rainbow

Stunning 3D style rainbow &amp; cloud macaron set. Free templates and detailed instructions on making multiple colors from one batch of batter.

3D Rainbow and Cloud Macarons 

egg whites

granulated sugar

butter, room temperature

vanilla

almond flour

powdered sugar

castor sugar (Note 1)

egg whites, aged

tsp cream of tartar

Gel food coloring (blue, pink, yellow)

White nonpareil sprinkles

These instructions are for the experienced macaron baker,...

These instructions are for the experienced macaron baker, if you're new to macaron baking, please read Best Macaron Recipe for additional information before starting.

Determine in percentages how much batter of each...

Determine in percentages how much batter of each color is required. For this design: 50% blue, 25% yellow and 25% pink.

In a big bowl, sift together almond flour...

In a big bowl, sift together almond flour and powdered sugar. Divide it up into separate bowls according to the same percentages for the corresponding color. For this design: 130 grams for blue, 65 grams for yellow and 65 grams for pink.

In a separate bowl, whip room temperature egg...

In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. 

Increase speed to medium. Once the beater starts...

Increase speed to medium. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.

Increase speed to high, whip until meringue starts...

Increase speed to high, whip until meringue starts to clump in whisk. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.

Divide the meringue into separate bowls according to...

Divide the meringue into separate bowls according to the same percentages for the corresponding color. For this design: 96 grams for blue, 47 grams for yellow, 47 grams for pink.

Add the gel color into the bowl filled...

Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.

Once the color is mostly incorporated, pour the...

Once the color is mostly incorporated, pour the almond flour into each bowl of meringue with the same respective percentage.

Macaronage/fold the almond flour into the meringue as...

Macaronage/fold the almond flour into the meringue as usual. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test.

Transfer batter into separate piping bags.

Place cloud and rainbow macaron templates underneath silicone...

Place cloud and rainbow macaron templates underneath silicone mats or parchment paper. Pipe cloud design first with blue batter and #10 round tip, then pipe the rainbows with #6 round tip. The colors can be piped one after the other if you want less definition (texture-wise) between each color.

Remove the paper template from underneath the parchment...

Remove the paper template from underneath the parchment paper or mat.

Rap the tray several times on the counter...

Rap the tray several times on the counter to rid of excess bubbles

Before the batter dries, pop any remaining bubbles...

Before the batter dries, pop any remaining bubbles with a toothpick.

Let it rest on the counter for 30...

Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking.

Preheat oven to 320 F. 

Bake the rainbow shapes first, they will be...

Bake the rainbow shapes first, they will be the first to dry. (If you've waited to pipe in between each color, then give it longer time to dry. Joint lines in between each color can be weak.)

Place the tray on the middle shelf and...

Place the tray on the middle shelf and bake only one tray at a time. Rainbows take about 10-12 minutes, clouds take about 14-16 minutes.)

Take macarons out and test doneness. The feet...

Take macarons out and test doneness. The feet should not push back and the shell should not be wobbly.

Let them cool off on the pan

Once cooled, fill with your favorite filling and...

Once cooled, fill with your favorite filling and let them mature according to recipe before eating.

Set butter out at room temperature.

Bring a small pot of water to a...

Place egg whites and sugar into a heat...

Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.

Whisk the mixture until the temperature reaches 160F...

Whisk the mixture until the temperature reaches 160F (Note 2)

Pour the mixture into the counter mixer with...

Pour the mixture into the counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium. Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer.

Change the whisk attachment to the paddle attachment.

Add butter a little bit at a time...

Add butter a little bit at a time while beating with the paddle attachment on medium speed. The mixture might look curdled or separated for a while but keep mixing. It will all come together.

Add any extract, flavourings or food colouring if...

Add any extract, flavourings or food colouring if desired. Whip until incorporated.

Using a flexible spatula, fold out excess air...

Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use for assembly immediately.

To assemble into a 3D macaron set, fill...

To assemble into a 3D macaron set, fill macarons and let set in the fridge individually until it is no longer wobbly.

Add some filling on the 2 bottom ends...

Add some filling on the 2 bottom ends of the rainbow macarons. Secure it onto the cloud macaron.

Place in an air tight container in the...

Place in an air tight container in the fridge and let set.

Pipe some filling along the bottom edge of...

Pipe some filling along the bottom edge of the rainbow macaron, lightly sprinkle white nonpareils onto the filling to cover.

Once macarons fully mature according to recipe used,...

Once macarons fully mature according to recipe used, enjoy!

https://mediavine-res.cloudinary.com/video/upload/gnle9olklgp6327lubqz.mp4

Stunning 3D style rainbow & cloud  macaron set. Perfect for birthday parties, baby showers, afternoon tea and more. Free templates and detailed instructions on how to make multiple colors from one batch of macaron batter.

3D Rainbow & Cloud Macaron Set

A delicious and bright Rainbow Cake with vanilla buttercream frosting, a pink drip and sprinkles! 

Rainbow Cake!

600 g Eggs ((weigh eggs

600* g Unsalted butter/stork

600* g Caster sugar

600* g Self raising flour

tsp Red, Orange, Yellow, Green, Blue, Purple food cololuring

g Unsalted butter ((room temp, not stork))

1500 g Icing sugar

tsp Vanilla extract

White food colouring

White chocolate

75 ml Double Cream

tsp Pink food colouring

Rainbow Sprinkles

Preheat your oven to 160ºc/140º fan and line three 8&quot;/20cm springform tins with parchment paper and leave to the side for now.

