Lollipop Garden Cake Recipes

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LOLLIPOP GARDEN CAKE



Lollipop Garden Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 2

1 recipe Carrot Cake for Lollipop Garden Cake
1 recipe Cream Cheese Frosting for Lollipop Garden Cake

Steps:

  • Tint 2 cups frosting light green, and tint the remainder dark green; chill at least 3 hours. Place bottom layer on cake round; use small offset spatula to spread 1 1/2 cups dark-green frosting over top. Add second layer; spread 1 1/2 cups dark-green frosting in a thin layer over entire cake. Refrigerate 40 minutes until frosting is firm.
  • Place cake on rotating cake stand; spread another layer of dark-green frosting over cake. Fill a pastry bag, fitted with a #113 tip, with light-green frosting. Place tip at base of cake; pipe elongated varying sizes of leaves up sides of cake. Chill at least one hour before serving.
  • Just before serving, insert lollipop sticks in cake.

CARROT CAKE FOR LOLLIPOP GARDEN CAKE



Carrot Cake for Lollipop Garden Cake image

A perfect way to herald the coming of spring or celebrate meaningful moments, this carrot cake is moist and full of crunchy nuts, sweet carrots, and chewy golden raisins. Use this recipe to make the Lollipop Garden Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 eight-inch layers

Number Of Ingredients 15

Butter, for pans
4 medium carrots
1 cup golden raisins
1 cup walnut pieces
1/2 cup unsweetened applesauce
Juice and zest of 1 lemon
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup vegetable oil
4 large eggs

Steps:

  • Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.
  • Wipe food processor bowl; fit with blade. Add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse. Pour into pans; bake about 40 minutes, until tester inserted in middle comes out clean.
  • Cool in pans on rack for 20 minutes. Remove; cool completely, right side up.

WHITE CHOCOLATE LOLLIPOPS



White Chocolate Lollipops image

Provided by Ina Garten

Time 15m

Yield 20 lollipops

Number Of Ingredients 3

16 ounces very good white chocolate, finely chopped
1/2 cup dried cherries
1/2 cup salted roasted cashews

Steps:

  • Place a sheet of non-stick silicone or parchment paper on a sheet pan.
  • Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
  • Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden.

LEMON GINGER MOLASSES CAKE



Lemon Ginger Molasses Cake image

Provided by Ina Garten

Categories     dessert

Time 3h5m

Yield 8 servings

Number Of Ingredients 17

1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
1/2 cup unsulphured molasses
2 teaspoons grated lemon zest, plus extra for serving
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup whole milk
1/3 cup small-diced crystallized ginger* (see Cook's Note), plus extra for serving
Make-Ahead Whipped Cream, for serving, recipe follows
1 1/2 cups cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons granulated sugar
2 tablespoons creme fraiche
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
  • Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
  • Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
  • Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

FAIRY GARDEN CAKE



Fairy Garden Cake image

No party is complete without a birthday cake, and this fairy garden is simply magical! It's made easy with cake mix, ready-made frosting and lots of candy and sprinkles.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 15

Number Of Ingredients 12

2 boxes Betty Crocker™ Super Moist™ yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Food colors (green, blue and yellow)
2 containers Betty Crocker™ Whipped or Rich & Creamy vanilla frosting
8 round vanilla wafer cookies
5 large and 2 small red gumdrops
1 small (1-inch) chewy chocolate candy, unwrapped
3 round chewy caramels in milk chocolate, unwrapped
1/4 cup chocolate chips, melted
1/2 cup white vanilla baking chips, melted
Candy rocks
Small and large flower-shaped candy sprinkles

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray 2 (8-inch) round cake pans. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool 1 box cake mix as directed for 2 (8-inch) rounds. Make, bake and cool other box as directed for cupcakes. Reserve 3 cupcakes; save remaining cupcakes for another use. For easier handling, refrigerate or freeze cakes 30 minutes or until firm.
  • Stir green food color into 1 container frosting to make light green. On plate, place 1 cake layer, rounded side down. Spread with 1/2 cup light green frosting. Top with second cake layer, rounded side up. Spread thin layer light green frosting over cake to seal crumbs. Refrigerate or freeze 30 minutes.
  • Spread another layer light green frosting on cake; smooth with spatula. Stir green food color into 1/3 cup frosting to make dark green. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw grass, flower stems and bushes on cake.
  • Stir blue food color into 1/3 cup frosting to make blue. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw pond and river on cake.
  • Stir yellow food color into 3/4 cup frosting to make yellow. Remove baking cups from 2 cupcakes. Place 1 cupcake, rounded side down, on cake for fairy cottage. Spread 2 teaspoons yellow frosting on cupcake; top with another cupcake, rounded side up. Spread yellow frosting on top and sides of cupcake stack. Place 3 cookies on rounded top of cupcake, using remaining yellow frosting to stick them together. Place remaining cookies on cake as shown.
  • Press 2 large gumdrops together; on sugared surface, roll gumdrops with rolling pin to flatten. Cut out large circle for roof; place on top of cottage.
  • Spoon melted chocolate into small plastic bag. Cut 1/4 inch off corner; squeeze gently to draw door and windows on cottage.
  • To make gumdrop mushrooms, use melted white chips to attach 3 large gumdrops to round chewy caramels. Cut chewy chocolate candy in half crosswise; use white chips to stick 1 to base of each small gumdrop. Use melted white chips to draw dots on gumdrops and roof. Place on cake.
  • Decorate with candy rocks and sprinkles as shown. Spread remaining frosting on last reserved cupcake.

