The best recipes. Rainbow cake, my experience Rainbow cake with natural dyes

Cake "Rainbow" is one of the most beautiful treats in the confectionery industry. He will give special joy, of course, to children. After all, they love everything bright and unusual. Therefore, a multi-colored cake will become the "highlight of the program" of any children's holiday or event. But its colorfulness and amazing taste will not leave indifferent adults with a sweet tooth.

Many consider the process of cooking this wonderful sweet to be very difficult and time-consuming. In fact, the Rainbow cake recipe is very simple, so you can create this wonderful confectionery dish yourself. Our instruction with a photo will teach you how to cook a rainbow cake step by step at home. Consider three different interesting recipes.

Rainbow cake with food coloring

For the test you will need:

• Flour - 350 g;
• 2 eggs;
• Sugar - 200-250 g;
• Butter - 120 g;
• Low-fat milk - 200 ml;
• Vanilla extract - 1 small spoon;
• Salt - half a teaspoon;
• baking powder - 3 small spoons;
• Food coloring in six colors.

Cream base:

• Butter - 120 g;
• Powdered sugar - 300 g;
• Milk - 60 ml;
• Vanilla extract - 2 small spoons;
• Dyes for food.

We begin to prepare a homemade rainbow cake according to the following scheme:

As you can see, the rainbow cake recipe at home is simple. Only the final decoration differs in particular complexity.

Rainbow cake with natural dyes

The recipe is suitable for small children, as well as for those who carefully follow a healthy diet, because the composition of the prepared dessert will completely lack artificial additives. But it will also take more time to prepare.

For baking cakes:

• Sugar - 1.75 cups;
• Flour - 3.5 cups;
• Egg whites - 2 pcs;
• Butter - 75 g;
• Milk - 1.5 cups;
• Vanilla - 2.5 small spoons;
• Vegetable oil - 1.5 large spoons;
• Unsweetened low-fat yogurt - half a glass;
• Soda - half a small spoon;
• Baking powder - 2 small spoons.

For natural dyes:

• 1 yolk;
• Juice of beets, carrots and spinach;
• Blackberry and blueberry juice.

Juice of each variety is necessary for one large spoon.

Cream composition:

• Milk - 3 large spoons;
• Butter - 110 g;
• Vanilla - one small spoon;
• - 3.75 cups.

Let's start cooking:

Rainbow Pie

This is a quick recipe that does not require baking cakes. Therefore, it is difficult to call this delicious sweet a cake. It's more like a pie. The composition includes:

• 3 eggs;
• Sugar - 1.5 cups;
• Sour cream - 200 g;
• Butter - 50 g;
• Flour - 1.5 cups;
• Slaked soda - half a small spoon;
• Salt - half a small spoon;
• Food coloring 6 colors;

Cooking scheme:

1. Melt the butter and let it cool to room temperature.
2. Combine sugar with eggs and beat until white foam. In the resulting mixture we put sour cream, butter, soda slaked with vinegar and salt. Beat again and add the pre-sifted flour. Knead until a creamy mass without lumps;
3. Divide the dough into pieces according to the number of colors and lay out in different containers. Add to each dye of the same color;
4. We take a baking dish, grease it from the inside with vegetable oil. Pour in the dough of the same color and let it spread a little evenly. In the same way, add the test mass of each color, allowing it to be distributed throughout the form;
5. We put our future pie in the oven, heated to 200-250 degrees, and bake for about half an hour;
6. Rainbow pie can be served, which is whipped from 200 g of sour cream and half a glass of sugar.

Choose your favorite recipe and experiment. Bright and delicious rainbow cake will delight people of all ages.

Video: How to make a rainbow cake?

