Santas Favorite Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
• Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
• Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
• In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans.
• In a large bowl, combine white cake mix, egg whites, buttermilk and vegetable oil. Mix with an electric mixer for 2 minutes on high speed.
• In a separate bowl, combine yellow cake mix, buttermilk, egg, cocoa, red food coloring and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
• Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
• Bake for 22-25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
• In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hr.
• Meanwhile, combine cranberries, orange juice and remaining sugar and vanilla in medium saucepan. Bring to boil over medium heat, stirring constantly; cook and stir 1 min. or until sugar is dissolved. Simmer over medium-low heat 6 to 8 min. or until cranberries are softened, stirring occasionally. Meanwhile, dissolve cornstarch in water. Add to cranberry mixture; mix well. Cook 30 sec. to 1 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in orange zest. Refrigerate until ready to use.
• Spoon cranberry topping over slices of cheesecake just before serving.

Steps:

• Mix all ingredients.
• Store in covered container up to 1 month.

Steps:

• Knead the ready-to-roll icing until smooth, then split into three equal pieces and colour each with colouring. Roll out to approx ½cm thickness and, using a template, cut out eight stocking shapes. Set aside.
• Make the royal icing and colour as before. With the end of a skewer, dot small 'spots' all over the stocking shapes (or use a piping bag). Set aside to dry. Keep the coloured icing covered with cling film until later.
• Fix the ribbon around the top edge of the cake, using a thin line of icing to help it stick. Using a little leftover coloured icing, 'hang' the stockings on the cake, just underneath the ribbon, in alternating colours. Top the cake with Smartie-filled boxes and scatter Smarties over the cake and cake board.