Rainbow Recipes

1. Rainbow Chocolate Bark

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INGREDIENTS:
Baking tray
Baking paper
Microwave-safe bowls
600g white chocolate
Food dye, in rainbow colours
Sprinkles, to decorate

DIRECTIONS:
Line a baking tray with baking paper. Divide white chocolate evenly into six microwave-safe bowls. Melt one bowl of chocolate at a time, in 30-second bursts. Tint with food dye, then pour onto your baking tray, swirling into a 0.5cm-thick layer.

Repeat with the rest of the chocolate, overlapping the different colours when you pour onto the baking sheet. Top with sprinkles and place in the fridge until hardened. Break into shards and serve.

2. Rainbow Cake Balls

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INGREDIENTS:
1 Woolworths white chocolate mud cake
6 tsp vanilla buttercream
Food dye, in rainbow colours
1 × 375g pack of white chocolate melts
Baking tray
Baking paper
Sprinkles, to decorate

DIRECTIONS:
Peel the icing off your Woolies mud cake and slice into 6 even pieces.

Put each section of cake in a separate bowl and crumble finely. Add 1 tsp of vanilla buttercream to each bowl, and stir to combine. Tint each bowl of cake mixture a different rainbow colour.

Pinch off small pieces of each colour and roll into small rainbow balls. Next, place the balls in the freezer for 15 minutes to set. Whilst they’re setting, melt white chocolate with a few drops of red food colouring in the microwave in 30-second bursts.

Line a baking tray with baking paper. Take the cake balls out of the freezer and dip into the white chocolate using a fork. Place on the baking paper, and top with sprinkles. Store in the fridge.

3. Rainbow White Chocolate Crackles

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INGREDIENTS:
A loaf tin (preferably silicone)
Cooking spray
3 cups Rice Bubbles
300g white chocolate
90g butter
30 marshmallows
Food dye, in rainbow colours

DIRECTIONS:
Spray your loaf tin with cooking spray. If using a non-silicone loaf tin, line with baking paper. Next, divide all ingredients except the rice bubbles into 6 separate, microwave-safe bowls, i.e. 50g of white chocolate, 15g butter, and 5 marshmallows in each bowl.

Melt one bowl of ingredients in the microwave in 30-second bursts. Stir until smooth, then tint with blue food dye, and stir in 1/2 cup of rice bubbles. Press into an even layer in your tin, then place in the freezer while you melt the next layer. Repeat, working your way up to pink, then set in the fridge for at least 2 hours.

Slice into pieces to serve.

4. Mini Rainbow Cupcakes

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INGREDIENTS:
1 box of vanilla cupcake mix
Vanilla icing (may be included in cupcake packet mix)
Food dye, in rainbow colours
Sprinkles
Mini cupcake tins
Paper cupcake cases

DIRECTIONS:
Line your cupcake tins with paper cases. Make cupcakes according to box instructions. Divide batter evenly into 6 bowls - for standard cupcake mixes, this should be about 1/3 cup per bowl.

Tint each bowl a different colour using food dye, then dollop into the tins, alternating colours.

Once baked according to the box’s instructions, and cooled, top with vanilla icing. You can tint this a different too if you like. Top with sprinkles.

5. Rainbow Jelly

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INGREDIENTS:
Red, orange, yellow, green, blue, and purple flavoured packets of jelly
6 tsp powdered gelatine
2, 9×13-inch freezer-safe baking dishes
Cooking spray

DIRECTIONS:
Spray baking dishes lightly with non-stick spray. Make purple jelly according to packet instructions, stirring in one additional tsp of gelatine when you add the hot water. Divide evenly between your baking dishes and place in the freezer to set.

Repeat with the rest of the colours, working your way up to red, making sure you leave at least 15 minutes between each layer, to allow time for each colour to set.

Once all colours are in the dish, allow to set in the fridge for at least 4 hours before cutting into pieces to serve.

6. Unicorn Cheesecake

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INGREDIENTS:
1 packet of white chocolate Tim Tams
300ml whipped cream
500g cream cheese, at room temperature
¾ cup sugar
1 tsp vanilla essence
Pinch of salt
Juice of half a lemon
Food dye, in rainbow colours
40g melted butter
20cm springform tin

DIRECTIONS:
Blitz Tim Tams in a food processor until they are crumbs. Tip into a bowl, stir in the melted butter, and press evenly into the base of your springform pan. Place in the fridge until firmly set.

Whip cream until medium peaks form and set aside.

Beat cream cheese, sugar, lemon, vanilla, and salt together until smooth. Fold through the whipped cream, and divide the mixture evenly into four separate bowls.

Tint each bowlful of mixture a different colour using a few drops of food dye. Dollop each colour into the tin, then marble together using the tip of a knife. Smooth over the top using a spatula.

Set in the fridge overnight. If you want it firmer than mousse, chill in the freezer for half an hour before serving.

7. Rainbow Slushy

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INGREDIENTS:
1 packet of frozen Zooper Doopers

DIRECTIONS:
Crush each Zooper Dooper into separate bowls, leaving Cola aside, as you do not need the brown shade. Layer in a glass, starting with purple at the bottom, and working your way up to pink. Serve while icy. Feel free to add a shot of vodka if you do so desire.

May your life be a little sweeter and a little brighter.

Hannah Mars