• Beet juice - 1-2 tbsp.
• Carrot juice - 1 tbsp.
• Egg yolk - 1 pc.
• Spinach juice - 1 tbsp.
• Blueberry juice - 1 tbsp.
• Blackberry juice - 1 tbsp.
• For the cake:
• Flour - 3.5 cups.
• Baking powder - 2 tsp
• Soda - 0.5 tsp
• Sugar - 1.75 cups.
• Butter - 75 g.
• Vegetable oil - 1.5 tbsp.
• Egg whites - 2 pcs.
• Milk - 1.5 cups.
• Plain fat-free yogurt - 100 ml.
• Vanilla - 2.5 tsp
• For buttercream:
• Powdered sugar - 3.75 cups.
• Butter - 110 g.
• Vanilla - 1 tsp
• Milk - 3 tbsp.
• For the whipped cream frosting:
• Cream 35% - 400 ml.
• Powdered sugar - 50 g.
• Salt - a pinch.
• Vanilla - 1 tsp

Cooking method

• Step 1 To make natural colors for cakes, squeeze the juice of spinach, beets and carrots. Microwave frozen blueberries and blackberries (1/4 cup each) to release their juices.
• Step 2 Beat room temperature butter with sugar and vegetable oil. Whisk in the yolks and beat again until fluffy. Add vanilla, milk, yogurt, alternating with flour, baking powder and soda.
• Step 3 Pour the dough into 6 forms, add the prepared dye to each to make 6 different cakes: 2 tablespoons of beet juice, 1.5 carrot juice, 1 yolk + 1 tbsp. a spoonful of milk, a tablespoon of spinach juice, blueberry and blackberry (1 tablespoon each).
• Step 4 Bake the cake of each color for 10-15 minutes at t 175 degrees (check with a toothpick for readiness). Let the cakes cool before taking them out of the mold (5 minutes). For cream, beat butter with powdered sugar until smooth, add vanilla and milk. Beat a little more until creamy.
• Step 5 For frosting: Whip cream with sugar and salt until fluffy. Add vanilla.
• Step 6 Lay out the cake, lubricating with buttercream between layers.
• Step 7 Spread whipped cream frosting all over the outside.

I made 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 didn’t take especially beautiful pictures, there is no recipe photo. I will show only phone pictures taken in a hurry)))

So, let's begin.

Cake recipe.
In the original recipe, there is a mix-up with squirrels and yolks: proteins are indicated in the list of ingredients, and yolks are indicated in the cooking description itself. Personally, I suggest using both - whipping separately, according to the classic "bouchet" biscuit recipe.
Another deception in the amount of dye - on the Internet they suggest adding one tablespoon of each juice to the dough, but in reality this is a 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 up to 4 tablespoons.
Oh, and 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 pcs
Milk - 1.5 cups
Plain fat-free yogurt - ½ cup
Vanilla - 2.5 teaspoons

For cream:
450-500g 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 pack (approximately 100-150 gr) - it is better to buy more and have a supply
Powdered sugar - 1 package

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

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

Preparing 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 or half a large one is enough), carrots (1-2 things, depending on size). Of course, after each time the juicer will have to be washed and cleaned brrr
Now we have three containers with juice - three dyes are ready.
The other two are berries. Blueberries and blackberries. I bought packages of frozen berries, and poured half of each package into plates (naturally, into different plates).
I put it in the microwave at medium power - it warms up for a minute, I take out and mix the berries, put them back in. Until the right amount of juice flows under them. 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 you can see in my photo of the cake - this cake is almost colorless ... it seems to me that this is a failure - you can get yellow just from a carrot (it's not orange at all, as planned), but this yellow from the yolk is not impressive. But I didn't find any other options.
Dyes are ready.
Let's move on to the test.

Whisk the yolks with sugar in one bowl until stiff. Add the sifted flour to the beaten yolks, mix.
Proteins, too, beat until foam, add butter (room temperature) and vegetable oil, vanilla, soda, baking powder - beat again.
Combine both bowls, add milk and yogurt, mix with a spoon until smooth.
The dough will be thick, slightly thicker than pancakes.
Pour the resulting dough into 6 containers (I took tureens).