Nutrition Facts : Calories 600, Carbohydrate 88 g, Cholesterol 35 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving (frosted, undecorated), Sodium 550 mg, Sugar 0 g, TransFat 3 1/2 g

PEEPS® EASTER GARDEN CAKE



PEEPS® Easter Garden Cake image

Is it a cake or the cutest garden you've ever seen? Your guests will just have to take a bite to find out. PEEPS® Easter Garden Cake is a showstopper Easter cake idea you can put together with just 20 minutes of prep time. Betty Crocker™ Super Moist™ Devil's Food Cake Mix creates the base, and then it's all about the decoration. If your little bunnies are peeking on the prep, invite them to help make the PEEPS® cake with cookie crumbs, PEEPS® marshmallow bunnies and chicks, icing and Betty Crocker™ Rich & Creamy Chocolate Frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy Chocolate Frosting
1 cup chocolate cookie crumbs
1 pouch (8 oz) Betty Crocker™ Green Decorating Icing
8 to 12 PEEPS® marshmallow bunnies
1 tube (4.25 oz) Betty Crocker™ Orange Decorating Icing

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack until completely cooled, about 30 minutes.
  • Spread chocolate frosting on top of cake; sprinkle with chocolate cookie crumbs. Use green icing to make garden rows, using photo as guide. Insert toothpick halfway into base of each PEEPS® marshmallow bunny. Insert bunnies, toothpick side down, into cake.
  • Use orange and green icings to make carrots on cake, using photo as a guide. Cut into 4 rows by 3 rows to serve.

Nutrition Facts : Calories 470, Carbohydrate 68 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 26 g, TransFat 0 g

LOLLIPOP CAKE



Lollipop cake image

Fab, fun easy-to-make birthday cake - decorate with your little ones' favourite treats

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h30m

Yield Cuts into 12-16 slices

Number Of Ingredients 11

280g butter , very well softened
280g golden caster sugar
6 medium eggs
200g self-raising flour
50g custard powder or cornflour
finely grated zest of 2 lemons or oranges
about 6 tbsp thick lemon curd , plus extra for brushing
½ x 450g pack ready-to-use icing
lollipops
candles
jelly sweets or Smarties

Steps:

  • Heat the oven to 160C/fan 140C/gas 3. Butter and line the bottom of a 20cm round cake tin. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Bake for about 50-60 mins, or until risen and springy to the touch. Leave to cool briefly in the tin, then turn the cake out and cool on a wire rack. If the cake peaks a bit, slice off the top to level it.
  • For the filling, cut the cake in half and sandwich back together with the lemon curd. Brush the top of the cake with a little more lemon curd. Roll out the icing and cut into a 20cm round. Carefully place on top of the cake, press down gently, smoothing it with your hands. Stick the lollipops into the icing at different levels, and the appropriate number of candles, then scatter on some jelly sweets or Smarties. The cake will keep in an airtight container in a cool place for up to 3 days.

Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Protein 4 grams protein, Sodium 0.7 milligram of sodium

LOLLIPOP GARDEN CUPCAKES



Lollipop Garden Cupcakes image

Number Of Ingredients 0

Steps:

  • Using an offset spatula, spread buttercream on cupcakes, smoothing into dome shapes. Place sprinkles in a small bowl. Gently press each frosted cupcake into sprinkles, rolling it around so entire surface is coated. Insert a lollipop into the center of each cupcake. Using a paring knife or kitchen shears, cut leaf shapes out of green taffy strips. Press one leaf into each cupcake, next to the lollipop. Refrigerate 30 minutes to allow frosting to set.

SUNSHINE CAKE



Sunshine Cake image

I brought this cake to the county fair for 4-H and easily took home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar.- Leah Will, Bel Aire, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 28

1 cup butter, softened
1-2/3 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons each grated lemon, orange and lime zest
2-3/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup 2% milk
FILLING:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3/4 cup water
2 large egg yolks
2 tablespoons butter
1/3 cup lemon juice
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup light corn syrup
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
Dash salt
3 drops yellow food coloring
1 drop red food coloring
Assorted lollipops, unwrapped

Steps:

  • Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.

