PINK REVEAL "BABY-CAKES"
There is a downside to these scrumptious pink reveal cupcakes. You have to make sure everyone takes a bite at the same time!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h29m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Reserve 1/2 cup COOL WHIP; refrigerate until ready to use. Return remaining COOL WHIP to freezer. Prepare cake batter as directed on package. Remove 1 cup batter; tint with food coloring.
- Spoon 1 Tbsp. untinted batter into each of 24 paper-lined muffin cups; top each with 2 tsp. colored batter. Cover with remaining untinted batter.
- Bake as directed on package for cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Meanwhile, microwave 2 cups frozen COOL WHIP and chocolate in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 30 min.
- Frost cupcakes with chocolate mixture. Spoon reserved (thawed) COOL WHIP into small resealable plastic bag. Snip off tiny piece from one bottom corner of bag; use to pipe COOL WHIP into question marks on tops of cupcakes.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 13 g, Protein 2 g
REVEAL CAKE
After passing along a sealed doctor's note to their baker, couples cut into celebratory cakes, which "reveal" layers of either pink or blue filling for their baby's gender. Make your own sweet version using this recipe and share the big news at your shower.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with racks in the middle. Butter two 8-inch round cake pans, and line bottoms with parchment paper rounds. Butter paper and dust both pans with flour, tapping out excess.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 1/4 cups sugar until light and fluffy, about 4 minutes, scraping down sides of bowl as necessary. Scrape vanilla seeds into bowl with a paring knife, reserving pod for another use.
- With the mixer on low speed, add dry ingredients in 3 batches, alternating with milk and starting and ending with dry ingredients; scrape down sides of bowl once or twice to ensure proper combining.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating on medium-high speed until stiff, glossy peaks form. (Do not overmix the whites; if they appear curdled or broken, the cake will not rise.) Whisk one-third of the whites into the batter to lighten, then carefully fold in the rest of the whites.
- Divide batter between prepared cake pans (about 4 cups batter each). Bake until a cake tester inserted in the centers comes out clean and cakes are just beginning to pull away from sides of pans, 30 to 40 minutes. (Do not overbake.) Transfer pans to wire racks and cool for 10 minutes. Run an offset spatula around the edge of each cake, then reinvert cakes onto racks. Remove parchment; cool cakes completely. Refrigerate 1 hour or up to overnight, wrapped well in plastic (or freeze up to 1 month).
- Meanwhile, place 4 1/2 cups buttercream in a medium bowl. Add jam and enough food coloring to reach desired shade of pink or blue; stir to combine.
- Reinvert cakes and trim tops with a serrated knife to make level. Using a ruler as a guide, insert toothpicks halfway up side of cake, all around. Slice each cake in half horizontally using toothpicks as your guides. Place one cake layer on a piece of parchment or a cardboard cake round. Top with 1 1/2 cups colored buttercream, spreading evenly. Top with another cake layer; repeat with remaining colored buttercream and cake layers, ending with cake. Let set in refrigerator 2 hours.
- Frost top and sides of cake evenly with remaining buttercream. Serve.
GENDER REVEAL CAKE
Is it a boy or a girl? Create the perfect reveal by displaying this scrumptious cake tinted with pink or blue frosting on the inside. -Heather Chambers, Largo, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease and flour paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in each center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Place a large bowl and beaters in freezer until cold, about 15 minutes. In chilled bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in cream until firm peaks form. Tint 1-1/4 cups blue and 1/4 cup pink (switch measurements if it's a girl), and leave remaining frosting white., Place 1 cake layer on a serving plate. Pipe a circle of white frosting around top edge of layer. Spread 1 cup blue (or pink if it's a girl) frosting inside white frosting. Top with remaining cake layer. Frost top and sides with white frosting. Using a #8 tip and white frosting, pipe pearls around top and bottom edges of cake. Using a #12 tip, pipe blue and pink dots over cake. With a #4 tip and pink frosting, add "It's a ... " to top of cake. Refrigerate until serving.
Nutrition Facts : Calories 431 calories, Fat 24g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 377mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
BEST GENDER REVEAL CUPCAKES EVER!
This is a fun way to announce the gender of your unborn baby to family, friends, and coworkers! I created this recipe because I not only wanted to make sure they looked cute, but they had to taste great too! I've been told by several people that they have never eaten a cupcake that tasted this good! Happy Baking! Add colorful pink and blue sprinkles, creative toppers etc. to these cupcakes to make them extra cute! These cupcakes should be refrigerated and can last a few days...if any are left.
Provided by Robo-Bo
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Time 1h14m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
- Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
- Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes.
- Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
- Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 89.1 g, Cholesterol 146 mg, Fat 45.6 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 23.3 g, Sodium 435.8 mg, Sugar 76.8 g
SURPRISE ON THE INSIDE GENDER REVEAL CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it, revealing to your eager guests if the baby-to-be is a girl (pink) or a boy (blue)!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top. Fill cake with candies and candy sprinkles. Gently press candies to level, top with full cake layer. Frost side and top of cake using remaining frosting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 70 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 2 1/2 g
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