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

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

While the cakes are baking in the oven, take care of the cream. Soak the gelatin in cold water first. Leave it for half an hour in this state.
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 white chocolate melted in the microwave in advance.
Stir until smooth, remove from heat and pour into a bowl of cheese.
Set aside a few tablespoons of cream in a separate container, heat them in a ladle, and dissolve the squeezed gelatin in it. Remove it from the heat and add to the cream, mix well.
Refrigerate for 20-25 minutes, then beat lightly and refrigerate again. You can use it after an hour.
The consistency of the finished 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 uncovered with cream, as is. After all, we put mastic on the cake - and it will dissolve from the cream. Must be dry and clean.
Cover the assembled cake with something carefully, and refrigerate overnight. During this time, the cream will harden, become quite dense - the cake will eventually be quite dense, not very soft - but it will keep its shape, and when you cut it, all the cakes will form into a beautiful rainbow pattern, they will not move out.

I almost didn’t have time to take off the cake in a section - the children quickly got it)) That’s what it is - on the left, someone has already scraped a piece with their fingers :))

Cake decoration.
The next day I take out the cake to decorate.
Task number one is to cover the cake with fondant. Buy packs of white marshmallows for this purpose. If you find only packs of pink and white marshmallows (such popular ones), you can buy them too, but then separate the pink from the white - with a knife. Place a white marshmallow in the microwave on medium power and watch it rise. The marshmallow will greatly increase in size - it is important not to miss the moment: all marshmallows should become airy and large, but at the same time you must not overcook so that the marshmallow does not burn. I advise you to set it for 40 seconds, pull it out, mix it with a spoon, and then for 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 mix the mastic with your hands! First, get burned. Secondly, hot mastic sticks tightly to your hands - you’ll wash off the figs and it’ll piss you off terribly :) Take a spoon and mix the marshmallow with powdered sugar until the mass becomes dense and stops sticking to the spoon.
- Don't bother making powdered sugar from sugar with a coffee grinder. Firstly, you will need a lot of powdered sugar - you are tormented by grinding. Secondly, it is too likely that large grains of sugar will remain in your powder, and this is very noticeable in mastic - it will crunch on your teeth. Buy ready-made powdered sugar in bags - it is sold in any store, and it is inexpensive.

When your mastic has become like dough - pour powdered sugar on the table, put mastic on it, and roll it out with a rolling pin (adding powder wherever mastic can stick) to a layer of 3-4 mm. Particularly thin is not needed - it will shine through and it will be easy to tear. Very thick - not tasty. With experience, you can make thin and dense :)
This large fondant pancake should be placed directly on top of the cake. To do this, slip both hands under the layer of mastic to 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 is torn 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, then it turned out to be too thin, and it will ugly shine through. Spare no effort - collect the layer again in a pile, add a little more powder, and again knead and roll out. This can be done 3 or 4 times - until the mastic becomes too hard from the abundance of powder.

Naturally, uneven edges will hang from all sides of the cake - as it should be. The main thing is to carefully level the layer on top of the cake. We carefully cut all the excess with a knife in a circle, and fill the bumps under the cake. If it didn’t work out very neatly, you can, like me, make pigtails out of additional mastic, and lay them on the bottom of the cake - they will hide the bumps.

I bought a white and pink marshmallow marshmallow, so I decided to decorate the cake with pink on the sides - I turned the marshmallow into mastic, rolled it out thinly, and cut out hearts using a cookie cutter. I glued them on the sides of the cake, wetting the hearts on the back (aaaaaaaaaaaaaaa little drop of water!).

Picture for cake.

These pictures are applied with edible 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, they require a special food gel to lay on the cake. Printing on wafer paper is cheaper - somewhere around 80-150 rubles per A4 sheet. Pictures are printed on it for the sides of the cake - 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 that in Moscow you can easily and quickly print what you need. The pony picture 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 involved in this - the price is about 220-300 rubles per A4 sheet, and delivery is also 300 rubles.
I ordered from a private cake maker - she has a printer at home. The cost is 250 rubles. I was satisfied.

