Albino Dragonfly Cake Recipes

ALBINO DRAGONFLY CAKE

Steps:

• 1. Grease and flour two 9 inch round pans. Preheat oven to 350 degrees.
• 2. In a large bowl, cream the butter and sugar "until fluffy", all the recipes say, but mine comes out curdled looking every time. Oh well it seems to work. ;)
• 3. Add egg whites and beat well
• 4. Add the flavorings to the buttermilk or the sour cream
• 5. Stir the flour, salt and baking soda together in a small bowl
• 6. Pour everything together in the large bowl with the butter, sugar, egg white mixture. Whisk smooth.
• 7. Pour batter into your prepared cake pans.
• 8. Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean.

BERRIES AND CREAM PINWHEEL CAKE

Steps:

• 1. Make cake as per directions here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html
• 2. After cake has cooled on racks (about 30 minutes), place in freezer while you prepare the filling and whip the cream.
• 3. Add strawberries, blueberries, sugar and tapioca starch to food processor or blender. Chop on high for about a minute or until thoroughly blended. Note: if you can't find tapioca starch, you can buy Minute Tapioca and grind it up in a spice or coffee grinder and use it as the starch. Set aside till needed.
• 4. To your mixer, add heavy cream, vanilla, 1 tbsp sugar, and tapioca starch. Whip until medium peaks form. Place in refrigerator until needed.
• 5. Remove cake from freezer and cut each layer in half.
• 6. Place 1st half layer on cake plate. Fill a pastry bag with whipped cream, and pipe it around edge. Fill with berry mixture. Repeat until you have 3 half layers edged with whipped cream and filled with berries.
• 7. Place final half layer on top. Pipe whipped cream around edge. Then starting on the edge, pipe whipped cream in a curved line, stop in the center of cake. Continue until you have five curved lines ending in the center.
• 8. Carefully fill the spaces in between with berry mixture. Spread or pipe remaining whipped cream on the sides of cake.

DRAGONFLY DARK CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 300 degrees. No, this is not a typo. This is a slow bake cake.
• 2. Grease and flour one 9x13 or three 8" round cake pans. Use liners if making cupcakes.
• 3. Put all the ingredients in a large bowl.
• 4. Mix till smooth.
• 5. Pour in pan(s).
• 6. Bake one 9x13 cake, one hour. (Check at 40 min.) Or until toothpick comes out clean. Bake three 8" round cakes, 40 min. Or until toothpick comes out clean. Bake cupcakes, 30-35 min. Or until toothpick comes out clean.
• 7. I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol So, for the frosting, melt the butter ;) stir in the cocoa's till smooth add powdered sugar and half&half alternately till smooth. stir in vanilla, and salt. Add the corn syrup, stir till creamy. This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes

DRAGON FRUIT CAKE

Steps:

• Place dragon fruit flesh in a blender or food processor and puree. Transfer puree to a bowl and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans.
• Sift cake flour, all-purpose flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
• Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs 1 at a time; beat until yolks disappear.
• Combine milk, vanilla extract, and almond extract together in a cup and set aside.
• Add 1/2 the flour mixture to the creamed butter mixture, beating until just combined. Add 1/2 the milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit puree and very lightly swirl into the cake batter.
• Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, about 35 minutes.
• Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup.
• While cakes are cooling completely, beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit puree, beating until combined and puree is completely incorporated.
• Place one cake layer top-side up on a serving plate; place strips of waxed paper under the edges of the cake to keep the plate clean. Spread approximately 1/2 the vanilla buttercream frosting on top. Top with the second layer, bottom-side up, and lightly frost the top and sides with remaining vanilla buttercream frosting.
• Apply dragon fruit cream cheese icing to the top and sides of the cake, leaving some of the vanilla buttercream frosting showing through.