Present Cakes Recipes
BIRTHDAY PRESENT CAKE
Surprise your guest with this delicious birthday present cake that's made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 2 (8-inch) square pans with shortening; lightly flour. Make cake mix as directed on box, using water, butter and eggs. Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until blended. Beat in vanilla and almond extract.
- Trim rounded tops off cakes; brush off crumbs. On serving plate, place 1 cake, cut side up. Spread with frosting. Top with second cake. Frost sides and top of cake with remaining frosting.
- On surface lightly dusted with powdered sugar, roll out fondant to 1/8-inch thickness. Cut 8 (7x1 1/4-inch) strips, rerolling scraps if needed. Place 4 strips on cake to look like ribbon. Fold 2 strips to look like bow loops; pinch ends. Wrap small strip of fondant around center to secure bow; place fondant bow on cake. Trim ends of remaining 2 strips; place on cake beneath bow to look like ribbon. Decorate with chocolate candies.
Nutrition Facts : Calories 500, Carbohydrate 74 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 360 mg
CHRISTMAS PRESENT CAKE
This must-make cake is undeniably impressive, but easier than it looks thanks to Betty Crocker™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) square cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, milk, oil, eggs and almond extract on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- With serrated knife, cut off domed top of each cake layer to level. Carefully brush off crumbs. Place 1 cake layer, cut side up, on serving plate; spread with 1/4 cup jam. Spread 3/4 cup frosting over jam. Repeat with second cake layer, cut side up, 1/4 cup jam and 3/4 cup frosting. Top with remaining cake layer, cut side down. Using large spatula, carefully spread thin layer of frosting over sides of cake, then over top, to seal in crumbs. Refrigerate 30 minutes. Apply second thicker layer of frosting to sides and top of cake, spreading until smooth.
- Cut 4 (8-inch) pieces from fruit snacks. Place on top and sides of cake, pressing gently into frosting to look like ribbon. Spoon 1/4 cup frosting in mound on center of cake. Cut remaining fruit snacks into 4-inch pieces. Fold each piece in half to look like loops of bow; press into frosting mound to create large bow.
- Place 1/3 cup frosting in each of 3 small bowls; tint 1 bowl red, 1 green and 1 lime green. Spoon each color frosting into separate small resealable food-storage plastic bags or disposable decorating bags; seal bags. Cut off tiny corner of each bag and fit with writing tip. Squeeze to pipe dots on cake. Place Gift Tag Cookie on cake.
Nutrition Facts : Calories 640, Carbohydrate 94 g, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg
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