one is enough), carrots (1-2 things depending on the size). Of course, after each time the juicer will have to be washed and cleaned brrr
Now we have three containers of juice - three dyes are ready.
Two more are berries. Blueberries and blackberries. I bought bags of frozen berries, and poured half of each bag into the plates (of course, in different bowls).
I put it in the microwave on medium power - it will warm up for a minute, I take out and mix the berries, put it back on. Until the juice flows under them into the right amount... I remind you that you need 3-4 tablespoons.
The last dye is the yolk (I advise you to add a tablespoon of milk to this dough as well). As you can see in my photo of the cake - this cake is almost colorless ... I think this is a failure - you can get yellow just from carrots (it's not orange at all, as planned), and this yellow from yolk is not impressive. But I couldn't find any other options.
The dyes are ready.
Let's move on to the test.

Beat the egg yolks with sugar in one bowl until frothy. Add the sifted flour to the whipped yolks, mix.
Beat the whites, too, until foamy, add the creamy ( room temperature) and vegetable oil, vanilla, soda, baking powder - beat again.
Combine both bowls, add milk and yogurt, stir with a spoon until smooth.
The dough will be thick, slightly thicker than for pancakes.
Pour the resulting dough into 6 containers (I used the soup tureens).

We add our own dye to each tureen.
In this photo, you can roughly estimate the saturation of the resulting colors:

Next, grease the split mold with butter (mine is 23 cm in diameter), pour the first tureen there. Put it in the oven and bake for 25-30 minutes (they write on the Internet for only 15 minutes, but either they lie, or my oven is not very good ...) at a temperature of 180 degrees.
Ideally - if you have two detachable molds of the same diameter - then you can pull out and cool one mold, and immediately put the second in the oven. Unfortunately, I only have one - so the preparation of the cakes was delayed for half a day)))
The baked crust must be removed from the oven and not taken out of the mold for at least 5 minutes, otherwise there is a chance that it will break. And it will also stick to a plate, or tracing paper - where you put it. I put all the cakes on baking paper.

While the cakes are baking in the oven, make the cream. Soak gelatin in cold water in advance. Leave it in this state for half an hour.
Whisk the cream cheese in a bowl and add the lemon zest to it.
Heat the cream to 80 degrees, without letting it boil, and place the white chocolate melted in the microwave in advance in it.
Stir until smooth, remove from heat and pour into a bowl of cheese.
Put a few tablespoons of cream in a separate container, heat them in a ladle and dissolve the squeezed gelatin in it. Remove from heat and add to cream, stir well.
Refrigerate for 20-25 minutes, then whisk lightly and return to refrigerator. After an hour, it can be used.
Consistency ready-made cream(photo from the Internet):

We put the cooled cakes sequentially on a plate - first purple - then thick cream, then raspberry - and cream, then green - and cream, and so on.
The last cake - red - is left uncoated with cream as it is. After all, we put mastic on the cake - and it will dissolve from the cream. It should be dry and clean.
Cover the collected cake with something neat and refrigerate overnight. During this time, the cream will harden, become quite dense - the cake will end up being quite dense, not very soft - but it will keep its shape, and when you cut it, all the cakes will fold into a beautiful rainbow pattern and will not go away.

I almost did not have time to take off the cake in a cut - the children quickly lost it)) That's what it is - on the left, someone has already scraped a piece with his fingers :))

Cake decoration.
The next day I take out a cake to decorate.
Task number one is to cover the cake with mastic. Buy packs of white marshmallows for this purpose. If you find only packs of pink and white marshmallows (so popular), you can buy them, but then separate the pink from the white with a knife. Place the white marshmallow in the microwave on medium power and watch it "rise". The marshmallows will greatly increase in size - it is important not to miss the moment: all the marshmallows should become airy and large, but at the same time it is necessary not to overexpose so that the marshmallows do not burn. I advise you to set the seconds to 40, pull out, stir with a spoon, and then another half a minute or a minute.
The resulting almost liquid mass must be mixed and kneaded into the dough, adding powdered sugar.

Two important points:
- Never stir the mastic with your hands! First, you will burn yourself. Secondly, hot mastic sticks tightly to your hands - you will wash the figs, and it will infuriate you terribly :) Take a spoon and mix the marshmallows with powdered sugar until the mass becomes dense and stops sticking to the spoon.
- Don't bother making powdered sugar from sugar using a coffee grinder. Firstly, you will need a lot of powdered sugar - you are tortured to grind. Secondly, the likelihood is too high that large grains of sugar will remain in your powder, and this is very noticeable in the mastic - it will crunch on your teeth. Buy ready-made powdered sugar in bags - it is sold in any store and is inexpensive.

When your mastic looks like dough, pour powdered sugar on the table, put mastic on it, and roll it out with a rolling pin (adding powder wherever the mastic can stick) to a layer of 3-4 mm. Especially thin is not needed - it will shine through, and it is easy to tear. Very thick - not tasty. With experience it will turn out to be thin and dense :)
This large pancake of mastic should be placed right on top of the cake. To do this, slip both hands under the mastic layer in the center, lift it up, and quickly transfer it to the cake.