Nutrition Facts : Calories 533 calories, Fat 22g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 394mg sodium, Carbohydrate 82g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDPOP'S SPECIAL CHOCOLATE CAKE



Grandpop's Special Chocolate Cake image

Here is my version of chocolate cake. Aunt Mary's Vanilla Frosting compliments it perfectly.

Provided by Leo J. Lagrotte

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup hot, brewed coffee
2 eggs

Steps:

  • In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
  • Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 53.3 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 272.4 mg, Sugar 34.5 g

CANDY CANE LOLLIPOPS



Candy cane lollipops image

These pretty sweet treats take just 15 minutes to make from just three ingredients - perfect as a last-minute edible gift or stocking filler

Provided by Cassie Best

Categories     Treat

Time 15m

Yield Makes 6

Number Of Ingredients 5

12 peppermint candy canes
200g white chocolate , chopped
edible sprinkles (we used gold pearls from Dr Oetker)
6 ovenproof lolly sticks
cellophane bags and ribbons (if giving as a gift)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.
  • The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won't be able to pinch them together.
  • Melt the chocolate in a bowl over a pan of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.

Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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From tasteofhome.com


BEST LEMON BLUEBERRY CAKE RECIPE - DELISH
2022-04-14 Preheat oven to 350º. Grease three 9" cake pans with cooking spray and line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon. In a small ...
From delish.com


RECIPES - SALLY'S BAKING ADDICTION
Challenge yourself just a little with a recipe from the intermediate category. These recipes may require some speciality ingredients or a specific pan or …
From sallysbakingaddiction.com


MILLION DOLLAR POUND CAKE | THE BEST POUND CAKE RECIPE EVER!
2018-07-18 Turn the mixer to low and slowly add in the powdered sugar. Once it’s all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary. Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.
From cookiesandcups.com


ROCK THEMED BIRTHDAY PARTY - KARA'S PARTY IDEAS GEOLOGIST
2013-08-01 Preheat oven to 375 degrees Fahrenheit. Mix all the ingredients together until the dough is well incorporated. Form into rock shaped cookies with clean hands (makes about eight 3-4” cookies). Bake on a greased cookie sheet for 10 minutes or until they begin to brown.
From karaspartyideas.com


MODA FABRIC LOLLIPOP GARDEN LAYER CAKE - AMAZON.CO.UK
Moda Fabric Lollipop Garden Layer Cake: Moda Fabric Lollipop Garden Layer Cake: Amazon.co.uk: Home & Kitchen
From amazon.co.uk


THE LANE CAKE RECIPE | SOUTHERN LIVING
Advertisement. Step 2. Sift together flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in 1 Tbsp. vanilla extract. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 1 ¾ cups batter in each pan).
From southernliving.com


LOLLIPOP GARDEN CAKE | RECIPE | CAKE, BIRTHDAY CAKE KIDS, …
Dec 24, 2013 - Lollipop Garden Cake. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.ca


20 FABULOUS FLOWER BIRTHDAY CAKE IDEAS | WILTON BLOG
2021-04-06 Make Cake. 13. Rosebud Cake. This towering Rosebud Cake is a tribute to all those who love flowers and beautiful colors! Bright and bold, this flower cake idea is perfect for almost any occasion, including birthdays, showers, garden parties or get-togethers with the girls! Make Cake. 14.
From blog.wilton.com


BURNT SUGAR CANDY BAR CAKE - TASTE AND TELL
2017-07-09 Grease and lightly flour 3 8-inch baking pans. Place the 3/4 cup granulated sugar in a medium pot. Place over medium-high heat and allow to cook until the sugar just begins to melt, without stirring. Reduce the heat and begin to stir the mixture constantly, cooking until golden brown, 1 to 3 minutes more.
From tasteandtellblog.com


LOLLIPOP GARDEN CAKE | RECIPE | BIRTHDAY CAKE KIDS, COOL …
Jan 11, 2018 - Lollipop Garden Cake. Jan 11, 2018 - Lollipop Garden Cake. Jan 11, 2018 - Lollipop Garden Cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.ca


DELICIOUS CHEF-TESTED DESSERT RECIPES FROM H-E-B
Add to list. Try Recipes with this product: Grilled Pineapple Steaks with Dragonfruit Raita. Apple, Strawberry, and Banana Popsicles. Baked Buffalo Chicken Meatballs. Scroll to top.
From heb.com


BEST BIRTHDAY CAKE RECIPE {FUNFETTI CAKE} - COOKING CLASSY
Preheat oven and prepare cake pans: preheat oven to 350 degrees. Butter and line two 9-inch round cake pans. Line bottoms with parchment paper, butter parchment, dust with flour and shake out excess. Wrap pans with cake strips****. Whisk dry ingredients: sift cake flour into a …
From cookingclassy.com


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