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Rainbow Rock Candy Macaron Cake

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A vibrant 5-inch macaron layer cake filled with nostalgic cake-batter frosting and crowned with a sparkling rainbow rock-candy geode for show-stopping crunch. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 120 g finely ground almond flour
  • 200 g powdered sugar (icing sugar)
  • 100 g granulated sugar
  • 90 g egg whites (about 3 large)
  • 1⁄4 tsp cream of tartar
  • 1 tiny drop violet gel food coloring
  • 2 Tbsp rainbow nonpareil sprinkles (for shells)
  • 226 g salted butter, room temperature (1 cup)
  • 60 g yellow cake mix, heat-treated (1⁄2 cup)
  • 113 g cream cheese, room temperature (4 oz)
  • 360 g powdered sugar, sifted (3 cups)
  • 1 tsp vanilla extract
  • 1⁄2 tsp almond extract
  • Pinch of salt
  • 1⁄4 cup rainbow nonpareil sprinkles (for frosting)
  • 1 cup assorted rainbow rock-candy shards/sticks, crushed
  • Optional: edible silver or gold luster dust for edging

Instructions

  1. Line two baking sheets with parchment, tracing four 4″ (10 cm) circles on the underside for guides. :contentReference[oaicite:1]{index=1}
  2. Whip egg whites with cream of tartar, gradually adding 100 g sugar until stiff glossy peaks form; tint with a speck of violet gel.
  3. Sift almond flour with 200 g powdered sugar; fold into meringue in two additions until batter flows slowly in ribbons. Pipe within the circles, tap to release bubbles, and sprinkle 2 Tbsp rainbow sprinkles on top. :contentReference[oaicite:2]{index=2}
  4. Rest shells 30 min until matte, then bake at 300 °F / 150 °C for 18–20 min. Cool completely before peeling off parchment.
  5. For frosting, beat butter and cream cheese until smooth. Mix in heat-treated cake mix, 360 g powdered sugar, vanilla, almond extract, and salt until fluffy; fold in 1⁄4 cup sprinkles. :contentReference[oaicite:3]{index=3}
  6. Pair large macaron shells. Pipe a thick layer of frosting between each to build a 4-layer, 5-inch stack; chill 20 min.
  7. Use a serrated knife to carve a shallow wedge from one side of the chilled cake, forming a geode cavity. :contentReference[oaicite:4]{index=4}
  8. Cover cavity with frosting and press crushed rainbow rock-candy pieces tightly until filled. :contentReference[oaicite:5]{index=5}
  9. Brush edges of candy with edible luster dust if desired; chill 10 min to set.
  10. Bring cake to room temperature for 20 min before slicing with a hot knife and serving.

Notes

  • Heat-treat dry cake mix: microwave on high 1 min, stirring halfway, until it reaches 165 °F / 75 °C. :contentReference[oaicite:6]{index=6}
  • Age assembled cake overnight for best chewy shell texture.
  • Customize rock-candy colors to match any theme.
  • Store refrigerated up to 3 days in an airtight container; crystals stay crisp.

Nutrition

Keywords: geode macaron cake, rainbow rock candy dessert, macaron birthday cake

Find it online: https://recipesfoodeasy.com/rainbow-rock-candy-macaron-cake/