CANDY CANE RED VELVET TRIFLE RECIPE - (4.6/5)
Provided by á-18433
Number Of Ingredients 8
Steps:
- The Cake: Mix the Red Velvet cake according to the package. Pour into a 9x13 pan, unwrap 1/2 of the bag of candy cane Hershey Kisses and drop on top of the unbaked cake. Bake the cake according to the package. Allow to cool completely after done baking. When you cut into the cake you will notice the Kisses have dropped to the botttom of the cake. The Pudding: In a large bowl empty the instant pudding and milk. Whisk for 2 minutes and set aside for pudding to thicken. Beat in cream cheese and vanilla until there are no lumps. Gently fold in 2/3 of the Cool Whip. Candy Canes: Unwrap the candy canes and chop them in a food processor or blender. You will want a semi-fine texture, no big chunks. Assembly: Cut up or crumble the cake. Place 1/3 of the cake on the bottom of a trifle bowl. Top the cake with 1/3 of the pudding mixture. On top of the pudding sprinkle 1/3 of the crushed candy canes. REPEAT THIS PROCESS UNTIL ALL OF THE CAKE, PUDDING AND CANDY CANES ARE USED. Decorate the top of the trifle as you like with left over Kisses and Candy Canes. Tie a bow around the bottom of the trifle dish for added Christmas Cheer!
CANDY CANES
Provided by Food Network
Categories dessert
Time 30m
Yield 12 candy canes, depending on t
Number Of Ingredients 5
Steps:
- Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
- Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten.
- Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning.
- I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.
RED VELVET CANDY CANE FUDGE
My favorite kind of cake, red velvet, inspired me to create this fudge. If you'd like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-3/4 pounds.
Number Of Ingredients 11
Steps:
- Line a 13x9-in. pan with foil; grease foil with butter., In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan., In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RED VELVET TRIFLE
A festive holiday (December or February) yummy trifle using red velvet cake as its base and layers of cheesecake pudding and whipped cream. Top the layers with cherry pie filling and you have a delightful and tasty dessert!
Provided by Deb Weddle
Categories Trifles
Time 5h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
- Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
- When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
- Meanwhile, cut the cooled cake into 1-inch cubes.
- Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
- Garnish with whipped cream.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 60.4 g, Cholesterol 63.8 mg, Fat 17.1 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 406.7 mg, Sugar 12.2 g
More about "candy cane red velvet trifle recipe 465 recipes"
RED VELVET TRIFLE - SUGARHERO
From sugarhero.com
5/5 (2)Total Time 2 hrs 15 minsServings 16Calories 905 per serving
- Preheat the oven to 350 F. Line a half sheet (18x12-inch) rimmed baking sheet with foil, extending up and over the sides of the sheet. Spray the foil with nonstick cooking spray.
- Unwrap the mini candy canes, and place them in a large zip-top plastic bag. Use a rolling pin or kitchen mallet to crush them into fine crumbs.
- Cut the cooled cake into small 1-inch cubes. Place a layer of cake cubes in the bottom of a 3-quart trifle bowl. Top with a generous layer of cream cheese frosting, spreading it out evenly over the cake. If desired, you can put some larger shards of candy canes around the sides of the bowl to show through the glass and give it some visual appeal. Continue to layer the cake and frosting—I got 4 cake layers and 3 frosting layers in my trifle bowl. When you reach the top, transfer the remaining frosting to a piping bag and pipe stars or rosettes on top. Finish by scattering more candy cane pieces or large peppermints on top of the trifle.
RED VELVET & CREAM CHEESE CANDY CANE MOUSSE TRIFLE
From meaningfulmama.com
Estimated Reading Time 4 mins
EASY CHRISTMAS RED VELVET CAKE TRIFLE - GRITS AND …
From gritsandpinecones.com
RED VELVET TRIFLE - RED VELVET TRIFLE WITH CREAM CHEESE …
From dessertsonadime.com
RED VELVET TRIFLE (A RECIPE FOR THE HOLIDAYS) - ARTSY …
From artsychicksrule.com
EASY RED VELVET TRIFLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CANDY CANE COOKIES | RICARDO
From ricardocuisine.com
RED VELVET TRIFLE RECIPE | MYRECIPES
From myrecipes.com
CANDY CANE TRIFLE {HOMEMADE CHRISTMAS RECIPES} - THE SCRAP …
From thescrapshoppeblog.com
Estimated Reading Time 2 mins
HERSHEY'S KISSES RED VELVET CHEESECAKE TRIFLE | RECIPES
From hersheyland.com
RED VELVET CAKE TRIFLE - RECIPE GIRL
From recipegirl.com
RED VELVET WHITE CHOCOLATE TRIFLE - BLESSED BEYOND CRAZY
From blessedbeyondcrazy.com
BEST RED VELVET TRIFLE RECIPE- HOW TO MAKE A RED VELVET TRIFLE
From delish.com
RECIPE: CANDY CANE LATTE TRIFLE | DUNCAN HINES CANADA®
From duncanhines.ca
WAYS TO USE UP YOUR CANDY CANE STASH - TASTE OF HOME
From tasteofhome.com
RED VELVET CHEESECAKE TRIFLE - NIBBLE AND DINE
From nibbleanddine.com
15 HEAVENLY TRIFLE RECIPES THAT DOUBLE AS A HOLIDAY CENTERPIECE
From goodhousekeeping.com
HOW TO MAKE A RED VELVET CHEESECAKE TRIFLE - DELISH.COM
From delish.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love