Layered Citrus Mini Cakes Recipes

CITRUS MINI CAKES

Steps:

• In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill well-greased miniature muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes. , Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds.

RAINBOW CITRUS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
• In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
• Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

LAYERED CITRUS DESSERT

Steps:

• Grate zest from 1 lemon; set aside.
• Cut both lemons in half; squeeze to measure 7 Tablespoons juice.
• Mix condensed milk and evaporated milk in a small bowl.
• Add lemon juice, 1 Tablespoon at a time, stirring with fork after each addition until well blended. Mixture will thicken to a soft custard-like consistency.
• Stir in lemon zest.
• Line the bottom of an 8x5x3-inch loaf pan with plastic wrap.
• Arrange 6 wafers on bottom of the pan, trimming if necessary for a snug fit.
• Cover with 1 cup milk mixture, spreading to completely cover wafers.
• Repeat layers twice.
• Cover with remaining wafers.
• Refrigerate overnight.
• Unmold onto plate just before serving.
• Spread Cool Whip over top of dessert.

LAYERED CITRUS MINI CAKES

Steps:

• Heat oven to 350°F. Line 3 (13x9-inch) pans with foil so that it hangs over sides; spray foil with cooking spray.
• Make cake batter as directed, using ingredients called for on boxes. Divide batter evenly among 3 bowls (for white cake mix, this will be about 3 1/4 cups of batter per bowl; for gluten free mix, this will be about 2 1/3 cups of batter per bowl).
• In first bowl, stir in lemon peel and juice; add a few drops yellow food color, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food color, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food color.
• Pour each batter into separate pan; use spatula to spread evenly.
• Bake 25 to 27 minutes (for white cake) or 20 to 25 minutes (for gluten free cake) or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Use foil to lift cakes from pans; wrap cakes in plastic wrap. Freeze for at least 1 hour or overnight.
• In medium bowl, stir together powdered sugar and milk. For a thinner consistency, add more milk 1/2 teaspoon at a time.
• To assemble cakes, using 2- to 3-inch round cutter, cut out rounds from each cake. Stack rounds on top of one an-other with a thin layer of lemon curd between them. Top each with glaze; garnish each with slice of citrus.