Tie-Dyed Angel Food Cake

READY IN: 3hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) angel food cake mix
  • 1 14
    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)
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DIRECTIONS

  • 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).
  • In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
  • Divide the batter evenly among three small bowls.
  • Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
  • Layer the batters in a 10-inch tube pan (anything smaller will overflow).
  • 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.).
  • Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
  • Don't underbake.
  • Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
  • Leave to cool for 2 hours.
  • Run a knife around the edges to release and place on the serving platter.
  • Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
  • Drizzle over cake.
  • 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.
  • Pipe a ribbon and bow on each candy square to look like a present.
  • Arrange on top of the cake.
  • Store loosely covered at room temperature.
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