Rainbow Cookie Cake

This cake might be a stretch as a holiday cake, but, since I normally make Rainbow Cookies around the holidays I figured a Rainbow Cookie Cake would be a nice addition as a holiday cake. It definitely has a bit of a wow factor and it’s much easier & quicker to make than the cookie version.

One of the things that made this cake easy was using three boxes of white cake mix. I prepped each following the directions on the package and added in 1/2 teaspoon of almond extract to each. While the almond flavor was noticeable, I think it would have been better to add in 3/4 to 1 teaspoon of extract to each. Or, you could skip the extract altogether and grate in almond paste. I would suggest buying one package of almond paste and dividing it into three equal parts. Once the cake mix was prepped I then added in gel food coloring to achieve the pink, yellow & green colors. Here’s a tip, instead of adding a bunch of one color to achieve your desired shade, add in a little orange to the yellow, add a drop of red to the pink and a bit of blue for the green. This will also result in more vibrant shades of each color as well.

I baked each of the layers in a 9 inch square pan. While the directions said to bake the cakes in a 350 F oven for about 35 minutes, I found that after 30 minutes my cakes were still undercooked so I lowered the oven temperature to 325 F and baked the cakes for an additional 10-12 minutes. I let the layers cool in the pan for about 15 minutes and then inverted them on wire racks to cool completely.

Once the layers were cooled I leveled each of them with a serrated knife. I placed the pink layer on a cake board, trimmed side up, and spread about 1/2 cup of raspberry jam. I repeated this step with the yellow layer and then topped the cake the green layer, trimmed side down. While the directions called for the cake to be frozen for 1 hour, unfortunately I used a round cake board that wouldn’t fit in my freezer so I ended up refrigerating it for about 2-3 hours. Don’t worry if your layers are not flush, i.e. not the same width, you will be trimming the sides of the cake once you top it with chocolate. This ended up happening to me because while both of the pans I used were 9 inch squares the sides of one of the pans was straighter than the other.

Before removing the cake from the refrigerator I made the chocolate topping. I melted chocolate and butter together in the microwave in 30 second intervals. Well, to be truthful, I microwaved it once at 30 seconds and the second time at 45 seconds and then stirred it together until smooth. I set it aside for about 10-15 minutes so it could cool and thicken before pouring it on the cake. If you pour it right away the chocolate will be too thin and just run down the sides of cake when you try to spread it. Also, you won’t be able to create the usual wavy lines in the chocolate that rainbow cookies normally have.

Once the chocolate was ready I removed the cake from the refrigerator and poured the chocolate over the top and using an offset spatula I spread it into a thick even layer over the cake. And for the final touch, using the tines of a fork I created wavy lines in the chocolate. If you find that the chocolate isn’t holding the wavy pattern, wait a minute or two and then go over the patter again with the fork. It could just be that the chocolate needs to cool a bit more. I then returned the cake to the refrigerator so the chocolate could set, but, not harden.

And finally, I trimmed all for sides of the cake. I did find this part a bit tricky as my cake was crumbling while doing so. Partly because, as per the directions, I only used eggs whites in the batter which produces a much lighter cake. You could use whole eggs as opposed to the egg whites which would produce a denser and moister cake and one that is slightly yellower, which would be good when tinting the yellow layer of the cake.

So, everyone who tried this cake, including me, loved it. They all agreed that it was light and not crazy sweet. The perfect type of dessert.

Rainbow Cookie Cake

Ingredients:

Cake:

3 16 to 18–ounce boxed of white cake mix (plus the required ingredients)

1 1/2 teaspoons pure almond extract

Pink, yellow and green gel food coloring

1 cup seedless raspberry jam

Chocolate Topping:

2 4–ounce bars semisweet chocolate, chopped

6 tablespoons unsalted butter, cubed

Directions:

Preheat the oven to 350 F. Spray a 9-inch square pan with baking spray and set aside.

Prepare 1 cake mix per box directions adding in 1/2 teaspoon of vanilla extract. Tint with the pink food coloring, stirring well making sure no white streaks remain. Transfer to the prepared pan and bake in the preheated oven for 35 minutes. Let cool in the pan for 15 minutes and then transfer to a wire rack to cool completely.

Repeat to make the yellow and green layers.

Trip the tops of each of the cakes to make level. Don’t worry if the widths of the cakes are different, you will even it out at the end.

