rainbow sprinkles

In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born.  Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.

Rainbow Sprinkle Cake

unsalted butter

all-purpose flour, more for pans

baking powder

baking soda

salt

158 milliliters whole milk

vanilla extract

sugar

egg egg whites

rainbow sprinkles (not pastel, or naturally colored)

cream cheese, slightly softened

unsalted butter (1 stick), slightly softened

salt,

confectioners’ sugar, sifted, more to taste

rainbow sprinkles (see note)

Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.

In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.

Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.

Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.

Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.

Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.

Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.

Refrigerate cake 30 minutes or longer to set. Serve cool.

In lunch box currency, Dunkaroos were the gold doubloons. Now that they&#039;re (sadly) discontinued, make your own version of the childhood snack.

Homemade Dunkaroos

For the Cookies:

flour

cinnamon

butter

brown sugar

vanilla

For the Frosting:

confectioners’ sugar

milk

½ cup rainbow sprinkles

Easy Homemade Dunkaroos

These birthday cake cookies are a large chewy cookie filled with sprinkles and golden Oreos. The cookies taste just like a birthday cake!

Chewy Birthday Cake Cookies

All-purpose flour

tsp Baking soda

Salt

Unsalted butter (room temperature)

Brown sugar (packed light brown sugar)

White granulated sugar

tsp Clear vanilla extract

Large egg (room temperature)

Egg yolk (room temperature)

Rainbow sprinkles

Golden Oreo pieces

Oreo crumbs

Blend

In a mixing bowl, sift the flour. Add in the baking soda and salt. Set aside. Using a food processor or blender, blend 4 Oreos into a fine crumb. Measure out 1/4 cup of crumbs. Pulse 8 Oreos 2-3 times into Oreo pieces. Measure out 1 cup of Oreo pieces. Set aside.

Using a mixer in a separate bowl, beat the butter, brown sugar, and sugar. Beat on high speed for 2 minutes. Add in the clear vanilla, egg, and egg yolk. Mix on high for 1 minute.

Add in the dry ingredients. Mix on low until combined. This will be a thick cookie dough. Add in the sprinkles, Oreo crumbs, and Oreo pieces. Mix on low until just combined.

Scoop

Prepare 2 cookie sheets lined with parchment paper. Use a 3oz cookie scoop to scoop large cookie dough balls. Place 6 balls per cookie sheet. Chill the cookie dough balls in the fridge until cold about 20 minutes.

Bake

Preheat the oven to 350°F. Bake 1 cookie sheet at a time for 13-15 minutes. Bake until the edges are lightly golden brown.

Top the cookies when warm with extra sprinkles and golden Oreo pieces. Let the cookies sit for 5 minutes before transferring to a cooling rack.

These Easter Egg Sprinkle Cookies are easy to make with rainbow nonpareils. Bake up a batch for Easter basket treats! I use ready-made white fondant in this recipe, but if you&#39;re not into fondant use marzipan in its place. You can tint it white with white food color, or opt for more colorful marzipan in pink, green, and yellow.

Egg Sprinkle Cookies

all-purpose flour

lb. ready-made rolled white vanilla fondant

Corn syrup

130 grams rainbow nonpareils

In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.

Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.

In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold water 1 tbsp. at a time until the dough clumps.

Line a baking sheet with parchment paper.

Turn the dough out onto a sheet of wax paper and top with a second sheet. Roll dough into an oblong disc between the papers with a rolling pin. Transfer dough - wax paper and all - to a large cookie sheet. Wrap the dough tightly onto the cookie sheet with plastic wrap and refrigerate for 1 hour.

Remove top sheet of wax paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your pretty sugar cookies.

Roll dough to slightly thicker than ¼-inch, and less than ½ -inch thickness.

Cut out 2 1/2-inch egg shapes from the dough and transfer to the prepared baking sheet. Be careful not to stretch the cutout shapes or they will be distorted after baking.

Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.

Preheat the oven to 350°F.

Bake the cookies for 12 to 15 minutes.

Let cool on the baking sheet for 5 minutes. Transfer to a wire rack.

Decorate! Roll the fondant to 1/4-inch. Use the same egg cutter you used for the cookies to cut egg shape from the fondant. Use a scalloped cookie cutter to cut some of the fondant egg shapes in half (you could also use a pastry wheel or a knife to zigzag the edge). Dot a little piping gel (or light corn syrup OR light honey) on the bottom part of the cookie and place the matching fondant half on the lower half of the egg. Place nonpareils in a bowl. Paint the remaining exposed cookie portion completely with more piping gel and dip into sprinkles. Shake and allow excess sprinkles to fall back into the bowl. To vary the eggs, paint an entire cookie with the syrup and dip into sprinkles so that the entire egg is covered in sprinkles. Allow the cookies to dry for 30 minutes. Arrange on a serving platter to serve, or package in cellophane bags and tuck into Easter baskets.