Weigh 5-6 medium eggs in their shells and get as close to 300g as possible (e.g. 312g)

Then add 312g of butter and caster sugar to a bowl and beat until light and fluffy.

Add in the eggs, and 312g of self raising flour and beat again until smooth.

Split the mixture evenly into three bowls, and add three of the colours each (for example, red, yellow and orange.)

Bake the cakes in the oven for 30 minutes (or until baked - test with a skewer).

Once baked, leave the cakes to cool in the tin for 10 minutes before removing to a wire rack to cool fully.

Repeat this process again and use the other three colours (for example, green, blue and purple!). Once all the cakes are baked, leave them all to cool fully.

(You can wrap the sponges in clingfilm once they have cooled and freeze over night to make decoratin easier but this is optional!)

For the Cake

Once all of your cakes are cooled, you can make the buttercream.

Beat the room temperature unsalted butter on its own for a few minutes to soften it and make it supple.

Gradually add the icing sugar beating very well each time until its all mixed in.

Keep beating and add the white food colouring and vanilla extract and beat for a few minutes.

Buttercream

Using a 10&quot; cake board, add your first sponge. I start with purple as its the bottom colour.

Add a couple tablespoons of the buttercream on to the sponge and smooth over. Repeat this with blue sponge, then green, yellow, orange and finally red at the top.

Using a small amount of buttercream, smooth over the sides of the cakes and fill in any gaps and create a crumb coat.

Refrigerate or freeze the cake on the board for an hour or so to chill and firm to make the next stage of decorating easier.

Once chilled, add on lots more buttercream around the sides of the cake with a small angled spatula, and smooth over using a large metal scraper until the sides of the cake are smooth like in the photos!

Carefully press some of the sprinkles into the bottom of the cake using the palm of your hand to create the sprinkle effect!

Once this has been done, refrigerate again whilst you make the drip!

Buttercream Decoration

Add the white chocolate and double cream to a bowl and heat in a microwave in short 10 second bursts stiring well each time.

Once melted and combined, add the pink food colouring and mix until smooth!

Add the pink ganache to a piping bag and carefully cut off the end and drip down the sides of the cake. The more you push over the side of the cake with the piping bag, the further it will drip!

Add the leftover buttercream to a piping bag with your favourite piping tip and pipe swirls of buttercream onto the top of the cake (like I have done in the photos)

Finally sprinkle on some etra sprinkles and leave the cake to set in the fridge fully.

In the hot weather I store the cake in the fridge until it has been portioned.

Decoration

The perfect light side dish or lunch to enjoy during the warmer months. The colorful ingredients in this rainbow salad pack in tons of health benefits too!

Chickpea Edamame Salad

red pepper, diced

carrots

yellow pepper, diced

edamame,

blueberries

quinoa, cooked

olive oil

vinegar

maple syrup

Dijon mustard

salt

black pepper

herbs

In a large bowl, mix all edamame salad...

In a large bowl, mix all edamame salad ingredients together until combined.

In a small bowl or mason jar, whisk...

In a small bowl or mason jar, whisk or shake all dressing ingredients until smooth. 

Pour dressing over edamame salad and mix until...

Pour dressing over edamame salad and mix until everything is lightly coated.

Garnish with fresh herbs, if desired. Let chill...

Garnish with fresh herbs, if desired. Let chill in the fridge for 10 minutes and serve cold. 

Store any leftovers in an airtight container in...

Store any leftovers in an airtight container in the fridge for up to 5 days.

https://www.youtube.com/watch?v=X96oqoz5BDI

Talking about the health benefits of this easy salad to enjoy all summer long!

Full recipe: https://cheerfulchoices.com/chickpea-edamame-salad/

Portland KATU Chickpea Salad

This fun rainbow-coloured cake uses natural ingredients to create its rainbow effect.  It's also lower in sugar than similar cakes, so is a healthier option for all rainbow lovers.

Rainbow cake

For the cake mix

no-added-sugar apple sauce

canola oil

eggs

skim milk

yoghurt

vanilla essence

self-raising flour

baking powder

baking soda

For the colouring

raspberries,

carrot juice

carrot

lemon

turmeric powder

matcha powder

¼ cup ripe kiwifruit, pureed

blueberries,

For the icing

light cream cheese

icing sugar

edible flowers (optional)

raspberries

1 Preheat oven to 180ºC and line five 20cm-cake tins with baking paper. If you don’t have more than one cake tin, you will have to do this in batches.

2 In the bowl, place all wet ingredients and beat with an electric beater until smooth. Sift dry ingredients into wet mix and stir. Divide batter evenly into five bowls.

3 Into each bowl, place individual colouring ingredients and mix well. Pour each coloured mixture into prepared cake tins (or start with the blue batter) and cook for 12-15 minutes. Allow cakes to cool before assembling and icing.

4 To make icing, in a blender, place cream cheese, icing sugar and lemon juice and blitz until smooth.

5 To assemble cake, place blue cake on serving plate, spread over some icing, repeat with green, yellow, orange and red cake layers. Spread remainder of icing around the outside.

6 Arrange edible flowers, if using, and raspberries over cake with candles and serve.

Here's what you need: fresh basil, pine nuts, vegetarian parmesan cheese, garlic, olive oil, ricotta cheese, salt, pepper, medium zucchinis, medium yellow squashes, large carrots, large eggplant, butter, puff pastry, rice, dried oregano

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