Place the pink cake, trimmed side up, on a cake board and spread with 1/2 cup of jam. Top with the yellow cake, trimmed side up, and spread the remaining jam on top. Top with the green layer, trimmed side down. Freeze for 1 hour.

Microwave the chocolate and butter together in 30 second intervals, stirring after each, until melted and smooth. Let it cool slightly.

Pour the cooled chocolate over the top of the cake and using an offset spatula, spread the chocolate in a thick even layer over the cake.

Using the tines of a fork create a wavy lines pattern in the chocolate. Return the cake to the freezer so the chocolate can set, but not harden, about 15 minutes.

Using a long serrated knife trim all four sides of the cake.

 

Recipe notes:

You can use whole eggs as opposed to the recommended egg whites on the box directions

For a stronger almond taste try adding in more almond extract, or substituting it with almond paste.

To achieve brighter shades of pink, yellow and green, add a little red to the pink, orange to the yellow and blue to the green

You can place the cakes in the refrigerator as opposed to the freezer, but, will need to leave them in longer.

Recipe from Food Network

Rainbow Cookie Donuts

Happy National Donut Day! In honor of the day I decided to make Rainbow Cookie Donuts.

If you do a Google search for Rainbow Cookie Donuts you normally see a rainbow cookie – the tri-color cookie separated by raspberry jam and then covered in chocolate – shaped like a donut. A bit much if you ask me. I really wanted to make one similar to the one a coworker brought me from a local donut shop by her – Honey Pig Donuts. Instead of the donut being layered the colors were marbled together.

I knew that my go-to Rainbow Cookie recipe wouldn’t be right for these cookies… It’s not light enough and I would end up with a donut that would be quite dense. I was going to try and tweak the recipe to get the right texture, but, then I came across a Rainbow Cookie Cake recipe that would be perfect, once I halved the recipe.

Once I made the batter I divided it in three and tinted each of them. I normally only tint the green and pink layer when I make the cookies, but, since I was making them in donut form I decided to tint the natural color layer with a bit of yellow so each part of the rainbow donut could stand out. Next, I transferred the batter to piping bags and snipped a small portion of the tip off and then piped the batter into donut pans that I sprayed with baking spray. I filled the cavities about 3/4 full and then baked them in a 350 F preheated oven for about 15 minutes.

After the donuts had cooled I melted a few tablespoons of seedless raspberry jam in a small saucepan over medium-low heat to melt it. Once melted I used a brush to brush the tops of the donuts with the melted jam.

While the jam settled I made the chocolate glaze. In a small saucepan over medium-low heat I combined chopped semisweet chocolate with heavy cream, vanilla extract and salt and stirred the mixture until it melted. Once melted and smooth I removed it from the heat and let it cool for about 5 minutes. I gave it a few more stirs and then dipped the tops of the donuts into the melted chocolate. After dipping them I placed them on a cooling rack that I set on a wax paper lined cookie sheet so the chocolate could set.

And there you have it… Rainbow Cookie Donuts. While I enjoy the cookie version, I really love the lightness of these donut versions. The almond flavor really shines through as opposed to the cookies where the raspberry jam flavor stands out more for me. Truth be told, the donuts are delicious on their own without the melted raspberry and chocolate glaze. I kept the sans raspberry and chocolate glaze version in an airtight container at room temperature for three days and they still tasted delicious and I kept the raspberry chocolate glaze versions in the fridge for a day or two longer and they still tasted good – I let them come to room temperature before enjoying.

Rainbow Cookie Donuts

Ingredients:

Donuts:

1 1/2 (12 tablespoons) unsalted butter, at room temperature

3/4 cups sugar

3 large eggs, at room temperature

7 oz. almond paste, grated

1/2 tablespoon almond extract

1/2 cup while milk

1 1/2 cups flour

1 1/2 teaspoons baking powder

red, green & yellow food coloring

Raspberry Glaze:

4-5 tablespoons seedless raspberry jam

Chocolate Glaze:

4 ounces semisweet chocolate, chopped

1/2 cup heavy cream

1 teaspoon vanilla extract

pinch of salt

Directions:

Spray two donut pans with baking spray and preheat the oven to 350 F degrees.

Using a hand mixer or a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add the eggs and continue beating for a few more minutes until combined. Add in the grated almond paste, almond extract and milk and beat well until combined, making sure the almond paste is completely incorporated.

