How to make a delicious sweet rainbow cake?

You don't need a piping nozzle for this, just put the whipped cream into the piping bag, and cut a small opening at the bottom. <>

Clouds that are done.

1. Ingredients: 70 grams of low-gluten flour, 3 eggs, 30 grams of corn oil, 30 grams of pure milk, 50 grams of caster sugar, 300 grams of light cream, 30 grams of caster sugar, 1 bag of skittles.

2. Method: 1) Milk mixed with corn oil and 15 grams of caster sugar are whipped until the emulsified state is reached.

2) Add the isolated egg yolk.

3) Sift in cake flour. Hand whisk horizontally into egg yolk paste for later use.

4) The separated egg whites are divided into three parts, and the remaining 35 grams of caster sugar are added.

5) Beat the egg whites until they are hard to foam. That is, when the whisk is lifted, a small straight tip appears.

6) Take one-third of the egg whites and mix well in the egg yolk paste, taking care not to draw circles.

7) Pour the mixed egg batter back into the remaining egg whites and mix well.

8) Divide the cake batter into 5 portions and add a drop of food coloring of one color to each portion.

9) Pour into the mold after mixing.

10) Preheat the oven at 160 degrees for 10 minutes, put it in the middle of the oven, and bake at 160 degrees for 20 minutes.

11) Let the baked cake slices cool and remove from the mold for later use.

12) 300 grams of whipping cream and 30 grams of caster sugar, beat until it does not flow.

14) Feel free to decorate with Skittles. The beautiful rainbow cake is ready.

Get rainbow cake recipes from the Food Network, and you can also find over 1000 of the Food Network's best recipes from top chefs, shows, and experts.

Preheat oven to 375 degrees Fahrenheit. Spray the bottom and sides of six 8-inch round cake pans; Sprinkle with flour and knock out the excess. Whisk together the flour, baking powder and salt in a medium bowl; Shelve.

Place the butter, sugar, and oil in a large bowl and blend with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat the eggs, one at a time, then the vanilla seeds, until combined.

Transfer the cream mixture to a very large mixing bowl and fold the flour mixture and milk alternately with a spatula, adding the flour in 3 portions and the milk in 2 portions, starting with the flour and ending until smooth. Divide the batter evenly among the 6 mixing bowls. Using gel food coloring, color each bowl with one of the colors of the rainbow.

Pour each color into the prepared cake pan.

Bake, swirling the pan halfway until the toothpick inserted in the center is clean, 18 to 20 minutes. Place the cake in the pan on the rack to cool for 10 minutes, then move the cake to the rack to allow it to cool completely.

Flatten the top of any topped cake layer by cutting the dome off with a serrated knife. Put some cream in a pastry bag with a large round head. Place the bottom cake layer on the cake pan.

Use a tube around the edge of the cake layer to create a frosty "dam". Fill the center with a thin layer of jam (about 1 2 cups). Place another cake layer on top and repeat until you stack and fill all the layers.

Frost the outside of the cake with the remaining cream cream and garnish as desired.

In the bowl of a stand mixer, combine the sugar, butter, milk, vanilla seeds, and salt of the candy. Hit it at low speed for a while. Once the sugar is added, turn up the speed and beat until the cream is fluffy and smooth.

If it's too wet, add a little sweetener. If it's too hard, add a little more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.

Use immediately or store at room temperature in an airtight container for up to 24 hours or in the refrigerator for up to 2 weeks. Re-whip the cold cream before use.

The baby's favorite rainbow cake is made like this: the best ingredients egg yolk egg white separation egg yolk add milk and cooking oil to stir evenly, sieve into the cake powder, add baking powder and tartar powder and stir until the batter is in a particle-free state, divide it into four parts, stir evenly with low-grade drop pigment and set aside, add granulated sugar to the egg white three times, mix the beaten egg white and the packaged batter and stir evenly, pour it into the mold, shake slightly, remove bubbles, put it in the oven on fire, 170 degrees on the fire, 135 degrees, Add 10 grams of granulated sugar to the whipping cream for 17 minutes, beat until the upside-down does not fall, take out the cake embryo, cool and demold, prepare to spread the cream, a layer of cake, a layer of cream macaron color is the best, and then cut it inside is colorful, very good-looking.

