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Taste the rainbow, now with vanilla!
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Signing UpStep 1Ingredients
Gather all of your basic ingredients for whatever cheesecake recipe that you have.
As long as it's white or light colored, it should work wonderfully.
Filling:
1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened (or your lite/fat free variety)
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
1/4 c. milk
2 eggs
Food Coloring (I have gels)
Mixing Bowl
6 zip style sandwich/snack bags. The snack size is a little easier to control when piping your mix out. You could alternatively layer the colors in a piping bag, and pipe directly into the center of the pan, so each color pushes the others out.
Mix everything: food wise, not literally everything, that could lead to problems; once you have a smooth almost pancake like batter you can move on.
As long as it's white or light colored, it should work wonderfully.
Filling:
1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened (or your lite/fat free variety)
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
1/4 c. milk
2 eggs
Food Coloring (I have gels)
Mixing Bowl
6 zip style sandwich/snack bags. The snack size is a little easier to control when piping your mix out. You could alternatively layer the colors in a piping bag, and pipe directly into the center of the pan, so each color pushes the others out.
Mix everything: food wise, not literally everything, that could lead to problems; once you have a smooth almost pancake like batter you can move on.
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ROY.G.BIV!
Here the purple layer was first and was poured into the middle of the crust, then the blue layer was poured in the center of the crust, on top of the purple, and the blue pushed the purple out. Then the green was poured in the middle of the crust, on top of the blue, and the green pushed the blue and purple layers out. Then yellow, orange and red were each poured into the middle and pushed the other layers out to form almost perfect circles. You use the same amount of each colour, not smaller diameter circles mattz, it's kind of hard to see this until you actually do it though.
http://azcookbook.wordpress.com/2008/02/15/zebra-cake/
This link shows the technique with some process pictures, although it's a different cake it's the same technique.
This layering technique works on cakes, cupcakes, larger cheesecake and such. Just continue to drop different batter into the middle of your pan in even amounts and it will spread and form good layers. The kind of cake/pastry you make and the size of the pan will result in the stripes forming a different way. On a larger thing you can use more batter in each layer to form larger stripes.
Hope that helps ;)