POLKA DOT SMASH CAKE
Encourage your budding artist to create a messy masterpiece with this two-layered, three-inch round smash cake. You'll love watching your little one try to pick out the red confetti polka dots from the turquoise-frosted cake, resulting in swirls of color. Add a little matching red candle and your baby won't be able to resist!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 20
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
- Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
- Stir together 2 tablespoons frosting and red food color to deep red color. Spoon frosting into decorating bag fitted with small round tip; set aside. In small bowl, mix remaining frosting and teal food color to desired color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake, cut side up, on plate. Spread cut side with teal frosting. Top with remaining round cake, cut side down.
- Spoon remaining teal frosting into decorating bag fitted with large round tip. Frost sides of cake with long stripes of frosting from the base of cake to top. Frost top of cake, and smooth with spatula. Pipe deep red frosting dots on side of cake. Use remaining frosting to frost cupcakes.
Nutrition Facts : ServingSize 1 Serving
FRUIT PUNCH
Provided by Bobby Flay
Categories beverage
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Mix everything together except the Squirt and ice. Let sit for 30 minutes. Fill glasses with ice and fill 3/4 of the way with the punch. Add a splash of the Squirt just before serving.
FRUIT PUNCH
Cool and easy recipe. Everyone always loves it, especially my niece.
Provided by Jo Ann Young
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 60
Number Of Ingredients 4
Steps:
- In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 16.4 mg, Sugar 9.5 g
POLKA-DOT STRAWBERRY CAKE
Feeling ambitious enough to take on this showstopping bake? With its decorative sponge and fruit topping, it has real wow factor
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Yield Cuts into 12 slices
Number Of Ingredients 20
Steps:
- Slice 300g of the strawberries. Put in a pan with the icing sugar and lemon juice. Gently heat until the juices start to run, then cook, uncovered, for 2 mins. Tip into a food processor or mini blender and whizz to a purée, then press through a sieve to remove the seeds.
- Grease and line the base and sides of a 23 x 33cm Swiss roll tin. Grease and line the base of a deep 20-21cm round cake tin. (You will also need a deep 23cm round cake tin for later.) To make the polka dots, whisk the egg and sugar using a hand-held electric whisk until thick, pale and the mixture leaves a trail when the whisk blade is lifted. Sift in the flour and fold in using a spatula until well mixed, then fold in 1 tbsp of the strawberry purée and a few drops each of the pink and red food colouring.
- Spoon small dots of the mixture randomly over the base of the Swiss roll tin, leaving a little space between each dot. Place in the freezer for 20 mins until the pink dots are firm to the touch.
- To make the cakes, heat oven to 180C/160C fan/gas 4. If you have a tabletop mixer, you can make the whole quantity in 1 batch. If using a handheld electric whisk, it will be easier to make the cakes in 2 batches of 4 eggs each. Whisk the eggs and sugar until the mixture is light and pale, and the whisk blades leave a trail when they are lifted - this will take 5-8 mins. Sift in the flour and baking powder, drizzle in the butter and vanilla, and fold everything together using a spatula until all the flour is incorporated.
- Pour half the mixture into the prepared cake tin and the other half over the Swiss roll tin, spreading it out evenly. Bake the rectangular cake for 15 mins and the round cake for 25 mins. Turn out each cake onto a tea towel, then remove the paper and invert onto a wire rack to cool.
- To make the filling, beat together the mascarpone, icing sugar and remaining strawberry purée. Chop 200g of the remaining strawberries into small pieces. Whip the cream to soft peaks and fold into the mascarpone with the chopped strawberries.
- Line the base and sides of the 23cm round cake tin with cling film. Trim the edges of the rectangular cake, then cut into 2 x 9cm-wide strips lengthwise. Fit around the sides of the tin, trimming to fit if necessary. The cake should butt together fairly tightly.
- Cut the round cake into 3 layers (you could cut it into 2 layers if you find it easier, and divide the following filling accordingly). Place the bottom layer in the base of the cling film-lined tin. Reserve 3 rounded tbsp of the filling in a small bowl, then spoon half the remainder over the cake, smoothing it flat. Place a second cake layer on top and add the remaining filling, smoothing it flat. Top with the last cake layer. Cover the cake with cling film and chill for 24-48 hrs, along with the small bowl of reserved filling.
