WATERMELON FRUIT BASKET CAKE
Everyone will want a serving of this fruit salad: It's sitting in a bowl of cake! To make the faux watermelon, we dyed cake batter pinkish red and added chocolate chips to look like seeds. We baked it in a bowl to get the right shape, then we painted the icing with green and yellow food coloring to look like the rind.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
- Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely.
- Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape.
- Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes.
- Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
- Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
- Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
- Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes.
- Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.
FRUIT BASKET CAKE
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs 1 at a time, beating well after each addition. Add dry ingredients and beat until well blended. Divide batter between prepared pans; smooth tops. Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes. Cool cakes in pans on rack 30 minutes. Turn cakes out onto racks and cool completely. Whipped Crème Fraîche Using electric mixer, beat all ingredients in large bowl until stiff peaks form. I sprinkle with fresh fruit or shaved white chocolate, or both!!!
FRUIT CAKE
Steps:
- Preheat oven to 325 degrees F.
- In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.
- Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
- Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).
CHOCOLATE FRUIT BASKET CAKE
Basic ingredients jazz up this easy cake, one that's sure to bring "oohs" and "aahs!" -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.
Nutrition Facts : Calories 673 calories, Fat 31g fat (13g saturated fat), Cholesterol 57mg cholesterol, Sodium 440mg sodium, Carbohydrate 94g carbohydrate (66g sugars, Fiber 5g fiber), Protein 7g protein.
FALL FRUIT BASKET CAKE
Twelve batches of Moist Yellow Cake batter are needed to yield two 6-inch round layers, two 10-inch layers, and two 14-inch layers. Fill each 6-inch pan with 1 3/4 cups of batter. Fill each 10-inch pan with 5 cups of batter. Fill each 14-inch pan with 11 cups of batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Cover 16-inch board with royal icing, and set aside to dry.
- Each tier needs a sturdy base. Trace a 14-inch cake pan onto 3/16-inch foam board. Repeat with 10- and 6-inch cakes. This will be the base for each tier. Carefully cut out the rounds. Once cakes have cooled slightly, remove from pans. Do not remove parchment. When completely cooled, place each cake right side up on foam board round, wrap in plastic, and refrigerate for at least 6 hours. This makes the layers firm and easy to handle. They can also be frozen at this point.
- Remove the 14-inch cakes from the refrigerator. If they did not bake level, place them on a turntable and use a serrated knife to even the tops. Repeat with the other four cakes. Split each cake in half horizontally. Each tier will now consist of four layers.
- On a level work surface, place one 14-inch, one 10-inch, and one 6-inch tier with a foam-board base next to each other. Brush the cut surface of each base cake layer with the Armagnac simple syrup. The syrup will moisten the cake and add a subtle flavor.
- With an Ateco #6 plain tip, pipe buttercream around the perimeter of each cake that has been moistened with syrup. This "dam" will prevent the jam from seeping out. Fill the 14-inch cake layer with 2 1/3 cups fig jam, the 10-inch cake layer with 1 2/3 cups fig jam, and the 6-inch cake layer with 1 cup fig jam. Repeat this process with 2 more cake layers for each tier, stacking the layers on top of each other, and laying the final, fourth layer on top (with no jam).
- Using an offset spatula to give each tier a "crumb coat," ice top and sides of cake with a thin coat of buttercream. This thin layer of icing will seal the cake. Start from the center, and work toward and over the edge, making sure to spread the buttercream over the sides of the tier. Refrigerate for 1 hour to set the cake and buttercream.
- Give the tiers a final coat of buttercream. Be sure to cover all exposed cake. The icing should be smooth and uniform. Refrigerate the tiers again to chill the final coat of buttercream.
- Place 14-inch tier on 16-inch board covered with royal icing. Using a 12-inch pastry bag fitted with a large leaf tip (Ateco #115), ice cake in a basket-weave pattern. Insert 8-inch dowels evenly spaced in the center of cake. Add pieces of Fun-Tak to level off each dowel and prevent the tiers from sliding. Place the 10-inch tier on top, and center. Repeat the basket weave on the 10-inch tier. Insert the 7 3/4-inch dowels evenly spaced in the center of the 10-inch tier. Add more Fun-Tak to level dowels. Top with 6-inch tier, and center. Frost the 6-inch cake with a basket-weave pattern. Decorate between each tier with assorted fruits.
STRAWBERRY BASKET CAKE
Categories Cake Berry Dessert Bake Vegetarian Strawberry Spring Sour Cream Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs 1 at a time, beating well after each addition. Add dry ingredients and beat until well blended. Divide batter between prepared pans; smooth tops.
- Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes. Cool cakes in pans on rack 30 minutes. Turn cakes out onto racks and cool completely.
- Meanwhile, hull and slice 1 basket strawberries. Place in medium bowl. Add preserves and 2 tablespoons sugar; toss to blend. Let stand at room temperature until juices form, about 2 hours.
- Place 1 cake layer, flat side up, on platter. Top with sliced berry mixture in even layer. Spread 1 3/4 cups Whipped Crème Fraîche over berry mixture. Top with second cake layer, flat side down, pressing slightly. To make basket weave, spread 1 1/4 cups Whipped Crème Fraîche over top and sides of cake; then follow directions in the box at right. Or to frost simply, spread all of Whipped Crème Fraîche over top and sides of cake. (Can be made 8 hours ahead. Cover with cake dome and refrigerate.) Mound remaining whole berries in center of cake.
