SPARKLING TREE CAKES
Turn a regular cake into something festive with these Sparkling Tree Cakes. Decorate green cake with frosting and assorted candies, cut it into triangles and insert a peppermint stick in the bottom. These Sparkling Tree Cakes will be a hit at your holiday get-together!
Provided by My Food and Family
Categories Confections
Time 1h20m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans.
- Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Beat cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes.
- Cut each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients.
Nutrition Facts : Calories 520, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STRAWBERRY SPARKLE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites.
- Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold.
- Bake for 35 to 45 minutes in an unbuttered angel food cake pan.
- Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
- For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
- For the icing: Whip the cream with the powdered sugar until thick.
- To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
- Gently remove the section of cake between the cuts and pour in the strawberry mixture.
- Place the cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries.
- Refrigerate for 1 hour before serving.
TWINKLING CHRISTMAS TREE LIGHTS CAKE
It's easy to upgrade a store-bought cake for the holidays. All you need is a tube of sparkle gel and some sour candies. Enlist the kids to help with the design!
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- First decorate the top of the cake. With the black sparkle gel, pipe three arcs across the top of the cake (These are the wires.) Draw tiny rectangles hanging off each arc, spaced about 1/2 inch apart. (These are the "sockets.")
- Snip the candies in half with kitchen shears. You'll be using the rounded ends; save the other ends for another use (or eat them!). Place each rounded end beneath a rectangle, so the flat cut side attaches to the flat side of the rectangle. (These are the lights.)
- Next decorate the sides of the cake. Pipe wide swags around the circumference, with their ends connected. Pipe rectangle sockets hanging off the wire, just as you did on top of cake. Place candy lights under the sockets.
SPARKLING TREE CAKES
These individual cakes make great holiday treats!
Provided by Allrecipes Member
Time 1h20m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside. Prepare cake batter as directed on package; tint with food coloring. Pour evenly into prepared pans.
- Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended. Stir in whipped topping with wire whisk. Spread onto tops and sides of cakes.
- Cut each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients. Store in refrigerator.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 53.5 g, Cholesterol 16.5 mg, Fat 12.2 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 294.2 mg, Sugar 34.4 g
LITTLE DEBBIE-INSPIRED CHRISTMAS TREE CAKES RECIPE BY TASTY
For this classic Little Debbie-copycat dessert, sandwich a creme filling between two layers of soft vanilla cake and stamp out with a Christmas tree-shaped cookie cutter. Coat each cake in white candy melts and decorate with green sugar sprinkles and a red icing garland. Consider these snack cakes Santa-approved!
Provided by Betsy Carter
Categories Desserts
Time 1h40m
Yield 8 cakes
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Spray 2 9 x 13-inch rimmed baking sheets with nonstick spray and line with parchment paper.
- in a large bowl, use an electric hand mixer on medium speed to cream together the butter, sugar, baking powder, salt, vanilla, and almond extract until light and fluffy, about 5 minutes.
- With the mixer running on medium speed, add the egg yolks, 1 at a time, beating between each addition until fully incorporated.
- Add a third of the flour and continue mixing until just incorporated. In a small bowl, combine the milk and rum, if using. Add half of the milk mixture to the batter and mix until nearly combined. Continue alternating additions of the flour and milk, using a rubber spatula to finish bringing the batter together.
- Divide the batter between the prepared baking sheets, spreading evenly all the way to the edges. Bake for 10 minutes, rotating the pans halfway through, until the cakes are pale golden brown and the edges begin to pull from the sides of the pans. Remove from the oven and let cool.
- Meanwhile, make the filling: Fill a large pot with 1 inch of water. Set a large heat-safe bowl over the pot, making sure the bottom is not touching the water. Add the egg whites, sugar, and salt to the bowl and whisk together until homogenous. Turn the heat to medium and continue whisking until the mixture thickens. When you lift the whisk, the mixture should fall into the bowl in ribbons that hold their shape for a moment before disappearing.
- Remove the bowl from the heat and place on a towel on a flat surface. With an electric hand mixer on medium-high speed, whip the egg white mixture until doubled in volume, about 5 minutes. Reduce the mixer speed to medium and, with the mixer running, add the butter, a cube at a time. As you add the last piece of butter, the mixture will look broken; don't worry! Continue mixing until the mixture smooths out again, about 1 minute. Add the vanilla and almond extract and mix until just incorporated.
- Assemble the cakes: Invert a cake onto a cutting board with a piece of parchment on top and peel away the parchment from the bottom of the cake. Carefully flip the cake over so the flat side is on the bottom again. Spread the filling evenly over the cake, then invert the remaining cake on top of the filling. Peel off the parchment from the top of the cake. Transfer the cutting board with the cake to the freezer and freeze until the cake is hardened, but not completely frozen, about 1 hour.
- Line a baking sheet with parchment paper.
- Remove the cake from the freezer. Use the Christmas tree-shaped cookie cutter to cut out 8 cakes and place on the prepared baking sheet. Discard (or snack on) the cake scraps. Chill the cakes in the refrigerator while you prepare the decorations.
- Add the candy melts to a microwave-safe bowl and microwave according to the package instructions until melted.
- Dip each cake in the melted candy, using a fork to flip until completely coated. Carefully lift the cake out of the candy and gently scrape the bottom across the side of the bowl to remove any excess. Return the coated cake to the baking sheet. Repeat with the remaining cakes.
- Sprinkle the cakes lightly with the green sanding sugar, and then decorate with the red cookie icing. Refrigerate until the candy shell hardens, about 5 minutes.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 0 grams, Protein 11 grams, Sugar 57 grams
SPARKLING CHRISTMAS TREE CAKES
These are so much fun to make at Christmas. Simple and very creative way to take 2 round cakes and cut them into eight wedges to resemble Christmas trees. Insert peppermint stick into bottom of each cake for the tree trunk.
Provided by Vseward Chef-V
Categories Dessert
Time 1h20m
Yield 16 tree cakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F Lightly grease and flour two 9-inch round cake pans; set aside.
- Prepare cake batter as directed on package. Tint batter green with food coloring. Pour evenly into prepared pans.
- BAKE as directed on package. Cool in pans 10 min.; remove to wire rack. Cool completely.
- BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended. Spread evenly onto tops and sides of cakes.
- CUT each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into bottom of each cake for the tree trunk. Decorate trees with remaining ingredients. Store in refrigerator.
Nutrition Facts : Calories 307.7, Fat 16.5, SaturatedFat 7.8, Cholesterol 31.7, Sodium 296.8, Carbohydrate 37.9, Fiber 0.9, Sugar 24.7, Protein 3.8
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