Present Cakes Recipes

PRESENT CAKES

Present Cakes image

Your family will be delighted with these special cakes at the end of a holiday meal. They are so colorful and delicious too. -Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories Desserts

Time 2h50m

Yield 15-20 servings.

Number Of Ingredients 14

Ingredients

1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon almond extract
DECORATING:
1 can (16 ounces) vanilla frosting
Ready-to-use white and primary colors rolled fondant (about 1 pound)
1 new small paintbrush

Steps:

Line a greased 15x10x1-in. baking pan with parchment paper and grease the paper; set aside. , In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat. Combine the flour, sugar, salt, baking powder and baking soda; add to butter mixture. Stir in the sour cream, eggs and extract until smooth. , Pour into prepared pan. Bake at 375° for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , Invert cake onto a large cutting board or work surface. Gently peel off parchment paper. Cut cake into squares of varying sizes. Frost top and sides of each square., For each present, roll out a small amount of fondant into 1/16-in. thickness. Cut a fondant square that is about 2 in. larger than the top of the present. (Wrap remaining fondant in plastic wrap to prevent it from drying out.) Drape fondant over present, smoothing the top and sides. Trim excess. Let stand until set. , For ribbon trim, roll out a small amount of fondant to 1/16-in. thickness; cut into thin strips. Dip paintbrush in water; attach strips around bases of presents as desired. Let stand until set., Stack presents if desired, securing with a small amount of frosting between each. Shape additional fondant strips into ribbons and bows; attach with wet paintbrush. Let stand until set.

Nutrition Facts :

BIRTHDAY PRESENT CAKE

Birthday Present Cake image

Surprise your guest with this delicious birthday present cake that's made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 16

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
3/4 cup butter, softened
1 package (8 oz) cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
6 oz blue fondant
1/2 cup M&M's® chocolate candies

Steps:

Heat oven to 350°F. Grease 2 (8-inch) square pans with shortening; lightly flour. Make cake mix as directed on box, using water, butter and eggs. Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until blended. Beat in vanilla and almond extract.
Trim rounded tops off cakes; brush off crumbs. On serving plate, place 1 cake, cut side up. Spread with frosting. Top with second cake. Frost sides and top of cake with remaining frosting.
On surface lightly dusted with powdered sugar, roll out fondant to 1/8-inch thickness. Cut 8 (7x1 1/4-inch) strips, rerolling scraps if needed. Place 4 strips on cake to look like ribbon. Fold 2 strips to look like bow loops; pinch ends. Wrap small strip of fondant around center to secure bow; place fondant bow on cake. Trim ends of remaining 2 strips; place on cake beneath bow to look like ribbon. Decorate with chocolate candies.

Nutrition Facts : Calories 500, Carbohydrate 74 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 360 mg

CHRISTMAS PRESENT CAKE

Christmas Present Cake image

This must-make cake is undeniably impressive, but easier than it looks thanks to Betty Crocker™ cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 24

Number Of Ingredients 10

Ingredients

2 boxes (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix
2 cups milk
1 cup vegetable oil
6 eggs
1 1/2 teaspoons almond extract
1/2 cup seedless strawberry jam
4 tubs (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
1 box (4.5 oz) Betty Crocker™ Fruit by the Foot™ strawberry chewy fruit snack rolls
Red, green and lime green paste food color
1 Gift Tag Cookie

Steps:

Heat oven to 350°F. Grease 3 (8-inch) square cake pans with shortening; lightly flour.
In large bowl, beat cake mix, milk, oil, eggs and almond extract on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
With serrated knife, cut off domed top of each cake layer to level. Carefully brush off crumbs. Place 1 cake layer, cut side up, on serving plate; spread with 1/4 cup jam. Spread 3/4 cup frosting over jam. Repeat with second cake layer, cut side up, 1/4 cup jam and 3/4 cup frosting. Top with remaining cake layer, cut side down. Using large spatula, carefully spread thin layer of frosting over sides of cake, then over top, to seal in crumbs. Refrigerate 30 minutes. Apply second thicker layer of frosting to sides and top of cake, spreading until smooth.
Cut 4 (8-inch) pieces from fruit snacks. Place on top and sides of cake, pressing gently into frosting to look like ribbon. Spoon 1/4 cup frosting in mound on center of cake. Cut remaining fruit snacks into 4-inch pieces. Fold each piece in half to look like loops of bow; press into frosting mound to create large bow.
Place 1/3 cup frosting in each of 3 small bowls; tint 1 bowl red, 1 green and 1 lime green. Spoon each color frosting into separate small resealable food-storage plastic bags or disposable decorating bags; seal bags. Cut off tiny corner of each bag and fit with writing tip. Squeeze to pipe dots on cake. Place Gift Tag Cookie on cake.

Nutrition Facts : Calories 640, Carbohydrate 94 g, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg

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