Simple Gum Drop Flower Cake Recipes

SIMPLE GUM DROP FLOWER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
• Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
• On serving plate, place 1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Frost top and sides of cake with remaining frosting.
• On sugared surface, use rolling pin to roll gumdrops into oval shapes.
• Place 23 gumdrop ovals around the edge of the top of the cake, overlapping slightly. Create a second circle inside the first circle using 15 gumdrops. Repeat once more in the center of the cake with the remaining 7 gumdrops. Place a miniature marshmallow in the center of the cake to form the center of the flower.

BLOOMING SPRING FLOWER CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• In 2 medium bowls, place 3/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add blue food color to desired color. In 2 small bowls, place 1/3 cup each of frosting; add yellow and green food colors to desired colors.
• Place cake, top side up, on serving platter. Spread remaining 1 1/2 cups frosting on top and sides of cake.
• Using photo as guide, decorate as follows: Fit 1 decorating bag with large size star piping tip; fill bag with pink frosting. Pipe center of a rosette flower onto top of cake. Touch piping tip to cake to attach frosting-apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 2 inches in diameter, tapping tip to cake to complete flower, and lift off. Continue to pipe different size rosettes and stars over top of cake with pink frosting. Next add blue frosting to same decorating bag. Continue to pipe rosettes and stars with blue frosting.
• Fit another decorating bag with medium-size star piping tip; fill with yellow frosting. Pipe different size rosettes and stars around top of cake to fill in empty spaces. Fit another decorating bag with small round piping tip, and fill with green frosting. Pipe green leaves and vines to fill in spaces.
• Store loosely covered at room temperature.

GUMDROP CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
• Mix well and pour into prepared pan. Bake for 1 1/2 hours.

GUMDROP CAKE

Steps:

• One-Bowl Chocolate Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and one 8-inch stainless-steel bowl, and line bottoms with parchment; butter parchment, and dust with cocoa.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
• Divide batter among prepared pans and bowl. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers and 50 to 55 minutes for bowl.
• Let cakes cool on wire rack for 20 minutes, then remove and cool completely, right side up on rack. Cakes can be made in advance and stored up to 1 day in refrigerator. They can be stored 1 week in the freezer.
• Swiss Meringue Buttercream: Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
• In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
• Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
• Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
• With serrated knife, trim the tops of layers that were baked in cake pans to be level. Brush excess crumbs away. Place bottom layer on a cake round, and use an offset spatula to evenly spread 1 1/4 cups buttercream on top. Trim the uneven top away from the layer that was baked in the bowl.
• Add domed layer, cut side down, and spread 1 1/2 to 2 cups buttercream in thin layer over entire cake to seal in crumbs. Transfer assembled and crumb-coated cake to refrigerator, and chill 30 to 40 minutes, or until buttercream is firm. For best piping consistency, keep the remaining buttercream at room temperature.
• Transfer cake to rotating cake stand for easy decorating, or place on inverted cake pan to elevate. Fill pastry bag, fitted with #6B tip, with remaining buttercream. Starting at bottom of cake, pipe 1 1/4-inch stars around the base, then add stars in horizontal rows up sides and across top to completely cover cake.
• Place one gumdrop in the center of each buttercream star, creating a colorful pattern around the cake. Chill completed cake at least one hour before serving so buttercream is firm and set.

HOLIDAY GUMDROP CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour Bunt or angle food cake pan.
• Cream butter add eggs and sugar.
• Mix applesauce, soda, nutmeg and cinnamon together.
• Add to butter and egg mixture.
• Add gumdrops, nuts to flour and salt.
• (Mix to dredge).
• Add the flour-salt-gumdrop-nut mixture, mix thoughly.
• Pour into prepared pan and bake 1-1/2 hours.

QUICK & EASY GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.

EASY GUMDROP CAKE

Steps:

• Dissolve the baking soda in the buttermilk.
• Mix remaining ingredients together well.
• Add baking soda/buttermilk to mixture and mix well.
• Place into two small loaf pans.
• Bake at 250 degrees for 2 1/2 hours.

GUMDROP CAKE

Steps:

• Cream butter and shortening together.
• Gradually beat in sugar, 1/2 cup at a time, until light and fluffy.
• Beat in eggs, one at a time.
• Combine flour, baking powder and salt.
• Cut up the gumdrops into the flour mixture and stir to coat them with the flour.
• Add vanilla and lemon extracts to milk.
• Fold dry ingredients into batter alternately with milk mixture.
• (3 dry and 2 milk additions, starting and ending with dry).
• Spoon batter into greased and floured tube pan.
• Bake at 300F for 1 hour and 20 minutes, or until done.

SIMPLE GUM DROP POLKA DOT CAKE

Steps:

• Heat oven to 350F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
• Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
• On serving plate, place 1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Frost top and sides of cake with remaining frosting.
• On sugared surface, use rolling pin to roll gumdrops into circles. Place circles on sides and top of cake.