First of all, beat the eggs, then add flour, add yeast powder, add light cream, white sugar, etc., stir into a smooth batter, then divide and add different colors of pigments, put them in molds, put them in the oven at 200 degrees for about 20 minutes, and then match these cake blanks of different colors, decorate them with cream, and you can eat.

Separate the egg white from the egg yolk, then beat the egg white with a whisk, then pour the white sugar into the egg yolk with corn oil, stir with a whisk, learn your favorite pigment to drop into the egg mixture, and finally pour in some flour and mix evenly, pour the egg white into the basin of the egg mixture and stir well, then pour it into the mold, put it in the oven and bake it.

The first thing to do is to prepare a variety of ingredients, such as flour, butter, eggs and water, then mix these ingredients together, then put them in the oven for 30 minutes, add various pigments to the egg whites, then whip them into a creamy state, and then squeeze them on the cake base.

1. Materials: 6-inch live bottom mold, 6-8 servings, 170 degrees in the middle of the oven, 8-10 minutes. Slice of cake:

There are 7 slices of cake in total, so the ingredients are multiplied by 7) 1 egg, 30 grams of cake flour, 20 grams of sugar, and 8 grams of unflavored salad oil or unsalted butter.

2. Eggs and powdered sugar together are insulated with a whisk at high speed.

3. Bask for 15 minutes until the surface forms a texture and does not disappear.

4. After the eggs are beaten, add one of the fruity food colorings, stirring and adding until the color is suitable.

5. After sifting the flour, add the egg batter and mix evenly.

6. Finally, add salad oil or butter and mix well, and the cake batter is done.

7. Coat the mold with butter to facilitate demolding after baking, then pour in the cake batter and vigorously deduct the large bubbles inside.

8. Preheat the oven at 170 degrees for 10 minutes. Bake in the middle of the oven for 8-10 minutes, pay attention to the observation later, insert it with a bamboo skewer and then pull it out, and find that it is not stained with batter. Because the cake slices are thin, they are easy to bake, so you have to pay attention to them.

9. The cooled and solidified white chocolate can be made into chocolate chips with a spoon.

10. The cream is whisked at high speed with a whisk until it can be decorated, and the cake can be covered layer by layer.

Rainbow mousse recipe main ingredient digested biscuits (160g).

Butter (75g), homemade yoghurt (450g), whipping cream (450g), powdered sugar (80g), gelatin flakes (20g).

Ice water (to taste).

Imported food coloring (appropriate amount) excipients. Not.

Kitchen. Other.

Classify. Creamy Other Hours on Normal difficulty.

Called the canceled cookies.

Use a rolling pin to crush the digestive biscuits into minced pieces.

Melt the butter in insulated water.

Pour the melted butter into the digestive cookie crumbs and stir to combine.

Pour the mixed digestive biscuit crumbs into the 8-inch cake round mold.

Tightly compress and digest the cookie crumbs tightly and refrigerate.

Soak gelatin slices in ice water until soft.

Remove the softened gelatin slices.

Melt the gelatin tablets with insulated water.

Weigh the homemade yogurt.

Pour the icing sugar into the yogurt and stir to combine.

Pour the melted gelatin liquid into the yogurt and stir to combine.

Weigh the whipping cream.

Beat the whipping cream with a whisk until it is 8 percent, and the texture will appear slightly.

Pour the yogurt into the whipping cream and mix well.

Divide into 5 portions from most to least according to the amount.

Professional and safe food coloring imported into the United States.

Remove the cake round mold from the refrigerator and pour in the largest amount of red paste first.

Shake gently to spread the red paste evenly.

Pour in the second largest amount of yellow paste, find the center of the circle and pour it so that the color can be evenly distributed.

Continue pouring the blue paste from the center of the circle.

After pouring it all, if there are bubbles on the surface, you can use a toothpick to pick them up.

Refrigerate for at least 5 hours.

Remove the demoulding. Cut into cubes and enjoy.

The recipes for rainbow cakes uploaded by gourmets contain detailed steps to help you make rainbow cakes step by step.