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

Finally, advice: when ordering an image, measure your baking dish in advance, and figure out 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 - this will be where to put the candles :)

Here is the final version of the cake:

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

Joy is a wonderful arc, colorful gates, thrown over the ground. It shines, sparkles, so you want to touch it with your hand, alas ... A distant miracle was called this exciting natural phenomenon - a rainbow. How charming is the feeling of magical delight at the moment of seeing her, truly beauty is in the little things, the main thing is to be able to discern.

But are miracles so far and impregnable? Perhaps recreating a fabulous moment, feeling it, touching it, even tasting it is not so difficult? And, fortunately, it is really possible, because skilled confectioners told the world how to make a Rainbow cake.

A dainty bright piece soaked in delicate butter cream is able to awaken many wonderful memories in the mind and deliver sweet taste pleasure. In addition, preparing a “rainbow” cake is quite simple: standard products, a bit of patience, a positive mood - and the minutes will fly by unnoticed.

Rainbow Cake Recipe

Dough Ingredients

• Egg - 2 pcs
• Flour - 350 gr
• Sugar - 200-250 gr
• Skim milk - 200 ml
• Butter - 120 gr
• Baking powder - 3 teaspoons
• Vanilla extract - 1 teaspoon
• Salt - 1/2 teaspoon
• Food coloring - 6 types

Cooking sequence:

cream ingredients

• Powdered sugar - 300 gr
• Butter - 120 gr
• Milk - 60 ml
• Vanilla extract - 2 teaspoons
• Food coloring - 6 types (same as for the test)

As can be seen from the recipe, the most "jewelry" work falls on the last stage - decoration. But the result is really worth the effort: the Rainbow cake will bring the feeling of a bright holiday into the atmosphere, and its taste will bring delicious sunny pleasure.

Cheerful work of confectionery art - It came to us from the United States, and is a rainbow-colored layers, fastened together with cream cheese cream. Beautiful, juicy, but quite fatty and hard on the stomach.

And the abundance of artificial colors is alarming, since the appearance suggests that sweetness is most popular among children. How to lighten this dish without losing its showiness?

subject of conversation

This dessert attracted close interest in itself a couple of years ago, when the Rainbow cake began to appear everywhere on the Internet. The recipe, accompanied by a photo, was striking in its appearance. He seemed to have stepped off the table of the Mad Hatter from the fairy tale "Alice in Wonderland". Based on the components and the overall design, we can conclude that the Rainbow Cake was born thanks to American confectioners, as they are famous for their love of chiffon-type biscuits combined with cheese cream. And all this to the accompaniment of food coloring (it is worth remembering the legendary

Options

In the classic version, Rainbow Cake consists of seven cakes, painted in all the colors of the rainbow and assembled in the appropriate sequence. The whole structure is fastened with a rich cream based on cream cheese, powdered sugar and butter.

In the presence of food colors and healthy human laziness, an abstract rainbow cake was born.

It is a whole biscuit, which is assembled from 7 pieces of colored dough according to the principle known to all. The finished biscuit is cut into the desired number of layers, and already in this form it is layered with cream.

If you have time and imagination, you can arrange the layers of biscuit in the form of a cone or in a checkerboard pattern.

Basic Recipe

In order to designate the field of activity, it is necessary to indicate the main recipe by which you can bake the Rainbow cake:

• egg whites - 6 pcs.;
• egg yolks - 3 pcs.;
• sugar - 120 grams;
• sugar in proteins - 40 grams;
• salt - a pinch;
• refined vegetable oil - 100 ml;
• flour - 200 grams;
• baking powder - 2 teaspoons;
• milk (warm) - 135 ml;
• vanillin - a pinch;
• curd cheese - 700 grams;
• powdered sugar - 250 grams;
• butter - 230 grams;
• vanillin - a pinch.

All foods must be at room temperature.

Sift flour three times with baking powder. Add sugar (120 grams) and salt. In a separate bowl, mix all liquid ingredients except egg whites. Beat until foam. Combine the flour mass with the egg, mix thoroughly. Beat to firm peaks with the remaining sugar. Thanks to this, the cake "Rainbow" will acquire additional lightness. Next, mix in a quarter of the dough until smooth. After that, add the remaining proteins.

