Sweet multi-colored “rainbow” soaring in white “clouds” of Marshmallow, preparing is surprisingly simple. From special equipment will need only a ring shape. Bright colors decorate an unusual cake with coconut shavings food coloring. To make a “rainbow” you only need four colors, and orange and purple will result сочетания остальных. 
AT ремя: 3 час.Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr butter, room temperature, plus additionally for lubrication of the mold
- 1 and 3/4 Art. premium flour, plus additionally for sprinkling forms
- 1/4 tsp fine salt
- 1 tbsp. l milk, room temperature
- 2 tsp vanilla extract
- 4 large eggs and 1 yolk, room temperature
- 1 and 1/3 Art. Sahara
- 3 tbsp. sweetened coconut flakes
- Food colors of red, yellow, green and blue, for coconut flakes
- 450 gr vanilla glaze
- 12 marshmallows
- Special equipment: gang mold for cake 1.6 kg
Recipes with similar ingredients: premium flour, cream, eggs, milk, vanilla extract, coconut flakes, marshmallows
Recipe preparation:
- Place the wire rack in the lower third of the oven, which you preheat up to 177 ° C. Lubricate with butter and sprinkle with flour band form.
- Sift flour and salt into a medium bowl. Whip in another such same capacity milk with vanilla extract, eggs and yolk, while they will not combine. In a bowl of a stationary mixer equipped with with a spatula, beat at medium speed until smooth butter (approximately 1 minute). Without turning off the appliance, pour 1/4 tbsp. sugar at a time. Whisk until light and airy. consistency (approximately 5 minutes). Turn off the mixer and scrape mass from the walls of the bowl to mix all the ingredients. Turn on minimum speed and pour 1/4 tbsp. mixture with flour. Whisk about 30 seconds. Slowly inject the egg mixture and beat, until the dough is homogeneous (approximately 3 minutes).
- Pour the dough into the prepared form and level the top shoulder blade. Put in the oven and reduce the temperature to 160 ° C. Bake until the toothpick inserted in the center will come out clean. Also, after a slight push from above it should not Remain a dent (approximately 1 hour). Leave the cupcake in shape on on bars (10-15 minutes). Then turn onto a wire rack to cool completely.
- In the meantime, open 6 small plastic bags. Вthe first of them add 3/4 tbsp. coconut flakes and 10 drops red food coloring. Pour 3/4 tbsp into the second bag. coconut flakes, add 5 drops of red and 5 drops of yellow food coloring to make an orange color. In the third package add 3/4 tbsp. coconut flakes and 10 drops of yellow food dye. In the fourth, add 1/4 tbsp. coconut flakes and 5 drops green food coloring. In the fifth package add 1/4 tbsp. coconut flakes and 5 drops of blue food coloring. In the sixth pour 1/4 tbsp. coconut flakes, enter 3 drops of red and 2 a drop of blue food coloring to make it purple. Seal all bags by squeezing as much air as possible. Knead and shake them until all the coconut flakes covered with food coloring, the amount of which can be increased, if you want more saturated colors.
- Pour the contents of the bags into strips on a baking sheet. Give stand without covering for 1 hour for easy drying. If a you will not use coconut immediately, place it for Storage in a sealed container.
- Flip the cupcake flat side up and trim the excess with a serrated knife to align. Install on a work surface bulge up. Cut the cupcake in half from top to bottom to 2 semicircles have turned out. Put the halves in the form of 2 arches and connect them to each other with flat sides in 1 arch. Trim if necessary, extra so that they are on the same level and were steady. Lay the pieces of the cupcake with the flat sides down. Using a table knife or a pastry shovel, cover them with icing on all sides except the bottom.
- Press a strip of purple coconut into the icing on internal bend of one of the semicircles. Add next blue strip 2.5 cm wide. Do the same with a sprinkle of green, yellow and orange flowers. Leave a blank space on the outer bend of the semicircle to be covered with red coconut shavings. Repeat the same with the second half of the cake and multi-colored topping. Again, carefully place both parts as arches. Spread a flat cut of one of the halves of the cake with icing and gently press the other part to the cut. Distribute the remaining glaze at the seam at the junction. Pour a strip of it out of it. red coconut flakes and press it, completing the “rainbow”. WITH using a metal spatula and hands, gently move the cake onto serving dish.
- Using ordinary or kitchen scissors, cut each marshmallow across in two. Stick them with sticky slices to the dish and other marshmallows so that clouds form on the sides of the cake. When serving, split the halves again and cut each one in portions.
