RAINBOW CHRISTMAS WREATH
A welcome addition to any holiday table, our delicious Rainbow Christmas Wreath is made from Betty Crocker™ Super Moist™ white cake, fluffy white frosting, sprinkles and food coloring.
Provided by Arlene Cummings
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
- Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
- Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
- Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
- Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.
Nutrition Facts : Calories 370, Carbohydrate 53 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 0 g
CHRISTMAS WREATHS
These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable.
Provided by CANADAKATE
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
- Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 16.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 8.5 g
AMAZING HALLOWEEN RAINBOW BUNDT CAKE
A box mix recipe made fun. For Halloween's black, orange and purple cake, see here: www.cookingwithsugar.com/amazing-halloween-rainbow-party-bundt-cake-recipe . Should you become adventurous, here's an example of a Christmas cake using white, green and red; see here: www.cookingwithsugar.com/rainbow-tie-dye-christmas-wreath-bundt-cake . I think peppermint extract would go well for Christmas. This Mardi Gras I think I'll make a yellow, green and purple cake. The combinations are endless...4th of July, etc. Just remember for any color other than black, change out the chocolate cake mix.
Provided by gailanng
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F Generously grease a 12-cup tube cake pan.
- Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
- Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
- Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
- Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top.
- Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
- Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
- Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
- Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
- Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
- Store loosely covered; do not refrigerate.
Nutrition Facts : Calories 587.5, Fat 19.3, SaturatedFat 3.6, Sodium 839, Carbohydrate 101.8, Fiber 1.7, Sugar 69.9, Protein 5.4
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