3 Rainbow Recipes That Will Make You Fall In Love With The Trend All Over Again

Remember the rainbow food trend? We sure do; At this point, we've seen everything from rainbow cakes, to hot chocolate, macarons, popsicles, pop-tarts, pancakes, and doughnuts. We've even watched it grow and morph into the unstoppable unicorn food, and mermaid food trends. It was full on magically-themed mania. And just when we thought we were done with technicolored food, it's pulled us back in again. This time around it isn't a new psychedelic nosh that has us hooked, but instead: do-it-yourself rainbow food.

If you've ever suffered from over-the-top food fatigue (i.e., overstimulation from Instagram photos of your favorite eats decorated in the rainbow, unicorn, or mermaid style), then we may have something that will revive you: Mima Sinclair's Rainbow Bakes. Sinclair's bake-book takes the seemingly unapproachable multi-colored food craze and brings it into the comfort of our own kitchens, where we can enjoy it for what it is: fun.

There, we admitted it. Rainbow food is fun. And ahead we have three of Sinclair's best magically-themed do-it-yourself dessert recipes to prove it: from a candy confetti-covered piñata cake to a take on the OG rainbow bagels. Let these sweet homemade treats restore your faith in the trend.

Photographed by Danielle Wood.
Piñata Cake
Serves 18

Ingredients
12 oz./1 ½ cups/3 sticks unsalted butter, softened (plus extra for greasing)
12 oz./1 ¾ cups superfine sugar
6 large eggs
12 oz./2 ⅔ cups all-purpose flour
2½ tsp baking powder
1 tsp fine salt
1 tsp vanilla extract
4 tbsp whole milk

For Buttercream Frosting
18 oz./2 ¼ cups/4 ½ sticks unsalted butter, softened
35 oz./7 to 7 1/4 cups powdered sugar, sifted
1 tsp vanilla extract
Pink food coloring paste (or your chosen color)
35 oz. colorful mixed candies

Equipment
Round cookie cutter, about 4-in. diameter

Instructions
1. Preheat the oven to 350°F. Grease and line three 8-in. round cake pans with parchment paper.

2. Using an electric hand mixer, beat the butter and superfine sugar together in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder, and salt and fold through evenly with a large spoon. Stir in the vanilla extract and milk until combined.

3. Divide the mixture between the prepared pans, spreading evenly. Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pans for 5 minutes, then turn out onto a wire rack and let cool completely.

4. Meanwhile, for the buttercream, beat the butter, powdered sugar, and vanilla extract together in a bowl until light and fluffy. Stir in pink food coloring paste, until you reach your required color.

5. Once the cake layers are cold, take one layer and cut a hole out of the center using the cookie cutter. Repeat with a second cake layer. Sandwich these two layers together with some pink buttercream, then cover the top layer with more buttercream. Fill the central hole with mixed candies, then place the final uncut cake layer on top to enclose the candies completely.

6. Use the remaining buttercream to cover the cake completely, then gradually cover the whole cake with the remaining mixed candies.

Taken from Rainbow Bakes by Mimi Sinclair priced at $14.95. Published by Kyle Books, photography by Danielle Wood.
Photographed by Danielle Wood.
Multi-Colored Bagels
Makes 12

Ingredients
26 oz. /5 ¹⁄₃ cups white bread flour, plus more for dusting
2 ¼ oz. packets of active dry yeast
2 tsp fine salt
3 tbsp granulated sugar
18 fl. oz./2 cups hand-hot water
Food coloring pastes (orange, pink, purple, and green)
1 tsp vegetable oil

For Confetti Cream Cheese
9 ¾ oz. cream cheese
2 ¾ oz. /½ cup powdered sugar
2 tbsp rainbow sprinkles

Instructions
1. Pour the flour, yeast, salt, and sugar into a large bowl and mix to combine. Pour over the warm water and stir with a wooden spoon until the mixture forms a stiff dough. Turn the dough onto a lightly floured surface (or alternatively, use a stand mixer fitted with a dough hook) and knead for 10 minutes until the dough is no longer sticky, adding a little extra flour if needed.

