Carousel Cake Recipes

Steps:

• Heat oven to 350°F.
• Beat cake mix, dry pudding mix, water, eggs and oil with mixer on low speed 1 min. Beat on medium speed 4 min. Pour into greased and floured 12-cup fluted tube or 10-inch tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool in pan 5 min.; remove from pan to wire rack. Cool completely.
• Transfer cake to plate. Drizzle with Semi-Sweet Chocolate Glaze; top with sprinkles. Let stand until glaze is firm. Decorate cake with crackers and straws as shown in photo.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
• In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
• Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
• Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
• Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
• In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
• Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

Steps:

• Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
• In a large bowl, whisk together the flour, salt, baking powder and baking soda.
• In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
• Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch cake pans and one 9-inch pie dish with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the speed still on low, add the oil, egg whites and 1 1/2 cups water and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes.
• Pour the batter into the prepared pans and smooth the tops with an offset spatula or butter knife. Bake until golden on top and the edges pull away from the pans, about 20 minutes for the pie pan and 25 minutes for the cake pans. Transfer to a rack and let cool completely in the pans, then unmold, remove the parchment and refrigerate until firm, about 30 minutes.
• For the Swiss buttercream: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching it.
• Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is warm to the touch and the sugar is dissolved. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• With the motor running on medium-high speed, add the butter a couple of pieces at a time, making sure the pieces are completely incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the vanilla while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
• Scoop 2 cups of the buttercream into a medium bowl and mix in 3 drops of deep pink gel food coloring; the buttercream should be the same color as the pink animal crackers. Transfer 1/4 cup of the pink buttercream to a piping bag fitted with a small round piping tip. Cover the remaining pink buttercream in the bowl with plastic wrap.
• Scoop 1/2 cup of the white buttercream into a medium bowl and mix in 1 drop royal blue and 2 drops neon brite green gel food coloring to make teal. Transfer to a piping bag with a small star tip. Transfer 1/4 cup white buttercream to a piping bag fitted with a small round tip. Cover the remaining white buttercream in the bowl with plastic wrap.
• For the assembly: Mix 1 drop pink food coloring into the melted candy. Line a baking sheet with parchment. Put 8 animal crackers--both pink and white--on the baking sheet flat-side up. Spoon a small amount of melted candy onto each cracker and press on a chocolate-covered biscuit stick so the cracker is glued to the top third of the stick. Repeat with 8 more sticks and crackers, attaching the crackers to the bottom third of the sticks. Refrigerate until set, about 5 minutes.
• For the carousel base: If the tops of the cakes have domed, carefully trim them with a long serrated knife so that they are flat on top. Place one of the cake rounds on a 10-inch cake board. Spread the top with 1 cup white buttercream and cover with 3 tablespoons sprinkles. Top with the second cake round. Frost the whole cake with 1 cup white buttercream to crumb coat. Refrigerate until firm, about 30 minutes.
• Frost the cake with the reserved pink buttercream. Pipe white lines of buttercream down the sides of the cake every 2 inches to create panels. Press white animal crackers into every other panel. Pipe a shell border around the top and bottom edge of the cake with the teal buttercream and top the border with sprinkles. Refrigerate the cake until ready to assemble.
• For the carousel top: Wrap a 10-inch cake board with plastic wrap, making sure the plastic on one side is smooth and taut. Place the pie-shaped cake layer on the white side of a 6-inch cake board with the wider side of the cake facing up. Frost the cake with a thick layer of white buttercream. Put the smooth side of the 10-inch board against the top of the cake and flip it over so the 6-inch board is now on top. Frost the angled sides of the cake with white buttercream. Pipe pink buttercream lines down the angled sides every 2 inches, creating panels. Refrigerate until firm, about 30 minutes.
• Place a second 10-inch cake board on top of the 6-inch board and flip the carousel top back over. Gently peel the plastic-covered board off the top. (If you have difficulty doing this, chill the cake 15 minutes more. You can also gently loosen the edge of the buttercream from the plastic using a warm offset spatula). The top of your cake should be flat and smooth.
• Re-melt the melted candy. Pipe a shell border around the edge of the pie-shaped cake with the teal buttercream and top with sprinkles. With kitchen shears, trim 4 strawberry cream-covered biscuit sticks to 3 inches, gather them in a bundle and press them into the top of the center of the cake; they should stand upright like a column. Dip the coated ends of 10 strawberry biscuits in the melted candy and insert the uncoated ends around the rim of the cake, angling the sticks toward the center column like the spokes of a wheel. Dip the bottom of the gumdrop in the melted candy and affix to the top of the column. Refrigerate until ready to assemble.
• For the center column: Spread 1 teaspoon of white buttercream in the center of a second 6-inch cake board and top with a doughnut. Spread it with buttercream, add another doughnut, more buttercream and the last doughnut. Insert 3 chocolate biscuit sticks through the center holes of the doughnuts and trim to the height of the doughnut stack. Refrigerate until firm, about 30 minutes.
• Frost the doughnut stack with white buttercream. Press 8 strawberry biscuit sticks against the side of the doughnut stack 1 inch apart. Press 6 animal crackers into the buttercream between the biscuit sticks, using a little buttercream to get them to adhere if necessary. Refrigerate until firm, about 30 minutes.
• To assemble: Carefully transfer the doughnut stack to the middle of the carousel base. Insert the cookie sticks with the animal crackers around the rim of the cake, alternating heights and pushing them 1 inch into the cake. Carefully transfer the top of the carousel to rest on top of the doughnuts (leave the 6-inch board on the underside for support).
• Serve the cake on a lazy Susan or rotating cake stand. To serve, remove the carousel top and cut the base into wedges.

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
• Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition. Add about a third of the flour and mix on low speed until combined. Add about half of the buttermilk and continue to mix until incorporated. Scrape down the sides of the bowl. Continue to add flour and buttermilk in the same way, beginning and ending with the flour.
• Add vanilla and combine fully, making sure not to overmix.
• Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely.
• As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat. Add the brown sugar and whisk to combine. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Remove from heat and add salt. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment.
• With the mixer on low speed, gradually add the sifted confectioners' sugar, mixing until smooth, then add vanilla extract and mix to combine. The icing should look glossy and pour easily from the bowl.
• While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake. Use the rest of the icing on the top and sides of the cake. The icing will set up as it cools. If the icing starts to harden, microwave the icing in 10-second intervals until smooth. (You can also make the icing up to 3 to 5 days in advance, and keep it in the refrigerator in an airtight container.) Serve immediately.

Steps:

• Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
• In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
• In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
• Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
• Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

Steps:

• Dip 1 inch of one end of each pretzel into melted chocolate chips; press on back of 1 animal cracker. Place on sheet of waxed paper; let stand until chocolate is set.
• Meanwhile, spread frosting on sides and bottom of cupcakes. Sprinkle with candy sprinkles. Insert 1 animal cracker on pretzel into each cupcake. Place umbrellas in center of cupcake.

Steps:

• For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
• Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
• Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
• Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
• For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
• If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
• To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
• Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
• Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.