PINK ALMOND PARTY CAKE
Party time! Make a pretty pink cake with a kiss of almond flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9- or 8-inch rounds.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
- Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 61 g, TransFat 1 g
PINK ALMOND PARTY CAKE
Featured in an email from Betty Crocker this morning: "Party time! Make a pretty pink cake with a kiss of almond flavor."
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.
- Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.
- Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.).
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make urls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.
Nutrition Facts : Calories 509.9, Fat 22.5, SaturatedFat 7.9, Cholesterol 21.1, Sodium 361.4, Carbohydrate 75.3, Sugar 58.3, Protein 2.8
PRETTY-IN-PINK ANGEL FOOD CAKE
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
- In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
- Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
- Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
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