Store the cookies in an airtight container for longevity.

Mini-batch Cosmic Brownie

tbsp (plant) butter melted ((15 g) sub nut/seed butter

almond

maple syrup ((42 g))

tbsp flour ((21 g) gf all purpose if desired)

cocoa powder ((12 g))

tsp baking powder

tbsp chocolate chips ((15 g))

tbsp nut/seed butter ((16 g) sub more (plant) butter

tsp sprinkles ((8 g))

Preheat oven to 350F and grease a small ramekin or baking dish.

In a small bowl melt butter/oil, milk, syrup, vanilla (I used microwave 30 sec at a time) and stir to combine.

Add cocoa and stir until no clumps remain. Add flour, baking powder, salt and whisk until smooth. Do not overmix. The batter should be pourable like brownie butter, if too dry add 1 tsp water at a time and mix. If too wet, add a pinch flour at a time and mix.

Pour into sprayed skillet/ramekin, bake for 15 minutes and no more for fudgy bronwies.

While the brownie base is cooling, add your chocolate and nut butter in a small bowl and microwave 30 sec at a time to melt and blend the chocolate. This is your ganache layer. Spread it over the brownie and add the sprinkles.

Either enjoy warm with a spoon or let it cool completely (even overnight if you can wait) in the fridge, slice and eat like regular brownies. Enjoy!

What&#039;s better than a Pop Tart? A Giant Strawberry Pop Tart made completely from scratch! Two all-butter crusts hold homemade strawberry jam inside. It&#039;s a slab pie that you can share with a crowd!The pie crusts are rolled out and trimmed to 13x9 inches. If you have a 13x9 baking pan, you can use it as a template. Lay it on top of the pie crusts and trim around it.

Giant Strawberry Pop Tart

fine grain sea salt

unsalted butter (cold)

water

strawberries (or frozen berries, thawed)

lemon juice (squeezed from fresh lemon quarter)

cornstarch

milk (plus more to thin if needed)

In the bowl of a food processor, pulse together the flour and salt. Cut the butter into tablespoon pieces and add half on top of the flour mixture. Pulse 5-6 times and add the remaining butter. Pulse in short bursts until pea-sized pieces are scattered throughout the flour. Add ice cold water 1 tablespoon at a time through the feed tube while processing in short bursts. Keep pulsing until a shaggy ball is formed to one side of the bowl.

Turn out the dough and shape into a ball. Cut in half. Roll each piece of dough on a piece of floured parchment paper to about 14x10 inches. Trim each piece to 13x9 inches using a large chef’s knife. Stack the dough between parchment paper and transfer on a baking sheet to the refrigerator. Chill while you make the strawberry filling.

Pie crusts

Place the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium high heat until the berries give off their juices and start to lose their shape. Keep stirring until some of the liquid is cooked off and the mixture is slightly syrupy, about 10 minutes (the time depends on how juicy your berries are). The berries should be almost translucent.

In a small cup, stir the cornstarch into the water. Immediately add the mixture to the berries while whisking constantly. Cook an addition 1-2 minutes, or until mixture further thickness. Stir in the salt and vanilla extract. Remove from the stove top and let cool 10 minutes. Pour into a shallow dish and transfer to the refrigerator to cool completely, about 30 minutes.

Strawberry filling

Beat the egg and the water together in a small bowl.

Egg wash

Preheat the oven to 375F.

Remove the pie crusts from the refrigerator. Place one on a large parchment-lined baking sheet. Cover the crust with the cooled strawberry jam within 1 1/2 inches of the edge. Brush the edge of the pastry with the egg wash. Top with the second pie crust, lining up the edges evenly.

Use a fork to crimp the edges of the pastry. Use the fork tines to poke holes all over the top crust. Lightly brush the entire surface of the pastry with the egg wash.

Bake the pastry for 20 minutes. The pop tart will puff up like a pillow as it bakes. Remove the pastry from the oven and allow it to deflate. Preheat the broiler. Place the pop tart under the broiler for 2-3 minutes, or until the surface is golden brown. The pastry may puff up a little while under the broiler.

Allow the pastry to cool on the pan 5 minutes, then slide it onto a wire rack to cool completely. If you’re serving the pop tart on the pan you can let it cool completely on the pan.

