RAINBOW SURPRISE INSIDE CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g
CAKE BALLS
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.
Provided by Allison
Categories Desserts Cakes Cake Pops
Yield 36
Number Of Ingredients 3
Steps:
- Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g
SIMPLE CAKE POPS
Everyone loves cake pops! They are simple to make, and you can create anything for any occasion. They are also nice small bites of dessert instead of large slices of cake or pie. Can be made up in partial batches and the remaining ingredients stored for a few weeks.
Provided by Miss Amy
Categories Desserts Cakes Cake Pops
Time 2h30m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
- Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
- Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
- Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 46 g, Cholesterol 31.5 mg, Fat 22.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 236.3 mg, Sugar 26.4 g
CAKE POPS
These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites
Provided by Elena Silcock
Time 1h5m
Yield Makes 12-14
Number Of Ingredients 11
Steps:
- First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
- While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
- Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.
Nutrition Facts : Calories 295 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
NEW ZEALAND LOLLY LOG CAKE
This is an old receipe of my mother's from New Zealand. It can be eaten with a coffee, or taken to someone's home as a gift. Absolutely for the sweet tooth!
Provided by Lynn Remmers
Categories Candy
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter, stir in condensed milk, cool.
- Stir in Fruit Puffs (cut into four) and crushed biscuits.
- Shape into log and cover with coconut.
- Refrigerate.
Nutrition Facts : Calories 188.7, Fat 12.9, SaturatedFat 6.9, Cholesterol 27.2, Sodium 210.9, Carbohydrate 16.2, Fiber 0.3, Sugar 7.4, Protein 2.5
CAKE LOLLIES
It is so easy no cooking involved at all, look absoutly fantastic and a big hit on any chocoholic!!!
Provided by hgw139
Time 35m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
- Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate and desiccated coconut until well combined.
- Roll golf ball sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20-30 minutes. (may help if you stick the lolipop into a halve of a potato to keep it standing.)
- Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Leave to cool or will melt cake mixture.
- Sprinkle the sugar sprinkles onto a plate. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place back into patato. Set aside in the fridge for 20-30 minutes, or until the chocolate has set.
LOLLY CAKE (ONE BOWL, NO COOK!!!)
Of course a true Kiwi was the inventer of this one, you can buy it in all bakerys, but since we moved to England, my godmother made a recipe for us
Provided by Perfect Pixie
Categories Candy
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- crush biscuits.
- mix with all ingredients except coconut.
- form a long roll.
- roll in coconut.
- wrap in greaseproof paper.
- refridgerate 12 hours.
Nutrition Facts : Calories 125.5, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.6, Sodium 43.8, Carbohydrate 23.5, Fiber 0.1, Sugar 21.7, Protein 2.7
VALENTINE'S CAKE LOLLIES
Make and share this Valentine's Cake Lollies recipe from Food.com.
Provided by hectorthebat
Categories Candy
Time 21m
Yield 14 lollies
Number Of Ingredients 7
Steps:
- Ask an adult to trim 14 wooden skewers to 10cm.
- Break 40g of chocolate into squares. Microwave in a bowl on full power for 20-30 seconds, or until just melted.
- In another bowl, mix the butter, icing sugar, and vanilla extract. Add the Madeira cake and melted chocolate, and stir to mix.
- Press the mixture into heart shaped ice cube moulds, then put in the freezer for 10 minutes.
- Carefully turn the hearts out. Break the rest of the chocolate into squares and put in a bowl. Melt in the microwave for 45 seconds, stir, then heat in 10-second blasts, stirring, until melted.
- Dip the pointed end of the skewers into the chocolate, and then push them into the hearts. Coat them in the melted chocolate.
- Finally, decorate with the pearls and glimmer and then stick the skewers into the potatoes and leave to set in the fridge.
Nutrition Facts : Calories 151.9, Fat 8.3, SaturatedFat 5.1, Cholesterol 8.3, Sodium 33.8, Carbohydrate 18, Fiber 0.7, Sugar 12.9, Protein 1.9
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