In a separate bowl sift together the flour and baking powder and gradually add it to the butter batter while mixing on low. Continue mixing until the two mixtures are well combined.

Divide the batter among three bowl and tint it with the food coloring. Transfer the batter to three piping bags and snip the ends off. You could also use Ziploc bags and snip one of the corners off. Pipe the batter into the cavities of the donut pan haphazardly to create a marbled effect. Fill the cavities about 3/4 full. Tap the pans down before placing the oven to even the batter down. Bake for about 12-15 minutes, or until a cake tester inserted comes out clean.

Let the donuts cool in the pans for a few minutes and then transfer to a wire rack to cool completely. Rinse and spray the pans again before piping in the next batch of batter.

Once the donuts have cooled, melt the raspberry in a small saucepan over medium-low heat, do not let it boil. Using a pastry brush, brush the tops of the donuts with the raspberry jam.

As the jam settles make the glaze by heating the chocolate, cream, vanilla and salt in a small saucepan over medium-low heat, stirring, until melted and smooth. Remove from the heat and let cool for 5 minutes. Give the mixture a few good stirs. Place a cooling rack on a wax-lined cookie sheet and then dip the tops of the donuts into the melted chocolate and place on the cooling rack so the chocolate can cool and set.

Recipe for Donuts adapted from Always Order Dessert

Rainbow Cookies

Christmas week is finally here and holiday baking is more than likely in high gear for most of you. I know I have quite a few different cookies to bake over the next few days. I was already busy last week trying out some recipes. One of those recipes is actually one that I have tried twice before without much success, but luckily I didn’t strike out with this third attempt. These Rainbow Cookies came out perfect and were well worth the time and numerous steps it took to make them! I’m not sure what exactly led to my success this time, maybe it was the jelly roll pans I used as opposed to the baking dishes or rimmed cookie sheets I used in the past, or me diligently following the recipe exactly as written and reading and re-reading it to make sure I followed it properly or maybe it was just due to sheer patience and dedication. Whichever it was I am just happy to say I finally succeeded in making one of my favorite cookies!

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I began making the batter by mixing together almond paste and sugar until it formed into fine crumbles.

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Next I added in 2 1/2 sticks of unsalted butter a few pieces at a time.

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And finally I added in 4 large eggs yolks one at a time.

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In a separate bowl I sifted 2 cups of flour and then sprinkled salt on top.

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I then added the flour to batter and mixed it until it was just combined.

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In another bowl I whisked 4 large egg whites until they were foamy and then slowly added 2 tablespoons of sugar and continued whisking until firm peaks formed.

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Once the egg whites were ready I gently folded them into the batter.

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Next I evenly divided the batter among three bowls and tinted one a deep salmon color, another a bright green color and I left the third uncolored.

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Following that I spread the batter among three prepared (I first sprayed them with baking spray and then lined them with parchment paper) jelly roll pans.

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After baking the layers in a 350 F oven for about 10 minutes I let them cool completely in the pans on wire racks.

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Then it was time to start assembling the cookies… I began by spreading the green layer with a decent amount of seedless raspberry jam.

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Next I slid the uncolored layer onto the raspberry covered green layer and covered it with raspberry preserves as well.

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And finally I slid the salmon color on top.

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After wrapping it with plastic wrap and then covering it with one of the jelly roll pans and a few of my old college textbooks I placed the assembled layers in the refrigerator overnight.

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The following day I unmolded the layers and trimmed them to make straight edges.

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I then melted bittersweet chocolate and poured it over the layers.

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After letting it set for a few minutes I scraped wavy lines into the chocolate with a fork.

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And finally once the chocolate had set a little more I cut the cake into cookies. First by making vertical cuts.

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And then horizontal cuts.

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And then it was time to enjoy all my hard work and these cookies were definitely worth every minute of it!

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Rainbow Cookies

Recipe courtesy Lidia Bastianich for Food Network Magazine

Ingredients:

2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans

2 cups all-purpose flour, plus more for the pans

8 ounces almond paste

1 cup sugar

4 large eggs, separated

1/2 teaspoon kosher salt

Red and green food coloring (gel preferred)

1 15 -ounce jar smooth apricot jam*

Cooking spray

1 pound bittersweet chocolate, chopped

*I used seedless Raspberry Jam

Directions:

You’ll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.

Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.

Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.

Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.

Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.

Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.

Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.

Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.

Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.

Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.

Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.