Frosty Snow Berry Cake Recipes

FROSTY SNOW-BERRY CAKE

Steps:

• Sift together flour, baking powder, and salt.
• Blend together shortening, one cup sugar, and lemon rind, creaming well.
• Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition, with electric blender on low speed.
• Beat the egg whites until soft mounds begin to form.
• Add gradually 1/2 cup sugar, beating constantly until meringue stands in heavy, shiny peaks.
• Fold gently but thoroughly into batter.
• Fold in the cranberry sauce.
• Pour into two well greased and floured 8-inch round layer pans.
• Bake in 375* oven for 30 to 35 minutes. Cool and frost.
• Pink Fluffy Frosting:.
• Combine first 6 ingredients in top of double boiler.
• Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks.
• Remove from heat.
• Add vanilla and food coloring; continue beating until thick enough to spread.

BOOZY BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
• Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
• Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

SUMMER BERRY CREAM CAKE

Steps:

• To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
• Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
• When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
• In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
• Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

FROSTY SNOWMAN MERINGUES

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites, cream of tartar and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.
• Spoon meringue mixture into large decorating bag fitted with 1/2-inch plain tip. For each snowman, squeeze and release bag in place to form 2-inch ball on cookie sheets. Lift bag; squeeze and release bag to form middle layer of snowman. Lift bag; squeeze and release bag to form top section of snowman. Insert pretzel stick pieces into sides of snowmen for arms. Place chocolate chips on snowmen for eyes, candy corn tips for noses and 3 miniature candies on each snowman for buttons.
• Bake 2 hours or until set and dry but not brown. Turn off oven; leave meringues in oven with door closed 8 hours. Decorate with fruit snacks for caps.

SNOWMAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds, or use one 8-inch round pan and one 9-inch round pan.
• On tray, arrange cake rounds as pictured. Frost with frosting. Sprinkle with coconut, pressing gently so it sticks.
• Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and muffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice. Store loosely covered.

FROSTY STRAWBERRY DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely.
• Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated.
• Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.

FROZEN STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.

MINI CHRISTMAS CAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.
• If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.
• Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.