1.5recipesYo's Modeling Chocolate (see below)-gel food colourings: red, orange, yellow, green, blue, purple & pink (or your choice)
1/2recipeYo's Simple Syrup (see below)
Rainbow Grilled Cheese Pound Cake
Day 1: Prep It
Make the pound cake: Preheat the oven to 350F. Line the bottom and sides of a 9 x 5 x 3.5 inch loaf pan with parchment paper.
Sift together the flour and salt and set aside.
In a stand mixer fitted with the paddle attachment, begin to cream together the butter, cream cheese, sugar, and vanilla on low speed. Turn the speed to medium and beat until light and fluffy.
Return the mixer to low speed and continue to mix as you add the eggs, two at a time, mixing well after each addition. Gradually add the flour mixture, mixing until fully incorporated.
Scrape the batter into the prepared loaf pan and spread so that it is smooth in the pan. Bake for about 2 hours, or until golden brown and a toothpick inserted in the centre comes out clean, rotating the pan halfway through. Transfer to a wire rack and let cool completely in the pan. Cover tightly with plastic wrap and refrigerate overnight. Next make "rainbow cheese": Make the modeling chocolate according to the recipe. Before it cools and solidifies, divide the melted chocolate mixture evenly among seven small bowls. Dye the mixture in each bowl a color of the rainbow - red, orange, yellow, green, blue, purple, and pink (or any shades you'd like). Let the chocolate cool to room temperature, then cover and let stand overnight. See below for full instructions under 'Rainbow Cheese (Yo's Modeling Chocolate)'.
Day 2: Cake It
Remove each colour of modeling chocolate from its bowl and gently knead it before flattening it with your fingers as you would with fondant. On a non-stick mat or board, using a small non-stick rolling pin, roll each piece into a sheet 1/8 inch thick and a little more than 4 inches square. Stack the colour one on top of the other in the rainbow colour order. Chill for about 30 minutes, or until the stack is firm.
Cut through your stack of colours to make thin slices. If the stack is soft when you start to slice it, put it in the refrigerator until firm before continuing to slice. Arrange two slices side by side, with the rainbow showing, on a sheet of parchment paper. Top with a second sheet of parchment and roll them out until they form one slice that is slightly larger than 4 inches square. Repeat with the remaining slices, then chill the slices again until firm.
Cut out perfect 4-inch squares to resemble cheese slices. Stack the rainbow cheese squares between small squares of parchment paper so that they look just like pre-sliced cheese
Remove the pound cake from the pan. Brush simple syrup (recipe below) on the top crust of the cake so it doesn't crack when sliced. (This is still cake, even though it looks like bread). Using a serrated knife, trim off the ends, then cut eight 1/2 inch thick slices from the cake.
Generously butter one side of each cake slice. Assembly the rainbow grilled cheese cake just as you would a savoury grilled cheese: lay one slice of pound cake buttered side down, top with two slices of rainbow modeling chocolate cheese, then finish with another slice of pound cake (buttered side up) on top.
Get a frying pan nice and hot over medium heat and fry the sandwiches until golden brown on each side, flipping with the pancake turner.
Cut each sandwich in half and watch the rainbow cheese ooze out. Serve hot and melty! Now you can say that you've caked the rainbow!
Rainbow Cheese (Yo's Modeling Chocolate)
Put the compound chocolate and corn syrup in a heatproof bowl and set the bowl over a pan of lightly simmering water (do not let the bowl touch the water).
Let the chocolate melt a bit, then stir gently with a spatula to combine the ingredients. Stir until smooth and homogenous.
If you're coloring the modeling chocolate different colors, transfer it to separate bowls and stir in food colorings before the chocolate cools.
Let cool to room temperature, then cover the bowls with plastic wrap and let stand at room temperature overnight.
NOTE - Remember, you need 1.5 x the ingredients listed below in 'Recipe Notes' for this particular cake recipe.
Simple Syrup (Yo's Simple Syrup)
In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring until the sugar is completely dissolved.
NOTE - Remember, use half of the ingredients listed below in 'Recipe Notes' for this particular cake recipe, so 1/2 cup of sugar and 1/2 cup of water.
Let cool completely, then cover and store in the refrigerator for up to 1 month.
For Yo's Modeling Chocolate (NOTE - you need 1.5 x this for this cake recipe) -12 ounces white chocolate compound chocolate (not white chocolate chips) -1/2 cup light corn syrup -Gel food colorings (as specified above)Yo's Simple Syrup (NOTE - you only need half of this for this particular cake recipe)- -1 cup sugar (plus one cup of water)Tools required for this recipe: -9 x 5 x 3.5 inch loaf pan -7 small bowls -Nonstick mat or board -Small non-stick rolling pin -Ruler or fabric measuring tape -Pastry brush -Serrated knife -Frying pan -Pancake turner