- Carefully remove the cake from the tin and peel off the cling film. Slide the cake onto a serving plate. Slice the remaining hulled strawberries. Spread the reserved filling over the top of the cake and fill with sliced berries, adding in the 8 whole ones.
- Warm the apricot jam with 2 tbsp water in a small pan, then press through a sieve. Brush liberally over all the strawberries. Dust the top edge of the cake with icing sugar. Chill until ready to serve.
Nutrition Facts : Calories 605 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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- Preheat the oven to 350 F. Prepare the box mix according to the package directions. Divide the batter between five or six small bowls. Add a small amount of food coloring to each bowl to make different pastel shades. Scrape the colors into small cake pans, pie tins, or other small oven-safe containers. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. The baking time will vary depending on how much batter you use and the size of the pan, so watch the cakes carefully and start checking for doneness after 10-15 minutes of baking.
- Preheat the oven to 350 F. Line three 9x2-inch cake pans with parchment paper, and spray them with nonstick cooking spray. Combine the yolks, 1/2 cup of milk, and lemon extract in a small bowl, and whisk gently to combine. Set aside for now.
- Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
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RAINBOW SPRINKLES POLKA DOT SURPRISE CAKE - MOM …
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Ratings 1Calories 739 per servingCategory Dessert
- Prepare the cake batter according to package instructions. Divide batter into 5 bowls. Put a few drops or more of food coloring in each bowl and stir. Pour into small, greased pans. I used aluminum foil loaf pans (8"x3.5"). Bake in a preheated 350°F oven for about 20 minutes or until a toothpick inserted in middle comes out clean. Let cool. Crumble cake into 5 separate bowls. Stir in a generous 1/3 cup of frosting into each bowl (recipe follows). Stir well. Form into balls and place on a cookie sheet. Refrigerate for 1-2 hours.
- Preheat oven to 350°F. Grease 3 (6-inch) round cake pans and line with parchment paper. Grease again or spray with non-stick cooking spray. Set aside. Place all ingredients in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Pour about 1 cup of batter into each of the prepared pans, then place about 12 chilled cake balls in each pan. Pour remaining batter into each pan, evenly distributing it, but don't fill to top. Fill pans about 3/4 full. Use leftover batter to make 6 cupcakes, if desired. Bake in preheated oven for 22-26 minutes or until a toothpick stuck in the middle of the cake comes out clean. Let cool.
HAPPY BIRTHDAY POLKA DOT CAKE - MOM LOVES BAKING
From momlovesbaking.com
5/5 (3)Total Time 1 hr 5 minsCategory DessertCalories 388 per serving
- Prepare the cake batter according to package instructions. Divide batter into 5 bowls. Put a few drops or more of food coloring in each bowl and stir (I used Wilton Performance Color System). Pour into small, greased pans. I used aluminum foil loaf pans (8"x3.5"). Bake in a preheated 350°F oven for about 20 minutes or until a toothpick inserted in middle comes out clean. Let cool. Crumble cake into 5 separate bowls. Stir in a generous 1/3 cup of frosting into each bowl (recipe follows). Stir well. Form into balls and place on a cookie sheet. Refrigerate for 1-2 hours.
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- Use a knife to slice off the domed tops of each cake (you can save and eat later). Fill and frost the cakes with a thin layer of frosting. Refrigerate for a couple of hours. Then frost the cake with a smooth finish. I used the Wilton Angled Spatula and the Wilton Icing Smoother to frost the cake. I used the Wilton Disposable Pastry Bag fitted with a Wilton #4B Pastry Tip to pipe buttercream onto the top of the cake. I used Wilton Sprinkles to decorate the cake. Slice and enjoy. To get 24 servings, slice cake into 12 pieces (like cutting a pie). Then cut each of the 12 pieces in half since each slice is very tall. Store leftover cake in the refrigerator, covered, for up to a week. It tastes the best in the first few days.
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