Best Rainbow Surprise Recipes

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

RAINBOW SURPRISE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
• Frost cupcakes with frosting. Store loosely covered.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!

SURPRISE RAINBOW PI CAKE

Steps:

• Make the Surprise Pi Symbols:.
• Preheat oven to 350 degrees F. Spray a sheet pan with nonstick spray and line bottom with parchment paper.
• Prepare the two boxes of cake mix according to package instructions, then divide the batter into five bowls. Fold in about 6-7 drops of gel food coloring to each bowl, so that you have five separate colors. Transfer to piping bags.
• Pipe batter in alternating colors into prepared sheet pan. Tap the sheet pan on the counter several times to even batter and eliminate any air bubbles.
• Bake for 20-25 minutes, or until toothpick comes out clean. Let cool, then freeze until solid.
• Invert frozen sheet cake onto a cutting board and peel off parchment paper. Cut pi symbols with cutter and transfer to a parchment-lined baking sheet. Set aside in freezer.
• Make the Lemon Pound Cake:.
• Preheat oven to 350 degrees F. Grease and flour a loaf pan.
• Whisk together flour, baking powder, and salt in a medium bowl and set aside.
• In a bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
• Add lemon juice, zest, and extracts. Beat until combined.
• Add flour mixture and milk, alternating in two batches, beating until combined. Transfer batter to a large piping bag.
• Bake the Cake:.
• Pipe and spread a thin layer of batter into the bottom of the prepared loaf pan.
• Stack three of the frozen pi cakes and position upside down into one side of the loaf pan, leaving a small space on the short side. Repeat with three more frozen pi cakes, positioning on the other side of the loaf pan. You should be able to fit six pi symbols inside.
• Pipe the rest of the batter into the loaf pan, making sure to get batter into all the crevices. Smooth top with a spatula.
• Place the loaf pan on a parchment-lined baking sheet and mark which side is the front of the pi symbol. This ensures you will have a front-facing "pi" when you slice into it.
• Bake for 1 hour 30 minutes to 1 hour 45 minutes or until a toothpick comes out clean. If the top is getting too dark during baking, tent with foil.
• Let cool in pan for 25-30 minutes, then run an offset around perimeter and invert onto a wire rack, making sure to keep track of the front of the cake. Cool completely.
• Make Decorations and Assemble:.
• Add the vanilla frosting and several drops of turquoise gel food coloring to a medium bowl. Fold to combine.
• Transfer the cooled cake to a turntable.
• Frost a thin crumb coat all over the cake using a small offset spatula and a bench scraper. Freeze about 15 minutes, until frosting is hard to the touch.
• Frost final coating of frosting all over.
• Put the white chocolate in a medium bowl.
• Bring the heavy cream to a boil in a small saucepan. As soon as it comes to a boil, pour over the white chocolate and let sit for 1 minute.
• Whisk until smooth.
• Add a few drops of Deep Pink gel food coloring and whisk until combined.
• Transfer the ganache to a squeeze bottle and let sit for 10-15 minutes to thicken up. If the ganache gets too thick, microwave the bottle in 10 seconds intervals.
• Pipe the pink ganache drips all around the sides first. Then pipe the ganache on top and spread with an offset spatula. Top with sprinkles.
• Transfer to a cake stand or platter, keeping note of which side is the front. Slice and enjoy!

RAINBOW SHERBET SURPRISE

Steps:

• First Layer:.
• Line 2 quart bowl with plastic wrap so that wrap overhangs sides of bowl by at least 1 inch. Let raspberry sherbet stand on counter to soften for 5 minutes. Spoon sherbet into bowl, pressing it along bottom and sides of bowl so it forms a smooth layer. Place bowl in freezer for 30 minutes to firm up sherbet.
• Second Layer:.
• Let orange sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over raspberry sherbet in even layer. Place bowl in freezer for 30 minutes to firm up orange sherbet.
• Third Layer:.
• Let lemon sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over orange sherbet in even layer. Place bowl in freezer for 30 minutes to firm up lemon sherbet.
• Last Layer:.
• Let lime sherbet stand on counter to soften for 5 minutes. Use small spatula to smooth it over lemon sherbet in even layer so it comes to top. Smooth top and cover with plastic. Freeze for at least 6 hours, or until ready to serve, up to 1 week.
• Unmold and Serve:.
• Remove bowl from freezer and remove plastic wrap from top. Gently tug at overhanging plastic lining to loosen sherbet. (If necessary, briefly dip bowl into hot water.) Place serving platter over bowl, invert bowl, and shake to release sherbet. Peel away plastic. Cut into wedges and serve.

RAINBOW SURPRISE

Steps:

• For cake mix (Follow directions for each cake mix using three separate bowls). Mix together the cake mix, flour, eggs, water, and oil. Beat on medium speed for 3 minutes until smooth. (You may also follow the cake mix directions, if different)
• For cake preparation: pour the chocolate mixture in one end of a 13x9x2 or 15x10x1-inch pan, the vanilla mixture in the middle, and the strawberry mixture in the other end. Gently swirl the three colors together with a spatula. (You can make cupcakes with the leftover mixture, filling each cupcake half full of batter). Add strawberries and chocolate chips, evenly.
• Bake at 350F (175C) degrees for 30 to 35 minutes. Let cool and top with vanilla icing.