SPRING CELEBRATION MINI BUNDT CAKES
Pretty and pastel, these mini bundt cakes just say "spring." They're elegant enough to be served as Easter dessert, but fun enough for other less formal occasions. And as a bonus for any party host, they're stealthily simple to make because they start with shortcut ingredients like Betty Crocker™ yellow cake mix, Betty Crocker™ Rich & Creamy vanilla frosting and Great Value™ pastel pink gel food color-the rest comes down to a few simple techniques that even beginner bakers can achieve. And as pretty as these little cakes are on the outside, don't underestimate the inside, either: It gets a pretty pink swirl of tinted batter that'll wow everyone.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 12 nonstick mini fluted tube cake pan cups (4x1 3/4-inch) with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
- In small bowl, place 1/2 cup of the batter; stir in 1 teaspoon of the pink food color until blended. Divide remaining yellow cake batter equally into cake pan cups (about 1/3 cup each). Drop 2 teaspoonfuls of the pink batter onto cake batter in each of the cake pan cups. Using table knife, stir in a circle 2 to 3 times to swirl color.
- Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully loosen around sides of each cake with small, thin metal spatula; turn upside down onto cooling rack, and remove pans. Cool completely, about 30 minutes.
- Place cooling rack with cakes over cookie sheet or waxed paper. In small microwavable bowl, add frosting and remaining pink food color (about 1 1/2 teaspoons); mix to blend. Microwave uncovered on High 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in additional 5-second increments, stirring after each, until smooth glaze consistency. Carefully spoon 1 tablespoon over tops of cakes (allow some frosting to drip down). Sprinkle tops of cakes with sprinkles.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cake, Sodium 310 mg, Sugar 26 g, TransFat 0 g
FRENCH TART'S CLASSIC MADELEINES: MADELINES: LITTLE FLUTED CAKES
These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you!
Provided by French Tart
Categories Drop Cookies
Time 27m
Yield 24 Madeleines, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 190°C /375°F/ Gas mark 5. Grease and flour 24 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking.).
- In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny. It can take up to 10 to 15 minutes to achieve the right consistency - this is the key to successful Madeleines, so don't take short cuts with this stage!
- Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold together. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling 3/4 full.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate. Store in an airtight container.
Nutrition Facts : Calories 165.2, Fat 9.3, SaturatedFat 5.6, Cholesterol 53.3, Sodium 93.8, Carbohydrate 18.5, Fiber 0.3, Sugar 10.3, Protein 2.2
MINI PUMPKIN CAKES
I saw these cute cakes at a local grocery store and decided to make my own version at home. They're a hit at any fall gathering. -Jennifer Dorff, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.
Nutrition Facts : Calories 813 calories, Fat 21g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 481mg sodium, Carbohydrate 152g carbohydrate (127g sugars, Fiber 2g fiber), Protein 7g protein.
POINSETTIA MINI FLUTED CAKES
Make and share this Poinsettia Mini Fluted Cakes recipe from Food.com.
Provided by ShortyBond
Categories Dessert
Time 1h
Yield 6 Mini Cakes, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F Prepare cake mix according to directions on package. Grease and flour wells of mini bundt or fluted pans. Divide batter evenly into wells. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan five minutes. Move to rack and cool completely. Cakes can be wrapped individually and frozen for up to one month. Thaw completely before decorating.
- To decorate, microwave pink or red taffy or chews on high for five seconds; knead until smooth. If necessary, microwave for additional five second increments until softened.
- Sprinkle surface of candy with red or pink crystal sugar and roll out candy to form a thin ribbon, evenly coating the candy with sugar.
- For each poinsettia blossom, cut out six 2 1/2" petals and six 1 1/2" petals. Arrange first layer of larger petals over top of cake, securing with melted chocolate or frosting. Arrange the smaller petals, slightly offset over first layer.
- Fill center of blossom with miniature yellow candies. Do not refrigerate or freeze after decorating or the candy decoration will become sticky.
Nutrition Facts : Calories 364, Fat 13.3, SaturatedFat 2.8, Sodium 701.7, Carbohydrate 62.1, Fiber 2, Sugar 32.6, Protein 5
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