Thai dai rainbow cake with a secret

Tai-dai is a technique of dyeing knotted fabric into different colors, after which the fabric is untied and colorful rainbow patterns. This coloring of clothes is very popular among teenagers and youth, so a great solution would be to bake in This style is an unusual cake for a young birthday. In this step by step photo recipe describes in detail the technique of making rainbow biscuit, which after baking is covered with snow-white air cream marshmallow icing. And the main highlight of the cake is the secret the figure of the birthday of the birthday, which will be visible only after how do you start slicing the cake. Made from contrast chocolate biscuit figure is buried in a rainbow biscuit and decorates each cut piece of cake.

Recipe author – Beth Jackson Klosterboer (Beth Klosterboer) – cookbook author

Time: 10 час. 15 min Difficulty: hard Servings: 12-14 The recipes use dimensional 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:

Chocolate sponge cake numbers

• 1 pack 432 gr. dry chocolate cake mix
• 1 pack 100 gr. dry mix for chocolate pudding
• 1.5 tbsp. milk
• 1 tbsp. sour cream
• 0.5 tbsp. vegetable oil
• 4 large eggs

Tai dai cake

• Cooking spray
• 1 pack 432 gr. dry mix for white cake
• 1 pack 100 gr. dry mix for white pudding of chocolate
• 1.5 tbsp. milk
• 1 tbsp. sour cream
• 0.5 tbsp. vegetable oil
• Protein 6 eggs (180 g. Liquid egg whites)
• Purple, Royal Blue, Sky Blue, Green, yellow, orange and red food colors

Glaze

• 2 tbsp. powdered sugar
• 1 tbsp. vegetable fat (margarine)
• 1/4 Art. whipping cream
• 1 tsp vanilla extract
• 1 can 367 gr. cream marshmallows, for example, Fluff

Rainbow glaze

• 90 gr. white melting Candy Melts or white chocolate, finely chopped
• 3 tbsp. l whipping cream
• 1.5 tbsp. l corn syrup
• Purple, Royal Blue, Sky Blue, Green, yellow, orange and red food colors
• Special equipment: 32 x bread pan 12 cm., Die cuts for cookies in the form of numbers 4.5 cm in size., wooden rod, disposable pastry bags or large plastic bags with ziplock and cake stand

Recipes with similar ingredients: cupcake mix, milk, sour cream, eggs, icing sugar, margarine, cream, vanilla extract, marshmallows cream, syrup

Recipe preparation:

1. Chocolate sponge cake numbers:

   Preheat the oven to 175 ° C. Cover the bread pan with size 32 x 12 cm. a sheet of aluminum foil. Sprinkle the culinary shape spray. In a bowl, mix the mixture for the chocolate cake, mix for chocolate pudding, milk, sour cream, butter and eggs. Mixer whisk at low speed for 30 seconds, then at medium whisk for 2 minutes. Pour the dough into prepared form.



2. Bake until a toothpick inserted in the center of the biscuit will come out clean, 52-58 minutes. Cool the biscuit in the mold for 10 minutes, then remove and transfer to the wire rack completely cool down.



3. Cut off the risen top of the cake and about 0.5 cm. From each end. Cut the cake into 13 equal slices. Freeze slices for 1 hour. Take the cake out of the freezer, put on chopping board and cut using cookie cutter shaped digits. To remove a biscuit from the cutting, gently push the pieces using a wooden stick.



4. To make a cake for sixteen, cut the numbers 1 and 6 from each piece of cake. Line a baking sheet or chopping board silicone rug, foil or parchment paper. From above put the biscuit numbers, cover and put in the freezer at least one hour.



5. Thai dai cake:

   When the numbers freeze, knead the colored dough for the cake. Cover 32 x 12 cm bread pan with aluminum sheet foil. Sprinkle the dish with a cooking spray. In a bowl, mix the mixture. for white cake, white chocolate pudding, milk, sour cream, vegetable oil and egg whites. Using a mixer, beat on low speed for 30 seconds and then at medium speed beat for 2 minutes. Arrange the dough in 7 bowls. Add violet food coloring in one bowl, in another – royal blue, in the third – blue, in the fourth – green, in the fifth is yellow, the sixth is orange, and the seventh is red. Transfer each colored dough into a disposable pastry bag or a large plastic bag with ziplock. Cut a corner from each bag. Put the squiggles of purple dough on the bottom of the prepared forms, leaving space between the squiggles for other colors. Jerk off followed by a dough of a different color and so on, until you drop the dough of all 7 colors at the bottom of the form.



6. Remove the biscuit numbers from the freezer. If in numbers there are holes, squeeze 2 different colors of dough into them, filling two-thirds hole. Set the dough in a very thin layer one at a time from the short walls of the form.



7. Press vertically to the test numbers. Press the first digits vertically following until you line them all in a row along the shape. If you have more than one digit, drop the squiggles between them color dough, alternating colors to your liking. Squeeze squiggles from color dough around the outside of the numbers, alternating colors.



8. Then, alternating colors, squeeze the squiggles out of the color dough on top of the numbers. Smooth the surface of the cake. Do not mix color the dough is shaped. Tap the mold on the countertop 5 times to exit large air bubbles.



9. Cool in shape for 10 minutes, then remove from mold and shift to a wire rack to cool completely. Cut the domed top of the biscuit and about 0.5 cm. of each end. Cut off thin crust on each long side of the cake. Freeze if desired him so that he becomes hard. Put the cake on the cake stand, which will be at least 0.5 cm larger than it from all sides. Tag one end of the stand. Place the cake so that the numbers are facing the mark.



10. Glaze:

    Whisk powdered sugar, fat, whipping cream, vanilla and marshmallow cream to a light and lush mass. Cover the cake with icing.

    Rainbow Glaze:

    In a microwave bowl, mix finely chopped melting candies, whipped cream and corn syrup. Heat at maximum power for at intervals of 15 seconds, stirring until everything melts. Evenly divide the icing into 7 small bowls. Add to one bowl. purple food coloring, in another – royal blue, in the third is blue, the fourth is green, the fifth is yellow, the sixth – orange, and in the seventh – red.



11. Let the glaze thicken a little. Create a melting rainbow by making smudges of colored glaze on the side of the cake, starting with purple, then royal blue, cyan, green, yellow, orange and red.



12. Set the cake stand so that you know which side the numbers are facing forward. Stand back and look like a birthday boy cut the first slice of the cake. Everyone will be delighted that numbers will appear on the slice of the rainbow biscuit.