Divide the dough into 7 parts, carefully mix in the dye corresponding to a certain color of the rainbow. Pour the colored dough into individual molds with a diameter of ~24 cm.

Bake at 180 degrees until done, which can be checked with a toothpick.

For the cream, put the cream cheese, vanilla, icing sugar and butter in a bowl. Beat for 5 minutes until smooth and fluffy.

Collecting the Rainbow cake, the recipe of which we have provided, is simple - layer the cakes with cream, laying them out in accordance with the sequence of colors in the rainbow. Leave the sides open.

Where are the paints from?

Of course, the cake is beautiful, but a considerable amount of food coloring in combination with a heavy cream is alarming, especially if it is intended for a children's holiday. How to please the kids without harming their health? Of course, it would be possible to use dyes of natural origin, but they tend to turn pale or even change color during heat treatment, which cannot be avoided when baking cakes. Nevertheless, a solution was found, and now you can please your family and friends by making a Rainbow cake with natural dyes. The recipe is more complicated than the classic one, so the production should be divided into two stages.

rainbow layers

To prepare them, you will need two lists of products, from which cakes and color impregnation for them will be compiled separately.

• flour - 600 grams;
• baking powder - 6 teaspoons;
• sugar - 350 grams;
• salt - 1.5 teaspoons;
• eggs - 6 pcs.;
• egg whites - 2 pcs.;
• butter - 350 grams;
• blackberry juice - 75 ml;
• blueberry juice - 75 ml;
• spinach juice - 75 ml;
• carrot juice - 75 ml;
• beet juice - 75 ml;
• a mixture of 2 egg yolks and 50 ml of milk.

Products are designed for a form with a diameter of 24-26 cm.

In a large bowl, mix butter, 150 grams of sugar, flour and salt with baking powder. Grind into crumbs.

Separately, mix the eggs and proteins with 200 grams of sugar, put in a water bath and heat until the sugar dissolves. The mass should become so hot that it is not possible to keep a finger in it for a long time. This measure is needed to stabilize the eggs, so that the Rainbow cake will be airy. Remove eggs from heat and beat for 5 minutes until fluffy.

Divide the butter-flour and egg masses into 6 parts. For greater accuracy, it is better to do this with a kitchen scale.

Now collect the cakes:

• mix part of the flour mixture with one type of juice (or milk-yolk mixture for a yellow cake);
• mix thoroughly until smooth;
• add the egg part, mix gently, keeping the airiness of the dough;
• put it in a mold and bake at a temperature of 180 degrees for 15-20 minutes until cooked.

Impregnation:

• red berry puree - 150 grams;
• orange puree + finely grated zest - 150 grams;
• lemon puree + finely grated zest - 75 grams;
• kiwi puree - 150 grams;
• blueberry juice + a pinch of soda - 75 grams;
• blackberry puree - 150 grams;
• water - 330 grams;
• gelatin - 25 grams.

When you see the "Rainbow" cake (photo or live), it always strikes with brightness. To achieve this without harm to health, you need to follow the recommendations below.

Add 75 grams of water to blueberry juice and lemon puree. Soak gelatin in 180 grams of liquid. As soon as it swells, heat the mass until the gelatin is completely dissolved, avoiding boiling. Cool down.

Pour the gelatin mass evenly over the fruit puree containers. The cake must be collected in the form.

Each cake should be filled with jelly and put in the refrigerator until it hardens.

But what about the cream?

The cheese mass, which perfectly holds its shape, makes the Rainbow cake very fat (for a recipe, see the photo in the article).

How to achieve the same decorative qualities and lighten the taste? Options below:

• Beat 8 proteins with 300 grams of sugar in a water bath until firm peaks. Thanks to the heat treatment, the proteins will not be raw and will not flow.
• Butter cream. Whip 1 liter of cream, add powdered sugar to taste.
• Butter curd cream. Replace 1/3 of the cream with soft