Thanksgiving Cornucopia Decorated Cake Recipes

THANKSGIVING CORNUCOPIA DECORATED CAKE

Thanksgiving Cornucopia Decorated Cake image

Entered for safe-keeping. From Woman's World 11/10/08, this decorated cake is a centerpiece, using golden yellow food color, Tootsie Roll Midgees, Marzipan fruits, nonpareil-coated gummi raspberry candies, candy corn and Mellowcreme pumpkins, with a waffle ice cream corn to form the horn of plenty. The Tootsie Roll Midgees offer a dark contrast to show off the colors of the other candies, and are shaped a variety of ways: rope, braid, and leaves. Note: If the Tootsie Rolls are too firm to roll, place them on a microwave-safe plate and microwave on HIGH in 5-second intervals until pliable. Cooking time is for cake layers per your favorite recipe.

Provided by KateL

Categories Dessert

Time 1h35m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

Ingredients

36 ounces white frosting (2 cans fluffy white frosting)
1/4 teaspoon golden yellow food coloring
2 baked 9 inch cake layers
28 Tootsie Roll midgees, from 12-ounce package of Tootsie Roll Midgees
1 pointed waffle cone
fruit-shaped marzipan candy, for garnish
nonpareil-coated raspberry gummy candies, for garnish
candy corn, for garnish
mellowcreme pumpkins, for garnish

Steps:

Tint frosting yellow with fool coloring.
Place 1 cake layer on serving plate; spread with 1 cup frosting.
Top with remaining layer; spread top and side with remaining frosting.
For "cornucopia", using hands, roll 5 Tootsie Rolls into 5 (16-inch-long) ropes; wrap around ice cream cone, starting at pointed end. Roll 3 Tootsie Rolls into 3 (10-inch-long) ropes; braid together. Wrap braid around top edge of cone; place "cornucopia" on cake.
Using rolling pin, roll out each remaining Tootsie Roll to 1/8-inch thickness; using 1 1/2-inch leaf-shaped cookie cutter, cut out "leaves.".
Garnish cake and "cornucopia" with "leaves" and other candies.

CARROT CORNUCOPIA CAKE

Carrot Cornucopia Cake image

A really good, dense carrot spice cake. It is our traditional Easter dessert and a real showstopper when decorated with green-tinted coconut and jellybeans to resemble an Easter basket. Frost with a basic cream cheese frosting with a little vanilla and lemon juice. Yum!

Provided by Elizabeth Woodfin Moll

Categories Desserts Cakes

Time 2h

Yield 10

Number Of Ingredients 15

Ingredients

3 ¼ cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground mace
½ teaspoon salt
2 cups white sugar
1 ½ cups vegetable oil
3 eggs
1 teaspoon vanilla extract
1 (8.5 ounce) can crushed pineapple, undrained
2 cups coarsely shredded carrots
¾ cup chopped pecans
½ cup golden raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.
Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.
Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.

Nutrition Facts : Calories 742 calories, Carbohydrate 90.7 g, Cholesterol 55.8 mg, Fat 40.6 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 6.2 g, Sodium 378.2 mg, Sugar 50 g

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