Thursday, April 2, 2020

Rainbow Days: Jell-O and A Surprise Rainbow Cake

Not everyone likes surprises...
but, I think we can all agree a "good" surprise is far better
than a "bad" surprise.

I've been thinking a lot about our fragile world these days,
and especially about all the surprises we've been facing...
especially the new ways we must interact with the world.

I have to believe that weathering this storm will help
us all to see our lives with new eyes once the skies have cleared.

We will hopefully not take for granted the freedoms and
ease of living life we once enjoyed...

I know I will cherish the carefree ways
I spent my time...
 with loved ones...
shopping for food...
visiting neighbors...
...getting the mail...
...even washing my hands... without fear or anxiety.

As theses days move along... 
I have been busy in the kitchen... 
(ahem) The Blue Ribbon Kitchen, especially on Facebook... 
I've been doing live Baking Classes...and sharing my 
very best recipes and answering all your baking questions.

If you're at home and are looking for a healthy distraction...
and find a video... learn a new recipe...
I'll be there.

We usually do a
Monday, Wednesday and Friday class at 7:30 PM EST.

Join a part of our Blue Ribbon Kitchen community.
page so you never miss a new recipe or a NEW video.

I hope in some small way my baking skills and
recipes can brighten someone's day.
I love seeing all the photos that folks send of their 
baked goods and kids making their
first batch of prize-winning cookies!!

I LOVE answering your baking questions...
After all of these weeks of baking practice,
I hope that some of you might consider entering
your own local and state fairs!!
You can do it!!

Speaking of surprises...the good kind...

I have a cake with a RAINBOW surprise hidden inside. 
Just for you...

A Bundt cake with a rainbow tucked inside.

We can weather this storm... 
and this cake can help remind us of 
the sunny days ahead.

Get the recipe here:

Rainbow Bundt Cake
Karri Perry; Blue Ribbon Kitchen

Preheat oven to 350 degrees, use oven middle rack.

Use a  boxed cake mix, yellow cake.  Prepare according to
the package instructions.  (If you wish to bake a cake from scratch, see the cake recipe below)

Portion the batter into 5 small bowls, each with ¾ cup of the cake batter.  Reserve the remaining 1 cup of cake batter for the base layer— this batter will not be colored.

Using food color or gel, add a few drops to each of the bowls of cake batter: create  red, orange, yellow, green, and blue batter.

In a well greased Bundt pan, add the base layer of uncolored yellow cake batter.  Spread the batter so that it covers the bottom of the pan evenly.  Add the red cake batter, drizzling over the base layer, in a complete circle...  Add the orange batter on top of the red batter, continue with the yellow, then green and finally the blue cake batter.  Bake on the middle rack of the preheated 350 degree oven for 38-43 minutes or until a toothpick come out cleanly with no wet batter.

Invert the cake onto a cooling rack. Let cool.

Quick Butter Cream Frosting:
1 stick of softened unsalted butter, whipped well
1 ½ cup confectioners sugar
Pinch of salt
1 teaspoon vanilla extract
Mix butter with a hand mixer on medium for 2 minutes, until light and fluffy. Add the sugar, salt and vanilla.  Mix on low to combine.  Using a piping bag and decorative tip, add lines of frosting.  Add rainbow sprinkles if desired.  (Use a tablespoon of cream or milk to thin frosting if needed)

For those that want to make a cake from scratch...

Yellow  Cake
Karri Perry, Blue Ribbon Kitchen

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

3 eggs
2 cups granulated sugar
2 teaspoon vanilla extract

1 cup milk (2% or whole)
4 tablespoons butter
3/4 cup pineapple juice (6 fluid ounces-1 small can)
1/4 cup vegetable oil

Preheat oven 350 degrees. Place rack in middle position.
Grease and line cake pans with parchment paper.

Measure the flour, salt, baking powder, set aside.

In a microwave safe large glass measuring cup or bowl, add milk, butter, heat until warmed and butter melts. Add the pineapple juice and oil, give a quick stir and set aside.

Mix together the sugar and eggs, beating on medium 3-4 minutes until mixture is light yellow, glossy and airy.

Add the flour mixture to the egg/sugar mixture, mix well, and be sure to scrape the sides of the bowl. Add 1/2 of the warmed liquid mixture, mix until combined and scrape the sides of bowl and add the remaining liquid. Batter will be thin, do not be alarmed.

Pour batter evenly into two parchment lined and greased 8
or 9-inch cake pans. (Or use a greased and parchment lined 9x13 baking dish to serve a crowd easily)

Bake cakes on middle rack of oven, 28-30 minutes or until cake is set and very lightly browned around edges and a toothpick comes out cleanly.

Bake 9x13 cake 35-37 minutes or until cake is set and very lightly browned and a toothpick comes out cleanly.

Bundt Pan 39-43 minutes or until a tester comes out cleanly.

After 3 minutes, run a paring knife around edges to loosen any sticky cake from the sides. Turn the cake out onto a cooling rack.

Tissue Paper Pom-Pom Bunny Topper

I made a cute bunny topper for Easter...Get the directions here:

I fluffed ours tissue paper pom-pom after I separated all the layers and then trimmed it down for size... This would be cute with other colors of tissue paper... No tissue paper??  No problem,  use coffee filters.  A brown or a white coffee filter bunny would be adorable too!!

I think a yellow sunshine pom-pom would be spectacular... Oh, the possibilities!!

Rainbow Jell-O
And our kiddo's favorite springtime dessert... Rainbow Jell-O

Every Easter brunch, the cousins gather at the "Kid's Table" in our kitchen...
these rainbow Jell-Os have been a popular addition
 for some time... plus, you're never too old for Jell-O...Right??

The Kid's Table is the place to be...

The adult's table...

To see more of our Easter brunch 
and Kid's Table
 ideas click here:  Easter Brunch Ideas


Easter Bunny Chairs!!

Back to the main event: The Jell-O...

Rainbow Jell-O
Karri Perry, Blue Ribbon Kitchen

Jell-O in red, orange, yellow, green, blue and purple
8-10 Small clear dessert glasses or cups
Miniature marshmallows

Prepare the Jell-O—all the colors.  Cooled (but not cold) Jell-O will set up more quickly and speed the process along.
Add 2 tablespoons (or enough to create a thin layer) of the red Jell-O to  the dessert glasses.  Refrigerate for 15-20 minutes.
When the red layer is set, add the 2 tablespoons of orange Jell-O.  Refrigerate for 15-20  minutes, or until set. Add the yellow Jell-O, refrigerate for 15-20, once set, add the green Jell-O. Follow with the blue and purple Jell-o layers, refrigerate between adding each layer. Add mini marshmallows to the purple layer before it sets up fully.

v  Make refrigerator space before you begin. 
v  Using a tray or large dinner plate lined with a clean kitchen towel, helps the dessert cups from sliding around, yet keeps them all together for easy filling.
v  Make sure the tray or plate will fit in the refrigerator.
v  No purple Jell-O?? No problem, add a ¼ cup of the red and blue Jell-Os together to create a purple Jell-O.

v  If any of the prepared Jell-O begins to set-up before you pour it into the dessert cups, microwave the Jell-O for 20 seconds, and stir to loosen.

Please know I'm thinking of you all and sending
all my thoughts and prayers to our front line workers... You all are in my heart.

Take care, my friends,

xo Karri

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