PASTEL FOUR-LAYER CAKE
Bryan Anderson of Granite Falls, Minnesota recalls, "My mother made this special birthday cake for me and my sister as we were growing up. It looks as good as it tastes and it easier to make than you would think."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely. , In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy. , Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.
Nutrition Facts :
FOUR-LAYER BIRTHDAY CAKE
Kids will love designing their own birthday cake. Choose from solid, striped, ombre or rainbow for the inside, then cover the outside with mini marshmallows, chocolate rocks, ombre coconut or nonpareils.
Provided by Food Network Kitchen
Time 1h15m
Yield 16 to 20 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter four 9-inch-round pans and line the bottoms with parchment paper. Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and fluffy, about 2 minutes.
- Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring (see below).
- Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes. Beat in the milk, a little at a time, until the frosting is spreadable.
- Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see below).
- How to Color the Batter:
- Use gel food coloring for cakes: You don't need to add as much, and the colors are brighter.
- Solid: Tint the batter 1 color; divide among 4 pans.
- Striped: Divide the batter between 2 bowls; tint each one a different color. Divide each color between 2 pans.
- Ombre: Divide the batter among 4 bowls; tint in varying shades of the same color. Pour into 4 pans.
- Rainbow: Divide the batter among 4 bowls; tint each one a different color. Pour into 4 pans.
- The Toppings:
- Mini Marshmallows: You'll need about one 10 1/2-ounce bag. For a multicolored look, use fruit-flavored mini marshmallows.
- Chocolate Rocks: You'll need about 3 cups. Find them at specialty candy stores, or order online.
- Ombre Coconut: Divide one 7-ounce bag coconut among 3 resealable plastic bags. Add an increasing number of drops of the same food coloring to each bag and shake.
- Nonpareils: Use rainbow or single-color nonpareils; you'll need about 3/4 cup. Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils.
PASTEL LAYER CAKE
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute Frosting if you'd prefer a bright-white, swoopy finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 8-inch layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter five 8-inch round cake pans, and line with parchment (you may need to bake in batches). Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
- Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
- Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.
- Divide batter among 5 bowls, and tint each with food coloring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.
- Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.
- Trim top of each cake to make surface even. Spread 1 cup buttercream onto top of 1 cake. Top with another cake. Repeat, spreading 1 cup buttercream between each layer. Frost cake with 1 1/2 cups buttercream. Refrigerate for 30 minutes. Frost cake with 2 cups buttercream.
SURPRISE-INSIDE EASTER CANDY LAYER CAKE
When only over-the-top will do, this is the cake for you! A springtime festival of color on a pretty platter, this is the ultimate "wow" cake to bring out at your Easter party or any occasion that calls for a second-to-none impressive dessert. The base of the cake is your shortcut step, using Betty Crocker™ Super Moist™ Yellow Cake Mix, and from there, decorating with panache is the name of the game. The surprise-inside effect is easy to achieve by following the steps outlined in this recipe. Fill the center of the cake with candies and pastel-colored sprinkle mix for a colorful surprise that spills out of the cake when it's cut open. Ombre frosting is made more achievable with Betty Crocker™ Rich & Creamy Vanilla Frosting tinted with pastel gel food colors that deliver the exact shades you need without extra testing and fuss. The top of the cake is its crowning glory, with a ring of pink frosting dollops and wall-to-wall sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
- In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
- Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
- To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
- In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
- Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
- To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 710, Carbohydrate 103 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 78 g, TransFat 0 g
4 LAYER "CAKE"
Another of my mother's famous desserts. So, so tasty. She has even made it "diabetic" friendly for my sister.
Provided by Midnight Sun Chef
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix ingredients in step one together, press in bottom of 9x13 dish. Bake at 350 for 30 min, allow to cool completely.
- Mix together ingredients for layer two, spread evenly over layer one.
- Mix pudding layer ingredients until thick, spread evenly over layer two.
- Fold together layer four ingredients and spread on top of layer 3. Refrigerate until ready to eat!
Nutrition Facts : Calories 723.1, Fat 44.7, SaturatedFat 26.6, Cholesterol 69.1, Sodium 651.9, Carbohydrate 75, Fiber 2.5, Sugar 50.3, Protein 8.8
PASTEL CAKE
Whether you're celebrating spring or just want a citrusy slice of scrumptiousness, this Pastel Cake with white frosting is a good bet!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray.
- Prepare cake batter as directed on package; pour half into separate bowl. Add different flavor dry gelatin mix to batter in each bowl; mix well. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Place lime cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with lemon cake layer. Frost top and side of cake with remaining COOL WHIP.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 23 g, Protein 3 g
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