Best 3 Psychedelic Cake Recipes
Embark on a culinary journey into the realm of psychedelic cakes, a confectionery delight that tantalizes the taste buds and captivates the senses. These extraordinary cakes transcend the ordinary, offering a unique and unforgettable experience that blends culinary artistry with a touch of the extraordinary. Whether you're seeking a sweet indulgence for a special occasion or simply want to explore the boundaries of flavor, this article will guide you through the art of crafting psychedelic cakes, promising a delectable adventure that will transport you to a world of enchantment.
Check out the recipes below so you can choose the best recipe for yourself!
DEPRESSION CAKE I
This was my mother's, it has sugar, but no eggs, no butter and no milk. It's from the Depression-era.
Provided by Lynn-Pgh
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- In a saucepan combine the shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- Stir the flour and baking soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 38.4 g, Fat 8.8 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 54.9 mg, Sugar 23.9 g
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Challenge yourself to create this psychedelic sponge cake with a contrasting light pastel shaded buttercream and added sprinkles to finish.
Time 2h50m
Yield 16 servings
Number Of Ingredients 25
Steps:
- How to Prepare:Total:170 minutesPrep Time:120 minutes1Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Grease and line 3 x 6cm (2 ½ inch) deep 18cm (7inch) round cake tins. In a mixing bowl, beat the white vegetable fat with the sugar, Orange Extract and 175ml (6fl.oz) milk until thick and creamy in texture.2Beat in the eggs and salt. Sift the flour on top. Using a large metal spoon, fold in the dry ingredients to make a batter with a soft dropping consistency.3Divide the mixture equally between 6 bowls. Add 15ml (1 tbsp) of the remaining milk to each bowl and mix in sufficient colour into each batch to form pretty pastel shades. We used: for Violet, use 40 drops; for Blue, 30 drops; for Green, 35 drops; for Yellow, 30 drops; for Orange, 30 drops, and for the Pink, 30 drops.4Working with the colours in any order you like, spoon one third of one of the cake mixes into the middle of one of the cake tins. Spoon one third of another cake mix directly on top - try and keep the cake mix in a circular pool. Tap the tin gently on the work surface to allow the mixtures to spread a little.5Continue spooning one third of the quantity of each cake colour in the same way, directly on top of each other, tapping the tin to make sure the mixture spreads evenly, until you have used all 6. You will see the rings of mixture form in the tin, the more colours you spoon in.6Repeat the same process with the second and third tins, using up the remaining portions of cake mix. You can spoon the colours into the tin in any order you like. If you spoon the colours into all 3 tins in the same order, you will end up with a more uniform pattern; if you choose to spoon them in a different order you will achieve a more random effect.7Bake in the oven for 45-50 minutes until golden and firm to the touch. Cool for 10 minutes then turn on to wire racks to cool.8To decorate, put the butter in a bowl and beat until smooth, pale and glossy. Gradually sift and beat in the icing sugar until creamy. Stir in the Lemon Extract and sufficient milk to make a smooth, spreadable icing.9Use 200g (7oz) of the icing to spread over two of the cakes and sandwich all three cakes together. Place another 700g (1lb 9oz) of icing in a bowl and set aside.10Spread and smooth the remaining icing round the sides of the cake to cover it thinly but evenly, making sure the top edge is smooth and neat. Running the warmed blade of a palette knife, flat against the side, around the cake, will help you achieve a smooth, neat effect. Chill the cake for 30 minutes to firm up the icing. This will give you a good base to add the rest of the icing to.11Meanwhile, put 200g (7oz) of the reserved butter icing into one bowl and add 15 drops Yellow Food Colour Gel. Mix well and set aside. Divide the rest of the icing equally between another 5 bowls and colour each portion individually as follows: 5 drops Green; 5 drops Blue; 7 drops Violet; 5 drops Orange and 4 drops Pink. Mix all the colours well to make soft pastel shades of icing.12Once the cake has chilled, spread and smooth the green icing round the bottom edge of the cake to cover the base icing completely. Work your way up the cake at approx. 2cm (3/4 inch) intervals using the different coloured icings as illustrated, finishing with the yellow layer and continue this smoothly over the top of the cake to cover it completely. Warm the blade of a palate knife in hot water and pat dry, use this to run flat against the side, around the cake, to help you achieve a smooth, subtly blended effect.13Pipe the remaining icing in small swirls round the top edge of your cake using a large closed star nozzle. Sprinkle over a few Bright and Bold decorations to finish. Your stunning centrepiece cake is now ready to serve and enjoy!
PSYCHEDELIC 60'S TIE-DYE CUPCAKES
We made these for my 6 year-old's "half-birthday" party at school. The concept is really easy but they are time consuming (the reason for the large amount of steps listed include the amounts of food coloring needed to dye the batter). The end result was worth it after the kids saw these and thought they were awesome. I didn't have the heart to tell them they were eating plain old vanilla cake with plain old vanilla frosting. They'll be perfect for your little hippie, too!
Provided by PSU Lioness
Categories Dessert
Time 57m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven according to the cake mix directions.
- Prepare the cake mix according to box directions. Divide the batter evenly in 6 small bowls. You will dye each bowl individually.
- To make the colors, use the following amounts of food coloring. Make sure you scrape the sides of the bowls well while mixing to get any additional food coloring mixed into the batter. FOOD COLORING AMOUNTS:.
- Purple: 9 red + 6 blue drops.
- Blue: 12 blue drops.
- Green: 12 green drops.
- Yellow: 12 yellow drops.
- Orange: 12 yellow + 4 red drops.
- Red: 18 drops red.
- After you have mixed the batter colors, line 24 muffin cups.
- Evenly distribute the batter between the cups in the order that you dyed them, layering them carefully. I used about a half of a spoonful of each color per cup.
- Bake according to cake mix directions.
- Frost with white icing and add rainbow sprinkles.
Nutrition Facts : Calories 170.3, Fat 5.4, SaturatedFat 0.9, Sodium 177.1, Carbohydrate 29.6, Fiber 0.2, Sugar 23.6, Protein 1
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your cake.
- Follow the recipe carefully. Don't substitute ingredients or change the cooking times, unless you know what you're doing.
- Be patient. Baking takes time. Don't rush the process, or your cake will turn out dry or undercooked.
- Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from melting.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Conclusion:
Psychedelic cakes are a fun and delicious way to enjoy your favorite herbs. With a little planning and effort, you can create a cake that is both beautiful and delicious. Just be sure to follow the tips above, and you'll be sure to impress your friends and family with your culinary skills.
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