2. Divide and shape the dough into four even balls and then knead a little food coloring paste into each portion.

3. Use the oil to grease four medium bowls, then place a portion of colored dough in each of them, turning to lightly coat in oil. Cover each bowl with lightly greased plastic wrap and let rise in a warm place for 30 minutes.

4. Lightly grease two or three baking sheets and set aside. Knock back the dough by hitting it with your fist (to knock the air out), then re-roll into balls as before. On a sheet of parchment paper, roll out each ball into a ¾ in. thick rectangle, about 6 × 12 in. size. Stack the four colored doughs on top of each other on one of the prepared baking sheets, then lightly cover with greased plastic wrap and let prove in a warm place for a further 30 minutes.

5. Slice the proofed stacked doughs into 12 strips, each about 1 × 6 in. Twist each strip of dough a little to create a spiral and join the ends together. Repeat with the remaining dough and place on the prepared baking sheets. Cover loosely with the greased plastic wrap, then let prove again for another 30 minutes, or until proofed back into their pre-twist size.

6. Preheat the oven to 400°F. Bring a large saucepan of water to a boil. Working in batches of two or three at a time, cook the bagels in the boiling water for 30 seconds each side, turning once. Remove with a slotted spoon, drain on kitchen paper, then transfer back to the greased baking sheets.

7. Once all the bagels are ready, transfer them to the oven and bake for 16 minutes, turning them over halfway through baking. The bagels should color slightly but not brown. Transfer to a wire rack and let cool completely.

8. For the confetti cream cheese, beat the cream cheese and powdered sugar together in a bowl until smooth. Gently fold in the rainbow sprinkles.

9. Once the bagels are cold, cut each one in half horizontally, then lightly toast and serve spread with the confetti cream cheese.

*Note: Packed in an airtight container (with wax paper between each layer), these bagels will keep well in a cool, dry place for up to 4 days. Alternatively, they freeze well for up to 3 months (defrost before serving). If storing the bagels, simply make the confetti cream cheese just before serving.

Taken from Rainbow Bakes by Mimi Sinclair priced at $14.95. Published by Kyle Books, photography by Danielle Wood.
Photographed by Danielle Wood.
Rocky Road
Serves 16

Ingredients
9 oz./1 cup/2 ¼ sticks unsalted butter, plus extra for greasing
21 oz. dark chocolate (minimum 70% cocoa solids), roughly chopped
3 tbsp light corn syrup
5 ½ oz. plain sandwich cookies (e.g., Oreos, Nutter Butters, Milanos, etc.)
3 oz. pink wafers, halved
5 ½ oz. colored marshmallows
3 ½ oz. honeycomb, broken into pieces
5 oz. Crispy M&M’s
1 tsp rainbow sprinkles/nonpareils

Instructions
1. Grease and line an 8-in. square cake pan with parchment paper. Melt the butter, chocolate, and syrup together in a medium, heavy-based pan over a low heat, stirring until smooth and combined. Set aside to cool a little.

2. Pour a ½-in. layer of the chocolate mixture over the base of the prepared pan. Scatter half of each of the cookies, marshmallows, honeycomb, and M&M’s over the base. Pour over half the remaining chocolate mixture, then shake the pan a little to allow the chocolate to fill the holes.

3. Make a second layer with the remaining cookies, marshmallows, honeycomb, and M&M’s (reserving a few to scatter over the top), then pour over the remaining chocolate mixture. Shake the pan as before to encourage the chocolate into any holes.

4. Scatter with the reserved ingredients, then finally scatter over the rainbow sprinkles. Let set somewhere cool (or the refrigerator) for at least 4 hours, before cutting into squares. Swap in your favorite cookies or candies — just stick to the quantities above so it sets and holds together well.

Taken from Rainbow Bakes by Mimi Sinclair priced at $14.95. Published by Kyle Books, photography by Danielle Wood.
Photographed by Danielle Wood.
Rainbow Bakes by Mimi Sinclair, $10.26, available at Amazon.