Midori Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• In bowl, combine all ingredients except frosting; beat 4 minutes. Pour into well-greased Bundt pan. Bake 35 to 45 minutes. Remove from oven and cool in pan about 15 minutes. Remove from pan, prepare frosting and frost cake while still warm. Cool completely before serving.
• Frosting.
• In bowl, mix and beat all ingredients together at high speed until smooth and spreadable. Frost cake while still warm.

Steps:

• Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds.
• Whisk together the flour, baking powder and salt in a bowl. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined.
• Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full.
• Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely.
• To decorate: Using a serrated knife, level the top of each cake layer. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Place one cake layer onto the cake board bottom-side up. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Invert the second cake layer over top of the frosting layer. Using an offset spatula, frost the cake with an even coat of frosting. Refrigerate to set and chill, about 3 hours.
• Place the chilled cake onto a wire rack fitted inside a baking sheet. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand.
• Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired.
• Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom.
• Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes.
• Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and let stand 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth.
• Divide the glaze into bowls and color as desired. When the glaze is between 75 and 80 degrees F, it is ready to pour.

Steps:

• CRUST:
• Mix and pat into spring form pan, covering bottom and sides part way up.
• FILLING:.
• Let cream cheese soften in bowland blend in 1 cup sugar and salt, beat until fluffy.
• Add eggs one at a time, beating well after each egg.
• Beat in MIDORI.
• Pour into crust.
• Bake at 350 degrees for 50 minutes or until firm in center.
• Let stand 15 minutes.
• Reset oven to 450 degrees.
• TOPPING:
• Combine sour cream, sugar and MIDORI for topping and pour onto cake.
• Bake another 10 minutes.
• GLAZE:
• Bring to boil and cool until syrupy.
• Place melon balls on cake and spoon glaze over.
• Refrigerate and serve.

Steps:

• Preheat oven to 350F and lightly grease/flour 2 8" cake pans.
• Prepare mix as directed.
• Bake cake in prepared pans.
• Cool.
• Mix pudding according to directions, except use, 3 cups milk, and 1/2 cup Kahlua.
• In a large deep bowl (I have a special glass bowl that is flat on the bottom that I use) place one half of cake.
• Pour half of pudding over cake.
• Top with half of Cool Whip.
• Then add second cake and top with pudding and Cool Whip.
• Cover with plastic wrap and keep in refrigerator.

Steps:

• Set oven to 350°F.
• Set oven rack to second lowest position.
• Generously grease and flour a bundt pan.
• In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
• Stir chocolate chips and walnuts.
• Pour into a greased and floured bundt pan pan.
• Bake at 350°F for 45-60 minutes, or until the cake tests done.
• For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
• Pour over cake.