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    You are in: Home / Baking / Tie-Dyed Angel Food Cake Recipe
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    Tie-Dyed Angel Food Cake

    Tie-Dyed Angel Food Cake. Photo by Chef Mommie

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Redneck Epicurean's Note:

    This is more of a method of decorating rather than a recipe, sort of. You could certainly make your angel food cake from scratch (and of course, they are MUCH better), but when you're getting ready for a party, any short-cut is appreciated, as is keeping costs down. Idea is from a children's party cookbook from the library. The passive time includes cooling and baking times and the cake can even be made the day ahead.

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    Units: US | Metric

    • 1 (18 ounce) angel food cake mix
    • 1 1/4 cups water
    • 1 teaspoon fresh grated lemon zest or 1 teaspoon orange zest
    • 6 -8 drops food coloring (you will need 3 colors)
    • 1 cup canned rich and creamy vanilla frosting
    • 12 -15 square fruit decorative candies (I used Starburst)


    1. 1
      Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
    2. 2
      In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
    3. 3
      Divide the batter evenly among three small bowls.
    4. 4
      Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
    5. 5
      Layer the batters in a 10-inch tube pan (anything smaller will overflow).
    6. 6
      Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
    7. 7
      Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
    8. 8
      Don't underbake.
    9. 9
      Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
    10. 10
      Leave to cool for 2 hours.
    11. 11
      Run a knife around the edges to release and place on the serving platter.
    12. 12
      Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
    13. 13
      Drizzle over cake.
    14. 14
      Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
    15. 15
      Pipe a ribbon and bow on each candy square to look like a present.
    16. 16
      Arrange on top of the cake.
    17. 17
      Store loosely covered at room temperature.

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    Ratings & Reviews:

    • on September 10, 2007


      Happy Birthday Angel!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tie-Dyed Angel Food Cake

    Serving Size: 1 (67 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 158.7
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 313.9 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 0.1 g
    Sugars 18.8 g
    Protein 3.7 g

    The following items or measurements are not included:

    vanilla frosting

    decorative candies

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