Best Tie Dyed Angel Food Cake Recipes

EASY TINTED ANGEL CAKE

Steps:

• In a large mixing bowl, combine angel food cake mix and 3/4 teaspoon Kool-Aid mix. Prepare cake mix according to package directions.
• In a medium bowl, combine powdered sugar, hot water and grenadine syrup. If necessary, add additional water, 1 teaspoon at a time, to make icing of drizzling consistency. Drizzle icing over cake. Top with white chocolate curls. Makes 12 servings.

THE TIE DYE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans or line them with wax paper or parchment paper and butter the paper.
• Divide the Classic Vanilla Cake batter evenly among 5 small bowls. Add food coloring to each bowl--1 drop at a time--until the desired intensity of each color is reached. Scoop each color into a disposable pastry bag and snip the tip of the bag. I tie the ends of the pastry bags with plastic wrap or rubber bands to keep the batter in. Pipe the batter into the first pan, one color at a time, one over the next. (You could also use a spoon, but the pastry bags make this much easier.) Repeat with the remaining 2 pans.
• To make the tie dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
• Bake until the middle of the cake feels springy when you gently press your finger against it, 35 to 40 minutes. Set the cakes aside to cool completely before icing.
• Level the cakes with a serrated knife. Place one layer on a cake turntable and frost the top with the Vanilla Icing. Add the second cake layer and frost the top. Place the third layer on top and cover the entire cake with a "crumb" coat of vanilla icing. I do a crumb coat--a thin layer of icing spread around the cake to seal in all the crumbs and ensure a neat finish. Unless it's a chocolate cake, the crumb coat is done with vanilla icing. It looks so clean and creates a nice blank canvas for decorating.
• Divide the Vanilla Glaze between 2 mixing bowls. Add pink food coloring to one bowl and blue food coloring to the other bowl--1 drop at a time--until the desired intensity of each color is reached. The food coloring will thin out the glaze a bit. You can always add more liquid, but you can't take it away. Working with an offset spatula, spread pink glaze over the top of the cake and let it drip down the sides. Spread the blue glaze over the pink, but do not let it completely cover the pink. Finally, spoon more pink glaze onto the center of the cake top. Alternate the glazes just like you did with the batter. Use a skewer to pull the glaze from the center out to the edge and make the tie dye design. Work quickly before the glaze starts to dry.
• With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the granulated sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. Add the vanilla extract. While mixing at medium-low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through.
• Combine the flour, baking powder, and sea salt in a separate bowl. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
• With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.
• In a separate bowl, mix the confectioners' sugar and salt. With the mixer on low speed, add the sugar mixture 1 cup at a time until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy.
• With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
• If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.

ANGEL FOOD CAKE

Steps:

• About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
• Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
• Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
• Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
• Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
• Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.

THE BEST ANGEL FOOD CAKE

Steps:

• Heat oven to 325 degrees.
• Have ready an ungreased 9 3/4-inch angelfood cake pan, preferably with a removable bottom, or use parchment or wax paper to line bottom of pan with nonremovable bottom.
• In a small bowl, combine flour with 3/4 cup sugar.
• Place remaining 3/4 cup sugar next to the mixer.
• Use a whisk to completely combine and aerate flour/sugar mixture.
• In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth.
• Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.
• With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
• Add vanilla, lemon juice, and almond extract and beat until just blended.
• Place flour/sugar mixture in a sifter set over waxed paper.
• Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand.
• Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
• Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly.
• If cake pan has feet, invert pan onto them.
• If not, invert pan over the neck of a bottle so that air can circulate all around it.
• Allow to cool completely for 2 to 3 hours before removing from pan.
• To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust.
• Pull cake out of pan and cut the same way around removable bottom under the cake to release, or peel off parchment or wax paper, if used.
• Cool cake completely, bottom side up.
• When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
• Serve cake the same day or freeze overnight if serving the next day.
• (Cake may be frozen for up to 2 weeks, but will compress slightly.).