Recipes of Rainbow Cakes

Rainbow Whoopie Pies with Rainbow Butter Cream

Ingredients :

- 75 grams unsalted butter, softened

- 150 grams caster sugar

- 1 large egg, beaten

- 1 teaspoon vanilla extract

- 275 grams plain flour

- 0.75 teaspoon bicarbonate of soda

- 0.125 teaspoon salt

- 145 ml buttermilk

- 5 food colourings

For The Filling :

- 80 grams unsalted butter

- 250 grams icing sugar

- 2 tablespoons milk

- 2 food colourings

Extra equipment :

- 5 piping bags

- 2 small piping bags

- 1 large piping bag with a large round nozzle

Method :

* Preheat the oven to 180'C.

* Grease the whoopie pie trays with a little butter.

* Cream the softened butter and sugar together in a bowl until light and fluffy, then gradually add the beaten egg and vanilla extract.

* Sift the flour, bicarbonate of soda and salt together in another bowl.

* Gradually add a third of the dry ingredients to the mixture, followed by a third of the buttermilk. Continue adding both alternately and mix well until all of the ingredients are combined to form a thick, smooth cake mixture. Be careful not to overmix.

* Separate equal measures of the prepared cake mixture into five bowls and add different food colourings to each bowl, mixing well.

* Transfer the different coloured cake mixtures into piping bags (do not cut the end until the bags are filled).

* Cut the tip of each bag and squeeze out a small amount of coloured cake mix into each pie tray compartment. Repeat this process with each colour until the tray is full.

* Bake in the oven for 12-14 minutes until risen and firm to the touch.

* Cool for 5 minutes in the trays before transferring to a wire rack to cool completely.

For The Filling :

* Beat the butter and icing sugar together for a few minutes using a hand whisk or an electric mixer until well mixed.

* Add the milk and beat together until the buttercream is light and fluffy.

* Separate the icing into two bowls and colour with two contrasting rainbow colours.

* Fill two small piping bags with the different coloured icing. Then snip the ends of both bags and insert them into the large piping bag.

* Carefully pipe the icing onto one half of the rainbow whoopie, ensuring that both colours are visible. Sandwich together and enjoy the eight yummy pies. 

Recipes of Cookies

Giant Mickey Mouse Cookies

Ingredients :

For the cookies :

- 200 grams unsalted butter, softened

- 200 grams caster sugar

- 1 egg, beaten

- 400 grams plain flour, plus extra for dusting

- 0.5 teaspoon vanilla essence

For the decoration :

- 500 grams icing sugar, sifted

- 2 x 8 grams sachets of egg white powder

- Black and Pink food colouring

Special equipment :

- Mickey Mouse cookie cutter and embosser

- Baking tray

- Piping bags and nozzles ( no.3 and larger )

Method :

* Place the butter and sugar in a bowl and beat them until they are just creamy in texture ( do not overmix or the cookies will spread during baking ). Add the vanilla essence then beat in the egg until it is well combined.

* Add the flour and mix it in until a dough forms. Gather the dough into a ball, wrap it in cling film and chill it for at least 1 hour.

* Place the dough on a lightly floured surface and, using a rolling pin, roll it out to an even thickness of approximately 5 mm.

* Dust the top of the dough very lightly with flour, then cut out a cookie and leave the cutter in place.

* Push the embosser section gently but firmly into the cookie dough to mark the features.

* Remove the embosser, easing it away from the dough to leave a deep impression on the cookie. Cut out more cookies and mark on the features in the same way.

* Transfer the cookies to a baking tray lined with baking parchment and chill for at least 30 minutes before baking. Preheat the oven to 180'C. Bake the cookies for 8-12 minutes until they are a pale golden colour.

* Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

* To make the icing, reconstitute the egg white powder as directed on the packet. Strain it into a bowl, add 125 grams of the icing sugar and whisk it together. Add another 125 grams icing sugar and whisk it again. Continue adding the icing sugar until the icing forms soft peaks.

* Put about half of the icing in a separate bowl and colour it with the black food colouring. Place a small amount in a piping bag fitted with a no 3 writing nozzle. Pipe the outline of each cookie, then pipe Mickey's features using the impression as a guide. Thin the remaining black icing by adding a little water, a few drops at a time, until it is of a runny consistency ( do not over thin or the icing will not set ).

* Spoon the thinned icing into a piping bag fitted either with a larger writing nozzle or, if using a disposable bag, cut a little bit off the tip. Pipe the icing onto each cookie to flood the ears, nose and pupils of the eyes. Let the cookies dry for at least 2 hours.

* Colour a little of the white icing with pink food colouring, and thin it slightly so it just starts to run. Using a clean larger nozzle, or a new disposable bag, pipe some onto each cookie to flood the tongue.

  

* Thin the remaining white icing and flood the rest of the face on each cookie, again using the larger nozzle. Allow the finished cookies to dry thoroughly.

 The nice and delicious Giant Mickey Mouse Cookies are ready to be presented.