Easter Tie-Dye Cake in a JarBrooke McLay
Since last weeks Rainbow Cake-In-A-Jar has had me thinking all week about a holiday-inspired variation. Take the classic colors of a rainbow, pastel them up slightly, and suddenly you have this springtime treat that is as pretty to look at as it is to eat. While I layered the colors carefully in the Rainbow Cake In a Jar, I thought it might be fun to add a tye-dyed look to this cake by more loosely layering the colors. Once cooked, the cake can be topped with a hefty dollop of white vanilla icing, or tintest a merry shade of yellow to finish off the treat.
Easter Tie-Dye Cake-in-a-Jar
1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, lime green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with about 4-6 drops of food coloring for a perfect pastel.
Spoon about 3 tablespoons of the blue batter into the bottom of each jar. Spoon equal amounts of then green, yellow, pink, and purple batters. Use a knife to gently swirl the colors together slightly. Place the jars in a shallow baking dish, add about 1/4³ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hey dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
For more desserts in a jar check out, “Contain Yourself! 15 beyond-exciting desserts in a jar!”