- How to Pipe a Basket Weave
- 1. Using a ruler to measure and a skewer to mark, draw vertical lines at 3/4-inch intervals on sides of frosted cake. Fit a pastry bag with a plain round tip; fill with 1 cup frosting. Pipe a vertical cord of frosting from top to bottom of cake over one drawn line.
- 2. Using another pastry bag fitted with a basket-weave tip and filled with 2 cups frosting, pipe a short horizontal ribbon across cord, extending ribbon from the drawn line to the left of the cord to the drawn line on the right. Repeat, piping horizontal ribbons down the length of the cord, leaving a space between ribbons that is the same width as the ribbons.
- 3. Pipe another vertical cord over the next drawn line. The cord should touch the end of the adjacent ribbons.
- 4. Pipe short horizontal ribbons over second cord to fill the spaces between ribbons on the first cord. (Start each ribbon at the edge of-but don't cover-the first vertical cord. Pipe ribbon over second cord, ending at next drawn vertical line.) Repeat, alternating between piping ribbons and cords to finish basket weave.
- 5. Fit another pastry bag with star tip; fill with 1 cup frosting. Pipe frosting around top edge of cake.
More about "fruit basket cake recipes"
FRUIT BASKET CAKE | BAKED BREE
From bakedbree.com
EASY FRUIT CAKE RECIPE (NOT DENSE! SPICE CAKE) - DINNER ...
From dinnerthendessert.com
SUPER MOIST FRUIT CAKE RECIPE | MERRYBOOSTERS
From merryboosters.com
EASY FRUITCAKE フルーツケーキ • JUST ONE COOKBOOK
From justonecookbook.com
OAT FLOUR FRUIT BASKET CAKE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
FRUIT CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
FRUIT BASKET BANANA CAKE - PASTRIES LIKE A PRO
From pastrieslikeapro.com
KETO FRUIT CAKE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
27 BEST FRUITCAKE RECIPES FOR CHRISTMAS - FOOD.COM
From food.com
ISO: FRUIT BASKET CAKE FROM THE HOME BAKERY - RECIPELINK.COM
From recipelink.com
50 CAKE RECIPES WITH FRUIT | MYRECIPES
From myrecipes.com
FRUIT BASKET CAKE – WHAT2COOK
From what2cook.net
CAKE RECIPES WITH FRUIT | MARTHA STEWART
From marthastewart.com
FRUIT BASKET CAKE - RECIPES | COOKS.COM
From cooks.com
FRUITCAKE RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: LOWFAT FRUIT BASKET CAKE (REPOST) - RECIPELINK.COM
From recipelink.com
FRUIT BASKET CAKE - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE FRUIT BASKET CAKE RECIPE: EASY 8 STEPS ...
From skteamrecipes.com
OH HOW I LOVE FRUIT BASKET CAKE. SO LIGHT AND DELICIOUS ...
From pinterest.com
FRUIT BASKET CAKE PT 1 - BIGOVEN
From bigoven.com
FRUIT BASKET CAKE RECIPE - SMALLER JOURNAL PHOTOGALLERY
From pdaadaptateurssecteur.blogspot.com
ANYONE CAN COOK!: FRUIT BASKET CAKE
From anyonecancook-sharlene.blogspot.com
WORLD'S BEST FRUIT CAKE (MOIST FRUIT CAKE RECIPE) A ...
From abeautifulplate.com
RECIPES, VIDEOS, FOOD & TRAVEL SHOWS | TASTEMADE
FRUIT BASKET CAKE | DESSERT. DESIGN. LIFE. | FRUIT CAKE ...
From pinterest.com
DATA SHEET FOR 8 INCH DOUBLE LAYER FRUIT BASKET CAKE
From cdn.savemart.com
WHITE FRUIT CAKE | SOUTHERN LIVING
From southernliving.com
FRUITCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ONE BOWL CHOCOLATE FRUIT CAKE - I AM BAKER
From iambaker.net
10 BEST FRUIT PUDDING CAKE DESSERT RECIPES | YUMMLY
From yummly.com
FRUIT BASKET CAKE | TASTEMADE
From tastemade.com
TRADITIONAL BRITISH FRUITCAKE RECIPE
From thespruceeats.com
HOW TO MAKE A FRUITCAKE: STEP-BY-STEP INSTRUCTIONS ...
From allrecipes.com
FRUIT BASKET CAKE SAFEWAY - THERESCIPES.INFO
From therecipes.info
QUICK FRUITCAKE | KING ARTHUR BAKING
From kingarthurbaking.com
FRUIT BASKET CAKE PT 1 RECIPE - COOKEATSHARE
From cookeatshare.com
FRUIT BASKET CAKE RECIPE - VANILLAQUEEN
From vanillaqueen.com
BUTTERMILK FRUIT CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
FRUIT BASKET CAKE RECIPE | FRUIT RECIPES | SAMIKSHA ...
From recipebook.io
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search