Assembly

Whisk together the confectioners’ sugar and vanilla. Add additional milk, if needed thin the mixture. It should be thick and opaque yet still pourable. Pour the mixture on top of the cooled pop tart. Top with rainbow sprinkles. Allow the glaze to crust, about 5 minutes.

To serve, cut into 12 squares (more or less to suit your appetite!).

Glaze and garnish

Wasn’t a fan of the icing, it had a weird taste to it but powdered sugar has always tasted off to me. Any other ideas for icing that doesn’t really include powdered sugar? Or maybe a store bought icing??? The actual pop tart part was fantastic! I didn’t get mine as thin as a poptart it’s a little thick but it was still really good!

Thanks for the recipe! I put a little spin on it for my husband's birthday, added lemon zest to both filling and dough, vanilla and almond extract to both filling and dough as well. Made triple berry jam the day before so I could easily make it in the morning. Parchment was a great idea so I could set each sheet in the freezer for a couple minutes (while placing jelly layer or doing dishes in between) and it baked perfectly! Reminds me of hand pies from my favorite norcal bakery ❤️🙌🎉

Soft blondies with golden edges and a gooey center come alive with cake mix richness and a pop of rainbow sprinkles. One bite reveals buttery sweetness and playful crunch in every tender square.

Soft &#038; Chewy Cake Batter Blondies

eggs

yellow cake mix dry

Preheat oven to 350&deg;F and line a 9x9-inch baking pan with parchment paper.

In a large bowl whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

Add yellow cake mix and all-purpose flour to the bowl and stir until just combined.

Gently fold in rainbow sprinkles until evenly distributed.

Spread the batter evenly into the prepared baking pan.

Bake for 20 to 25 minutes or until edges are golden and the center is set but still soft.

Allow blondies to cool completely in the pan on a wire rack.

Lift parchment paper to remove blondies from the pan and cut into squares.

Indulge in the sweet, colorful delight of these Cake Batter Blondies. With a base of Betty Crocker Golden Vanilla cake mix, these blondies are loaded with rainbow sprinkles and white chocolate chips for a fun and festive treat.

Cake Batter Blondies Recipe

Betty Crocker Golden Vanilla cake mix

canola oil (or coconut oil

egg,

half-and-half whipping cream

white chocolate chips (1 cup)

tbsp. rainbow sprinkles

Preheat oven to 350°F

Combine the cake mix and ½ cup sprinkles in a large bowl.

Add oil and egg

Stir in the cream and white chocolate chips

Bake for 20-30 minutes

or just until the edges turn golden and a toothpick inserted in the center comes out clean.

Treat yourself to something sweet with these irresistible Cinnamon Sugar Donut Cones! Crispy on the outside and soft on the inside, these donuts are the ultimate dessert for any occasion.

Cinnamon Sugar Donut Cones Recipe by Tasty

granulated sugar, plus 1 teaspoon, divided

dry yeast

all-purpose flour,

milk,

unsalted butter, melted, divided

olive oil

chocolate, melted

sprinkle,

ice cream

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In a large bowl, stir together the water and 1 teaspoon sugar. Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.

Sift together the flour, 2 tablespoons sugar, and the salt over the yeast mixture.

Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.

Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.

Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.

Let rise for one hour at room temperature, or until the dough has doubled in size.

Roll out each piece of dough into a long, thick strip.

Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.

Wrap the dough strips around each aluminum cone.

Arrange the cones point-up in a muffin tin. Brush with egg wash.

Bake for 18-20 minutes, or until golden brown.

On a large plate, mix the cinnamon with the remaining sugar.

Brush the cones with the remaining melted butter.

Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.

https://vid.tasty.co/output/85372/landscape_480/1521482837

Make your breakfast a little more colorful and a lot more fun with these cinnamon rolls! The rainbow sprinkles add a playful touch to the classic cinnamon flavor, making them perfect for a weekend brunch or a special treat.

Rainbow Sprinkle Cinnamon Rolls Recipe by Tasty

vanilla cake mix

butter,

cinnamon sugar

Pour yeast evenly over the warm water and let it bloom for 5 minutes.

In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.

Cover with a towel and let the dough rise for 1 hour in a warm place.

Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).

Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.

Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.

To make the frosting, mix powdered sugar and milk in a bowl until smooth.

Drizzle rolls with frosting and extra sprinkles.

https://vid.tasty.co/output/31695/mp4_640x640/1494972254

Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!

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Top 11 rainbow sprinkles recipes from across the web

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