Party Jewel Cake Recipes

WATERCOLOR JEWEL CAKE RECIPE BY TASTY

Steps:

• Place a cake round on a cake turntable and dab 1 teaspoon of frosting in the center of the round. Place the chocolate cake on the cake round.
• Using an offset spatula, cover the cake with the vanilla frosting. Use a cake scraper to smooth the frosting in a thin, even layer. Fill any gaps between the cake layers with more frosting, scraping as needed. Chill the cake while you prepare the fondant.
• On a surface lightly dusted with cornstarch, knead the fondant until pliable, about 2 minutes. Shape the fondant into a 4-inch square, then roll out with a rolling pin to a circle about ⅛ inch thick and 12 inches wide.
• Drape the fondant over the chilled cake so it hangs evenly over all sides. Gently press the fondant against the cake with the palms of your hands or a fondant press, moving in a circular motion and stretching the fondant down and away from the cake as needed. This motion will help the fondant cover the cake completely and remove any creases. Trim the excess fondant and use your hands or the fondant press to remove any air bubbles.
• Cut a craft sponge into 3 equal pieces. Completely wet each piece, then wring out until barely damp.
• Add the forest green, burgundy, and purple food colorings to separate small bowls, then pour about 1 teaspoon of water into each dish. Use a small spoon or paint brush to mix the colors and water together.
• Lightly dip a sponge into the first color and gently dab it onto the cake, creating a concentrated color. Dip a paintbrush in water and brush over the sponged area to dilute the color a bit. Repeat this process with the remaining colors. Use a paper towel to blot the colors, smearing and smudging in areas, to create a watercolor effect. Be careful not to let the color dry before using the paintbrush and paper towel to smudge.
• While the cake is still damp, use the gold leaf to decorate as desired.
• Slice and serve.
• Enjoy!

JEWEL CAKES

Steps:

• Separate eggs.
• Beat whites to a soft peak.
• Cream butter with sugar in a large bowl.
• Add egg yolks and beat.
• Stir in the flour until it disappears completely.
• Then fold in beaten egg whites.
• Grease bottom of 13x9x2" pan.
• (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
• Spread on pan, not quite to the edges.
• Bake at 350F oven about 10 minutes until golden brown.
• Slide off carefully and let cool.
• Repeat until you have made five thin layers of cake.
• In a small bowl, grind almonds until fine.
• Mix in sour cream.
• Then take 1 layer and spread 1/4 cup apricot preserves over it.
• Spread 1/3 cup of sour cream mixture on top of preserves.
• Cover with another layer of cake.
• Spread 1/4 cup raspberry preserves over top layer.
• Cover the preserves with more sour cream.
• Alternate layers between raspberry and apricot preserves.
• When all layers are put together, cover with wax paper.
• Lay flat weights on top of it- a few good sized books should do the trick.
• Leave in refridgerator with weight overnight.
• In the morning, trim off rough edges.
• Use Jewel Cake Icing to cover.
• We usually create little flowers on each of the cakes, using a dragee to make the centre.
• Cut into 64 square cakes and enjoy!

PARTY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch cake pans.
• Sift together; the cake flour, baking powder, 3/4 teaspoon salt, and 1/3 cup sugar. Add the shortening and 3/4 cup of the milk, beat with an electric mixer on medium speed for 2 minutes, scraping bowl while beating. Add 4 of the egg whites and beat the batter for 2 more minutes , scraping bowl while beating.
• Fill each cake layer pan 1/3 full of batter, sprinkle half the cherries over batter, then add remaining batter, sprinkle remaining cherries on top.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes. Remove cakes from pans and let cool. Frost with whipped cream or fluffy boiled icing and sprinkle with flaked coconut and garnish with maraschino cherry halves.
• To Make Fluffy Boiled Icing: Combine in a saucepan: 1 cup of the sugar, water, light corn syrup, and 1/8 teaspoon of the salt. Stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon about 238 degrees F to 242 degrees F (116 degrees C to 118 degrees C).
• In a large mixing bowl beat 2 of the egg whites until stiff. Pour hot syrup over beaten egg whites while continually beating. Continue beating until mixture is very fluffy and will hold its shape. Then add vanilla and beat until blended. Spread on cake. If icing does not seem stiff enough beat in 2 or 3 tablespoons confectioners' sugar one tablespoon at a time until stiff enough to hold shape.

CROWN JEWEL CAKE

Steps:

• Prepare the first three colors of jello using 1 cup boiling water and 1/2 cup cold water for each box.
• Pour each color into an 8-inch square pan and chill overnight; cut into cubes the next day.
• The following day:.
• Dissolve the lemon Jell-O and sugar in 1 cup boiling water; stir in pineapple juice.
• Chill until slightly thickened, about 45 minutes.
• Prepare both envelopes of whipped topping as directed; blend into slightly thickened Jell-O.
• Fold in Jell-O cubes.
• Spoon into a 9-inch spring-form pan; chill overnight.
• To release from pan, run knife around pan and unlatch.
• **use both packages of Dream Whip. I could not remember the size of the packages. It may be more than 1 3/4 cups. Use it all.