VERY IMPORTANT: if in the process of transferring from the table to the cake your mastic broke in some place - in no case continue to put it on the cake, hoping to cover the hole with something on the spot! :) If the mastic is torn, it means that it is too thin, and it will be ugly translucent. Sparing no effort - collect the layer again in a pile, add a little more powder, and knead and roll again. This can be done 3 or 4 times - until the mastic becomes too hard from the abundance of powder.

Naturally, uneven edges will hang on all sides of the cake - this is how it should be. The main thing is to carefully flatten the layer on top of the cake. All excess is carefully trimmed with a knife in a circle, and fill the irregularities under the cake. If it didn't work out very neatly, you can, like me, make pigtails out of additional mastic, and put them on the bottom of the cake - they will hide the irregularities.

I bought pink and white marshmallows, so I decided to decorate the sides of the cake with pink - I turned the marshmallows into mastic, rolled them out thinly and thinly, and cut out the hearts using a cookie cutter. I glued them to the sides of the cake, moistening the hearts from the back (a very small drop of water!).

Picture for the cake.

These pictures are applied with food paints on wafer or sugar paper, i.e. they are completely edible! The taste is neutral. On wafer paper, the images are duller and as far as I know requires a special food grade gel to be applied to the cake. Printing on wafer paper is cheaper - somewhere around 80-150 rubles per A4 sheet. Pictures for the sides of the cake are printed on it - where the images are not the most important.
Sugar paper is denser, the pictures on it come out bright and beautiful, printing costs about 220-300 rubles per A4 sheet.

For the first cake, I ordered a picture from abroad, on Amazon. Then I did not know yet that in Moscow you can easily and quickly print what you need. The picture with the pony turned out to be oval, and my cake mold was round ... Therefore, my first cake came out not very neat - I had to bend the extra edges of the oval onto the sides of the cake.

The second time I was smarter - and found a seal in Moscow.
We have two organizations engaged in this - the price is about 220-300 rubles per A4 sheet, and also delivery - 300 rubles.
I ordered from a private cake maker - she has a writing printer at home. The cost is 250 rubles. I was satisfied.

The printed sugar paper must be stored in an airtight bag, otherwise it will dry out and crumble. You can just put it in a file and seal it with tape. It can be stored for up to a month. But it is better, of course, to put fresh ones - to order a seal a couple of days before the holiday.
It is very easy to apply such a picture on the cake - we moisten the top with a very thin layer of mastic with water (there should be very little water! Water dissolves the mastic and sugar paper), and just put the picture on top. We level the picture with absolutely dry hands, and put it in the refrigerator, covering it with a lid on top - so that, God forbid, water does not drip on the picture. That's all :)
Who needs a girl's contacts with a food printer - write in a personal. But in general, you yourself can find it if you hammer the query "printing on sugar paper" into the search on Avito's website. Also with Yandex - to search for organizations where you can order such a seal :)

Finally, a tip: when ordering a picture, measure your baking dish in advance, and estimate what size the picture should be. It is best to take the diameter of the baking dish, and subtract a couple of centimeters from this value - so that the picture is smaller than the cake in diameter - so it will be where to put the candles :)

Here's the final cake:

Here. I hope someone will find all this scribbling useful :)

Rainbow cakes are aerobatics of confectionery design. Relatively simple cake recipes are complemented by multi-layered multi-colored creams, which take a lot of effort. Is the result worth it? Perhaps it is worth, it is enough to imagine such a dessert through the eyes of a child. As for the harmlessness of such treats, food coloring is something that you should not save on, and if a very bright color is optional, simply fill your rainbow with natural food colors.

Cake "Rainbow" - general principles of preparation

The recipe for any kind of Rainbow cake is simple. Its basis can be biscuit cakes, fruit or berry jelly, or a specially prepared sour cream-jelly mixture.

To make the cake truly iridescent, you need to have at least six shades.

Sponge cake "Rainbow"

Ingredients:

Wheat flour - 425 gr.;

Two spoons of vanilla liquid essence;

Six eggs;

Ripper of dough - 2 tsp;

360 gr. (2 packs) oil;

Food dry colors;

Sugar is a glass with a slide.

100 ml of medium fat milk.

Powdered sugar - 300 gr.;

350 gr. thickened cream or butter;

Curd cheese - 300 gr.

For registration:

Culinary topping.

Cooking method:

2. Pour in half of the re-seeded flour, add ripper and knead thoroughly. Then pour in the milk, stir until smooth, add the remaining flour and stir in thoroughly. No lumps should remain.

3. Divide the prepared dough into four bowls, color each one with one of the dyes. Bake the colored cakes one by one.

4. It takes up to a quarter of an hour to bake one piece at a temperature of 180 degrees. Check the readiness with a puncture of a toothpick, it should come out dry.

5. Combine the softened butter and curd cheese in a deep bowl. Stir in the icing sugar and whisk the cream.

6. Set aside a third of the creamy mass to level the surface and sides of the cake, and coat the rest with the cakes.

7. Sprinkle culinary sprinkles over the surface of the finished cake.

A simple recipe for a rainbow sponge cake with simple sour cream

Ingredients:

Three eggs;

50 gr. normal fat oils or margarine;

One and a half glasses of sugar;

Rare sour cream, fat content not higher than 20% - 200 gr.;

1.5 cups of good flour;

1/2 teaspoon of baking soda;

Half a teaspoon of table salt;

Food jelly or dry colors - 6 shades.

For the cream:

Thick homemade sour cream - 250 gr.;